Pumpkin Mini Bundt Cakes
Looking for the perfect Fall baking treat? Try this pumpkin mini bundt cake recipe! These cute, spiced cakes are packed with delicious Fall flavors. Whether you need mini bundt cake ideas for Thanksgiving, brunch, or a bake sale, these pumpkin spiced bundt cakes are sure to impress and satisfy any Fall dessert craving.
Servings: 18 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
Serving: 1cake | Calories: 259kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 179mg | Potassium: 79mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2179IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg