Pumpkin Mini Bundt Cakes
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.
Servings 18 Mini Cakes
Ingredients
- 2½ cups All-Purpose Flour
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Nutmeg
- ½ tsp Ground Cloves
- ½ tsp Salt
- 1 cup Pumpkin Puree
- 1 cup Granulated Sugar
- ½ cup Brown Sugar packed
- ¾ cup Vegetable Oil
- 4 large Eggs
- 1 tsp Vanilla Extract
- ¼ cup Milk
For the Glaze
- 1 cup Powdered Sugar
- 1-2 tbsp Milk or cream
- ½ tsp Vanilla Extract
- A pinch of Cinnamon or Pumpkin Spice for extra flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour a mini Bundt cake pan (or use non-stick spray).
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, whisk together the pumpkin purée, both sugars and vegetable oil until smooth and well combined. Add the eggs, vanilla extract, and milk, and whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cakes tough.
- Spoon or pipe the batter evenly into the prepared mini Bundt cake pans, filling each cavity about ¾ full to allow for expansion.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pan for 10 minutes, then carefully transfer them to a wire rack to cool completely.
- While the cakes are cooling, whisk together the powdered sugar, milk, vanilla extract, and a pinch of cinnamon (if using) until smooth and drizzle-worthy. Add more milk if needed to achieve your desired consistency.
- Once the cakes are cool, drizzle the glaze over the tops of the mini Bundt cakes, allowing them to drip down the sides.
Notes
Make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and ensures a better rise in the cakes.
For light, fluffy cakes, use the spoon and level method to measure flour. Spoon the flour into your measuring cup and level it off with a knife to avoid packing too much in, which can result in dense cakes.
Ensure your mini Bundt pans are well-greased, especially in all the nooks and crannies. Use a brush if needed to evenly distribute non-stick spray or butter, then lightly flour the pan to prevent sticking.
Every oven is different, so check the cakes around the 18-minute mark. Insert a toothpick in the center; if it comes out clean or with a few crumbs, they’re done. Overbaking can make the cakes dry.
Store the cakes in an airtight container at room temperature. They should stay moist for 2-3 days. If freezing, wrap them individually and thaw at room temperature before serving.