When I think of fall, one of the first things that comes to mind is the warm, comforting aroma of mini pumpkin bundt cakes baking in the oven. These little delights are perfect for cozy gatherings, or even just as a treat for yourself on a brisk autumn day. I had a bit of a ‘pumpkin dessert showdown’ last weekend with the kids, and these mini bundt cakes stole the spotlight effortlessly.
Craving something else pumpkin-flavored? Check out my easy breakfast potatoes for another flavorful fall favorite.
Why you’ll love this recipe
These mini pumpkin bundt cakes are incredibly moist, bursting with pumpkin spice flavor, and topped with a delectable brown butter frosting. They’re the perfect size for individual servings, making them a hit with kids and adults alike. Plus, they’re quite simple to make, so you can whip them up on a whim whenever the craving strikes.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 15 ounces pumpkin puree
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ½ cups unsalted butter, room temperature
- 4 to 5 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon fine sea salt
- 2 to 4 tablespoons heavy whipping cream (optional)
Step-by-step instructions
Start by browning the butter in a light-colored or stainless steel pan. Melt it over medium heat, stirring now and then. When the butter solids turn brown, remove from heat and let it cool to a soft room temperature.
Preheat the oven to 350°F.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
In another bowl, mix the brown sugar, white sugar, pumpkin purée, and vegetable oil until smooth.
Add the vanilla and eggs, and mix well.
Slowly add the dry ingredients to the pumpkin mixture, mixing just until combined.
Lightly spray a mini bundt pan with nonstick spray. Fill each section to about 1/4 inch from the top.
Bake for 15–20 minutes, until golden brown and set. Let the cakes cool in the pan for 10 minutes, then remove.
To make the frosting, beat the cooled brown butter until light and fluffy.
Slowly mix in the powdered sugar until smooth.
Add the vanilla, cinnamon, and salt, and mix well. If the frosting is too thick, add a little heavy cream as needed.
Put the frosting into a piping bag. To assemble, place one bundt cake upside down, pipe frosting on top, then place another bundt cake right side up on top.
Recipe tips & variations
Trying to cut down on sugar? Feel free to adjust the amount of sugar used, or consider substituting with a healthier option of your choice. Also, adding a sprinkle of nutmeg or cloves to the batter will enhance the spice profile, if that’s more to your taste. For a fun variation, try adding chopped nuts or dried cranberries to the batter before baking.
Storage & reheating
Once baked, your mini pumpkin bundt cakes can be stored in an airtight container at room temperature for up to 3 days. If you need to keep them longer, move them to the refrigerator. To reheat, just pop one in the microwave for about 15-20 seconds, and it will taste like it’s fresh out of the oven.
FAQs
What’s the best way to ensure my cakes are moist?
Mixing the ingredients just until combined prevents overworking the batter, which can lead to dry cakes. Also, using pumpkin puree as well as vegetable oil helps retain moisture.
Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s well-drained to ensure the batter’s consistency remains the same.
What if I don’t have a mini bundt pan?
You can use a regular muffin tin instead. Just keep an eye on the cooking time, as it may vary slightly.
Recipes you may like
Explore other delicious recipes like my crescent roll breakfast recipes or the breakfast pizza recipe for a fun twist on traditional breakfast options.
These mini pumpkin bundt cakes are sure to become a beloved staple in your autumn recipe collection. Happy baking, friends!
Print
Mini Pumpkin Bundt Cakes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious mini pumpkin bundt cakes bursting with pumpkin spice flavor and topped with brown butter frosting.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 15 ounces pumpkin puree
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cups unsalted butter, room temperature
- 4 to 5 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 to 4 tablespoons heavy whipping cream (optional)
Instructions
- Begin by browning the butter in a light-colored or stainless steel skillet. Melt it over medium heat, stirring occasionally. Once the milk solids start to brown, remove from heat and let it cool until it reaches a soft room temperature.
- Preheat your oven to 350°F.
- In a separate bowl, whisk together the flour, baking powder, baking soda, sea salt, and pumpkin pie spice. Set aside.
- In a mixing bowl, blend the brown sugar, granulated sugar, pumpkin puree, and vegetable oil until smooth.
- Add the vanilla extract and eggs, mixing until well incorporated.
- Gradually incorporate the dry ingredients into the pumpkin mixture and mix just until combined.
- Lightly spray your mini bundt pan with nonstick cooking spray. Fill each mold to about 1/4” from the top.
- Bake for 15-20 minutes or until they achieve a golden-brown color and are set. Let the cakes cool in the pan for 10 minutes before removing.
- For the frosting, beat the cooled brown butter until it reaches a light and fluffy consistency.
- Gradually add powdered sugar, mixing until fully combined.
- Add in the vanilla extract, ground cinnamon, and fine sea salt, mixing well. If the frosting seems too stiff, add heavy whipping cream as needed.
- Fill a piping bag with frosting. Assemble the cakes by placing one bundt upside down, piping frosting on top, then adding another bundt right-side up on top.
- Garnish with a cinnamon stick and green candies if desired.
Notes
- If you need to keep them longer, move them to the refrigerator.
- You can use a regular muffin tin instead of a mini bundt pan; just watch the cooking time.
- Feel free to adjust the amount of sugar or use a healthier substitute.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg