These mini pumpkin bundt cakes make the perfect fall treat for weeknight dinners or parties. These tasty little cakes use the same pumpkin spice-infused batter as a full-size cake and the same rich, tangy, and sweet cream cheese frosting. They’re just served up in fun little single-serve packages. They’re as adorable as they are delicious!
This time of year, we start churning out all kinds of pumpkin recipes, and pumpkin cake is one of our favorites. This year, we took a variation of our classic pumpkin cake recipe and made it in mini bundt pans to make an extra-special, extra-fancy treat for the fall and holiday season that doesn’t have any extra work. Now, we ask you, does it get any better than delicious, fancy, and easy? No. The answer is no.
Why You’ll Love These Pumpkin Mini Bundt Cakes
- Basic Ingredients: Only the presentation of these cakes is fancy. The ingredients are all basic kitchen staples.
- Easy to Make: Both the cake and the cream cheese frosting only require simple steps and a basic knowledge of the kitchen.
- Classic Fall Flavor: The pumpkin cake is loaded with classic pumpkin spice flavor accentuated by the sweet, tangy cream cheese frosting.
- Perfect for Any Occasion: This recipe is simple enough for a weeknight dessert but has a beautiful look perfect for special occasions.
Ingredients
For the Cake
- Pumpkin Puree: Pumpkin puree adds moisture and a blast of pumpkin flavor to the cake batter.
- Fall Spices: A mix of pumpkin spice, nutmeg, cinnamon, cloves, and ginger create that warm, comforting fall flavor we all love in pumpkin dishes.
- Eggs: Eggs bind the batter together and add the moisture and fat necessary to make the cake extremely moist and tender.
- Vegetable Oil: Vegetable oil adds fat and moisture, again, making the cake incredibly moist and tender.
For the Frosting
- Cream Cheese and Butter: Cream cheese and butter create the rich, creamy, tangy base for the frosting.
- Powdered Sugar: Powdered sugar adds body to the frosting and adds sweet flavor.
- Cinnamon: Cinnamon gives the cream cheese frosting a kick of fall flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Sheet Cake: Use a baking dish to make a pumpkin spice sheet cake.
- Chocolate Chips: Mix chocolate chips into the batter for an extra layer of delicious flavor.
- Chopped Nuts: Your favorite chopped nuts add flavor and texture to this cake.
How to Make This Mini Pumpkin Bundt Cake Recipe
For the Cake
1: Spray 4 to 6 mini bundt cake pans with nonstick cooking spray.
2: Whisk the dry cake ingredients together in a medium bowl.
3: Mix the wet cake ingredients together in a large bowl.
4: Add the dry ingredients to the wet ingredients, mixing until well combined.
5: Pour the batter into the prepared bundt cake pans and bake until a toothpick inserted into the center comes out mostly clean.
6: Cool the cakes completely before frosting.
For the Frosting
1: Beat all the frosting ingredients except the powdered sugar and until smooth and well combined.
2: Gradually add the powdered sugar, mixing until it’s fully incorporated.
3: Frost the cooled bundt cakes with the frosting and top with candy sprinkles. Enjoy!
Hint
Be sure every nook and cranny of your bundt pans are coated with nonstick spray to ensure the cakes release from the pans.
Storage
Refrigerate these pumpkin mini bundt cakes for up to 4 days in an airtight container. For longer storage, wrap the chilled bundt cakes in a double layer of plastic wrap and a layer of foil and freeze for up to a month.
Defrost the cakes in the refrigerator overnight before serving.
What to Serve with Mini Pumpkin Spice Bundt Cakes
Serve these cakes after a hearty, cold-weather meal like chili dog sliders, cheesy beef sandwiches, or crock pot chicken broccoli and rice.
These are also the perfect treat to add to a larger dessert table at fall parties and holiday gatherings, alongside treats like mini gingerbread cupcakes, brownie crinkle cookies, or mini iced oatmeal cookies.
Tips for the Best Mini Pumpkin Bundt Cakes
- Be sure to coat every part of your bundt pans’ interiors to ensure the cakes release.
- If your cakes don’t immediately release after you invert them onto your cooling rack, give them a firm tap all around the sides and bottom of the pan.
- Fully cool your bundt cakes before frosting them. Otherwise, the frosting will thin on contact and slide off the cakes.
Frequently Asked Questions
A bundt cake is just a cake that’s been baked in a specialized bundt pan. It’s not actually the cake itself.
Bundt pans are more than just an easy way to add visual interest to a cake. Bundt pans actually help cakes bake more evenly, which helps keep them moist and more tender. The O shape without a center means that all areas of the cake cook evenly without the outside getting too dry or brown before the rest of the cake has finished baking.
First and foremost, be sure every nook and cranny of your pan has been evenly coated with nonstick spray or oil and a flour coating. When the cake is done, place a wire cooling rack over the top, then invert the pan and rack onto the counter. If the cake doesn’t immediately release, give it a few firm taps around the outside and bottom to help it release.
Try This Mini Pumpkin Bundt Cake Recipe Today
With an incredibly moist and tender texture, classic pumpkin spice flavor, and a cinnamon-infused cream cheese frosting, this mini pumpkin bundt cake recipe is the ultimate fall dessert. It’s also incredibly easy to make, which is always a bonus. Give this recipe a try, and we know it will become one of your favorite fall treats to share with family and friends!
More Pumpkin Recipes You’ll Enjoy
If you try this recipe and love it, please be sure to leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating below and comment! You can also pin it to save it for later. Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media.
Mini Pumpkin Bundt Cakes
Ingredients
Pumpkin Bundt Cakes
- 2 cups all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 4 large eggs
- 15 ounce can pumpkin purée
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ⅔ cup vegetable oil
Cinnamon Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees and spray (5) 5-inch mini Bundt cake pans with nonstick cooking spray.
Pumpkin Bundt Cakes
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.
- In a large bowl, beat eggs, sugar, brown sugar, pumpkin purée, and vegetable oil together until combined.
- Slowly add in flour mixture and stir until well combined.
- Pour batter into prepared mini Bundt pans and bake in the preheated oven for 45 – 50 minutes or until a toothpick inserted in the center comes out mostly clean.
Cinnamon Cream Cheese Frosting
- In a large bowl, beat cream cheese, butter, cinnamon, and vanilla until smooth and well combined.
- Gradually add the powdered sugar and mix until fully incorporated.
- Once bundt cakes have completely cooled, frost the cakes and top with candy sprinkles.
Notes
- Be sure to coat every part of your bundt pans’ interiors to ensure the cakes release.
- If your cakes don’t immediately release after you invert them onto your cooling rack, give them a firm tap all around the sides and bottom of the pan.
- Fully cool your bundt cakes before frosting them. Otherwise, the frosting will thin on contact and slide off the cakes.
