These mini pumpkin bundt cakes are a dream come true for pumpkin lovers! Soft, rich, and spiced to perfection, with a dense, flavorful crumb, each bite delivers that cozy fall flavor you crave. Plus, they’re ready in just 35 minutes!
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Test Kitchen Approved
See what our test kitchen had to say!
Ellie
Love how quick and easy these are to make, but better yet, they taste so great! They were rich and moist with lots of good spiced pumpkin flavor. Next time I want to try frosting them with the cream cheese frosting!
Why You’ll Love This Mini Pumpkin Bundt Cake Recipe
There’s something about the smell of pumpkin baking that makes our house feel like fall, even here in Florida! Just like my full-size pumpkin donut cake, we are obsessed with these festive mini pumpkin bundt cakes. We make them for everything from school bake sales to an easy make-ahead Thanksgiving dessert. They are the perfect size for my little ones, and I love how easy they are to whip up! Here’s why you’re going to love them:
- Spiced and Moist: The cakes are perfectly moist and dense, with warm, cozy fall flavors like pumpkin and pumpkin pie spice.
- Easy to Make: The easy recipe uses basic pantry staples, and only requires 10 minutes of effort to combine the batter.
- Great For Gatherings: Unlike a frosted layered pumpkin cake, these bundt cakes store at room temperature and travel easily. They are also the perfect make-ahead dessert!
- Crowd Favorite: They’re always a hit when we make them for family gatherings, the kids getting their own personal mini cake!
If you need more pumpkin spice goodness in your life, check out more easy recipes like soft pumpkin cookies with cream cheese frosting, pumpkin streusel muffins, and crockpot pumpkin crumble.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for mini pumpkin bundt cakes. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- All-Purpose Flour: For the best results, spoon the flour into the measuring cup. Don’t dunk the cup straight into the container of flour! When you do that, you end up with packed flour.
- Pumpkin Puree: I used canned pumpkin, but homemade pumpkin puree works great too. Make sure it is pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Pumpkin Spice: To make your own, combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice. You can also use just cinnamon and a good pinch of nutmeg instead!
- Baking Soda: Always double check the label and make sure it’s not expired before using.
- Milk: I use whole milk for the best moist crumb texture, but 2% or any similar milk will work. You could also use buttermilk in this recipe!
How to Make Mini Pumpkin Bundt Cakes
These picture perfect pumpkin bundt cakes come together with just a few quick and easy-to-follow steps! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Whisk dry ingredients: Whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Cream the butter and sugar: In a stand mixer (or using a hand mixer), cream together the butter and sugar until light and fluffy.
- Make the batter: Beat in the eggs one at a time. Then, stir in vanilla, pumpkin, and oil. Beat in the dry mixture, alternating with the milk, until the batter is combined. Try not to over-mix!
- Divide and bake: Divide the batter evenly into your grease mini bundt pans, filling about 3/4th full. Bake for 20 to 22 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Let cool: Let cool for 10 minutes in the baking pan. Then, invert onto a cooling rack to finish cooling.
Chef’s Tips & Variations
- Prepare the bundt pan: Make sure you really grease every nook and cranny of the bundt pan. You don’t want your cakes to stick to the pan and tear!
- Don’t over-mix the batter: It’s important to mix the wet and dry ingredients until just combined. If you overdo it, your cakes won’t rise properly.
- Add nuts or chocolate: For extra texture, fold in chopped pecans, walnuts, or any flavor of chocolate chips into the batter before baking.
- Use a muffin tin: If you don’t have a mini bundt pan, you can make these in a regular muffin tin. Just keep an eye on the baking time.
- Serve with frosting: A simple dusting of powdered sugar is always great. However, you can always go the extra mile with some cream cheese frosting!
How To Store Leftovers
- Store: Place the cooled mini bundt cakes in an aright container and store them at room temperature for up to 4 days, or in the fridge for up to a week.
- Freeze: Make sure the mini pumpkin bundt cakes are fully cooled to room temperature prior to freezing. We like to wrap each one individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Thaw on the counter for a few hours or in the fridge overnight.
Yield: 12 mini bundt cakes
Mini Pumpkin Bundt Cakes
⭐️Test Kitchen Approved!⭐️Ready in just 35 minutes, these mini pumpkin bundt cakes are soft, rich, and spiced to perfection, with a dense and flavorful crumb. Perfect for making ahead, these personal sized cakes are prefect for a party, bake sale or as an easy Thanksgiving dessert!
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 2 tablespoons vegetable oil
- ½ cup whole milk
- powdered sugar, for dusting, or cream cheese frosting
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Instructions
- Preheat oven to 325°F. Spray your mini bundt cake pan with non-stick baking spray (or butter and flour them well). Set aside.
- In a medium bowl, whisk to combine the flour, pumpkin pie spice, baking soda and salt. Set aside.
- In a stand mixer, or large bowl with a hand mixer, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture, alternating with the milk, until the batter just combines. Do not over mix.
- Divide the batter evenly into prepared pans, until each bundt pan is 3/4th full. Bake for 20 to 22 minutes, or until a toothpick inserted into the cake comes out clean, or with a few moist crumbs attached.
- Let cool for 10 minutes and then invert onto a cooling rack. Serve warm or room temperature, dusted with powdered sugar or frosted with cream cheese frosting.
Video
Notes
Room Temperature: Store these mini pumpkin bundt cakes in an airtight container at room temperature for up to 4 days. They stay moist and delicious when kept in a cool, dry spot.
Fridge: If you prefer, you can refrigerate them for up to a week. Just let them come to room temperature before serving, or pop them in the microwave for 10 seconds to warm them slightly.
Freeze: These cakes freeze wonderfully. Wrap each bundt cake individually in plastic wrap, then store them in a freezer-safe bag for up to 3 months. To thaw, just leave them out on the counter for a few hours or heat in the microwave for about 20-30 seconds.
Make-Ahead Tip: You can make these cakes a day in advance and store them in an airtight container. Dust with powdered sugar just before serving for the freshest look!
Nutrition
Serving: 1 mini bundt cake, Calories: 213kcal, Carbohydrates: 31g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 128mg, Potassium: 84mg, Fiber: 1g, Sugar: 18g, Vitamin A: 3390IU, Vitamin C: 1mg, Calcium: 26mg, Iron: 1mg
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