Introduction

These Adorable mini Pumpkin Bundt Cakes with cinnamon brown butter frosting are the perfect bite-sized treat for autumn gatherings. The rich pumpkin flavor and warm spices are complemented by a decadent, nutty frosting. For more festive pumpkin desserts, try the Pumpkin Cheesecake Heaven Bars Recipe or the Sweet Potato Honeybun Cake with Pecan Icing Recipe.

Ingredients

These adorable mini pumpkin bundt cakes are made with simple pantry staples that come together to create a wonderfully moist and fragrant dessert.

• 2 cups all-purpose flour (250g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 tablespoon pumpkin pie spice
• 1 cup light brown sugar, packed (200g)
• ½ cup granulated sugar (100g)
• 15 ounces pumpkin puree (1 can)
• 1 cup vegetable oil (240ml)
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 ½ cups unsalted butter, room temperature (340g)
• 4 to 5 cups powdered sugar (520-650g)
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• ¼ teaspoon fine sea salt
• 2 to 4 tablespoons heavy whipping cream (optional)
• Cinnamon sticks (optional, for assembly)
• Tootsie rolls (optional, for assembly)
• Green M&Ms (optional, for assembly)

Timing

Prep Time	20 minutes
Cook Time	15 minutes
Total Time	35 minutes

Context: This streamlined process makes these Adorable mini Pumpkin Bundt Cakes with cinnamon brown butter frosting about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare the Pans

Preheat your oven to 350°F (175°C). This ensures a consistent baking environment for your Adorable mini Pumpkin Bundt Cakes. While the oven heats, generously grease your mini Bundt pan with baking spray or softened butter, making sure to get into all the intricate details of the pan to prevent sticking.

Step 2 — Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and warm spices like cinnamon, nutmeg, and ginger. Whisking the dry ingredients first ensures they are evenly distributed, which prevents pockets of baking soda or spice in your finished cakes.

Step 3 — Cream the Wet Ingredients

In a separate, larger bowl, use an electric mixer to cream together the softened butter and sugars until the mixture is light and fluffy. This step incorporates air, which is key for a tender crumb. Then, beat in the pumpkin puree, eggs, and vanilla extract until the batter is smooth and well-combined.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry flour mixture to the wet pumpkin mixture, mixing on low speed just until the flour disappears. Be careful not to overmix, as this can develop the gluten and lead to dense cakes. The batter will be thick but should be smooth.

For an extra-moist result, you can fold in a half-cup of toasted pecans or walnuts at this stage.

Step 5 — Fill the Pans and Bake

Spoon the batter evenly into the prepared mini Bundt cavities, filling each about two-thirds full. This allows space for the cakes to rise without overflowing. Place the pan in the center of the preheated oven and bake for 18-22 minutes.

Step 6 — Check for Doneness and Cool

The Adorable mini Pumpkin Bundt Cakes are done when a toothpick inserted into the center comes out clean, and the tops spring back lightly when touched. The edges may also just begin to pull away from the sides of the pan.

Let the cakes cool in the pan for 10 minutes before inverting them onto a wire rack to cool completely. This resting period helps them release cleanly.

Step 7 — Make the Cinnamon Brown Butter Frosting

While the cakes cool, prepare the frosting. Melt butter in a light-colored saucepan over medium heat. Swirl the pan occasionally until the butter foams and then develops golden brown specks at the bottom, emitting a nutty aroma. Immediately remove from heat and stir in the cinnamon.

Let the brown butter cool for about 15 minutes, then whisk it into powdered sugar and a splash of milk or cream until you achieve a smooth, drizzle-able consistency.

Step 8 — Frost and Serve

Once the mini Pumpkin Bundt Cakes are completely cool, drizzle the warm cinnamon brown butter frosting over the top of each one. The frosting will set slightly as it cools. Serve immediately for the best texture and flavor.

Nutritional Information

Calories	285
Protein	3g
Carbohydrates	38g
Fat	14g
Fiber	1g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap all-purpose flour for whole wheat pastry flour to add fiber and a nutty, wholesome flavor that complements the pumpkin spice.
• Greek Yogurt for Oil — Replace some or all of the oil with plain Greek yogurt to boost protein and create a wonderfully moist, tender crumb.
• Low-Sugar Option — Use a monk fruit or erythritol blend instead of granulated sugar for a lower-carb version that still provides sweetness without the blood sugar spike.
• Dairy-Free Frosting — Create the cinnamon brown butter frosting with a plant-based butter alternative and a dairy-free milk for a rich, vegan-friendly topping.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking flour to make these Adorable mini Pumpkin Bundt Cakes accessible to those with gluten sensitivities.
• Unsweetened Applesauce — Substitute half the oil with unsweetened applesauce to reduce fat content while keeping the cakes incredibly moist.
• Reduce Sodium — Simply omit the added salt from the batter, as the spices and pumpkin puree provide plenty of flavor on their own.

