The Best Pumpkin Mini Bundt Cakes
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These pumpkin mini bundt cakes are the bite-sized version of a classic autumn treat (but honestly so much easier). With fluffy, spiced pumpkin cake and a swirl of perfectly-tangy cream cheese frosting, this is an easy-to-serve, always crowd-pleasing dessert for holidays and fall parties! No joke, I dream of these cakes all year long.
Ok, so you know how every year on Thanksgiving, you swear you’re going to save room for dessert? You put on a pair of stretchy pants and skip the salad for an extra scoop of stuffing? (Cause duh, you have to leave room for dessert!!)
Well, if you’re like me, you don’t actually leave room for dessert. You just eat it anyways and then want to absolutely die while your family argues about politics which makes you want to extra die. LISTEN. I’ve been there. I get it.
That being said, I’m all for a mini Thanksgiving dessert. Obviously you could go the traditional route with mini pumpkin pie cups, but I’m also partial to these pumpkin spice cheesecake bites. But if you’re more of a cake girlie, then you have to try these bundt cakes! No seriously, they’re too good.
I have been making a version of this pumpkin cake since I was a student in pastry school. But, after a little tweaking and testing, I scaled down the version a bit into these tiny little cakes. This is my essential pumpkin cake with a lot of moisture, just the right amount of density, and a good dose of warm spices.
Nothing Bundt Cakes, who??
Canned pumpkin, not pie filling!
For reasons I cannot understand, canned pumpkin purée and pumpkin pie filling basically have the same label lol. But, it’s super key that you use 100% canned pumpkin purée in this recipe, not pumpkin pie filling. The pie filling has sugar, spices, and other additives that will mess up this recipe.
For the cakes, you’ll also need flour, Kosher salt, baking soda, pumpkin pie spice, cinnamon, ginger, cloves, allspice, cardamom, neutral oil, brown sugar, granulated sugar, vanilla extract, and eggs. If you want to make the cream cheese frosting, grab some cream cheese, unsalted butter, powdered sugar, and heavy cream.
Getting the bundt cakes out of the pan
Before you even begin, you need to make sure you pick up some baking spray! I’ve made bundt cakes literally hundreds of times. I’ve tried flour, sugar, regular baking spray, everything you can think of.
But in the end, baking spray is the only thing that works every single time. Be generous with it and make sure you clean your pan super well before baking the next batch of cakes!
Bake the cakes
Cream cheese frosting
If you want to skip the cream cheese frosting, that’s totally fine! These cakes are also amazing topped with a simple glaze or a dusting of powdered sugar.
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Spiced Pumpkin Mini Bundt Cakes
Ingredients
Pumpkin Mini Bundt Cakes
- 180 grams all purpose flour (1 1/2 cups)
- 1/2 teaspoon Kosher salt, I use Diamond
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cardmom
- 120 milliliters neutral oil (1/2 cup)
- 100 grams dark brown sugar (1/2 cup, packed)
- 100 grams granulated sugar (1/2 cup)
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- 225 grams canned pumpkin purée, not pie filling (1 cup)
Cream Cheese Frosting
- 115 grams full-fat cream cheese, softened (4 ounces)
- 60 grams unsalted butter, softened (1/4 cup)
- 240 grams powdered sugar, sifted (2 cups)
- 1/2 teaspoon pure vanilla extract
- Pinch of Kosher salt
- 1-2 teaspoons heavy cream, as needed
Equipment
- Mini bundt cake pan (12 cup)
- Baking spray
Instructions
Pumpkin Mini Bundt Cakes
- Preheat the oven to 350°F (177°C). Spray a mini bundt cake pan very well with baking spray. Then, whisk the all purpose flour, Kosher salt, baking soda, pumpkin pie spice, cinnamon, ginger, cloves, allspice, and cardamom in a small mixing bowl. Set aside.
- Next, add the neutral oil, brown sugar, granulated sugar, vanilla extract, eggs, and canned pumpkin purée to a large mixing bowl. Whisk until smooth. Then, add the flour mixture and stir just until the batter is combined and there are no more streaks of flour. Don't over-mix!
- Use a scoop to divide the batter between 16 mini bundt cake cups. Smooth out the tops with a butter knife. (If you only have one standard 12-cup pan, you will need to work in batches. Make sure to wash and re-spray the pan in-between batches!)
- Then, bake the cakes for 16-18 minutes, or until an inserted toothpick has just a few moist crumbs. Let the cakes cool in the pan for about 5-10 minutes. Then, flip the cakes out of the pan and onto a wire rack. Let the cakes cool completely.
Cream Cheese Frosting
- While the cakes are baking, add the full-fat cream cheese and unsalted butter to a large mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the cream cheese and butter until it's light and fluffy, 1-2 minutes.
- Add the powdered sugar and salt. Beat the frosting until it's thick. Then mix in the vanilla extract and 1 teaspoon of heavy cream. Turn the mixer to medium-high speed and whip the frosting until it's super fluffy, 3-4 minutes. If the frosting is too thick, add another 1 teaspoon of heavy cream.
- Once the frosting is very fluffy, transfer it to a piping bag fitted with a large decorative tip. Pipe the frosting on top of the cooled pumpkin bundt cakes. Serve immediately or store in an airtight container for 2-3 days. Enjoy!
