Introduction

These Mini Pumpkin Bundt Cakes are the perfect individual-sized fall treat, featuring warm spices and moist pumpkin flavor. They’re ideal for holiday gatherings, bake sales, or a cozy dessert. For another delicious pumpkin recipe, try this Pumpkin Cream Cheese Bread Recipe. These charming cakes are simple to make and guaranteed to impress.

Ingredients

These Mini Pumpkin Bundt Cakes combine warm spices with moist pumpkin for a perfectly tender crumb that’s bursting with autumn flavor.

• 1 1/3 cups vegetable oil
• 5 eggs
• 1 16-ounce can pumpkin
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 (5.1 ounce) large package OR 2 (3 ounce) packages vanilla instant pudding mix

Timing

Context: These Mini Pumpkin Bundt Cakes bake about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Thoroughly grease your mini bundt cake pan with baking spray or butter, ensuring all crevices are coated to prevent sticking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt. This ensures even distribution of leavening and spices throughout your Mini Pumpkin Bundt Cakes.

Step 3 — Cream Butter and Sugar

Using an electric mixer, beat ½ cup softened unsalted butter with ¾ cup brown sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl to incorporate all ingredients evenly.

Step 4 — Add Wet Ingredients

Beat in 2 large eggs, one at a time, followed by 1 cup pumpkin puree and 1 teaspoon vanilla extract. Mix just until combined—overmixing can lead to dense cakes.

Step 5 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stream in ½ cup buttermilk as you mix, stopping as soon as the batter is smooth and no flour streaks remain.

Step 6 — Fill Pans and Bake

Spoon batter into prepared mini bundt pans, filling each cavity about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted comes out clean. The tops should spring back lightly when touched.

Step 7 — Cool and Release

Let the Mini Pumpkin Bundt Cakes cool in the pan for 10 minutes before inverting onto a wire rack. If any cakes stick, gently loosen edges with a small offset spatula.

Step 8 — Optional Glaze

For a finishing touch, whisk together 1 cup powdered sugar with 2–3 tablespoons milk or cream until smooth. Drizzle over completely cooled cakes before serving.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Use whole wheat pastry flour instead of all-purpose for extra fiber with a mild, nutty flavor that complements the pumpkin spice.
• Greek Yogurt — Replace oil or butter with plain Greek yogurt to boost protein and reduce fat while keeping the Mini Pumpkin Bundt Cakes moist.
• Coconut Sugar — Swap refined sugar for coconut sugar to lower the glycemic index, adding a subtle caramel note to your pumpkin cakes.
• Unsweetened Applesauce — Substitute half the oil with unsweetened applesauce to cut calories and fat without sacrificing moisture.
• Almond Flour — Use almond flour for a gluten-free, lower-carb option that adds richness and a tender crumb to your Mini Pumpkin Bundt Cakes.
• Oat Flour — Make your own oat flour for a gluten-free, heart-healthy alternative that lends a soft texture and mild oat flavor.
• Coconut Milk — Replace dairy milk with unsweetened coconut milk for a dairy-free version that enhances the warm spice profile.
• Reduced-Sodium Spices — Use homemade pumpkin pie spice blend to control sodium, ensuring your Mini Pumpkin Bundt Cakes are flavorful but lower in salt.

Serving Suggestions

• Drizzle with cream cheese glaze and sprinkle with chopped pecans for classic flavor pairing
• Serve warm with a scoop of vanilla bean ice cream for dessert
• Perfect for Thanksgiving appetizer course or holiday brunch buffet
• Pair with spiced chai tea or pumpkin spice latte for cozy afternoon treat
• Arrange on tiered stand for elegant presentation at autumn gatherings
• Dust with powdered sugar and garnish with cinnamon stick for simple yet beautiful plating
• Package individually as edible party favors for fall weddings or baby showers

