Dessert

Mini Pumpkin Bundt Cakes

Name: Mini Pumpkin Bundt Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground ginger; 1 cup canned pumpkin puree; 1/2 cup vegetable oil; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup milk; Optional: powdered sugar or glaze for topping

Bysarra August 18, 2025

Jump to Recipe

These mini pumpkin bundt cakes are tender, moist, and infused with warm autumn spices. They make a delightful dessert for gatherings, holidays, or simply enjoying with a cup of coffee or tea. Their small size makes them easy to serve and perfect for individual portions.

Why You’ll Love This Recipe

Perfectly spiced with pumpkin and fall flavors.
Mini bundt cakes are elegant and great for entertaining.
Easy to make ahead and store.
Moist and tender texture thanks to pumpkin puree.
Simple ingredients found in most kitchens.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Granulated sugar
Brown sugar
Vegetable oil or melted butter
Eggs
Pumpkin puree
Vanilla extract
Optional glaze or powdered sugar for topping

Directions

Preheat the oven to 350°F (175°C) and grease a mini bundt pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In a large mixing bowl, combine sugar, brown sugar, oil (or butter), eggs, pumpkin puree, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
Spoon the batter into the prepared mini bundt pans, filling each cavity about two-thirds full.
Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
Allow cakes to cool in the pan for 10 minutes before carefully removing.
Once cooled, drizzle with glaze or dust with powdered sugar if desired.

Servings and timing

This recipe makes about 12 mini bundt cakes.
Preparation time: 15 minutes
Baking time: 20 minutes
Cooling time: 20 minutes
Total time: 55 minutes

Variations

Add mini chocolate chips to the batter for a chocolate-pumpkin twist.
Use cream cheese glaze for a rich topping.
Mix in chopped pecans or walnuts for added crunch.
Replace some of the flour with whole wheat flour for a healthier version.
Add a touch of maple syrup or caramel drizzle for extra sweetness.

Storage/Reheating

Store at room temperature in an airtight container for up to 3 days.
Refrigerate for up to 5 days.
Freeze (wrapped individually) for up to 2 months. Thaw overnight in the refrigerator before serving.
To reheat, warm in the microwave for 10–15 seconds.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but make sure to cook and puree the pumpkin until smooth, and drain excess liquid before using.

What size pan should I use if I don’t have a mini bundt pan?

You can use a muffin tin as a substitute, adjusting the baking time slightly.

How do I prevent the cakes from sticking to the bundt pan?

Grease the pan thoroughly with butter or nonstick spray, and lightly flour the cavities.

Can I make these cakes ahead of time?

Yes, they can be baked a day or two in advance and stored in an airtight container until serving.

What glaze works best for pumpkin cakes?

A simple vanilla glaze, cream cheese glaze, or maple glaze complements the flavors well.

Are these cakes suitable for freezing?

Yes, wrap them individually in plastic wrap and store in a freezer-safe container for up to 2 months.

Can I reduce the sugar in this recipe?

You may reduce the sugar slightly, but keep in mind it also affects moisture and texture.

Can I make this recipe gluten-free?

Yes, by using a 1:1 gluten-free flour blend in place of all-purpose flour.

Do I need to use both granulated and brown sugar?

Both are recommended, as granulated sugar provides sweetness and brown sugar adds moisture and flavor depth.

Can I double this recipe?

Yes, simply double the ingredients and bake in batches as needed.

Conclusion

Mini pumpkin bundt cakes are a festive and flavorful treat that capture the essence of fall. With their tender crumb, warm spices, and elegant appearance, they are perfect for any gathering or cozy night in. Easy to make, versatile, and freezer-friendly, this recipe is a must-try for pumpkin lovers.

sarra