Mini Pumpkin Spice Bundt Cakes

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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!

Overhead shot of mini pumpkin bundt cakes with maple frosting, on a white board.

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.

Side shot of a partially eaten pumpkin bundt cake with others in the background.

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.

  1. Prep. Preheat oven to 350 degrees, and prepare a bundtlette pan with baking spray.
  2. Combine the wet ingredients. In a mixing bowl, combine the pumpkin, melted and slightly cooled butter, the eggs, and vanilla.
  3. 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.
  4. Add the dry to the wet. Pour the dry ingredients into the wet, and stir together until just combined.
  5. 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.
  6. Make icing. Melt the butter, and add the maple syrup and milk. Mix well. Then add the powdered sugar and stir to combine.
  7. 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 shot of a clear bowl with pumpkin batter.

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?

Overhead shot of six mini pumpkin bundt cakes on a wire rack, with a bowl of icing in a. white bowl.

Other delicious pumpkin recipes to try next:

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

Side shot of mini pumpkin bundt cakes, on a white board.

Kitchen Tools Used: (affiliate links)

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of mini pumpkin bundt cakes with maple frosting, on a white board.

Mini Pumpkin Spice Bundt Cakes

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.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: maple icing, mini bundt cakes, pumpkin spice bundt cakes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 mini bundt cakes
Calories: 426kcal
Author: Sue Ringsdorf

Ingredients

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

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 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.

Nutrition

Calories: 426kcal | Carbohydrates: 58g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 116mg | Sodium: 278mg | Potassium: 189mg | Fiber: 2g | Sugar: 40g | Vitamin A: 6988IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg

5 Comments

  1. 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! 🙂

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

    1. Suebee Homemaker says:

      Thanks honey! 🙂

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

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