Mini Pumpkin Bundt Cakes with Cinnamon Glaze

Mini Pumpkin Bundt Cakes with Cinnamon Glaze are a delightful treat that captures the essence of fall in every bite. These adorable little cakes are moist, flavorful, and perfect for any occasion. With a hint of pumpkin spice and the sweetness of a cinnamon glaze, they are an irresistible dessert that everyone will love.

Why Make This Recipe

There are countless reasons to make these Mini Pumpkin Bundt Cakes! They are quick to prepare, require simple ingredients, and are great for sharing with family and friends. Plus, they are a festive way to celebrate the fall season. Whether you’re looking for a cozy dessert or a fun treat for a gathering, these mini cakes will impress anyone who tries them.

How to Make Mini Pumpkin Bundt Cakes

Making Mini Pumpkin Bundt Cakes is a straightforward process. Simply follow these steps to create your own delicious small cakes!

Ingredients

• 1 cup pumpkin puree
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1/2 cup mini chocolate chips
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/2 teaspoon cinnamon (for glaze)

Directions

1. Preheat the oven to 350°F (175°C) and grease a mini bundt cake pan.
2. In a mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
3. In another bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually mix the dry ingredients into the pumpkin mixture until just combined. Fold in the mini chocolate chips.
5. Spoon the batter into the prepared bundt pan, filling each cavity about 2/3 full.
6. Bake for 15-20 minutes, or until a toothpick comes out clean.
7. Allow the cakes to cool before removing them from the pan.
8. For the cinnamon glaze, mix powdered sugar, milk, and cinnamon until smooth, then drizzle it over the cooled cakes.

How to Serve Mini Pumpkin Bundt Cakes

To serve, simply place the Mini Pumpkin Bundt Cakes on a serving platter. You can add a bit of extra cinnamon or a sprinkle of powdered sugar on top for an elegant touch. They can be enjoyed on their own or paired with a cup of coffee or tea for a perfect afternoon treat.

How to Store Mini Pumpkin Bundt Cakes

Store any leftover Mini Pumpkin Bundt Cakes in an airtight container at room temperature for up to three days. If you want to keep them longer, you can place them in the refrigerator for up to a week. To enjoy them later, you may also freeze the cakes. Just make sure to wrap them tightly in plastic wrap before placing them in the freezer.

Tips to Make Mini Pumpkin Bundt Cakes

• Make sure to use pumpkin puree and not pumpkin pie filling for the best flavor.
• Don’t overmix the batter; mix until just combined for a fluffier cake.
• Feel free to adjust the spices to your taste if you want a stronger pumpkin spice flavor.

Variation

You can easily customize these cakes! Try adding nuts like walnuts or pecans for extra crunch. You can also swap the chocolate chips for raisins or dried cranberries if you prefer a different flavor profile.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just cook and puree it before measuring.

2. What if I don’t have a mini bundt pan?
You can use a regular muffin tin instead. Just adjust the baking time, and check them a few minutes earlier.

3. Can I make the glaze without milk?
Yes! You can use water or another liquid like almond milk instead of milk if you prefer.

Enjoy baking and savoring these Mini Pumpkin Bundt Cakes with Cinnamon Glaze! They are sure to become a favorite in your recipe collection.

Mini Pumpkin Bundt Cakes

Mini Pumpkin Bundt Cakes with Cinnamon Glaze are moist and flavorful, capturing the essence of fall with a hint of pumpkin spice and a sweet cinnamon glaze.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert, Snack

Cuisine American, Fall

Servings 12 cakes

Calories 180 kcal

Ingredients

  

For the Mini Cakes

• 1 cup pumpkin puree Use canned pumpkin puree, not pumpkin pie filling.
• 1 cup all-purpose flour
• ½ cup sugar
• ¼ cup brown sugar
• ½ cup mini chocolate chips Feel free to substitute with raisins or dried cranberries.
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cinnamon Glaze

• 1 cup powdered sugar
• 1 tablespoon milk Can be substituted with water or almond milk.
• ½ teaspoon cinnamon

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and grease a mini bundt cake pan.
• In a mixing bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract.
• In another bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Gradually mix the dry ingredients into the pumpkin mixture until just combined. Fold in the mini chocolate chips.
• Spoon the batter into the prepared bundt pan, filling each cavity about 2/3 full.

Baking

• Bake for 15-20 minutes, or until a toothpick comes out clean.
• Allow the cakes to cool before removing them from the pan.

Glazing

• For the cinnamon glaze, mix powdered sugar, milk, and cinnamon until smooth, then drizzle it over the cooled cakes.

Notes

To serve, add extra cinnamon or powdered sugar on top. Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Cakes can be frozen for later enjoyment.

Keyword Bundt Cake, cinnamon glaze, Fall Dessert, Mini Cakes, Pumpkin