Mini pumpkin bundt cakes are irresistibly cute, a great alternative to slicing a large cake, and they stay moist thanks to a luscious glaze. They offer a warmly spiced crumb and freeze well, making them ideal for holidays and make-ahead treats.
Dessert cakes
I’m a fan of bundt cakes, so I wanted to share these adorable mini pumpkin bundts. They pair well with other single-serve cakes like cream cheese mini bundts or small chocolate cakes and are perfect when you want individual desserts or something a little different.
Pumpkin baking is all about spices, and this recipe lets you adjust them to taste. Use your favorite combination of warm spices, omit cloves if you prefer, or use a store-bought pumpkin pie spice mix for convenience.
FAQ
Don’t overbake them, and store them at room temperature covered with a cake dome or plastic wrap to limit air exposure. This recipe uses oil, which also helps keep the crumb moist.
Yes — well wrapped in plastic wrap and foil, these mini bundts will keep for about a month. Label packages with the date and defrost in the refrigerator or at room temperature.
Ingredient Notes
- Pumpkin purée: Use canned or homemade pumpkin puree. Do not use pumpkin pie filling, which contains added spices and sweeteners.
- Vegetable oil: Sunflower oil is neutral and works well, but canola, refined coconut, or other neutral vegetable oils are fine.
- Leaveners: Ensure baking powder and baking soda are fresh for reliable rise.
- Spices: A blend of cinnamon, ginger, nutmeg and allspice is recommended. Adjust amounts to taste or use pumpkin pie spice.
Quantities appear in the recipe card below. The Ingredients page on this site lists more details and preferred brands.
Preparing the bundt pan
Bundt pans can stick if not properly prepared. Try one of these reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening, including the center tube, then dust with flour and tap out the excess.
- Pan-release paste: Mix equal parts shortening, flour and oil into a paste and brush it onto the pan. Store leftovers in a jar for up to a month at room temperature or longer in the fridge.
- Baking spray with flour: Use a spray formulated with flour; plain cooking spray may not prevent sticking.
Note: A recipe that releases cleanly even with less-than-perfect prep is a keeper — the pan technique helps, but the batter matters too.
How to make mini pumpkin cakes
Oil-based batter
An oil-based batter is quicker since you don’t need to soften butter. The finished batter will be fluid rather than dense, which helps keep the cakes tender and moist.
Flour mixture
Sifting the dry ingredients avoids clumps and helps produce a lighter crumb. Sift into a bowl or directly over the wet mixture when you’re ready to combine.
Vintage Kitchen Tip
After adding flour, mix only until combined to avoid developing gluten, which makes cakes tough. Finish folding with a silicone spatula to ensure everything is integrated without overmixing.
Final batter
Scrape the bowl and finish mixing by hand with a spatula so no unmixed flour remains and the batter is evenly combined.
Baking the cake
- How to tell when they’re done: Use a toothpick or cake tester inserted in the center — it should come out clean with no wet batter attached, even if the top is golden.
- If tops brown too quickly: Tent loosely with aluminum foil to prevent further browning while the centers finish baking.
Bundt pan
Fill each mold to about ¾ capacity to avoid overflow. Silicone pans work well for mini bundts and often release more easily than some metal pans.
Removing
Let the pan cool on a wire rack for 15–20 minutes before removing the cakes. Invert the pan onto a rack and let the cakes finish cooling before glazing.
Glazing mini bundt cakes
The domed shape of bundts can make glazing tricky. Aim for a glaze that’s thick enough to cling but thin enough to drizzle.
If you need to thin the glaze, add liquid in ½-teaspoon increments — a few drops can change the consistency a lot. For coverage, a thicker layer looks and tastes indulgent, so let your sweet tooth decide.
Kitchen notes
- Organization: Read the recipe first and gather ingredients and equipment so the process is smooth.
- Baking time: Oven and pan differences affect timing. Use an oven thermometer if needed and note how your oven performs for future batches.
- Flavorings: Adjust spices to suit your taste; reduce or increase amounts or swap in a premixed pumpkin spice.
- Add-ins: Fold in ½ cup chocolate chips or ½ cup chopped walnuts or pecans for variation.
- Freezing: Wrap individual cakes in plastic wrap, then foil; freeze up to a month. Thaw in the refrigerator overnight or at room temperature.
- Frosting: Flavor the glaze or a cream cheese frosting with a pinch of cinnamon, a little almond extract (¼ tsp), or orange zest for brightness.
Related recipes you might like:
- Pumpkin Bundt Cake
- Frosted Pumpkin Cake
- Orange Mini Cakes
- Pumpkin Coffee Cake
If you try this recipe and enjoy it, leave a comment and rating below. If you need help troubleshooting, tell me what happened and I’ll help. You can also subscribe to the newsletter for more baking tips and recipes.
Cinnamon Glazed Mini Pumpkin Cakes
Ingredients
- 2 tablespoons shortening, softened, for greasing the pans
- 3 tablespoons all-purpose flour, for sprinkling the pan
Pumpkin cakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice, see Notes below
- ¼ teaspoon salt
- ¾ cup white sugar
- 6 tablespoons brown sugar
- ⅔ cup vegetable oil
- 3 large eggs, at room temperature
- ¾ cup pumpkin puree, at room temperature. Use canned or homemade pumpkin puree.
- ¾ teaspoon vanilla extract
- 3 tablespoons milk, at room temperature
Cinnamon glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon, plus extra to sprinkle before serving
Instructions
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Preheat the oven to 350°F (180°C).
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Grease 12 mini bundt pans with 2 tablespoons shortening and dust with 3 tablespoons flour, shaking off the excess. Reserve.
For the small cakes:
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Sift together 2 cups flour, 1 teaspoon baking powder, ¾ teaspoon baking soda, 2½ teaspoons pumpkin pie spice and ¼ teaspoon salt in a medium bowl; set aside.
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In a large bowl, beat ¾ cup white sugar, 6 tablespoons brown sugar and ⅔ cup vegetable oil until smooth.
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Add 3 large eggs one at a time, beating well after each addition.
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Mix in ¾ cup pumpkin puree, ¾ teaspoon vanilla and 3 tablespoons milk until combined.
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Add the dry ingredients in two additions, mixing on low speed just until incorporated; avoid overmixing.
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Spoon batter evenly into prepared pans, filling each about ¾ full.
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Bake about 20 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the pan on a wire rack for 15 minutes, then remove the cakes to the rack to cool completely before glazing.
For the simple glaze:
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Whisk 1 cup powdered sugar, 2 tablespoons milk and ¼ teaspoon ground cinnamon until smooth; the glaze should be the consistency of thick honey. Thin with tiny amounts of milk if needed.
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Drizzle over cooled cakes and sprinkle with extra cinnamon if desired.
Notes
Baking time: Because ovens and pans vary, monitor cakes with a toothpick and note how your oven performs for future reference.