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These mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.
Guys, three words: Pumpkin Bundt Cake. I can’t stop saying “there’s a hole in this cake”. Or “boooooont? booooooont.” If you don’t know what I’m talking shame on you!! J/k– see here. Anyways, these were just perfect. Just the right amount of sweet, spice, and everything nice. The cake was moist because of the copious amount of pumpkin and the entire recipe was done in just under an hour. My idea of a good time in the kitchen.Join thousands of subscribers and get easy recipes via email for FREE!
I'm Lauren--a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.
Great use of pumpkin. Moist, flavourful and spicy. Just how I like pumpkin ❤️. Did with maple glaze and they were eaten up quickly in my house
1 teaspoon vanilla beans ground and dried????? So scrape out the bean and grind to get 1 teaspoon?
I used dried vanilla bean powder but feel free to scrape the beans out of a fresh pod. Or just use 1 teaspoon of vanilla extract.
[…] Glazed Mini Pumpkin Bundt Cake Recipe […]
How many individual cakes does this recipe make? Thanks! So excited to make them for Christmas ,
Will these cakes freeze well? Love to put a bunch in the freezer for company!
Hey tried this recipe and it turned out beautifully! Next time I plan to reduce the sweetness though or avoid the glaze..but this is a definite hit, thank you!
Is it one small can or one large can of pumpkin? Or how many cups?
Adorable! Exactly what size are these? I’ve got a six-well bundt pan, each cake coming out to be about a standard serving, as well as a micro “tea cake” pan with 30 very small, inch diameter, cake bites. Which pan did you use?
For PEARSE: Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract
• 1 cup sifted confectioners’ sugar
• 3-4 tablespoons milk (or more for drizzling consistency)
In a large mixing bowl, beat the cream cheese and vanilla until smooth. Add the sugar and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. If the frosting is too thick, add milk to loosen to drizzle consistency.
Drizzle the frosting over the cakes. Decorate with sprinkles if desired.
Why are things in mini just so darn cute! this little cakes are just adorable!
I’m pumpkin obsessed!! And I love finding excuses to use my mini bundt pan so I guess i’ll have to make it a point to make these. Although i’ll have to toss in some chocolate chips and top it with cinnamon cream cheese frosting. Can’t wait!
I love pumpkin season!! These look just perfect – I’ll take 33!!
I have been looking for a good pumpkin cake recipe Super excited to try this one!! Do you know how much batter this makes. I would like to try it as a traditional round cake?
Craving one of these right now!
These are one of the cutest thing EVA!
Does anybody know how to make the traditional creamcheese frosting which usually goes with pumpkin cakes pourable so as to decorate these mini cakes. Or any idea to decorate theses with creamcheese frosting
these are literally the cutest little cakes I’ve ever seen! love these!!
Mini foods are just so adorable! These pumpkin bundts are no exception. You are motivating me to finally use my mini bundt pans.
I LOOOOOOOVE Pumpkin too! I have the same question is Amber. I don’t want to go out and buy a mini bundt pan thingy! LOL! I have a regular size one already,
You crack me up…..if loving pumpkin is wrong you don’t want to be right… Fun dialogue makes everything taste better!
Can this be made as a big bundt cake instead?
Is there any way you could tell us what size/dimensions the mini bundt pans are (each cakelett)? I have mini bundt pans, but they range in size from micro to larger.