These Mini Pumpkin Bundt Cakes offer versatile serving options that highlight their warm spices and moist texture. Their individual size makes them ideal for portion control while allowing creative presentation opportunities.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and creates a tough, dense crumb. Fix: Mix just until ingredients are combined; a few small flour streaks are fine.
• Mistake: Using cold ingredients straight from the fridge, leading to poor emulsification and uneven baking. Fix: Bring eggs, milk, and pumpkin puree to room temperature for about 30 minutes before starting.
• Mistake: Under-greasing the intricate Bundt pans, causing the cakes to tear or stick upon removal. Fix: Use a pastry brush to thoroughly coat every nook with softened butter or non-stick baking spray, then dust with flour.
• Mistake: Opening the oven door too early, which causes the delicate cakes to collapse from a sudden temperature drop. Fix: Avoid opening the oven for at least the first 15-18 minutes of baking to ensure proper rise.
• Mistake: Overfilling the Bundt cavities, making the cakes bulge and lose their classic shape. Fix: Fill each cavity only ⅔ to ¾ full to allow space for rising without overflow.
• Mistake: Attempting to unmold the Mini Pumpkin Bundt Cakes immediately after baking, when they are too fragile. Fix: Let them cool in the pan on a wire rack for 10-15 minutes to set before gently inverting.
• Mistake: Using watery, fresh pumpkin puree instead of canned, which can throw off the moisture balance and result in a gummy texture. Fix: Stick with canned pumpkin puree (not pumpkin pie filling) for consistent results.
• Mistake: Skipping the spice-toasting step, which mutes the warm, aromatic flavors in your pumpkin cakes. Fix: Lightly toast spices like cinnamon and nutmeg in a dry pan for 30-60 seconds to intensify their flavor before adding to the batter.
• Mistake: Neglecting to properly measure flour, the most common cause of dry, heavy cakes. Fix: Use the spoon-and-level method: spoon flour into the measuring cup, then level off with a knife for accuracy.

Storing Tips

• Fridge: Store cooled Mini Pumpkin Bundt Cakes in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm in a 300°F oven for 8–10 minutes or until the internal temperature reaches 165°F.

Always allow your Mini Pumpkin Bundt Cakes to cool completely before storing to prevent condensation and sogginess.

Conclusion

These Mini Pumpkin Bundt Cakes are the perfect individual-sized fall dessert. For more pumpkin treats, try these Soft, spiced pumpkin donuts topped with sweet maple glaze or this This delicious Pumpkin Loaf recipe is moist, perfectly spiced and topped with decadent cream cheese frosting. Give this recipe a try and share your results in the comments!

Mini Pumpkin Bundt Cakes

Print Recipe

Pin Recipe

These Mini Pumpkin Bundt Cakes are moist, flavorful, and perfect for fall. They use a pumpkin bread base baked in mini bundt pans for an adorable presentation.

• Author: Annie McDaniel
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 mini cakes 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 1/3 cups vegetable oil
• 5 eggs
• 1 16-ounce can pumpkin
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon baking soda
• 1 (5.1 ounce) large package OR 2 (3 ounce) packages vanilla instant pudding mix

Instructions

1. Preheat oven to 350 degrees F.
2. Mix oil, eggs, and pumpkin in a mixing bowl and beat well.
3. Add flour, sugar, salt, cinnamon, nutmeg, and baking soda to pumpkin mixture and mix until well blended.
4. Stir in pudding mix with mixer until well blended.
5. Pour batter into greased mini bundt pans.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Decorate with frosting if desired.

Notes

Using instant pudding mix in the batter helps keep the cakes moist and tender. Mini bundt pans create a festive presentation perfect for fall gatherings. Frosting is optional but adds a nice touch.

Nutrition

• Calories: 320
• Sugar: 30
• Sodium: 300
• Fat: 15
• Saturated Fat: 2
• Unsaturated Fat: 13
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 2
• Protein: 5
• Cholesterol: 70

FAQs

Can I make these Mini Pumpkin Bundt Cakes ahead of time?

Yes, you can bake these Mini Pumpkin Bundt Cakes a day in advance. Store them in an airtight container at room temperature. They taste even better the next day as the flavors meld together.