These mini pumpkin bundt cakes are moist, lightly spiced little cakes with melty mini chocolate chips and a drizzle of sweet cinnamon glaze, baked in a single pan in about 20 minutes.
Each cake is just the right size for one person, so they are easy to hand out at a fall party or pack into lunch boxes. The batter comes together in two bowls with a whisk, and the glaze takes about a minute to stir.
Table of Contents
Why This Mini Pumpkin Bundt Cakes Recipe Works
Canned pumpkin and vegetable oil keep the crumb soft for days, while a mix of white and brown sugar adds a hint of caramel flavor. The cinnamon and nutmeg are mild enough that the pumpkin and chocolate both come through.
Baking in a mini bundt pan gives every cake a golden outside and a tender center in just 15 to 20 minutes. The ridged shape also catches plenty of glaze in every groove.
Ingredients for Mini Pumpkin Bundt Cakes
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup mini chocolate chips
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup powdered sugar (for the glaze)
- 2 tbsp milk (for the glaze)
- 1/2 tsp ground cinnamon (for the glaze)
Pumpkin puree. Check the label for plain pumpkin puree. Pie filling already has sugar and spices and will throw off the batter.
Vegetable oil. Oil gives a softer crumb than butter and keeps the cakes moist even on day three.
Granulated and brown sugar. The brown sugar adds a little molasses flavor and extra moisture.
Cinnamon and nutmeg. These two warm spices give the cakes a classic autumn flavor without overpowering the pumpkin.
Mini chocolate chips. Mini chips spread evenly through the batter so each bite has a little chocolate. Dried cranberries or raisins also work.
Baking powder and baking soda. Together they give the cakes a gentle lift and a tender, even crumb.
How to Make Mini Pumpkin Bundt Cakes
1. Prep the pan. Heat the oven to 350 degrees F and grease a 12-cavity mini bundt pan well, getting into every groove.
2. Mix the wet ingredients. Whisk the pumpkin puree, oil, eggs, and vanilla in a large bowl until smooth.
3. Mix the dry ingredients. In a second bowl, whisk the flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Combine. Stir the dry mixture into the pumpkin mixture until just combined, then fold in the mini chocolate chips.
5. Fill the pan. Spoon the batter into the cavities, filling each about two thirds full.
6. Bake. Bake for 15 to 20 minutes, until a toothpick inserted in a cake comes out clean.
7. Cool. Let the cakes cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Glaze. Stir the powdered sugar, milk, and cinnamon until smooth, adding a few drops of milk if it is too thick. Drizzle over the cooled cakes.
How to Serve Mini Pumpkin Bundt Cakes
Arrange the little cakes on a platter and sprinkle on extra cinnamon or powdered sugar just before serving. They sit well beside a plate of pumpkin doughnut muffins and a pan of cinnamon streusel coffee cake at a brunch table. For a bigger dessert spread, add blueberry crumble muffins and a slice of New York cheesecake.
How to Store and Reheat Mini Pumpkin Bundt Cakes
Store the glazed cakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days and bring them to room temperature before serving. For longer storage, freeze the unglazed cakes in a freezer bag for up to 3 months. Thaw them on the counter, then add the glaze.
Tips and Variations for Mini Pumpkin Bundt Cakes
Grease generously. The ridges in the pan are easy to miss. Use baking spray or brush with softened butter and a little flour.
Do not overmix. Stir until the flour disappears. Extra mixing makes the cakes tough.
Do not overfill. About two thirds full leaves room to rise without spilling over the sides of the pan.
Cool before turning out. A 10 minute rest lets the cakes firm up so they release cleanly.
Thin the glaze as needed. Add milk a drop at a time for a drizzle, or leave it thick for a frosted look.
Swap the add-ins. Raisins, dried cranberries, or chopped pecans can replace the mini chocolate chips.
Use a muffin tin. If you do not have a mini bundt pan, bake the batter in a lined 12-cup muffin tin for about 18 minutes.
Check storage tips. For general guidance on storing leftovers, see this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About Mini Pumpkin Bundt Cakes
Can I make mini pumpkin bundt cakes without a mini bundt pan?
Yes. Bake the batter in a lined 12-cup muffin tin for about 18 minutes. You will get pumpkin muffins that you can still drizzle with the glaze.
How do I keep mini pumpkin bundt cakes from sticking?
Grease every ridge with baking spray or butter and flour, and let the cakes rest 10 minutes in the pan before turning them out.
Can I freeze mini pumpkin bundt cakes?
Yes. Freeze them without the glaze for up to 3 months, thaw at room temperature, then glaze.
Can I use pumpkin pie filling?
No. Pie filling contains sugar and spices, so the cakes would turn out too sweet and dense. Use plain canned pumpkin puree.
How do I make the glaze thicker?
Add more powdered sugar a tablespoon at a time until it coats the back of a spoon.
Mini Pumpkin Bundt Cakes with Cinnamon Glaze
Equipment
- 12-cavity mini bundt pan
- Large mixing bowls
- Whisk
- Wire rack
- baking spray
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ½ cup mini chocolate chips
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup powdered sugar for the glaze
- 2 tbsp milk for the glaze
- ½ tsp ground cinnamon for the glaze
Instructions
Cooking
- Grease. Heat the oven to 350 degrees F and coat every cavity of the mini bundt pan.
- Whisk wet. Beat the pumpkin, oil, eggs, and vanilla in a large bowl until smooth.
- Whisk dry. Combine the flour, sugars, leaveners, spices, and salt in a second bowl.
- Fold. Mix the dry into the wet until barely combined and fold in the chips.
- Portion. Fill each cavity about two thirds full with batter.
- Bake. Bake 15 to 20 minutes until a toothpick comes out clean.
- Rest. Cool 10 minutes in the pan, then move the cakes to a rack until completely cool.
- Drizzle. Stir the glaze ingredients smooth and spoon it over the cakes.
