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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 Ingredients
Let’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 Cake
Before 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 Cake Recipes to Try!
- Pumpkin Cake Recipe with Walnuts
- Easy Pumpkin Cake with Nutella Glaze
- Amazing Pumpkin Cheesecake
- Pumpkin Pie Sheet Cake
These Pumpkin Bundt Cakes are the bomb dot com, but tis the season for everything pumpkin spice.
Oh, pumpkin, how I’ve missed you.
Printable recipe below!! 🙂
Pumpkin Bundt Cake
- 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
- 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.