Mini Pumpkin Bundt Cakes Are the Adorable Fall Dessert You Need
Mini pumpkin bundt cakes are the ultimate bite-sized showstopper your fall dessert table needs.
These adorable little cakes deliver all the warm, spiced flavor of a classic pumpkin treat in a perfectly portioned size.
If you’re looking for something that’s easy to serve, beautiful on a plate, and guaranteed to impress, these are it!
With just the right balance of pumpkin spice and a moist, tender crumb, these mini cakes are ideal for everything from casual gatherings to holiday dinners.
Whether you drizzle them with glaze, dust them with powdered sugar, or leave them plain, each bite is packed with fall flavor.
How to Make Pumpkin Mini Bundt Cakes
- Grease your bundt pan well. Use baking spray with flour or brush with melted butter and a dusting of flour to prevent sticking, especially around the ridges.
- Bring your ingredients to room temperature.This helps everything mix more evenly and results in a smoother batter.
- Start by mixing olive oil, sugar, vanilla, eggs, and pumpkin in a large bowl.
- Combine with the dry ingredients until the batter is smooth, then divide it evenly into the bundt pan molds, filling each one about 2/3 full.
- Bake at 350°F for 12–15 minutes, then cool on a wire rack.
- For the glaze, whisk together powdered sugar, maple syrup, and vanilla, thinning with water if needed.
- Dip each cooled cake in the glaze, add a cinnamon stick “stem,” and sprinkle with sugar for decoration.
Scroll to the bottom of the post to print the full recipe and get started!
You should typically bake them for about 20 to 25 minutes. However, baking times can vary depending on the size of your mini Bundt pans and the specific recipe you’re using. To ensure they’re done, insert a toothpick or cake tester into the center of a cake. If it comes out clean or with just a few crumbs, the cakes are ready.
Insert a toothpick into the center—if it comes out clean or with just a few crumbs, they’re ready.
Absolutely! Freeze them unglazed in an airtight container for up to 2 months. Thaw at room temperature, then glaze before serving.
B sure to check out these great ideas that celebrate all things fall and pumpkin-flavored!
- Cute mini desserts are perfect for parties or gifting—small in size but big on flavor and charm.
- You’ll love these mini pumpkin desserts that are just as festive and cozy as a full-sized treat, but easier to serve and share.
- Warm up your kitchen with cozy fall cake recipes that bring comfort and seasonal flavor to every bite.
- Mini bundt cake recipes are perfect for parties, holidays, or anytime you want an elegant dessert in a perfectly portioned size.
- Wondering what to do with extra pumpkin pie filling? Try one of these creative and delicious ways to use every last spoonful.
- This easy cream cheese frosting pairs perfectly with pumpkin cakes, cupcakes, and all your favorite fall bakes.
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Pumpkin Mini Bundt Cakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon all-spice
- ¼ teaspoon nutmeg
- ⅛ ground black pepper
- ½ cup olive oil
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups pumpkin puree
- ¼ cup real maple syrup
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon sticks and brown or course sugar for decorating
Instructions
- Heat your oven to 350 degrees F and spray the mini bundt pan with non-stick spray.
- In a medium bowl, combine flour,baking powder,baking soda, salt, cinnamon, ginger, all-spice, nutmeg, and pepper.
- In a large mixing bowl, mix the olive oil, sugar, vanilla, eggs, and pumpkin until combined. Add the wet ingredients to the dry ingredients and mix until smooth.
- Divide the cake batter into the individual bundts, filling it 2/3 full. Place in the oven and bake for a cooking time of 12-15 minutes or until the center is no longer wet.
- Remove the tray from the oven and allow it to cool for 5 minutes.
- Place the mini cakes on a wire rack until cool.
- For the maple glaze, in a medium bowl,mix the powdered sugar,maple syrup,and vanilla. If it is too thick, add 1-3 tablespoons of water to the glaze.
- Dip the top of each bundt cake in the glaze and place a cinnamon stick in the center to look like a real pumpkin stem. Dust desired sugar on top.
- Store any leftover little pumpkins in an airtight container at room temperature for up to three days or in the refrigerator for longer shelf life.