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Pumpkin Bundt Cake in miniature form is the cozy dessert that looks bakery fancy but comes together in one bowl, and Maddie starts requesting a batch the second the air turns crisp. Each little cake is soft, warmly spiced, and drenched in maple glaze, and they bake in about 15 minutes flat. If you love our spice layer cake, these handheld cousins scratch the same cinnamon and maple itch with zero fuss.
Grab a mini bundt pan and a can of pumpkin, because these are about to become your favorite fall treat.
Pumpkin Bundt Cake Quick Look
- 🕒 Prep Time: 30 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 6 mini bundt cakes
- ⚡ Calories: 581kcal
- 🌶️ Flavor Profile: Warm, cozy pumpkin spice with a sweet maple glaze
- ✋ Difficulty: Easy, on par with our spice cupcakes
Quick Answer
Whisk your dry ingredients and warm spices in one bowl, then mix the pumpkin puree, oil, sugar, eggs, and vanilla in another. Combine the two, divide the batter into a greased mini bundt pan, and bake at 350 degrees for 12 to 15 minutes. Cool the cakes completely, then dip them in a simple maple glaze and finish with a dusting of brown sugar.
Jump to:
Why This Recipe Works
Click to see the technique science
- Oil keeps them tender. Using vegetable oil instead of butter gives these mini cakes a moist, plush crumb that stays soft for days.
- Real pumpkin does the heavy lifting. A full one and a half cups of pure pumpkin puree adds moisture, color, and that unmistakable cozy flavor with no pudding mixes or shortcuts.
- The spice blend is balanced. Cinnamon, ginger, allspice, and nutmeg layer together so no single spice takes over, just like a proper pumpkin pie.
- Mini shapes bake fast. Smaller cakes mean a quick 12 to 15 minute bake and gorgeous fluted edges that catch every drop of glaze.
- Maple glaze sets to a sweet shell. Powdered sugar and real maple syrup whisk into a pourable glaze that firms up into a delicate sweet coating.
- No mixer needed. One bowl for wet and one for dry means no stand mixer and cleanup that is as easy as the mixing.
Why You’ll Love This Recipe
- They are bakery pretty but secretly a one bowl, no mixer recipe that even brand new bakers can nail.
- Each cake is individually portioned, so there is no slicing and no fighting over the biggest piece.
- They freeze beautifully, which makes them perfect for prepping ahead of a holiday crowd.
- The warm pumpkin spice flavor pairs with everything from coffee to a drizzle of our homemade caramel sauce.
Key Ingredients
Here is what makes these mini pumpkin bundt cakes so good. You likely have most of it in your pantry already.
- Pure pumpkin puree: Reach for 100 percent pumpkin, not pumpkin pie filling, so you control the sweetness and spice.
- Warm spices: Cinnamon, ginger, allspice, and nutmeg are the heart of that cozy flavor, and a pinch of black pepper rounds them out.
- Vegetable oil: Oil keeps the crumb moist and tender far longer than butter would.
- Pure maple syrup: Real maple in the glaze gives a deep, caramel like sweetness that pairs perfectly with pumpkin.
- Powdered sugar: The base of the glaze, it whisks smooth and sets into a sweet shell.
See recipe card for exact quantities.
Variations and Substitutions
These mini cakes are easy to make your own. Here are a few favorites from our kitchen.
- Swap the maple glaze for a tangy cream cheese glaze like the one on our banana bundt cake.
- Fold half a cup of mini chocolate chips or chopped pecans into the batter for extra texture.
- No mini bundt pan? Bake the batter in a muffin tin for pumpkin spice muffins instead.
- Add a teaspoon of espresso powder to the batter to deepen the warm spice flavor.
- Make it a full size cake by baking in a standard bundt pan and adding 20 to 25 minutes to the bake time.
How to Make Pumpkin Bundt Cake
- Heat your oven to 350 degrees and grease a mini bundt pan well. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and a pinch of black pepper.
- In a large bowl, mix the vegetable oil, granulated sugar, vanilla, eggs, and pumpkin puree until fully combined and smooth.
- Add the dry ingredients to the wet ingredients and stir just until the batter is smooth with no dry streaks. Do not overmix.
- Divide the batter evenly between the bundt wells, filling each about two thirds full, then bake for 12 to 15 minutes until a toothpick comes out clean.
- Let the cakes cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely before glazing.
- Whisk the powdered sugar, maple syrup, and vanilla into a smooth glaze, then dip the top of each cooled cake and set it back on the rack. Add a cinnamon stick and a dusting of brown sugar if you like.
Recipe Tips & Tricks
- Use room temperature eggs so they blend smoothly into the oil and pumpkin without seizing the batter.
- Grease the pan generously, getting into every flute, so the cakes release cleanly. A nonstick spray with flour works best.
- Do not overbake. Mini cakes go from moist to dry quickly, so start checking at the 12 minute mark.
- Cool the cakes completely before glazing, or the glaze will slide right off the warm cakes.
- Thin the glaze with a teaspoon of water at a time if it is too thick to dip, until it coats the back of a spoon.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze the unglazed cakes for up to 2 months.
Serving Ideas and Suggestions
These mini pumpkin bundt cakes fit any fall gathering. Set them out on a tiered stand for a Thanksgiving dessert table next to our spice layer cake and a plate of mini cheesecakes for a spread everyone will love.
For a cozy afternoon, serve one warm with a scoop of vanilla ice cream and a drizzle of homemade caramel sauce. They are also wonderful next to a hot cup of coffee or spiced cider.
Hosting brunch? Pair these with our pumpkin danish and a lemon blueberry coffee cake for a bakery worthy morning no one will believe you made at home.
Pumpkin Bundt Cake FAQs
Yes. Bake the batter in a standard muffin tin for pumpkin spice muffins, or use a full size bundt pan and add 20 to 25 minutes to the baking time. Bake until a toothpick inserted in the center comes out clean.
Use 100 percent pure pumpkin puree, not pumpkin pie filling. Pie filling is pre sweetened and pre spiced, which throws off the balance of the recipe. Canned pure pumpkin gives the most consistent results.
Keep the glazed cakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze the unglazed cakes for up to 2 months, then thaw and glaze them the day you plan to serve.
Absolutely. Freeze the cooled, unglazed mini cakes in a single layer, then transfer them to a freezer bag for up to 2 months. Thaw at room temperature and add the fresh maple glaze before serving.
Sticking usually means the pan was not greased enough or the cakes were turned out too soon. Grease every flute well and let the cakes cool in the pan for 5 minutes before transferring them to a rack.
Yes. Bake the cakes a day ahead and store them unglazed, then glaze them right before serving so the coating stays fresh and glossy. They are a wonderful make ahead holiday dessert.
Looking for another cozy bake? Try our spice cupcakes with cream cheese frosting next.
These pair perfectly with a dollop of our maple whipped cream.
Pumpkin Bundt Cake
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon all-spice
- 1/4 teaspoon nutmeg
- 1/8 ground black pepper
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 1/2 cups pure pumpkin puree
MAPLE GLAZE
- 2 cups powdered sugar
- 1/4 cup real maple syrup
- 1 teaspoon vanilla extract
- Cinnamon sticks for garnish
- light brown sugar for garnish
Instructions
- Heat your oven to 350 degrees F and spray non-stick spray on the mini Bundt tray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg, and pepper.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon all-spice, 1/4 teaspoon nutmeg, 1/8 ground black pepper
- Mix the oil, sugar, vanilla, eggs, and pumpkin in a large mixing bowl until combined.1/2 cup vegetable oil, 3/4 cup granulated sugar, 1 tablespoon vanilla extract, 2 large eggs, 1 1/2 cups pure pumpkin puree
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Divide the cake batter into the 6 individual bundt tins, filling each 2/3 full.
- Place the tray in the oven and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- Remove the tray from the oven and allow it to cool for 5 minutes. Place the bundt cakes on a wire cooling rack until cool.
- For the glaze, mix the powdered sugar, maple syrup, and vanilla in a medium bowl. If the glaze is too thick, add 1-3 tablespoons of water until your desired consistency.2 cups powdered sugar, 1/4 cup real maple syrup, 1 teaspoon vanilla extract
- Dip each cake in the glaze and place it back on the cooling rack.
- Place a cinnamon stick in the center and dust it with brown sugar if usingCinnamon sticks, light brown sugar
Notes
- Grease the Pan Well: Make sure to use non-stick baking spray to thoroughly grease the mini bundt pan. This will help the cakes release easily after baking.
- Use Room Temperature Ingredients: Bring your eggs and pumpkin puree to room temperature before mixing. This helps the batter mix more evenly and results in a smoother texture.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can make the cakes dense and tough.
- Cool Completely Before Glazing: Let the cakes cool completely on a wire rack before dipping them in the glaze. This prevents the glaze from melting off.
- Decorate for Special Occasions: These mini cakes are perfect for special occasions. Dress them up with cinnamon sticks, edible glitter, or seasonal sprinkles for a festive touch.
- Test for Doneness: To make sure the cakes are fully baked, insert a toothpick into the center. If it comes out clean, they’re ready to come out of the oven.
Nutrition
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