⭐️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!
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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!