Description
Mini Pumpkin Bundt Cakes are a cozy fall dessert, perfect for individual servings at gatherings, holidays, or anytime you crave a spiced, moist pumpkin treat. These little cakes are rich with warm spices like cinnamon and nutmeg, and their dense yet tender crumb pairs beautifully with a simple glaze or dusting of powdered sugar. Their charming shape makes them as visually appealing as they are delicious.
Ingredients
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
½ cup vegetable oil
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 cup canned pumpkin puree
½ cup buttermilk
1 teaspoon vanilla extract
For the glaze (optional)
1 cup powdered sugar
2 to 3 tablespoons milk or cream
½ teaspoon vanilla extract
Instructions
Preheat the oven to 350°F and grease a mini Bundt cake pan thoroughly with nonstick spray or butter and flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until well combined.
In a large mixing bowl, whisk the oil, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, mixing well after each. Stir in the pumpkin puree, buttermilk, and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
Spoon the batter into the prepared mini Bundt pans, filling each about two-thirds full. Tap the pan lightly on the counter to remove air bubbles.
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cakes or dust with powdered sugar for a simpler finish.
Notes
Using canned pumpkin puree (not pumpkin pie filling) ensures the right consistency and flavor. Make sure to grease the mini Bundt pans well to prevent sticking, especially if your pan has intricate designs. These cakes store well at room temperature for a couple of days or can be refrigerated for longer freshness. You can also freeze them and glaze just before serving.