Pumpkin Mini Bundt Cakes

These perfectly spiced Pumpkin Mini Bundt Cakes are light, moist, and topped with a cinnamon glaze that settles into every swirl. Made with real pumpkin and a few pantry staples, they’re super easy to bake and just the right size for sharing (but I totally get it if you don’t want to!).

Easy Pumpkin Mini Bundt Cakes

Made totally from scratch, these Pumpkin Mini Bundt Cakes are everything I love about fall desserts. Their flavor is warm and pumpkin-y, but not too sweet, and the texture is soft and fluffy without cake-mix sponginess. My favorite part is how the cinnamon glaze settles right into the ridges, adding the perfect finishing touch.

They’re the perfect little size…small enough to grab as a snack but cute enough to serve at fall get-togethers. And the best part? They don’t require any fancy techniques. Just mix, bake, cool, and drizzle. I love that they’ll hold up well for several days too, which makes them a great make-ahead treat when things get busy.

Ingredients

• All-purpose flour: Provides the base structure for the batter.
• Baking powder and baking soda: Helps them rise and create a soft texture.
• Cinnamon, ginger, nutmeg, cloves: Classic spices that add the fall flavor.
• Salt: Balances out the sweetness.
• Pumpkin puree: Use canned pumpkin (not pumpkin pie filling) for flavor and moisture.
• Granulated sugar and brown sugar: Adds sweetness and depth of flavor.
• Vegetable oil: Keeps the mini pumpkin bundt cakes moist without weighing them down.
• Eggs: Add structure and help bind the wet ingredients with the dry.
• Vanilla extract: Adds a hint of warmth to the cake batter.
• Milk: Helps loosen the batter and ensures a smooth pour into the mini bundt cake pans.
• Powdered sugar: The base of the glaze that drips perfectly over every ridge.
• Milk or cream: Adjusts the consistency of the icing on top until smooth but pourable.
• Vanilla extract and cinnamon: Adds subtle depth to the pumpkin spice glaze.

How To Make Homemade Pumpkin Bundts

Step 1. Preheat the oven to 350°F. Grease and flour a mini bundt pan or spray it well with a baking spray that includes flour. Make sure to get into all the nooks and crannies of each mini bundt cake mold.

Step 2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.  

Step 3. In a large mixing bowl, beat together the pumpkin purée, granulated sugar, brown sugar, and vegetable oil until smooth and combined. This is your moist pumpkin cake base.

Step 4. Add in the eggs, vanilla extract, and milk.

Step 5. Slowly stir the dry ingredients into the wet ingredients. Mix just until no dry streaks remain. Avoid overmixing to keep your cakes light and tender.

Step 6. Divide the batter evenly into the prepared mini bundt pans, filling each one about ¾ full. This allows room for the cakes to rise without spilling over.

Step 7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a mini cake comes out clean. The tops should be firm and lightly golden.

Step 8. To make the glaze, whisk together powdered sugar, milk or cream, vanilla extract, and a pinch of cinnamon or pumpkin pie spice. Adjust the consistency until a smooth but pourable icing forms.

Step 9. Let the cakes cool in the pan for 10 minutes, then gently remove them and transfer to a cooling rack. Let cool completely before adding the glaze.

Step 10. Drizzle the glaze on top of each cooled cake, letting it drip into the ridges of the cakes. Let the glaze set before serving. Enjoy!

How To Store Mini Bundt Cakes

• Refrigerator: You can store these cakes in an airtight container for up to 5 days. Let them sit out at room temperature about 30 minutes before serving so the glaze softens slightly.
• Freezer: Wrap each mini bundt cake individually in plastic wrap and store in a zip-top bag. You can freeze them for up to 2 months and thaw at room temperature before serving.

Variation And Add-Ins

Want to switch things up? Here are some of my go-to ideas when I want to try something a little different.

• Chocolate chips: Can we just put chocolate chips in everything? Adding mini chocolate chips to the cake batter makes these little cakes even more delicious!
• Cream cheese: Mix a little softened cream cheese into the glaze for a tangier flavor.
• Topping: Dust the cooled cakes with powdered sugar instead of glaze for a lighter finish.
• Pumpkin spice: Instead of individual spices, you can use a pumpkin pie spice blend.
• Orange: Add a little orange zest to the batter for a citrusy edge. You can add a little of the juice to the glaze as well.
• Nuts: Sprinkle chopped pecans or walnuts on top for crunch and a nutty finish.

Tips And Tricks

Even though this recipe is really easy, I’ve got a few tips to make sure your cakes are light, fluffy and delicious every single time.

• Use room temperature eggs and milk so your batter mixes evenly.
• Use baking spray with flour for mini bundt pans to help them release cleanly.
• Fill each cavity about three-quarters full to avoid overflow and help the cakes rise evenly.
• Use a toothpick to check for doneness. If it comes out clean, they’re ready.
• For the smoothest icing on top, sift your powdered sugar before mixing.
• If your mini bundt pan only holds 6 or 12, bake in batches and let the pan cool in between to avoid sticking.

FAQS

More Fall Dessert Recipes

If you liked my mini pumpkin spice bundt cakes, you’ll want to give these fun desserts a try too!

• Pie Crust Cookies
• Cranberry Fluff
• Chocolate Pumpkin Cheesecake
• Caramel Apple Cake
• White Chocolate Cranberry Cookies
• Easy Apple Pie Bites