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Mini bundt cakes with white icing and cinnamon sticks on top are arranged on a cooling rack, perfect for Easy Thanksgiving Dessert Recipes. Surrounded by star anise, small white pumpkins, milk, and a napkin on a wooden surface.

Pumpkin mini bundt cake recipe

Mini pumpkin Bundt cakes made with pumpkin puree and warm fall spices, topped with an easy maple glaze and a cinnamon stick pumpkin stem.

Course desserts
Cuisine American
Keyword Mini pumpkin bundt cakes, Pumpkin mini bundt cakes
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Author momma lew

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

  1. Heat your oven to 350 degrees F and spray the mini bundt pan with non-stick spray.
  2. In a medium bowl, combine flour,baking powder,baking soda, salt, cinnamon, ginger, all-spice, nutmeg, and pepper.
  3. 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.
  4. 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. 
  5. Remove the tray from the oven and allow it to cool for 5 minutes. 
  6. Place the mini cakes on a wire rack until cool.
  7. 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.                         
  8. 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. 
  9. 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.

Recipe Notes

Mini Bundt Cakes will stay soft and moist for up to 3 days at room temperature in an airtight container, or up to a week in the fridge.