Pumpkin Mini Bundt Cakes

A mini bundt cake with white icing and a cinnamon stick on top, served on a white plate.

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 simple to bake and just the right size for sharing.

Course Dessert

Cuisine American

Keyword Mini Pumpkin Bundt Cakes

Prep Time 35

Cook Time 22

Total Time 57

Servings

Calories 259kcal

Author Lisa O'Driscoll

Ingredients

2 ½ cups all-purpose flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
2 teaspoon 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 packed
¾ cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
¼ cup milk
1 cup powdered sugar
1-2 Tablespoon milk or cream
½ teaspoon vanilla extract
Pinch of cinnamon or pumpkin spice for extra flavor

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a mini bundt pan or spray it well with baking spray that includes flour. Make sure to get into all the nooks and crannies of each mini bundt cake mold.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together in a medium bowl.
2 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoon cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon salt
In a large mixing bowl, beat the pumpkin purée, granulated sugar, brown sugar, and vegetable oil until smooth and combined.
1 cup pumpkin puree, 1 cup granulated sugar, ½ cup brown sugar, ¾ cup vegetable oil, ¼ cup milk
Add in the eggs, vanilla extract, and milk. Whisk until everything is fully incorporated and the mixture is smooth.
4 large eggs, 1 teaspoon vanilla extract
Slowly stir the dry ingredients into the wet ingredients. Mix just until no dry streaks remain. Avoid overmixing to keep the cakes light and tender.
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.
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.
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.
1 cup powdered sugar, ½ teaspoon vanilla extract, Pinch of cinnamon or pumpkin spice for extra flavor, 1-2 Tablespoon milk or cream
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.
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!

Notes

Using room temperature eggs and milk helps the batter mix 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.

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