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!
We are obsessed with these festive mini pumpkin bundt cakes! The cakes are perfectly moist and dense, with just the right amount of spice to keep them cozy.
They are the perfect snack with a cup of coffee or served with a little powdered sugar or whipped cream on the side for dessert. We have also wrapped them up to sell at our kid’s school bake-sale and they are always a hit. Everyone loves getting their own personal mini cake!
⭐️ Test Kitchen Approved ⭐️
“Love how quick and easy these are to make, but better yet, they taste like Fall! They were rich and really moist with lots of good spiced pumpkin flavor. Next time I want to try frosting them with the cream cheese frosting on top!” — Ellie, beginner baker and cook who’s excited to learn.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- 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! Scroll down to the printable recipe card for full instructions!
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- 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
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.
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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!
Video
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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More Pumpkin Recipes To Try
- Pumpkin pie cheesecake is a reader favorite, but if you’re short on time, you may prefer to whip up this no-bake pumpkin cheesecake!
- Pumpkin bread is so moist and tender with tons of pumpkin flavor.
- This easy pumpkin mug cake is ready in just 5 minutes.
- Classic pumpkin muffins are always a favorite, but these pumpkin cream cheese muffins are my personal favorite!
- Pumpkin bars are so decadent and perfectly spiced.
- Served warm with ice cream, you won’t be able to resist this pumpkin cobbler!
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Incredible!!