Go Back
–+ servings
Mini Pumpkin Spice Bundt Cakes

Irresistible Mini Pumpkin Spice Bundt Cakes with Maple Bliss

Indulge in these Mini Pumpkin Spice Bundt Cakes that embody the essence of fall with warm spices and maple icing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree Use canned puree, not pie filling
  • 1/2 cup Unsalted Butter Melted and cooled slightly
  • 1/2 cup Plain Greek Yogurt Enhances moisture and flavor
  • 1 large Egg Binding agent for the cake
  • 1 teaspoon Vanilla Elevates overall flavor
  • 1 1/2 cups All-Purpose Flour Can substitute with cake flour
  • 3/4 cup Brown Sugar Provides moisture and sweetness
  • 1 teaspoon Baking Powder Leavening agent
  • 1/2 teaspoon Baking Soda Leavening agent
  • 1/2 teaspoon Kosher Salt Balances sweetness
  • 1 teaspoon Cinnamon Adds warm flavor
  • 1 teaspoon Pumpkin Pie Spice Cozy fall flavor
For the Maple Icing
  • 1/4 cup Unsalted Butter Forms creamy base
  • 1/4 cup Maple Syrup Distinct maple flavor
  • 2 tablespoons Milk Adjust icing consistency
  • 1 cup Powdered Sugar Sift for smooth texture

Equipment

  • Bundtlette Pan
  • Mixing Bowl
  • Whisk
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your bundtlette pan.
  2. Combine pumpkin puree, melted butter, Greek yogurt, egg, and vanilla in a large mixing bowl. Whisk until smooth.
  3. In a separate bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Fold into wet mixture.
  4. Pour batter evenly into the prepared bundtlette pan and bake for 15-17 minutes until a toothpick comes out mostly clean.
  5. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  6. To make icing, melt butter in a saucepan, then stir in maple syrup and milk, and gradually whisk in powdered sugar.
  7. Drizzle maple icing over cooled bundt cakes and enjoy!

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 350IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These cakes can be stored at room temperature for up to 3 days or in the fridge for up to 5 days. Freeze for longer storage.

Tried this recipe?

Let us know how it was!