Description
These mini pumpkin bundt cakes are moist, spiced treats made with real pumpkin puree and topped with a rich brown butter cinnamon frosting. They are perfect for fall gatherings and can be served individually or stacked into pumpkin shapes for a festive presentation.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon pumpkin pie spice
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 15 ounces pumpkin puree
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 1 ½ cups unsalted butter room temperature
- 4 to 5 cups powdered sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- ¼ teaspoon fine sea salt
- 2 to 4 tablespoons heavy whipping cream optional
- Cinnamon sticks optional for decoration
- Tootsie rolls optional for decoration
- Green M&Ms optional for decoration
Instructions
- In a light-colored skillet, melt the butter over medium heat until it foams and the milk solids brown. Remove from heat, transfer to a bowl, and chill until soft room temperature.
- Preheat oven to 350°F (175°C). Grease a mini bundt pan with nonstick spray.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another mixing bowl, combine brown sugar, granulated sugar, pumpkin puree, and oil until smooth.
- Mix in vanilla and eggs. Gradually fold in dry ingredients until just combined.
- Fill each bundt mold about ¼” from the top. Bake 15–20 minutes, until golden and a toothpick comes out clean.
- Cool cakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat cooled brown butter until fluffy. Add powdered sugar gradually, mixing until smooth.
- Mix in vanilla, cinnamon, and salt. Add cream if needed for consistency.
- Pipe frosting on cakes. For pumpkin shapes, stack two bundts, insert a cinnamon stick in the center, and decorate with candies.
Notes
- Add chopped pecans or walnuts to batter for texture.
- Swap pumpkin pie spice for cinnamon, nutmeg, and ginger if desired.
- Serve with less frosting for a lighter version.
- Drizzle caramel sauce over frosted cakes for a festive touch.
- Freeze unfrosted cakes up to 3 months; frost after thawing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 520
- Sugar: 48g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg