Mini Pumpkin Spice Bundt Cakes

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These Mini Pumpkin Spice Bundt Cakes with Maple Icing are perfectly moist, soft, and simple to make. Use a bundtlette pan to bake 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? Try some Mini Chocolate Bundt Cakes with Caramel Frosting next!

Side view of a plate with a sliced open mini bundt cake, with a plate of cakes in the background.

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, a baby shower, or a special gift.

That being said, you can make these into little muffins as well. Use a regular sized tin or a mini one. Adjust baking time and proceed as described.

Side view of large plate of mini pumpkin bundt cakes with icing.

Ingredient Notes:

  • Sugars – 100% brown sugar in these!
  • Fats – Using butter in pumpkin treats makes them taste amazing. I use unsalted butter in all of why recipes.
  • Cake Flour – Not required but cake flour makes for a super moist crumb to these. I highly recommend!
  • Pumpkin – This is a smaller recipe so one cup of pumpkin is used. Use the leftover pumpkin in my Pumpkin Foam Cold Brew for a perfect pairing!
Small bowls of the ingredients for mini bundt cakes.

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.

Step 1
Prep. Preheat oven to 350 degrees, and prepare a bundtlette pan with baking spray.

Step 2
Combine the wet ingredients. In a mixing bowl, combine the pumpkin, melted and slightly cooled butter, the egg, and vanilla.

Step 3
Add the dry ingredients. To the mixing bowl, add the dry ingredients – the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir into just combined.

Step 4
Bake. Spoon the cake batter into a sprayed bundtlette pan. Bake for approximately 15-17 minutes, or until a toothpick (when inserted) comes out clean. Remove to a cooling rack.

Step 5
Make icing. Melt the butter, and add the maple syrup and milk. Mix well. Then add the powdered sugar and stir to combine.

Step 6
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.

Overhead view of a plate of mini pumpkin bundt cakes with white icing.

Recipe FAQs

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.

A small plate with a mini pumpkin bundt cake cut apart.

Recipe Tips:

  • Don’t have a bundtlette pan? Use a muffin tin instead. Baking time will vary.
  • To make your own cake flour, follow instructions in my FAQs above.
  • Use a small spoon or piping tool to transfer batter from bowl to pans. Try to make sure each bundtlette has an equal amount of batter.
  • When making the icing, you want it to be a little runny to it drips down the sides of the treats. Adjust accordingly.

Other delicious pumpkin recipes to try next:

For more, just type in “pumpkin” in the search bar above!

Side view of a mini bundt cake with a plate of pumpkin bundt cakes in the background.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Side view of a cut open mini pumpkin spice bundt cake.

Mini Pumpkin Spice Bundt Cakes

These Mini Pumpkin Spice Bundt Cakes with Maple Icing are perfectly moist, soft, and simple to make. Use a bundtlette pan to bake the sweetest fall cakes that are a wonderful alternative to pumpkin pie!
4.50 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 mini bundt cakes
Calories: 399kcal
Author: Sue Ringsdorf

Ingredients

For the bundt cakes:

  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter – melted and slightly cooled
  • 1 large egg
  • 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 – sifted

Instructions

  • 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 slightly cooled butter, eggs, and vanilla. Mix well.
  • Add dry ingredients – the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. 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 wire rack.
  • To make the icing, melt the butter. Add the maple syrup and milk, and combine well. Then add the sifted powdered sugar, and stir to combine.
  • ICING TIP: If the icing is 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.

Notes

  • Don’t have a bundtlette pan? Use a muffin tin instead. Baking time will vary.
  • To make your own cake flour, follow instructions in my FAQs in the blog post.
  • Use a small spoon or piping tool to transfer batter from bowl to pans. Try to make sure each bundtlette has an equal amount of batter.
  • When making the icing, you want it to be a little runny to it drips down the sides of the treats. Adjust accordingly.

Nutrition

Calories: 399kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 263mg | Potassium: 191mg | Fiber: 2g | Sugar: 40g | Vitamin A: 6938IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

10 Comments

  1. Easy to follow and the recipe worked well with my tin. I did run into a couple issues. I didn’t quite understand the spicing. “Pumpkin spice” can be made in many ways. Perhaps add on an extra step for creating the right blend. Also, I did notice that while tasty and a great color (plus no crust on the exterior!) the cake itself is wet and mine developed air pockets. While you recommend using cake flour, maybe AP would work better with the levels of liquid, including the sugar. I’m a very gentle mixer, so was surprised to see the holes. I live in a somewhat humid climate and during the winter that affects all my bake. It’s such a fun, quick cake to make I’m going to try and tweak the moisture and flour. Again, a little more guidance on the spice would be good. For the icing, I used almond milk and added a healthy dose of cinnamon. It cut back the pure sweet taste and seemed to blend better with the cake taste overall and without losing the pumpkin. Thanks!

  2. Wow! I decided to make a bonus dessert for Thanksgiving with my extra pumpkin purée and I’m so glad I found this! They are so easy and the texture is amazing! Soft and rich without being dense. I thought I did something wrong when the batter was fairly thick for a cake, but I smoothed it with a spoon and they baked up beautifully! I had to make a second batch so my kids could eat a whole one before we go to our family thanksgiving. 😉

    1. Suebee Homemaker says:

      We love this one too. Thanks so much, Amy!

  3. These are super cute as mini pumpkin muffins but I feel they were a bit bland & needed to be sweeter… Next time I will try doubling the spices and adding more sugar but overall good hey were easy to whip up and super cute.

  4. I’m so appreciative that this actually makes the right amount of batter and icing for 6 mini bundts. Usually I have to monkey with recipe quantities, but this is spot on! I let mine cook a bit longer cause they are quite moist, but so tasty. For a dairy-free version I subbed in canola oil in the cake, and used coconut oil and coconut beverage (not the canned milk, the stuff you use for cereal).

    1. Suebee Homemaker says:

      Thanks so much for your feedback, Rita! Those sound like excellent alternatives! 🙂

  5. I love it and the timing! Perfect as we move into fall.

    1. Suebee Homemaker says:

      Thanks honey! 🙂

  6. These pumpkin spice cakes look so cute! Perfect for the season!

    1. Suebee Homemaker says:

      Thank you Natalie!

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