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Mini Pumpkin Spice Bundt Cakes

Colorado Green Chili (Chili Verde) Recipe
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★★★★★

4.9 from 8 reviews

These Mini Pumpkin Spice Bundt Cakes are wonderfully moist and perfectly spiced, combining the rich flavors of pumpkin puree and pumpkin pie spice with a sweet maple glaze. Ideal for fall celebrations or a cozy treat, these bite-sized cakes are easy to make and delightfully delicious.

Ingredients

Scale

For the Bundt Cakes:

  • 3/4 cup pumpkin puree
  • 1/3 cup unsalted butter, melted and slightly cooled
  • 1/4 cup plain Greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice

For the Icing:

  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon maple syrup
  • 1 tablespoon milk
  • 1 cup powdered sugar, sifted

Instructions

  1. Prep. Preheat your oven to 350°F (175°C). Lightly spray a bundtlette pan with baking spray to ensure the mini cakes don’t stick during baking.
  2. Combine the wet ingredients. In a mixing bowl, whisk together the pumpkin puree, melted and cooled butter, Greek yogurt, egg, and vanilla extract until fully incorporated and smooth.
  3. Add the dry ingredients. To the wet mixture, add the all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice. Stir gently until just combined; avoid overmixing to keep the cakes tender.
  4. Bake. Spoon the batter evenly into the prepared bundtlette pan. Bake for 15 to 17 minutes or until a toothpick inserted into the center comes out mostly clean. Allow the mini cakes to cool in the pan for a few minutes before transferring them carefully to a wire rack to cool completely.
  5. Make the icing. In a small bowl, whisk together the melted butter, maple syrup, and milk until smooth. Gradually sift in the powdered sugar to avoid lumps, stirring continuously until the glaze is smooth and pourable.
  6. Glaze and serve. Drizzle the icing over the cooled mini bundt cakes. Let the icing set for a few minutes before serving. Enjoy your festive and flavorful pumpkin spice treat!

Notes

  • For extra moist cakes, do not overmix the batter.
  • You can substitute the all-purpose flour with a gluten-free blend to make this recipe gluten-free.
  • The pumpkin pie spice can be replaced with a mixture of cinnamon, nutmeg, and cloves if unavailable.
  • These mini bundt cakes can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
  • To make the icing dairy-free, substitute butter with margarine and use almond or oat milk instead of regular milk.
  • Ensure the butter for both batter and icing is slightly cooled to avoid cooking the egg or curdling the glaze.

Nutrition

Keywords: pumpkin spice, mini bundt cakes, fall dessert, easy pumpkin recipe, pumpkin dessert, maple glaze, seasonal baking

Find it online: https://cheframiflavor.com/colorado-green-chili-chili-verde-recipe/