Mini Pumpkin Bundt Cakes
These mini pumpkin bundt cakes are deliciously moist, and full of all the fall flavors, frosted with cinnamon cream cheese frosting, and festive candy sprinkles.
Servings: 5 Mini 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.