Glazed Mini Pumpkin Bundt Cake Recipe

5 from 7 votes

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This Glazed Mini Pumpkin Bundt Cake Recipe isn’t just adorable, they are SO GOOD! Topped with a simple glaze, it’s hard not to eat just one.

pumpkin bundt cake

Guys, three words. Pumpkin, Bundt, Cake.

Deck the halls with loads of pumpkin–>fa la la la la la la la la.

You guys!! This is my first pumpkin recipe of the season and certainly not my last 🙂 Yippee!!

If you don’t like pumpkin, just take the plunge and get out now. Trust me. Things in my kitchen are about to get hella orange up in here.

I made a bunch of mini bundt cakes for you today–>!!!!!!!!!!!!!

Sometimes a line of exclamation marks is all I can think of to type because it is exactly  how I feel. Just, no words. Pure excitement and adrenaline, maybe? I don’t know. But it feels so good.

If loving pumpkin is wrong I don’t want to be right.

I got some mini bundt pans from williams sonoma last week, and then fourteen thousand cans of pumpkin this week sooooo…..fate?

Also, 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.

Before you go out and make this, 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!

Here’s how to make it:pumpkin bundt cake

Measure out and stir all the dry ingredients together. This includes flour, sugar, leavenings and spices. We’re talking about mega spice and pumpkin flavored cakes here, so I used a truckload of them.

Spice cake and me so waaaaay back, ya’ll.

pumpkin bundt cake

In a separate vessel for wet ingredients, stir together eggs, pumpkin, oil and water. Easy peasy.

mini bundt cakes

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 cake.

Thanks but no thanks.

Pour this batter into greased mini bundt cake pans and stick em into a hot oven.

mini bundt cakes

30 minutes later, we have CAKE. Aren’t they so cute?

mini bundt cakes

Make a quick glaze with powdered sugar, vanilla and milk and drizzle these little dudes up.

mini bundt cake recipes

Like this!

Now, you can devour. And devour you will. These are the bomb dot com, but tis the season for everything pumpkin spice.

Oh pumpkin, how I’ve missed you.

Printable recipe below!! Have an arianagrande weekend! Hi-o!

5 from 7 votes

Mini Pumpkin Bundt Cakes

This Glazed Mini Pumpkin Bundt Cake Recipe isn't just adorable, they are SO GOOD! Topped with a simple glaze, it's hard not to eat just one.
servings 12 mini bundt cakes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins


  • 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 ground and dried vanilla beans*
  • 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
Course: Dessert
Cuisine: American
Keyword: mini, Pumpkin Bundt Cakes
Other pumpkin cake recipes you might like:

Pumpkin Bundt Cake with Chocolate Glaze

Easy Pumpkin Cake with Nutella Glaze

Pumpkin Pie Sheet Cake

Layered Pumpkin Walnut Cake with Caramel & Chocolate Frostings

Polaroid photo of granola bars

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Recipe Rating

20 Responses
  1. Donna Ramirez

    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.

  2. Marilyn Brennan

    5 stars
    You crack me up…..if loving pumpkin is wrong you don’t want to be right… Fun dialogue makes everything taste better!

  3. Sydney

    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,

  4. Kristen

    5 stars
    Mini foods are just so adorable! These pumpkin bundts are no exception. You are motivating me to finally use my mini bundt pans.

  5. Pearse

    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

  6. Tammy Hardt

    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?

  7. Tawny Alexander

    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!

  8. Jan

    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.

  9. Judy

    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?

  10. Suma

    5 stars
    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!