Mini Pumpkin Spice Bundt Cakes

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

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 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, egg, and vanilla. Mix well.
1 cup pumpkin puree, 1/2 cup unsalted butter, 1 large egg, 2 teaspoons vanilla
Add dry ingredients - the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just combined.
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
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.
1 Tablespoon unsalted butter, 1 teaspoon maple syrup, 1 Tablespoon milk, 1 cup powdered sugar
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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