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These mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.Guys, three words: Pumpkin Bundt Cake. I can’t stop saying “there’s a hole in this cake”. Or “boooooont? booooooont.” If you don’t know what I’m talking shame on you!! J/k– see here. Anyways, these were just perfect. Just the right amount of sweet, spice, and everything nice. The cake was moist because of the copious amount of pumpkin and the entire recipe was done in just under an hour. My idea of a good time in the kitchen.
Pumpkin Bundt Cake IngredientsLet’s break this Pumpkin Bundt Cake recipe down people! Here is everything you’ll need:
- Flour – all-purpose flour to be exact. This ingredient fills out the cake.
- Granulated Sugar – to sweeten!
- Baking Powder and Baking Soda – we need both for lots and lots of rising. Especially because pumpkin puree can be so heavy in a cake.
- Salt, Cloves, Pumpkin Pie Spice, Nutmeg, Cinnamon, and Ground Vanilla Beans – we’re talking about mega spice and pumpkin-flavored cakes here, so I used a truckload of them. Spice cake and me so way back.
- Cold Water and Canola Oil – used for moisture and texture control!
- Eggs – used for structure. We don’t want to lose that rise once we have it from the baking soda and powder.
- Pumpkin Puree – I use Libby’s canned pumpkin puree for this recipe. Not to be confused with pumpkin pie filling that is pre-sweetened.
How to Make Pumpkin Bundt CakeBefore you go out and make this Pumpkin Bundt Cake recipe, remember the correct way to measure flour: fluff it up first in the bag/canister, spoon it into your measuring cup, and level it with a butter knife. You’ll get the right amount every time! For full details see the recipe card down below.
- Measure out and stir all the dry ingredients together. This includes flour, sugar, leavenings, and spices.
- In a separate vessel for wet ingredients, stir together eggs, pumpkin, oil, and water. Easy peasy. Pour the wet into the dry and stir until the batter just comes together. Please don’t sit there and stir it for days. That will develop gluten and will make your cake taste more like bread than a cake. Thanks but no thanks.
- Pour this batter into greased mini bundt cake pans and stick em into a hot oven. Half an hour later, we have CAKE. Aren’t they so cute?
- Let the cakes cool then make a quick glaze with powdered sugar, vanilla, and milk. Drizzle these little dudes up.
Can I just use a regular sized bunt cake pan?You sure can! If you aren’t feeling the cute mini bundt cakes, simply grease a regular sized bundt cake and bake away. I don’t have an exact baking time for you however, you should be able to stick a toothpick/fork/skewer down into the center and have it come out clean, or mostly clean. Start with the original 20 minutes then keep adding 10 minutes until the toothpick method works. Good luck!
Where did you get your mini bundt pan?To make these mini pumpkin bundt cakes I used a mini bundt pan from Williams Sonoma, found here. It makes six cakes at a time which are all slightly bigger than regular cupcakes.
Can I freeze Pumpkin Bundt Cake?Like any good cake recipe, you can freeze these mini pumpkin bundt cakes! Simply bake and cool to room temperature, don’t top with icing, and instead store in an airtight freezer-safe container for up to 3 months. Thaw by transferring the cakes to the fridge overnight, then warm to room temperature and glaze!
More Pumpkin Cakes to Try!
- Pumpkin Layer Cake
- Nutella Pumpkin Cake
- Pumpkin Roll Cake
- Pumpkin Crunch Cake
- Pumpkin Cheesecake Cake
- Pumpkin Sheet Cake
Pumpkin Bundt Cake
These mini Pumpkin Bundt Cakes aren't just adorable, they are SO GOOD too! Topped with a simple glaze, it's hard not to eat just one.
- 2 3/4 cups all purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cloves
- 1 teaspoon pumpkin pie spice
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 teaspoon vanilla beans ground and dried
- 1 cup cold water
- 1/2 cup canola oil
- 2 large eggs
- 1 cup pumpkin
for the glaze-
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- Preheat oven to 350 degrees. Spray 12 mini bundt pans generously with nonstick spray and set aside.
- Measure all dry ingredients into a large bowl and stir.
- In a liquid measuring cup, whisk water, oil, eggs and pumpkin to incorporate the oil and eggs into the other ingredients.
- Pour wet ingredients into the dry and stir until just combined.
- Pour about 2/3 cup batter into each mini bundt cavity. Tap the pan a few times to remove any air bubbles and bake 20 minutes or until toothpick comes out clean after inserted. Cool 10 minutes before inverting onto cooling racks.
- For the glaze- stir all ingredients together until smooth. The glaze should take a hot second to fall back onto itself when being drizzled back in the bowl. Spoon glaze over each bundt cake and serve.
Calories: 417kcal | Carbohydrates: 77g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 346mg | Potassium: 153mg | Fiber: 1g | Sugar: 53g | Vitamin A: 3215IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 1.9mg
These were absolutely delicious,
Great use of pumpkin. Moist, flavourful and spicy. Just how I like pumpkin ❤️. Did with maple glaze and they were eaten up quickly in my house
1 teaspoon vanilla beans ground and dried????? So scrape out the bean and grind to get 1 teaspoon?
I used dried vanilla bean powder but feel free to scrape the beans out of a fresh pod. Or just use 1 teaspoon of vanilla extract.
[…] Glazed Mini Pumpkin Bundt Cake Recipe […]
How many individual cakes does this recipe make? Thanks! So excited to make them for Christmas ,
Will these cakes freeze well? Love to put a bunch in the freezer for company!
Hey tried this recipe and it turned out beautifully! Next time I plan to reduce the sweetness though or avoid the glaze..but this is a definite hit, thank you!
Is it one small can or one large can of pumpkin? Or how many cups?
Adorable! Exactly what size are these? I’ve got a six-well bundt pan, each cake coming out to be about a standard serving, as well as a micro “tea cake” pan with 30 very small, inch diameter, cake bites. Which pan did you use?
For PEARSE: Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract
• 1 cup sifted confectioners’ sugar
• 3-4 tablespoons milk (or more for drizzling consistency)
In a large mixing bowl, beat the cream cheese and vanilla until smooth. Add the sugar and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. If the frosting is too thick, add milk to loosen to drizzle consistency.
Drizzle the frosting over the cakes. Decorate with sprinkles if desired.
Why are things in mini just so darn cute! this little cakes are just adorable!
I’m pumpkin obsessed!! And I love finding excuses to use my mini bundt pan so I guess i’ll have to make it a point to make these. Although i’ll have to toss in some chocolate chips and top it with cinnamon cream cheese frosting. Can’t wait!
I love pumpkin season!! These look just perfect – I’ll take 33!!
I have been looking for a good pumpkin cake recipe Super excited to try this one!! Do you know how much batter this makes. I would like to try it as a traditional round cake?
Craving one of these right now!
These are one of the cutest thing EVA!
Does anybody know how to make the traditional creamcheese frosting which usually goes with pumpkin cakes pourable so as to decorate these mini cakes. Or any idea to decorate theses with creamcheese frosting
these are literally the cutest little cakes I’ve ever seen! love these!!
Mini foods are just so adorable! These pumpkin bundts are no exception. You are motivating me to finally use my mini bundt pans.
I LOOOOOOOVE Pumpkin too! I have the same question is Amber. I don’t want to go out and buy a mini bundt pan thingy! LOL! I have a regular size one already,
You crack me up…..if loving pumpkin is wrong you don’t want to be right… Fun dialogue makes everything taste better!
Can this be made as a big bundt cake instead?
Is there any way you could tell us what size/dimensions the mini bundt pans are (each cakelett)? I have mini bundt pans, but they range in size from micro to larger.