Mini Pumpkin Bundt Cakes

There’s something magical about fall baking—the warm spices, the scent of pumpkin in the oven, and the joy of creating treats that feel like a hug in dessert form. These Mini Pumpkin Bundt Cakes check all the boxes. They’re perfectly spiced, incredibly moist, and just the right size for individual servings at your next fall gathering, Thanksgiving dinner, or cozy night in.

I remember the first time I tried making mini Bundt cakes. I was hosting a small get-together with a few friends for a “Friendsgiving,” and I wanted something cute but comforting for dessert. These little cakes were a hit! Everyone loved having their own personal-sized dessert, and the flavors were everything you’d expect from a fall treat—rich, spiced, and just sweet enough.

If you’ve never made mini Bundt cakes before, don’t worry—this recipe is simple and straightforward. I’ll walk you through each step and include a few tips to make sure they come out perfectly every time. Let’s dive into the cozy goodness!

Why You’ll Love These Mini Pumpkin Bundt Cakes

• Perfectly portioned: Everyone gets their own little cake—no slicing required!

• Deliciously spiced: Cinnamon, nutmeg, and cloves bring that signature fall flavor.

• Moist and tender: Thanks to pumpkin puree and buttermilk.

• Simple glaze or powdered sugar finish: Dress them up or keep them rustic.

• Great for freezing: Bake ahead and glaze later for an easy make-ahead dessert.

Ingredients You’ll Need

Here’s a quick rundown of what you’ll need to make these cakes:

• Dry Ingredients: All-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves.

• Wet Ingredients: Vegetable oil, granulated sugar, brown sugar, eggs, canned pumpkin puree (not pumpkin pie filling), buttermilk, and vanilla extract.

• Optional Glaze: Powdered sugar, milk or cream, and a touch of vanilla extract.

Simple pantry staples—just how we like it!

STEP 1: PREP YOUR PAN AND PREHEAT YOUR OVEN

Start by preheating your oven to 350°F (175°C). This ensures the cakes bake evenly from the get-go.

Next, grease your mini Bundt pan really well. This part is important! Even if you’re using a nonstick pan, I recommend using nonstick spray with flour or buttering and lightly flouring each cavity, especially if your Bundt pan has intricate designs.

this recipe

STEP 2: MIX THE DRY INGREDIENTS

In a medium bowl, whisk together:

• 1 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

Give this a good mix so everything’s evenly combined. This helps the spices distribute properly throughout the batter—nobody wants a clove-heavy bite!

STEP 3: WHISK THE WET INGREDIENTS

In a large mixing bowl, whisk together:

• ½ cup vegetable oil

• ½ cup granulated sugar

• ½ cup brown sugar

Once smooth, add in:

• 2 large eggs (one at a time, mixing well after each)

• 1 cup canned pumpkin puree

• ½ cup buttermilk

• 1 teaspoon vanilla extract

Stir until everything is fully incorporated. The batter will smell amazing already—kind of like pumpkin pie in the making.

STEP 4: COMBINE WET AND DRY MIXTURES

Now, gradually stir the dry ingredients into the wet mixture. Be careful not to overmix—you want to stop mixing once everything is just combined. Overmixing can make the cakes tough instead of tender.

STEP 5: FILL THE MINI BUNDT PANS

Spoon the batter into your prepared mini Bundt pan cavities, filling each one about two-thirds full. This gives the cakes enough room to rise without overflowing.

Once filled, gently tap the pan on the counter a couple of times to release any trapped air bubbles.

Welcome back! By now, your batter is mixed, your mini Bundt pans are filled, and you’re just a few steps away from enjoying the most adorable, flavorful little pumpkin cakes ever. In this part, we’ll walk through the baking process, talk about how to get that perfect golden exterior (without sticking!), and share some optional glaze ideas and helpful tricks that’ll make this recipe a repeat favorite.

Whether you’re planning to serve these at a Thanksgiving dessert table or wrap them up as little gifts, you’re going to love how versatile and easy these cakes are. Let’s keep going!

STEP 6: BAKE TO PERFECTION

Pop your filled mini Bundt pans into the preheated 350°F oven and bake for 18 to 22 minutes.

Here’s what to watch for:

• The tops should be set and lightly golden.

• A toothpick inserted into the center of a cake should come out clean—no wet batter.

• The cakes should spring back lightly when touched.

Tip: Every oven runs a little differently, so start checking around the 18-minute mark. You don’t want to overbake these—they’re best when they stay nice and moist.

STEP 7: COOL AND RELEASE

Once they’re done, let the cakes cool in the pan for about 10 minutes. This allows them to set up slightly and release more easily.

After that short cooling period, carefully invert the pan and gently lift it to release the cakes onto a wire rack. If you greased your pan well, they should pop out beautifully. If any parts stick, try loosening the edges gently with a plastic knife or silicone spatula.

Tip: Don’t rush the removal. Letting them cool slightly helps the cakes firm up and reduces breakage.

STEP 8: GLAZE OR DUST (OPTIONAL, BUT RECOMMENDED)

Once your mini Bundt cakes are completely cooled, it’s time for the finishing touch!

Here are two super simple options:

For a Vanilla Glaze:

• 1 cup powdered sugar

• 2 to 3 tablespoons milk or cream

• ½ teaspoon vanilla extract

Whisk it all together until smooth and drizzle it generously over the cooled cakes.

Tip: Place a piece of parchment paper under the cooling rack before drizzling to catch any extra glaze—it makes for super easy cleanup.

Or Keep It Simple:

Just dust with powdered sugar for a classic, elegant finish. This works especially well if your cakes have pretty details from the Bundt pan design.

Tips for Mini Bundt Cake Success

Even a simple recipe like this one can be elevated with a few tricks I’ve learned over the years:

• Grease well, always. Don’t skip this, even with nonstick pans. Every little nook and cranny needs a light coating, especially with detailed Bundt designs.

• Don’t overmix. Stir the batter just until the flour is incorporated. Overmixing can lead to dense, dry cakes.

• Use canned pumpkin puree—not pumpkin pie filling. The two are very different! You want pure pumpkin here, not the sweetened, pre-spiced version.

• Let them cool before glazing. If you glaze while warm, it’ll melt right off. Make sure they’re cool to the touch before you drizzle.

• Freeze for later! These little cakes freeze beautifully. Wrap them individually (unglazed) in plastic wrap and freeze for up to 2 months. Just thaw and glaze when ready to serve.

Flavor Variations to Try

Want to mix things up? Here are a few easy ways to put a spin on this classic recipe:

• Add chocolate chips: A handful of mini chocolate chips mixed into the batter makes these extra decadent.

• Top with chopped nuts: Toasted pecans or walnuts sprinkled on the glaze give a lovely crunch and flavor contrast.

• Try a maple glaze: Substitute maple syrup for some of the milk in the glaze for a deeper, richer fall flavor.

• Add orange zest: A little orange zest in the batter or glaze adds a citrusy brightness that pairs surprisingly well with pumpkin.