Serving Suggestions

• Pair these adorable mini Pumpkin Bundt Cakes with a hot cup of spiced chai tea or a freshly brewed coffee for a cozy afternoon treat.
• Serve them as a charming dessert at a fall brunch or a Thanksgiving gathering, where their individual portions are perfect for guests.
• For an elegant presentation, drizzle the cinnamon brown butter frosting over the cakes just before serving and garnish with a tiny sprinkle of toasted pecans.
• Create a dessert platter by arranging the mini bundt cakes alongside other autumnal treats like apple cider donuts or spiced cookies.
• Turn them into a special breakfast by serving slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
• Package them in clear cellophane bags tied with rustic twine for a delightful and portable party favor or edible gift.

No matter how you choose to serve them, these adorable mini Pumpkin Bundt Cakes are sure to be the highlight of any occasion.

Common Mistakes to Avoid

• Mistake: Using cold ingredients, which prevents proper emulsification and leads to a dense crumb. Fix: Ensure all refrigerated items like eggs and milk are at room temperature before mixing.
• Mistake: Overmixing the batter after adding the flour, which develops too much gluten. Fix: Gently fold the dry ingredients in just until no streaks of flour remain.
• Mistake: Not properly greasing the intricate mini Bundt pans, causing cakes to stick and break. Fix: Use a pastry brush to thoroughly coat every crevice with melted butter or non-stick baking spray.
• Mistake: Overbaking the small cakes, which dries them out and masks the pumpkin flavor. Fix: Start checking for doneness a few minutes before the recipe’s suggested time; a toothpick should have moist crumbs attached.
• Mistake: Burning the butter for the cinnamon brown butter frosting, creating a bitter taste. Fix: Cook the butter over medium heat, swirling the pan constantly, until it reaches a nutty golden-brown color with brown specks.
• Mistake: Attempting to frost the Adorable mini Pumpkin Bundt Cakes while they are still warm, causing the frosting to melt and slide off. Fix: Allow the cakes to cool completely on a wire rack before applying the cinnamon brown butter frosting.
• Mistake: Using canned pumpkin pie mix instead of pure pumpkin puree, which adds unwanted sugars and spices. Fix: Double-check the can label to ensure you are using 100% pure pumpkin puree.
• Mistake: Not tasting the cinnamon brown butter frosting before applying it, potentially resulting in an imbalanced flavor. Fix: Always taste your frosting and adjust the cinnamon or confectioners’ sugar to your preference.

Storing Tips

• Fridge: Store your Adorable mini Pumpkin Bundt Cakes in an airtight container in the refrigerator for up to 5 days. This is especially important for the cinnamon brown butter frosting to maintain its texture and food safety.
• Freezer: For longer storage, freeze the unfrosted cakes. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They will keep well for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Reheat: To enjoy your Adorable mini Pumpkin Bundt Cakes warm, reheat individual portions in the microwave for 15-20 seconds or in a preheated 300°F (150°C) oven for about 10 minutes, or until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if the cakes have been refrigerated.

Always allow the cakes to cool completely before storing to prevent condensation, which can make them soggy.

Conclusion

These Adorable mini Pumpkin Bundt Cakes with cinnamon brown butter frosting are the perfect individual-sized treat for any autumn gathering. For more easy pumpkin baking, try this This easy Pumpkin Bread is incredibly delicious, moist, and simply bursting with fall flavors. We hope you love this recipe—be sure to rate it and share your thoughts in the comments!

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FAQs

Can I make these Adorable mini Pumpkin Bundt Cakes ahead of time?

Yes, you can bake the cakes a day in advance. Let them cool completely, then store them in an airtight container at room temperature. Prepare the cinnamon brown butter frosting fresh on the day you plan to serve them for the best flavor and texture.

What is the best way to ensure the cakes release cleanly from the pan?

Thoroughly grease every nook of your mini Bundt pan with baking spray or butter and a light dusting of flour. Let the Adorable mini Pumpkin Bundt Cakes cool in the pan for only 10-15 minutes before inverting them onto a wire rack to finish cooling.

Can I substitute the pumpkin puree in this recipe?

We do not recommend substituting the pumpkin puree, as it provides the signature moist texture and flavor for these Adorable mini Pumpkin Bundt Cakes. Using a different ingredient, like sweet potato puree, will significantly alter the final taste and consistency of the dessert.