Pumpkin Bundt Cake

These pumpkin bundt cakes are soft, warmly spiced mini cakes dipped in a sweet maple glaze. An easy one bowl fall dessert.

Course Dessert

Cuisine American

Keyword pumpkin bundt cake

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 581kcal

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 using
Cinnamon sticks, light brown sugar

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.