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Mini Pumpkin Bundt Cakes

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Moist and spiced mini pumpkin bundt cakes that are perfect for fall gatherings, topped with a simple glaze or powdered sugar.

Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a mini bundt cake pan.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, mix together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  5. Divide the batter evenly into the prepared mini bundt pans, filling each about 2/3 full.
  6. Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
  7. Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack.
  8. Dust with powdered sugar or drizzle with glaze before serving.

Notes

  • These cakes can be stored in an airtight container at room temperature for up to 3 days.
  • You can add chopped nuts or chocolate chips for extra texture.
  • Double the recipe for a larger batch.

Nutrition

Keywords: mini pumpkin bundt cakes, pumpkin dessert, fall baking, bundt cake recipe

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