Mini Pumpkin Bundt Cakes

Introduction

There’s nothing that captures the cozy spirit of fall quite like pumpkin spice desserts. These Mini Pumpkin Bundt Cakes are the perfect little treats to enjoy with a cup of coffee, serve at a festive holiday gathering, or simply indulge in as a sweet snack on a crisp autumn afternoon. Soft, moist, and infused with warm spices, they’re as delightful to eat as they are beautiful to present. Each cake is baked in its own mini bundt pan, giving it a charming shape that requires little decoration beyond a simple glaze, drizzle, or dusting of powdered sugar.

My recipe story

My love for pumpkin desserts began in my grandmother’s kitchen, where fall always meant the smell of pumpkin pies baking in the oven. One year, instead of making a large cake, I experimented with baking pumpkin batter in mini bundt pans. The result was magical—individually portioned, golden little cakes that looked like pumpkins themselves! From then on, these Mini Pumpkin Bundt Cakes became a tradition. Over the years, I refined the recipe by balancing spices, adjusting moisture levels, and experimenting with toppings until I landed on this foolproof version that my family and friends request every year.

Ingredient breakdown

The ingredients in this recipe are simple, but each plays an important role in creating the perfect texture and flavor. Let’s take a closer look at what makes these little cakes so irresistible.

Flour and leavening agents: All-purpose flour forms the structure of the cake, while baking powder and baking soda ensure a light, fluffy texture. The combination of the two leaveners gives just the right amount of rise without making the cakes too dense.

Pumpkin puree: This is the star of the recipe, lending moisture and a rich, earthy sweetness. Be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Spices: A blend of cinnamon, nutmeg, ginger, and cloves brings warmth and depth to the cakes. These spices complement the pumpkin perfectly, making each bite taste like autumn.

Sweeteners and fats: Brown sugar adds a caramel-like sweetness and helps lock in moisture, while granulated sugar balances the flavor. Vegetable oil (or melted butter) ensures the cakes stay moist and tender, even days after baking.

Eggs and dairy: Eggs help bind the ingredients together, while sour cream or Greek yogurt adds tanginess and extra moisture. A splash of vanilla rounds everything out with a comforting aroma.

Equipment you’ll need

• Mini bundt cake pans or a muffin tin (if bundt pans aren’t available)
• Mixing bowls (large and medium)
• Whisk and spatula
• Measuring cups and spoons
• Cooling rack
• Electric mixer (optional, but helpful)

Step-by-step directions

1. Prepare your pans: Preheat the oven to 350°F (175°C). Grease and flour your mini bundt pans thoroughly, making sure to get into every crevice. This step is crucial to ensure the cakes release cleanly after baking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices until evenly distributed. This prevents clumps of spices in the final batter.
3. Combine wet ingredients: In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, sour cream, and vanilla. Beat until smooth and well combined, ensuring the sugars dissolve into the pumpkin base.
4. Bring it together: Slowly fold the dry ingredients into the wet mixture, stirring gently until no streaks of flour remain. Be careful not to overmix, as this can make the cakes tough.
5. Fill the pans: Spoon the batter into the prepared bundt pans, filling each cavity about two-thirds full. Tap the pans lightly on the counter to release any air bubbles.
6. Bake: Place the pans in the preheated oven and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through for even baking.
7. Cool and release: Allow the cakes to cool in the pans for 10 minutes before carefully inverting them onto a cooling rack. Let them cool completely before glazing or dusting with powdered sugar.

Variations & substitutions

These Mini Pumpkin Bundt Cakes are versatile and easy to adapt. Swap sour cream for Greek yogurt, or try coconut oil for a subtle tropical twist. For a gluten-free option, use a 1:1 gluten-free flour blend. You can also mix in chocolate chips, chopped nuts, or dried cranberries for added texture and flavor. If you prefer a stronger spice profile, add a pinch of cardamom or allspice. For toppings, experiment with maple glaze, cream cheese frosting, or even a drizzle of caramel sauce for extra indulgence.

Storage, freezing & make-ahead

Store cooled mini bundt cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week, but allow the cakes to come to room temperature before serving for the best texture. To freeze, wrap each cake individually in plastic wrap, then place them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours. You can also make the batter a day ahead, refrigerate it, and bake fresh the next day for convenience.

Serving ideas & pairings

These cakes are delightful on their own, but you can elevate them with a variety of pairings. Dust with powdered sugar for a simple finish, or drizzle with a maple glaze for extra sweetness. They pair wonderfully with hot beverages like coffee, chai tea, or apple cider. For dessert, serve with a scoop of vanilla ice cream or whipped cream and a drizzle of caramel sauce. They also make a beautiful addition to holiday dessert spreads, where their charming shape adds elegance to the table.

FAQ

Can I make this recipe in a regular bundt pan?
Yes! You can bake the batter in a standard 10-cup bundt pan, but adjust the baking time to 45–55 minutes.

Can I use canned pumpkin pie filling?
No, use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices that will alter the recipe’s balance.

Do I need a mixer for this recipe?
No, a whisk and spatula work perfectly fine. A mixer is optional if you want to beat the wet ingredients more quickly.

How do I prevent the cakes from sticking to the pan?
Grease and flour the pans thoroughly, or use a baking spray with flour. Let the cakes rest before unmolding.

Can I add mix-ins like nuts or chocolate chips?
Absolutely! Fold in 1 cup of your favorite mix-ins after combining the wet and dry ingredients.

Final thoughts

These Mini Pumpkin Bundt Cakes are the perfect combination of cozy flavor and charming presentation. Whether you serve them at a holiday gathering, bring them to a fall potluck, or bake a batch just for yourself, they are sure to bring joy to anyone who takes a bite. With their moist crumb, spiced flavor, and endless customization options, these little cakes will quickly become a seasonal favorite in your kitchen. So grab your bundt pans and some pumpkin puree—it’s time to bake a batch of fall happiness!

Mini Pumpkin Bundt Cakes

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• Author: Sarah White
• Total Time: 40 minutes
• Yield: 12 mini bundt cakes
• Diet: Vegetarian

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Description

Moist and spiced mini pumpkin bundt cakes that are perfect for fall gatherings. Easy to bake, beautifully shaped, and delicious with glaze or sugar.

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Ingredients

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

• 1 cup pumpkin puree

• 1/2 cup vegetable oil
• 1/2 cup brown sugar, packed

• 1/2 cup granulated sugar

• 2 large eggs
• 1/2 cup sour cream or Greek yogurt

• 1 teaspoon vanilla extract
  

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour mini bundt pans generously.

2. In a medium bowl, whisk together flour, baking powder, baking soda, spices, and salt.

3. In a large bowl, whisk pumpkin puree, oil, brown sugar, granulated sugar, eggs, sour cream, and vanilla until smooth.
4. Gently fold dry ingredients into wet mixture until just combined; do not overmix.

5. Spoon batter into prepared pans, filling each cavity about two-thirds full.

6. Bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

8. Dust with powdered sugar or drizzle with glaze before serving.
   

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Delicious with coffee, chai, or a scoop of ice cream.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American