Mini Pumpkin Bundts
These mini pumpkin bundt cakes are a delightful way to celebrate fall! With the warm flavors of pumpkin and spices, each bite feels like autumn on a plate. Their small size makes them perfect for individual servings at gatherings or as a cozy treat with a cup of coffee. Whether you’re a pumpkin spice enthusiast or just love a moist, spiced cake, these mini bundt cakes are sure to satisfy. Top them with a drizzle of cream cheese glaze or powdered sugar for that finishing touch, and enjoy a dessert that embodies the flavors of the season!
Why You Will Love Mini Pumpkin Bundts
- Perfect for Fall: Packed with warm spices and pumpkin, these mini cakes capture the essence of autumn flavors.
- Individual Servings: Their small size makes them great for serving at parties or giving as personal treats.
- Moist and Tender: The pumpkin keeps the cakes incredibly moist, making every bite melt-in-your-mouth delicious.
- Customizable Toppings: From cream cheese glaze to a dusting of powdered sugar, you can easily add your favorite toppings.
- Easy and Impressive: They’re simple to bake but look fancy, perfect for impressing guests with minimal effort!
Ingredients Needed for Pumpkin Bundts
- Pumpkin Purée: Adds a rich, earthy flavor and keeps the cakes moist and tender, perfect for fall desserts.
- All-Purpose Flour: Provides structure to the cakes, ensuring they hold their cute mini bundt shape.
- Sugar: Adds sweetness and helps balance the warm spices with just the right level of indulgence.
- Cinnamon, Nutmeg, and Cloves: These spices give the cakes that classic warm, autumnal flavor that everyone loves.
- Eggs: Help bind the ingredients together, giving the cakes their light and fluffy texture.
- Baking Powder: Ensures the cakes rise properly for a tender crumb.
- Vegetable Oil: Adds moisture and richness to the cakes, keeping them soft even after baking.
- Vanilla Extract: Enhances the overall flavor by adding a subtle sweetness and warmth.
How to Make Mini Pumpkin Bundts
- Preheat the oven to 350°F. Lightly coat your mini bundt pan with non-stick spray to ensure easy removal later and set it aside.
- In a medium mixing bowl, combine the dry ingredients: flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Whisk until fully blended and set aside for now.
- In the bowl of a stand mixer, add the oil, eggs, brown sugar, granulated sugar, pumpkin purée, and vanilla extract. Mix on low speed until all ingredients are well combined and smooth.
- Gradually add the dry ingredients to the pumpkin mixture, mixing at low speed until everything is fully incorporated. Avoid overmixing to keep the cakes light and fluffy.
- Transfer the batter to a piping bag (or use a spoon if you don’t have one), and fill each mini bundt cavity about halfway. This allows room for the cakes to rise without spilling over.
- Bake for 10-12 minutes, or until the edges start to brown slightly and a toothpick inserted comes out clean. Allow the cakes to cool completely in the pan before attempting to remove them.
- Repeat the baking process with any remaining batter.
- For the icing, melt butter in a small saucepan over low heat. Stir occasionally until it turns a golden brown and small brown spots form on the bottom of the pan. Once browned, remove from heat and let the butter cool slightly.
- Meanwhile, cut pretzel rods into 1-inch pieces to resemble pumpkin stems. Set them aside.
- Using a serrated knife, level the cooled bundt cakes by trimming off the rounded bottoms. This will allow them to sit flatly when stacked.
- Pair up two bundts, pressing the flat sides together, with one bundt upside down and the other right side up, forming a pumpkin shape.
- Place your pumpkin-shaped cakes on a wire cooling rack set over parchment paper to catch any icing drips.
- Once the browned butter is slightly cooled, whisk in the powdered sugar, milk, vanilla, and salt. Stir until smooth. Immediately drizzle the icing over the stacked bundts, allowing it to drip down the sides.
- Insert a pretzel rod piece into the top of each mini bundt pumpkin to create the stem.
Storage: Store the assembled mini bundts in an airtight container in the fridge for up to three days. They’re best enjoyed fresh!
Mini Pumpkin Bundts FAQ
Can I substitute canned pumpkin for fresh pumpkin puree?
Yes! Canned pumpkin is a convenient and commonly used ingredient. Just make sure it’s pure pumpkin and not pumpkin pie filling, as the latter contains added sugar and spices.
Can I make this recipe gluten-free?
Absolutely! You can swap out the regular flour for a gluten-free all-purpose flour blend. Just ensure the blend includes xanthan gum or another binder for best results.
How can I tell when the bundt cakes are done?
The cakes are ready when the edges are golden brown and a toothpick inserted into the center comes out clean or with only a few crumbs attached.
Can I make these bundt cakes ahead of time?
Yes, you can make the bundts a day or two in advance and store them in an airtight container. For best results, add the icing and assemble the pumpkins closer to serving time to prevent sogginess.
What can I use instead of pretzels for the pumpkin stems?
If you don’t have pretzel rods, alternatives like cinnamon sticks or even mini chocolate sticks will work as fun substitutes for the pumpkin stems.
Mini Pumpkin Bundts
Ingredients
- 2 3/4 cup flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1 cup oil
- 4 eggs
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 1 15oz can pumpkin puree (not pie filling)
- 1 tsp vanilla extract
For the icing
- 8 tbsp unsalted butter
- 1.5 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350 degrees. Spray a mini bundt pan with non-stick spray and set aside.
- In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice. Whisk to combine and set aside.
- In the bowl of a stand mixer, combine the oil, eggs, brown sugar, sugar, pumpkin and vanilla. Mix on low speed until combined.
- Add the dry ingredients into the pumpkin mixture and mix just until combined.
- Transfer the batter to a piping bag (refilling when needed).
- Pipe the batter into the bundt cavities until they are about half full.
- Bake in the preheated oven for about 10-12 minutes or until the edges are set and slightly browning.
- Allow to cool completely before removing from the pan.
- Repeat with the remaining batter.
- For the icing – in a small saucepan, heat the butter over low heat until melted. Continue to heat and stir occasionally until brown spots form on the bottom of the pan. Remove from the heat and allow the browned butter to cool slightly.
- Cut the pretzel rods into approximately 1 inch size pieces. Set aside.
- Using a serrated knife, level the cooled bundts so that they will sit flatly. Pair up two bundts and gently press together so that their seams are aligned. The cut sides should be touching in the middle, with one bundt upside down and one right side up to create the pumpkin shape.
- Place the pumpkins on a wire cooling rack. Place the wire rack over a sheet of parchment to catch the icing drippings for easy cleanup. Set aside.
- Once the butter is cooled slightly, add the remaining powdered sugar, milk, vanilla and salt. Whisk until smooth. Immediately pour over the pumpkin bundts before it begins to cool and set.
- Insert a cut pretzel piece into the center of each pumpkin for the stem.