Mini Pumpkin Bundt Cakes
These Mini Pumpkin Bundt Cakes are delightfully moist and full of warm fall spice flavors, and they’re finished with a complementary brown butter spice icing. The perfect single serving fall dessert when you’re entertaining guests.
If you love fall flavors as much as I do, you just might be excited to try these Mini Pumpkin Bundt Cakes. When I went to work making them I kept thinking about how impressive they would be to serve on individual fall dessert plates to my weekend dinner guests.
Making the pumpkin cake batter
- Add the butter to a small saucepan and heat over medium heat. Swirl the pan frequently until the butter browns and remove from the heat.
- In a medium bowl, whisk or sift together the flour, baking powder, baking soda, salt, and spices. Set aside.
- Add the butter, oil, and sugars to a large mixing bowl. Mix on medium speed until combined. It will be thick and grainy at this point. Add the eggs, one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the pumpkin and mix until all ingredients are well combined.
- Add the dry ingredients alternately with the buttermilk in three batches, dry, buttermilk, dry. Mix until the dry ingredients are fully incorporated.
Filling the cake molds
- Butter and and lightly flour 8 mini bundt cake molds. Turn the pans upside down and tap out excess flour. Note: If you only have one pan, you can bake six bundt cakes at one time. Refrigerate the remaining batter, and bake the remainder batter after the pan cools, making sure to re-prep the pan.
- Spoon or pipe the batter into the prepared cake molds, filling 2/3 full. Shake the pan back and forth to level out the batter.
Tip
If you fill the cake molds 2/3 full, your cakes won’t rise above the molded part of the cake pan. Therefore, once the cakes are inverted they will look perfect. However, if you fill the molds 3/4 full, they will rise above the molded part of the pan and form a muffin top that will be on the bottom of the inverted cakes. If you do overfill them and have muffin tops, you can simply cut them off if you don’t like the way they look.
Making the brown butter spice icing
- Add the butter to a small saucepan and heat over medium heat. Swirl the pan frequently until the butter browns and remove from the heat and set aside. (There should be brown bits on the bottom of the saucepan. See picture in the post above).
- Add the cream cheese to a mixing bowl and mix with a mixer until it’s smooth, creamy, and free of any lumps.
- Add the butter, making sure it’s no warmer than lukewarm. Slowly add the powdered sugar one cup at a time, mixing well after each addition. Add the spices and the milk or half & half. Mix until all ingredients are well combined.
Spreading the icing
- Invert each bundt cake so that the molded part is on top. Place a small dollop of the icing on top of the center hole, allowing it to seep down into the hole. Place another dollop of the icing on the top and using the tip of a spoon or offset spatula, gently smooth the icing down the sides of the cake between the grooves.
- Allow the icing to set up on the cakes, about 10 minutes. Store the cakes in an airtight container. If you’re not serving them the same day, refrigerate the cakes and set out at room temperature for at least 30 minutes before serving.
More pumpkin recipes you might like…
Pumpkin Spice Cookies with Brown Butter Cinnamon Icing
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PrintMini Pumpkin Bundt Cakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 mini cakes 1x
- Category: Cakes
- Method: Bake
- Cuisine: American
Description
These Mini Pumpkin Bundt Cakes are delightfully moist and full of warm fall spice flavors, and they’re finished with a complementary brown butter spice icing.
Ingredients
BUNDT CAKES
- 3 cups all-purpose flour, spoon and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup canola or vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 3 large eggs, room temperature
- 1 can (15 ounce) pumpkin puree, (not pumpkin pie filling)
- 1/2 cup full-fat buttermilk, room temperature
BROWN BUTTER SPICE ICING
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 block (4 ounces) cream cheese, softened to room temperature
- 3 cups powdered sugar, sifted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon allspice
- Dash of salt
- 2 tablespoons plus 1 teaspoon milk or half & half cream
Instructions
BUNDT CAKES
- Preheat oven to 350 degrees. Butter and and lightly flour 8 mini bundt cake molds. Turn the pans upside down and tap out excess flour. Note: If you only have one pan, you can bake six bundt cakes at one time. Refrigerate the remaining batter, and bake the remainder batter after the pan cools.
- In a medium bowl, whisk or sift together the flour, baking powder, baking soda, salt, and spices. Set aside.
- Add the butter to a small saucepan and heat over medium heat. Swirl the pan frequently until the butter browns and remove from the heat. (There should be brown bits on the bottom of the saucepan. See picture in the post above).
- Add the butter, oil, and sugars to a large mixing bowl. Mix on medium speed until combined. It will be thick and grainy at this point. Add the eggs, one at a time, mixing well after each addition, and scraping down the sides of the bowl as needed. Add the pumpkin and mix until all ingredients are well combined.
- Add the dry ingredients alternately with the buttermilk in three batches, dry, buttermilk, dry.
- Spoon or pipe the batter into the prepared cake molds, filling 2/3 full. Shake the pan back and forth to level out the batter.
- Bake for approximately 25 minutes or until a toothpick inserted in the centers comes out clean.
- Allow cakes to cool for 5 minutes before inverting onto a wire rack to cool completely.
BROWN BUTTER SPICE ICING
- Add the butter to a small saucepan and heat over medium heat. Swirl the pan frequently until the butter browns and remove from the heat and set aside. (There should be brown bits on the bottom of the saucepan. See picture in the post above).
- Add the cream cheese to a mixing bowl and mix with a mixer until it’s smooth, creamy, and free of any lumps.
- Add the butter, making sure it’s no warmer than lukewarm. Slowly add the powdered sugar one cup at a time, mixing well after each addition. Add the spices and the milk or half & half. Mix until all ingredients are well combined.
- Invert each bundt cake so that the molded part is on top. Place a small dollop of the icing on top of the center hole, allowing it to seep down into the hole. Place another dollop of the icing on the top and using the tip of a spoon or offset spatula, gently smooth the icing down the sides of the cake between the grooves.
- Allow the icing to set up on the cakes, about 10 minutes. Store the cakes in an airtight container. If you’re not serving them the same day, refrigerate the cakes and set out at room temperature for at least 30 minutes before serving.
- Cakes will stay fresh for up to 3 days.
Cindy where did you get those Bundt pan is from? I’m sure this question is gonna come up. Thank you.
Hi Roxy, They are nordic ware. I think I ordered them from Amazon.
I need to use gluten free flour for a family member. Is there anything I need to do especially for this type flour so the cake won’t turn out weird, lol, or flat tasting, lol?
Hi Madonna, I’ve never used gluten free flour. However, for the cakes to rise you would still need to use the leaveners.