Spiced Pumpkin Mini Bundt Cakes
You won't believe how good these pumpkin mini bundt cakes are! They're made with fluffy, spiced pumpkin cake and perfectly-tangy cream cheese frosting. I dream of this dessert! They're amazing for a bite-sized, crowd-pleasing holiday dessert that comes together in about 1 hour.
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!
Notes
I always recommend weighing ingredients with a scale instead of using measuring cups. It's the only way to make sure that the recipe comes out great every time. If you don't have a scale, here's how to measure the flour. First, fluff it with a whisk or fork. Then, spoon the fluffed flour into a measuring cup and level it off without packing the flour in.
Baking spray is absolutely key for releasing the cakes from the pan without them sticking. Please don't skip that step!
Some mini bundt cake pans are larger. If yours are on the bigger side, start checking for doneness after 20 minutes. Keep in mind, you'll have less cakes!
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.
Serving: 1mini bundt cake, Calories: 276kcal, Carbohydrates: 38g, Protein: 3g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 36mg, Sodium: 175mg, Potassium: 72mg, Fiber: 1g, Sugar: 28g, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg
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