Pumpkin Mini Bundt Cakes: Perfect Fall Treats

Pumpkin Mini Bundt Cakes are soft, sweet, and full of warm fall spices. They’re easy to make and perfect for any autumn gathering or just a cozy treat at home.

Pumpkin Mini Bundt Cakes

These pumpkin mini bundt cakes are everything you love about fall — soft, moist, and packed with warm spices like cinnamon and nutmeg. They have that perfect homemade taste without a ton of effort. I love sharing easy, cozy recipes, and this one comes together in less than an hour!

Whether you enjoy them with coffee, drizzle them with glaze, or eat them as is, they’re a must-try for any pumpkin fan.

For more delicious pumpkin treats, check out my Keto Pumpkin Cookies, Pumpkin Truffles, Pumpkin Banana Muffins, and Easy Pumpkin Spice Granola.

Why You’ll Love This Recipe

• Perfectly spiced: These mini cakes are packed with cinnamon, ginger, nutmeg, and cloves. Every bite has just the right balance of sweetness and spice.
• Perfect size: Their small size makes them fun, easy to serve, and perfect for portion control, plus, they bake faster than a full-sized Bundt cake — more time to enjoy!
• Moist and soft: Pumpkin purée and a touch of oil keep these cakes soft and delicious.
• Quick and easy: With only 35 minutes of prep and a short baking time, these treats are ideal for when you want something homemade without spending hours in the kitchen.
• Customizable Topping: Drizzle with a sweet glaze, dust with powdered sugar, or enjoy them plain. It’s the sweet finishing touch that takes these mini cakes to the next level!

How To Make Perfect Pumpkin Mini Bundt Cakes

Preheat Your Oven: Set your oven to 350°F (175°C). Grease and lightly flour a mini Bundt cake pan (or use non-stick spray) to prevent sticking.

Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, cloves, and salt. Set aside.

Mix Wet Ingredients: In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs, vanilla extract, and milk, and whisk until well combined.

Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cakes dense.

Bake: Spoon or pipe the batter evenly into the prepared mini bundt cake pans, filling each cavity about ¾ full to allow for rising. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cake comes out clean or with a few crumbs. Let the cakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Glaze: While the cakes cool, whisk together powdered sugar, milk, vanilla extract, and a pinch of cinnamon (optional) until smooth. Add more milk if needed to reach your desired consistency.

Glaze & Serve: Once the cakes are completely cool, drizzle the glaze over the tops, letting it drip down the sides. Then, dig in!

Pro Tips

• Use Room-Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing, as this helps create a smoother batter and ensures a better rise in the cakes.
• Measure Flour: For light, fluffy cakes, use the spoon-and-level method. Spoon the flour into your measuring cup, then level it off with a knife to avoid packing in too much, which can make the cakes dense.
• Grease Your Pan Well: Mini Bundt pans have lots of nooks and crannies, so be sure to grease them thoroughly. Use a brush to evenly spread non-stick spray or butter, then lightly flour the pan to prevent sticking.
• Check for Doneness Early: Every oven is different, so start checking the cakes at the 18-minute mark. Insert a toothpick in the center — if it comes out clean or with a few moist crumbs, they’re done. Overbaking can lead to dryness.
• Storage: Keep the cakes in an airtight container at room temperature for 2-3 days. If freezing, wrap them individually and let them thaw at room temp before serving.

Key Ingredients And Substitutions

Pumpkin Puree: Adds moisture and that classic pumpkin flavor. Use canned pumpkin or homemade purée, but avoid pumpkin pie filling since it has added sugar and spices.

All-Purpose Flour: Provides the structure for the cakes. For a gluten-free option, swap with a 1:1 gluten-free baking blend.

Granulated Sugar & Brown Sugar: Granulated sugar sweetens the cakes, while brown sugar adds a deeper, caramel-like flavor. You can swap brown sugar with white sugar if needed, but the cakes will lose some richness.

Vegetable Oil: Keeps the cakes super moist. Melted coconut oil or olive oil are great alternatives if needed.

Eggs: Help bind the batter and add moisture. For an eggless version, try unsweetened applesauce or a commercial egg replacer.

Spices: A cozy blend of cinnamon, nutmeg, ginger, and cloves that gives these cakes their signature fall flavor.

Frequently Asked Questions

Can I use fresh pumpkin puree?

Yes, you can use homemade pumpkin puree! Just make sure it’s smooth and not too watery.

Can I make these pumpkin mini bundt cakes gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture should still be moist and soft.

How do I prevent the cakes from sticking to the pan?

Make sure to thoroughly grease and flour your mini Bundt pan, paying extra attention to all the nooks and crannies. A non-stick spray with flour works wonders too!

Can I skip the glaze or use something else?

You can definitely skip the glaze if you prefer, or try dusting the cakes with powdered sugar or serving them with whipped cream!