Pumpkin Spice Mini Bundt Cakes
Fall’s favorite flavor is here in these pumpkin spice mini Bundt cakes. If you want a fall dessert that looks like you put in way more effort than you actually did, these pumpkin spice mini Bundts do not disappoint. Did I mention they’re made in one bowl using just a whisk?
It seems every year that pumpkin spice flavored stuff comes out earlier and earlier, but I’m ok with that. I love pumpkin spice. And I love mini Bundt cakes, so why not put them together?
I love a dessert that feels festive without requiring a whole production. The mini Bundt pan does most of the decorating for you, all you have to do is add your favorite topping, which in this case, is cream cheese frosting. How many different ways can you say yum?
These little guys are perfect for fall brunch or just a treat for yourself just because.
Make it brunch
If you want to turn this into a whole brunch, enjoy these mini Bundts after a spread of Carnitas Tacos and my Easy Air Fryer Sweet Potatoes.
Ingredients
This recipe uses many of the main staples of baking:
- flour
- sugar
- eggs
- salt
- vanilla, and most importantly,
- pumpkin puree and pumpkin spice.
I always thought that pumpkin spice was flavored with pumpkin, but it’s not. It’s a mix of spices that are traditionally used to flavor pumpkin pie. In my pumpkin spice mix, I use cinnamon, ginger, nutmeg, allspice, and cloves. They are all warm spices, but they each bring their own unique flavor to the mix to create that wonderful pumpkin spice flavor.
Baker’s Notes
Don’t overfill your Bundt pans! Sticking to the 2/3-3/4 full rule helps prevent overflow and keeps them looking pretty.
Let the cakes cool before icing so the icing doesn’t melt right off.
Let’s make pumpkin spice mini Bundt cakes
I love one-bowl recipes, and this one does not disappoint. One bowl and a whisk is all you’ll need to make these mini Bundts.
Whisk the eggs until frothy, about 1 minute. Add the sugar and whisk for another minute until combined. Whisk in the milk and pumpkin puree until fully combined.
Add the melted butter, baking powder, baking soda, vanilla, salt, and spices, and whisk until fully combined.
Slowly add the flour in about 1/2 a cup increments at a time until all the flour has been incorporated into the batter. Add the batter into two prepared mini Bundt pans (they usually come in six wells), filling them about 2/3 to 3/4 full to help prevent the batter from rising over the top and creating a dome.
Bake at 350 F for 25-30 minutes. A toothpick inserted in the thickest part should come out with a few moist crumbs when they’re ready. Let them cool for 10 minutes before removing them from the pans to finish cooling down. Wait until they are fully cooled before decorating.
Decorating the mini Bundts
You can choose your own adventure when it comes to decorating these mini Bundt cakes. A simple pumpkin spice or vanilla glaze goes really well on these. I made used cream cheese frosting sprinkled with some cinnamon, and I have to say, it’s pretty delicious. I prefer to use a pastry bag to pipe the filling on the mini Bundts, but feel free to spoon it in as well.
Frequently Asked Questions
These cakes can be stored on the countertop for 3 days in an airtight container or in the fridge for up to a week in an airtight container.
Yes, you can freeze these little cakes. Once the cakes have cooled down completely, wrap them individually in plastic wrap and add them to a freezer-safe container or bag. Freeze for up to one month. Thaw at room temperature or overnight in the fridge. Add any toppings or fillings once thawed out.
For best results, you want to fill each well of a mini Bundt pan 2/3 to 3/4 the way full. This leaves enough room for the cakes to expand without forming a dome on the bottom of the cakes.
More recipes
- Lemon Poppyseed Mini Bundt Cakes
- Double Chocolate Mini Bundt Cakes
- Chocolate Mini Bundt Cakes with Pistachio Cream
Pumpkin Spice Mini Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter, melted
- 2/3 cup sugar
- 2 eggs
- 1/2 cup pumpkin puree
- 1 cup milk
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Topping
- 1 1/2 cups cream cheese frosting
- 2 teaspoons cinnamon
Instructions
- Preheat your oven to 350°F and spray your mini Bundt pan with non-stick spray.
- In a large mixing bowl, add the two eggs and whisk until frothy, for roughly 60-90 seconds. Add in 2/3 cup sugar and whisk until fully combined.
- Add 1 cup of milk and 1/2 cup of pumpkin puree and whisk until combined.
- Add 1/2 cup of melted butter, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 2 teaspoons pumpkin spice mix, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Whisk until combined.
- Add the flour in next. Start with a 1/2 cup at a time until you get to the full amount of 2 cups.
- Fill each Bundt pan cup about 2/3 to 3/4 full. Bake for 30 minutes or until a toothpick inserted in the thickest part comes out mostly clean.
- Let the cakes rest for 10 minutes before removing them from the pan to cool completely on a wire rack. Be sure the cakes are fully cooled before adding any toppings.
- You can use any decorating tip you like to pipe the frosting onto the Bundts. I like using the star tip. Pipe roughly 2 tablespoons of frosting onto each Bundt, or to your taste.
Notes
- Store the mini Bundt cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- To freeze the cakes, wrap each one individually in plastic wrap, then add to a freezer-safe container and freeze for up to 30 days.
Nutrition
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