Mini Pumpkin Spice Bundt Cakes

Side view of the insides of a mini bundt cake with pumpkin.

4.70 from 26 votes

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!

Course Dessert

Cuisine American

Keyword maple icing, mini bundt cakes, pumpkin spice bundt cakes

Prep Time 15

Cook Time 15

Total Time 30

Servings mini bundt cakes

Calories 419kcal

Author Sue Ringsdorf

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.

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