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Pumpkin Spice Mini Bundt Cakes

Pumpkin Spice Mini Bundt Cakes for your Fall Celebrations

Delight in these Pumpkin Spice Mini Bundt Cakes, perfect for your fall celebrations with warm spices and cozy flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: DESSERTS
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Provides structure for the cakes.
  • 1/2 cup Brown Sugar Adds moisture and caramel hint.
  • 1/2 cup Granulated Sugar Contributes sweetness and light texture.
  • 1/2 tsp Baking Soda Leavening agent for lift.
  • 1/2 tsp Baking Powder Ensures cakes rise beautifully.
  • 1 tsp Pumpkin Pie Spice Essential for fall flavor.
  • 1/4 tsp Salt Elevates flavors and balances sweetness.
  • 1/2 cup Pumpkin Puree Essential for moisture and pumpkin taste.
  • 1/2 cup Vegetable Oil Keeps cakes moist.
  • 2 large Eggs Provides richness and structure.
  • 1 tsp Vanilla Extract Enhances overall flavor.
  • 1/4 cup Milk Adjusts batter consistency.
  • 1/2 cup Chopped Pecans or Walnuts Optional for crunch and nuttiness.

Equipment

  • mini bundt pan
  • mixing bowls
  • whisk
  • measuring cups
  • measuring spoons
  • wire rack

Method
 

How to Make Pumpkin Spice Mini Bundt Cakes
  1. Preheat Oven: Set your oven to 350°F (175°C) and generously grease a mini bundt pan to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, brown sugar, granulated sugar, baking soda, baking powder, pumpkin pie spice, and salt until everything is well combined.
  3. Combine Wet Ingredients: In another bowl, mix together pumpkin puree, vegetable oil, eggs, vanilla extract, and milk. Whisk until smooth.
  4. Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. Fill Bundt Pan: Spoon the batter into the greased mini bundt pan, filling each cavity about two-thirds full.
  6. Bake: Place the pan in the oven and bake for 15-20 minutes. Check for doneness with a toothpick.
  7. Cool: Let the cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Glaze Preparation: Whisk together powdered sugar, milk, and vanilla extract until smooth.
  9. Glaze Cakes: Drizzle the glaze over the cooled cakes and sprinkle extra pumpkin pie spice on top.

Nutrition

Serving: 1cakeCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 1000IUCalcium: 50mgIron: 1mg

Notes

Serve with whipped cream or vanilla ice cream for extra indulgence. Store in an airtight container.

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