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!
Pumpkin Spice Bundt Cake
I’m obsessed with individual desserts, y’all, especially during the fall when desserts are rapidly consumed. Pumpkin is definitely one of those flavors that you either 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, really easy to clean, and I love being able to make a few small bundt cakes instead of one large cake 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 muffins as well. Use a regular-sized tin or a mini one and adjust baking time as needed.
Why This Recipe Works:
- MINIATURE IN SIZE – Mini bundt cakes are fun to make and impressive for company. Who doesn’t like a personalized dessert? Try our Mini Chocolate Bundt Cakes with Caramel Frosting next!
- SIMPLE TO MAKE – You can use two bowls and a whisk to make these. One bowl for the pumpkin batter and one bowl for the simple icing.
- MOIST AND DELICIOUS – Take it from me, these are moist and oh so delish. One bite and you’ll be hooked! Make some Pumpkin Foam Cold Brew to accompany these.
Ingredient Notes:
- Sugars – 100% brown sugar in these!
- Fats – Using butter in pumpkin treats makes for an amazing taste. I use unsalted butter in most of our recipes.
- All-Purpose Flour – We’re using our go-to flour for these treats.
- Greek Yogurt – The acidity in Greek yogurt can react with baking soda to give the muffins a little extra lift. Plus it adds moisture.
- Pumpkin – Use the leftover pumpkin in our Pumpkin Foam Cold Brew for a perfect pairing!
- Icing – We love a simple powdered sugar icing. This one adds a touch of maple syrup for additional flavor.
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, Greek yogurt, the egg, and vanilla.
Step 3
Add the dry ingredients. To the mixing bowl, add the dry ingredients – the 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 the prepared bundtlette pan. Bake for approximately 15-17 minutes, or until a toothpick (when inserted) comes out (mostly) clean. Let cakes sit in the pan and then gently transfer them to a wire 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. I recommend sifting the powdered sugar for a smooth texture.
Step 6
Ice cakes. When cakes are cool, drizzle some icing on top of each bundt cake, allowing some to spill down the sides. Sprinkle with cinnamon, if desired.
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.
Recipe FAQs:
Use canned pumpkin puree, not pumpkin pie filling. The puree is pure pumpkin without added spices or sugar.
Generously grease each mini bundt cavity, or use a baking spray with flour. Make sure to get into all the nooks and crannies.
A mix of cinnamon, nutmeg, ginger, and cloves (or a store-bought pumpkin pie spice blend) gives that warm, cozy flavor.
Yes! They stay fresh for a couple of days in an airtight container. You can also freeze them (unfrosted) for up to 2–3 months.
Instead of our maple icing, try a cream cheese drizzle, or a simple dusting of powdered sugar. Chopped nuts or candied ginger are nice, too.
Recipe Tips:
- Don’t have a bundtlette pan? Use a muffin tin instead. Baking time will vary.
- Use a small spoon or piping tool (my preferred method) 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 so it drips down the sides of the treats. Adjust accordingly.
Other delicious pumpkin recipes to try next:
Can’t stop, won’t stop enjoying pumpkin recipes! Try one of these next!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Mini Pumpkin Spice Bundt Cakes
Ingredients
For the bundt cakes:
- 3/4 cup pumpkin puree
- 1/3 cup unsalted butter – melted and slightly cooled
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla
- 1 ¼ cup all-purpose flour
- 3/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 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
- 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, Greek yogurt, the egg, and vanilla.3/4 cup pumpkin puree, 1/3 cup unsalted butter, 1/4 cup plain Greek yogurt, 1 large egg, 1 teaspoon vanilla
- Add the dry ingredients. To the mixing bowl, add the dry ingredients – the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir into just combined.1 ¼ cup all-purpose flour, 3/4 cup brown sugar, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice
- Bake. Spoon the cake batter into the prepared bundtlette pan. Bake for approximately 15-17 minutes, or until a toothpick (when inserted) comes out (mostly) clean. Let cakes sit in the pan and then gently transfer them to a wire 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. I recommend sifting the powdered sugar for a smooth texture.1 Tablespoon unsalted butter, 1 teaspoon maple syrup, 1 Tablespoon milk, 1 cup powdered sugar
- Ice cakes. When cakes are cool, drizzle some icing on top of each bundt cake, allowing some to spill down the sides. Sprinkle with cinnamon, if desired.
- 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.
Recipe is great and I also agree about it being a perfect amount for 3 mini bundts. I have some family and friends that I’ll be forwarding this recipe to. I used your recipe for pumpkin cold brew. Thanks for sharing.
Thanks Shanny!
Fun to make. Good flavor. Mine didn’t brown as well as I had hoped. Doubled recipe and did use a quite heavy mini buntlette pan.
I’m glad you enjoyed these, Veronica.
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!
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. 😉
We love this one too. Thanks so much, Amy!
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.
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).
Thanks so much for your feedback, Rita! Those sound like excellent alternatives! 🙂
I love it and the timing! Perfect as we move into fall.
Thanks honey! 🙂
These pumpkin spice cakes look so cute! Perfect for the season!
Thank you Natalie!