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Adorable Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting

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Tender, moist mini pumpkin bundt cakes made with real pumpkin puree and warm spices, topped with a dreamy cinnamon brown butter frosting. Perfect for holiday dessert tables or a comforting treat with tea or coffee.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven and prepare mini bundt cake pans by greasing and flouring them.
  2. In a bowl, sift together flour, baking powder, baking soda, sea salt, and pumpkin pie spice.
  3. In a separate large bowl, whisk together light brown sugar, granulated sugar, pumpkin puree, vegetable oil, vanilla extract, and eggs until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
  5. Divide the batter evenly among the prepared mini bundt pans.
  6. Bake until a toothpick inserted in the center comes out clean, then remove from oven and cool in pans for 10 minutes.
  7. Turn cakes out onto wire racks to cool completely.
  8. For the frosting, brown the unsalted butter in a pan until golden and fragrant, then let cool slightly.
  9. In a mixing bowl, beat the browned butter with powdered sugar, vanilla extract, ground cinnamon, and fine sea salt until smooth and fluffy.
  10. Add heavy whipping cream as needed to reach desired frosting consistency.
  11. Frost the cooled mini pumpkin bundt cakes with the cinnamon brown butter frosting.
  12. Optionally, decorate with cinnamon sticks, tootsie rolls, and green M&Ms for a festive look.

Notes

Use room temperature eggs for better batter consistency. Avoid overmixing the batter to keep cakes tender. If cakes brown too quickly, tent with foil to prevent overbrowning while baking through.

Nutrition

Find it online: https://www.receipster.com/adorable-mini-pumpkin-bundt-cakes/

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