Fall is the perfect time to embrace cozy, spiced desserts, and nothing says Autumn quite like my pumpkin mini bundt cakes. These adorable, single serve cakes are packed with the warm aromas of Fall, making them an irresistible sweet treat for any occasion.
Whether you’re looking for cute mini cakes to serve at your next brunch, an easy make ahead Thanksgiving dessert, or something special for a bake sale, this mini pumpkin bundt cake recipe fits the bill. Their bite-sized perfection and festive appearance make them a delightful addition to any fall baking line up.
Why You’ll Love This Pumpkin Mini Bundt Cake Recipe
Not only are these mini pumpkin cakes delicious, but they’re also incredibly versatile and perfect for hosting.
Perfectly sized to enjoy with your morning cup of coffee, they’re also an elegant option to serve as party favors, Thanksgiving desserts for a crowd, or even as part of a fall-themed brunch or baby shower.
Their ease of preparation means you can make them ahead of time, freeing you up to enjoy more time with your guests.
Plus with their soft, moist texture and rich pumpkin spiced flavor, these baby bundt cakes are sure to become a seasonal favorite in your home.
If you love Fall baking recipes, try my yummy pumpkin poke cake, these moist pumpkin muffins, or this cozy walnut and date loaf.
Ingredient Notes
Here are some quick notes on some of the ingredients you need to make these Fall mini cakes. Skip to the recipe card for the exact quantities.
- Pumpkin puree – this recipe needs just a cup of pumpkin, so use the leftover pumpkin in my pumpkin cold foam cold brew or these pumpkin muffins.
- Spices – you’ll need cinnamon, ground ginger, ground nutmeg and ground cloves.
- Sugars – both brown and white sugar are used to give these bundt cakes a lovely depth of flavor.
- Optional extras – these cakes are perfectly yummy as they are, but you can also consider topping the icing with extra spice and even some crushed nuts. Walnuts and pecans work well with this recipe.
Ensure your eggs and milk are room temperature before mixing to help create a smoother batter and ensure a better rise in the cakes.
Equipment Needed
To make these spiced pumpkin bundt cakes you’ll need a couple of mini bundt cake pans. There are many different tin patterns to choose from and some are sold as individual tins and others are a tin with 6 cavities.
This tin on Amazon is the one I like to use for my mini bundts.
Other than the bundt pan, all you will need is a couple of large bowls and a whisk.
How To Make Mini Pumpkin Bundt Cakes
Here’s a quick overview of how to make mini bundt cakes with pumpkin with pictures for each step.
For the full recipe and ingredient list, scroll down to the printable recipe card.
Step 1: Preheat your oven to 350 F (180C/160C Fan). Grease and lightly flour the mini bundt cake pans.
Step 2: Whisk dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Step 3: Combine wet ingredients. In a large mixing bowl, mix together the pumpkin puree, both sugars, and vegetable oil until smooth.
Step 4: Add the eggs, vanilla extract, and milk to the wet ingredients and whisk until smooth.
Step 5: Combine ingredients. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cakes tough.
Step 6: Fill and bake. Spoon or pipe the batter evenly into the greased cake pans.
Bake for 18-22 minutes or until a skewer inserted into the middle of one of the cakes comes out clean. Cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: Glaze the cakes. While the cakes are cooling, whisk together the powdered sugar, milk, vanilla extract, and a pinch of cinnamon (if using) until smooth and drizzle worthy.
You want a thick but pourable consistency. Add small amounts of milk if needed to achieve this consistency, but don’t go crazy – if it is too thin it will run straight off the cakes.
Once the cakes are completely cooled (don’t try and rush this – the cakes need to be cold), drizzle the glaze over the tops of each bundt cake.
Enjoy as is or sprinkle with some finely chopped walnuts and a light dusting of extra cinnamon.
Recipe Tips For Success
- Ensure all ingredients are room temperature before using.
- For light and fluffy cakes, use the spoon and level method to measure flour – spoon the flour into your measuring cup and level it off with a knife to avoid packing too much in, which results in dense cakes.
- Ensure your pan is well greased, in all the nooks and crannies of the pattern! Use a brush if needed to completely grease all sections then lightly flour the pan to prevent sticking.
- Every oven is different so check at the 18 minute mark. If a skewer comes out clean or with a few crumbs, they’re ready. Overbaking will make the cakes dry.
Serving Suggestions
These little cakes are delicious just as they are – sweet, moist and fluffy.
You could enjoy with a homemade pumpkin spice latte or a coffee with cinnamon creamer for the full Fall experience or pair with an iced caramel macchiato.
If serving for dessert, serve with a side of whipped spiced cream or vanilla ice cream for a luxurious Fall dessert idea.
How To Store Glazed Baby Bundt Cakes
Store leftover cakes in an airtight container at room temperature. They should stay moist for 2-3 days.
The cakes can also be frozen glazed or unglazed for up to 3 months. When freezing, wrap the cakes individually and thaw at room temperature before serving.
More Dessert Recipes You’ll Love
Find more sweet treats here or browse all my coffee recipes.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty coffee recipe ideas.
Pumpkin Mini Bundt Cakes
Equipment
Ingredients
Cakes
- 2½ cups all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 4 eggs large
- 1 teaspoon vanilla extract
- ¼ cup milk
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch cinnamon or pumpkin spice (optional)
Instructions
- Preheat your oven to 350℉ (180℃ / 160℃ fan)
- Grease and lightly flour a mini bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, mix together the pumpkin purée, both sugars and vegetable oil until smooth and well combined.
- Add the eggs, vanilla extract, and milk, to the wet ingredients and whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cakes tough.
- Spoon or pipe the batter evenly into the prepared mini Bundt cake pans, filling each cavity about ¾ full to allow for expansion.
- Bake for 18-22 minutes, or until a skewer inserted into the center of the cake comes out clean. Allow the cakes to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
- While the cakes are cooling, whisk together the powdered sugar, milk, vanilla extract, and a pinch of cinnamon (if using) until smooth and drizzle-worthy. Add more milk a few drops at a time if needed to achieve your desired consistency. Don't make too thin or it will run off the cakes.
- Once the cakes are cool, drizzle the glaze over the tops of the mini Bundt cakes, allowing them to drip down the sides.
- Enjoy as is or sprinkle a little cinnamon and/or crushed walnuts on top while the icing is still wet.
Notes
- Make sure your eggs and milk are at room temperature before mixing. This helps create a smooth batter and ensures the cakes rise well.
- Avoid overpacking your cups when measuring, which can result in dense cakes.
- Ensure your mini Bundt pans are well-greased, especially in all the directions of the pan pattern. Use a brush if needed to evenly distribute non-stick spray or butter, then lightly flour the pan to prevent sticking.
- Every oven is different, so check the cakes around the 18-minute mark. Insert a skewer in the center – if it comes out clean or with a few crumbs, they’re done. Overbaking can make the cakes dry.
- Store cakes in an airtight container for up to 3 days. To freeze, wrap cakes individually and thaw at room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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