These Mini Pumpkin Spice Bundt Cakes with Maple Icing are perfectly moist, soft, spiced, and super easy to make. Use a bundtlette pan to make the sweetest fall cakes that are a wonderful alternative to pumpkin pie.
Mini bundt cakes are fun to make and impressive for company. Who doesn’t like a personalized dessert? After you try these, go make my Mini Chocolate Bundt Cakes with Caramel Frosting!
Pumpkin Spice Bundt Cake
I’m obsessed with individual desserts, ya’ll, especially during the fall when desserts are rapidly consumed. Pumpkin is definitely one of those flavors that either you love or hate. I’m the former, and I’d be happy to eat pumpkin all year long.
This bundtlette pan is totally worth it. It’s heavy duty and really easy to clean, and I love being able to make a few small bundt cakes instead of one large one for certain occasions. Like small birthday gatherings, coffee with girlfriends, or a special gift.
How to make Mini Pumpkin Spice Bundt Cakes:
Let’s get to baking! All you need is about 30-40 minutes to make these lovely little cakes.
- Prep. Preheat oven to 350 degrees, and prepare a bundtlette pan with baking spray.
- Combine the wet ingredients. In a mixing bowl, combine the pumpkin, melted and slightly cooled butter, the eggs, and vanilla.
- Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Add the dry to the wet. Pour the dry ingredients into the wet, and stir together until just combined.
- Bake. Spoon the cake batter into a sprayed bundtlette pan. Bake for approximately 15 minutes, or until a toothpick, when inserted, comes out clean. Remove to a cooling rack.
- Make icing. Melt the butter, and add the maple syrup and milk. Mix well. Then add the powdered sugar and stir to combine.
- Ice. When cakes are cool, drizzle some icing on top of each bundt cake, allowing some to spill down the sides. Sprinkle with cinnamon.
To get the right consistency for the maple icing: After mixing in the powdered sugar, and the icing sits, you may need to adjust it to get a nice drizzling consistency. If the icing is too stiff, add a few drops of milk at a time to get it smooth. If it gets too runny, add a bit more powdered sugar.
Frequently Asked Questions
How do you make cakes moist?
There are several ways to make cakes moist. While many say to use vegetable oil, I used butter for this recipe. Let me tell you. It turned out super tasty and moist. Other ways to achieve this consistency is to use the whole egg (not just whites), milk products like regular milk or sour cream, and don’t use too much flour (or use cake flour, as in this case). Since these cakes include pumpkin, there is no need for milk products as the pumpkin is a moist maker. One other tip is to be careful to avoid over-baking. I usually take the cakes out when the toothpick is just barely wet, and it works every time.
What is the difference between cake flour and regular flour?
Cake flour results in a very tender texture when used for cake baking, along with a good rise. Cake flour has a lower protein content than all-purpose flour, so there is less gluten.
How do you make cake flour from regular flour?
Take a cup of all-purpose flour, remove two tablespoons, and then add in two tablespoons of cornstarch. Mix well.
What is the difference between baking soda and baking powder?
Both of these baking ingredients are odorless white powders, but are not interchangeable. Here is your science lesson of the day.
Baking soda is also known as sodium bicarbonate. Carbon dioxide gas is formed when sodium bicarbonate meets with heat during the baking process. Unfortunately, when heated, sodium bicarbonate also produces sodium carbonate, which tastes like metal. Thankfully, the metallic taste of sodium carbonate can be neutralized by acid, such as lemon, yogurt, buttermilk, and unsweetened natural cocoa powder while keep our baked goods risen and lifted.
Baking powder is a mixture baking soda, a powdered acid, and cornstarch. Most baking powders are labeled ‘double-acting’, meaning they release a small amount of carbon dioxide gas when they’re stirred into the batter or dough, but they release a majority of their precious gas when triggered by the heat of the oven. Because baking powder is a leavener that contains both the sodium bicarbonate and the flavor-saving acid, it is usually paired with non-acid ingredients like whole milk and Dutch-processed cocoa.
Baking soda needs an acid. Baking powder has an acid. Make sense?
Other delicious pumpkin recipes to try next:
For more, just type in “pumpkin” in the search bar above!
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Mini Pumpkin Spice Bundt Cakes
For the bundt cakes:
- 1 cup pumpkin puree
- 1/2 cup unsalted butter – melted and cooled
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup cake flour
- 1/2 cup brown sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
For the icing
- 1 Tablespoon unsalted butter – melted
- 1 teaspoon maple syrup
- 1 Tablespoon milk
- 1 cup powdered sugar
- Preheat your oven to 350 degrees. Prepare a bundlette pan with baking spray.
- In a mixing bowl, combine the wet ingredients – the pumpkin puree, the melted and cooled butter, eggs, and vanilla. Mix well.
- In another bowl, combine the dry ingredients – the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Pour the dry ingredients into the wet, and stir until just combined.
- Spoon the batter evenly into the bundlette pan, and bake for approximately 15 minutes, or until done in the center. Remove to cooling rack.
- To make the icing, melt the butter. Add the maple syrup and milk, and combine well. Then add the powdered sugar, and stir to combine. If it's too runny, let it sit for awhile or add additional powdered sugar. If it's too stiff, add a few more drops of milk (very slowly). When the pumpkin cakes are cool, drizzle the icing over the top and let them ooze down the sides of the cake.