Mini Pumpkin Spice Bundt Cakes

There is something simply magical about Mini Pumpkin Spice Bundt Cakes that instantly evokes cozy fall afternoons and warm gatherings. These little cakes are packed with luscious pumpkin puree and a perfectly balanced blend of cinnamon and pumpkin pie spice, creating an irresistibly moist and fragrant treat. Whether you’re new to baking or a seasoned pro, these delightful bundt cakes capture the essence of autumn in every bite, making them the perfect accompaniment to your favorite warm beverage or a sweet surprise for friends and family.

Ingredients You’ll Need

The beauty of these Mini Pumpkin Spice Bundt Cakes is in their simplicity. Each ingredient plays a vital role in creating the cake’s tender crumb, rich flavor, and moist texture. From the creamy Greek yogurt to the warming spices, every component adds a little something special to your finished cake.

• 3/4 cup pumpkin puree: The star of the show, providing moisture, vibrant color, and classic pumpkin flavor.
• 1/3 cup unsalted butter (melted and slightly cooled): Adds richness and ensures the cake stays tender.
• 1/4 cup plain Greek yogurt: Brings a subtle tang and extra moisture while keeping the cakes light.
• 1 large egg: Binds all ingredients together and adds structure.
• 1 teaspoon vanilla: Lifts the flavor profile and enhances the sweetness.
• 1 ¼ cup all-purpose flour: Provides the essential structure to hold the cake together.
• 3/4 cup brown sugar: Imparts a deep, caramel-like sweetness that complements the pumpkin.
• 1/2 teaspoon baking powder: Helps the cakes rise beautifully.
• 1/4 teaspoon baking soda: Works alongside baking powder for perfect texture and lift.
• 1/2 teaspoon kosher salt: Balances the sweetness and brings out all the flavors.
• 1/2 teaspoon cinnamon: Adds warmth and an inviting aroma.
• 1/2 teaspoon pumpkin pie spice: The perfect spice blend to make these cakes truly autumnal.
• For the Icing: 1 Tablespoon unsalted butter (melted), 1 teaspoon maple syrup, 1 Tablespoon milk, 1 cup powdered sugar (sifted) — a luscious glaze that finishes these cakes with a silky touch.

How to Make Mini Pumpkin Spice Bundt Cakes

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350 degrees Fahrenheit. This ensures the perfect baking environment right from the start. Next, grab your bundtlette pan and give it a generous coating of baking spray—this step is key to making sure your cakes pop out easily once baked.

Step 2: Combine the Wet Ingredients

In a mixing bowl, blend together the velvety pumpkin puree, the melted and slightly cooled butter, tangy Greek yogurt, the egg, and the fragrant vanilla. This combination creates the moist foundation that will make your mini bundt cakes tender and flavorful.

Step 3: Add the Dry Ingredients

Now, sprinkle in the dry ingredients—flour, brown sugar, baking soda, baking powder, kosher salt, cinnamon, and pumpkin pie spice—right into the wet mixture. Stir them gently until just combined; over-mixing can make cakes tough, so keep it light and loving to preserve their soft, delicate crumb.

Step 4: Bake to Perfection

Spoon the rich batter into your prepared bundtlette pan, filling each cavity just right. Pop the pan into your preheated oven and bake for 15 to 17 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out mostly clean. Let your mini cakes cool slightly in the pan before carefully transferring them to a wire rack. This little wait helps them firm up without drying out.

Step 5: Whip Up the Icing

While the cakes cool completely, prepare the icing. Melt butter and whisk in the maple syrup and milk, creating a smooth base. Then gradually add the sifted powdered sugar, stirring until the glaze is perfectly silky. This glaze provides a subtle sweetness and a glossy finish that makes these Mini Pumpkin Spice Bundt Cakes absolutely irresistible.

How to Serve Mini Pumpkin Spice Bundt Cakes

Garnishes

Top your mini pumpkin spice bundt cakes with a light dusting of powdered sugar, a sprinkle of crushed toasted pecans, or even a little drizzle of extra maple syrup. These small touches add texture and extra layers of flavor, making your serving presentation truly shine.

Side Dishes

These cakes pair beautifully with a cozy cup of spiced chai tea, a rich cup of coffee, or a warm mug of creamy hot chocolate. For a brunch spread, serve alongside spiced apple butter or a dollop of whipped cream to elevate the autumnal vibes.

Creative Ways to Present

Consider presenting these mini beauties on a rustic wooden board, surrounded by tiny pumpkins and autumn leaves for a seasonal centerpiece. You can also stack a few atop one another for a charming mini cake tower, or place in individual clear gift bags tied with ribbon for sweet party favors.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, no worries! Store your Mini Pumpkin Spice Bundt Cakes in an airtight container at room temperature for up to three days. This keeps them moist and tender while locking in those fabulous spices and pumpkin flavor.

Freezing

These cakes freeze wonderfully if you want to prep ahead. Wrap each cake tightly in plastic wrap and place them in a freezer-safe container or bag for up to two months. When ready to enjoy, simply thaw overnight in the fridge for best texture.

Reheating

To bring your frozen or stored cakes back to life, gently warm them in the microwave for about 15-20 seconds or pop them in a toaster oven at low heat. This quick reheat enhances their soft texture and revives that freshly-baked feel.

FAQs

Can I use canned pumpkin puree for these cakes?

Absolutely! Canned pumpkin puree works perfectly in these Mini Pumpkin Spice Bundt Cakes and makes the recipe even more accessible year-round.

What if I don’t have a bundtlette pan?

If you don’t have a bundtlette pan, you can use a standard mini muffin pan or even a regular muffin pan, though the shape will be different. Just adjust baking time slightly, checking doneness around 12-15 minutes.

Can I substitute the Greek yogurt?

Yes! If you don’t have Greek yogurt, you can swap it with sour cream or an equal amount of plain yogurt. Each will add moisture and a bit of tang to your cakes.

How do I make the glaze thicker or thinner?

To thicken the glaze, add more sifted powdered sugar a teaspoon at a time. To thin it out, add a few drops of milk or maple syrup incrementally until you reach your desired consistency.

Are these Mini Pumpkin Spice Bundt Cakes suitable for freezing with the glaze on?

It’s best to freeze the cakes without the glaze. Add the icing after thawing and reheating for the freshest taste and texture experience.

Final Thoughts

There is truly something special about baking and sharing Mini Pumpkin Spice Bundt Cakes. Their cozy flavors, tender crumb, and perfect bite-size charm make them a beloved treat any time autumn rolls around. Give this recipe a try and enjoy the warm, spiced comfort they bring to your table—your friends and family will thank you for it!

Print