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There’s something special about baking in the fall, and these Pumpkin Mini Bundt Cakes are the perfect way to celebrate the season!
They’re small, sweet, and bursting with warm spices like cinnamon, ginger, and nutmeg. These mini bundt cakes might just be the perfect dessert!
They’re sweet treats topped with a delicious maple glaze that adds just the right touch. Who could say no to your own, personal bundt cakes?
This Mini Pumpkin Bundt Cake recipe incredibly easy to make, even if it’s your first time. That’s always a win.
They’re great whether you’re making them for a special occasion like a baby shower or just because you’re craving something sweet.
I can’t tell you how much Lily loves these things. I can’t tell if she likes the flavor or the size more, haha!
Baking these mini cakes is also a fun activity to do with kids or friends. You can decorate them with cinnamon sticks, a dusting of brown sugar, or even some festive sprinkles.
So, let’s get baking and bring a little bit of fall into your kitchen with these delightful Mini Bundt Cakes!
Some of our other favorite PUMPKIN RECIPES we have on our site include: Easy Pumpkin Blossom Cookies with Chocolate Kisses, Soft Pumpkin Snickerdoodles with White Chocolate, and Mini Pumpkin Hand Pies with Cinnamon Sugar.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE MINI BUNDT CAKES:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE PUMPKIN PIE FILLING?
- WHERE DO I GET A MINI BUNDT CAKE PAN?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Maple Glazed Pumpkin Mini Bundt Cakes Recipe
WHY THIS RECIPE WORKS:
- Perfectly Spiced: The combination of cinnamon, ginger, nutmeg, and allspice gives these personal bundtlets a warm, cozy flavor that’s perfect for fall.
- Moist and Tender: Using pumpkin puree keeps the cakes moist and adds a subtle pumpkin flavor that pairs beautifully with the spices.
- Easy to Make: With simple ingredients and easy-to-follow instructions, this small bundt cake recipe is great for both beginners and experienced bakers.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Ground ginger
- All-spice
- Nutmeg
- Ground black pepper
- Vegetable oil
- Granulated sugar
- Vanilla extract
- Large eggs
- Pumpkin puree
- Maple syrup
- Powdered sugar
- Cinnamon sticks (for decorating)
- Brown sugar (for decorating)
HOW TO MAKE MINI BUNDT CAKES:
- 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.
- Mix the oil, sugar, vanilla, eggs, and pumpkin in a large mixing bowl until combined.
- Add the wet ingredients to the dry ingredients and mix until smooth.
- Divide the cake batter into the individual bundt tins, filling each 2/3 full.
- Place the tray in the oven and bake for 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 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.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE PUMPKIN PIE FILLING?
No, it’s best to use pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices, which would alter the flavor and texture of the cakes. Pumpkin puree gives you the pure pumpkin flavor you want for these mini bundt cakes.
WHERE DO I GET A MINI BUNDT CAKE PAN?
You can find mini bundt pans at most kitchenware stores or online retailers like Amazon.
They’re a great investment if you love baking, as they can be used for a variety of mini cakes and desserts.
Just make sure to grease the pans well with non-stick baking spray for easy removal.
ANY ADDITIONS?
My favorite recipes are the ones I get to change. It always brings the best results!
- Chocolate chips: Stir in some mini chocolate chips to the batter for a sweet chocolatey surprise in each bite.
- Orange or lemon zest: Add a teaspoon of orange zest to the batter for a bright, citrusy flavor.
- Cream cheese frosting: Top the cakes with a dollop of cream cheese frosting for an extra indulgent treat.
- Chopped nuts: Mix in some chopped pecans or walnuts for added crunch and flavor.
- Cocoa powder: Add a tablespoon of cocoa powder to the batter for a subtle chocolate twist.
- Almond extract: Substitute almond extract for vanilla extract for a nutty flavor that pairs well with pumpkin.
- Candied ginger: Fold in some chopped candied ginger for a spicy kick.
- Dark chocolate glaze: Drizzle the cakes with a dark chocolate glaze instead of maple glaze for all you chocolate lovers.
- Caramel sauce: Drizzle caramel sauce over the top for a sweet, buttery finish.
- Pumpkin seeds: Sprinkle toasted pumpkin seeds on top for a crunchy, seasonal garnish.
ANY SUBSTITUTIONS?
Satisfy your sweet tooth in whatever way you like!
Small bundt cakes are the perfect opportunity for variety.
- Vegetable oil for olive oil: If you prefer a milder flavor, you can use vegetable oil instead of olive oil.
- Brown sugar for granulated sugar: Swap out granulated sugar for brown sugar to add a deeper, molasses-like flavor.
- Gluten-free flour for all-purpose flour: Use a gluten-free flour blend to make these cakes gluten-free.
- Maple syrup for honey: If you’re out of maple syrup, honey can be used as a substitute in the glaze.
- Coconut sugar for granulated sugar: For a more natural sweetener, use coconut sugar in place of granulated sugar.
- Egg substitute for large eggs: Use an egg substitute like flax eggs or applesauce if you need a vegan or egg-free version.
HOW TO STORE:
Room Temp: Store in an airtight container at room temperature for up to 4 days.
The cakes will stay moist and flavorful.
Freezer: These mini cakes can also be frozen.
Wrap each cake individually in plastic wrap and place them in a freezer-safe container or bag.
They’ll keep for up to 3 months.
To serve, let them thaw in the refrigerator overnight and glaze them just before serving.
DANA’S TIPS AND TRICKS:
- 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.
Mini Bundt Cakes are the perfect way to enjoy the flavors of fall in a cute, individual-sized treat.
They’re an everyday treat that’s easy to make, full of warm spices, and topped with a sweet maple glaze that makes them irresistible.
If you like this recipe, you might also like:
If you’ve tried these MINI BUNDT CAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Maple Glazed Pumpkin Mini Bundt Cakes Recipe
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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