Look no further than this recipe for Pumpkin Bundt Cakes if you are looking for a tasty fall treat. These moist bundt cakes have the perfect amount of pumpkin spice flavor and are topped with a fabulous homemade maple glaze.
Mini Pumpkin Bundt Cakes
Fall is my favorite time of year to bake. I love everything from Banana Bread to Chocolate Chip Muffins. These pumpkin bundt cakes are a delicious dessert I love enjoying with a hot cup of coffee. It’s decadent without being overly sweet, and the maple glaze takes the flavors to the next level. Not to mention that it makes your kitchen smell heavenly when it’s in the oven.
The bunt shape of these little cakes is a pretty design, making them very aesthetically pleasing for gatherings. It helps that they are also yummy! The best part is that they are also kid-friendly. My kiddos love it when I make this pumpkin bundt cake recipe. Their favorite part is pitching in to make the glaze. It’s so easy, and they always like to taste test before it gets poured over the bundt cakes.
Ingredients You’ll Need
Baking is a science, and we give you the exact measurements on the recipe card below to make the best pumpkin spice bundt cakes. It uses many pantry staples you likely have on hand right now!
For the Bundt Cakes:
- Flour: I use all-purpose flour in this recipe.
- Baking Powder & Baking Soda
- Spices: Cinnamon, Ginger, All-Spice and Nutmeg
- Black Pepper: This amplifies the flavor of the other spices.
- Olive Oil: Classic olive oil is best. Extra virgin olive oil has more of a robust flavor that is not ideal for baked goods.
- Sugar
- Vanilla: Make sure you use pure vanilla extract in these pumpkin bundt cakes.
- Eggs
- Pumpkin Puree: Canned or homemade pumpkin puree can be used – whatever you prefer.
For the Maple Glaze:
- Maple Syrup: You have to use real maple syrup in this glaze recipe for authentic flavor.
- Powdered Sugar
- Vanilla: Just like in the pumpkin bundt cakes, you need to use pure vanilla extract for best results.
How to Make Pumpkin Bundt Cakes
These cute little pumpkin bundt cakes are super easy to make. In 45 minutes, you’ll have a scrumptious treat to enjoy!
- Prep Oven and Bundt Pan. Preheat your oven to 350 degrees F. Generously spray the bundt pan with non-stick cooking spray.
- Mix Dry Ingredients. Stir flour, baking powder, baking soda, salt, cinnamon, ginger, all-spice, nutmeg, and black pepper in a medium mixing bowl.
- Combine Wet Ingredients with Dry. In a large bowl, combine olive oil, sugar, vanilla, eggs, and pumpkin until well mixed. Pour in the dry ingredients and stir until combined.
- Fill Bundts. Spoon the cake batter into the individual bundts until they are ⅔ full.
- Bake. Place the pan in the oven and bake for 12-15 minutes. Test the center with a toothpick to check for doneness.
- Cool. Allow the bundt cakes to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
- Make the Glaze. Combine maple syrup, powdered sugar, and vanilla in a medium bowl.
- Top the Bundt Cakes. Spoon or dip the pumpkin bundt cakes into the glaze and place on a wire rack to aloow the glaze to dry. Sprinkle sugar of your choice on top and place a cinnamon stick in the center for decoration.
How to Store Leftovers
Leftover pumpkin bundt cake can be stored in the refrigerator. I recommend placing them in an airtight container because the glaze will stick to a Ziploc bag or plastic wrap. They will stay fresh for up to 5 days. Do not reheat unless you are going to skip the maple glaze.
Tips and Tricks
- If the glaze is too thick, add 1-3 tablespoons of water to reach your desired thickness.
- You can top the finished pumpkin spice bundt cakes with chopped walnuts or pecans, coarse sugar or brown sugar.
- Substitute maple syrup for a few tablespoons of milk and an extra teaspoon of vanilla extract if you want a vanilla glaze.
More Pumpkin Recipes
- Pumpkin Brownies
- Pumpkin Crinkle Cookies
- Streusel Pumpkin Pie
- Crockpot Pumpkin Spice Latte
- Banana Pumpkin Muffins
Mini Pumpkin Bundt Cakes
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon all-spice
- ¼ teaspoon nutmeg
- 1/8 tablespoon ground black pepper
- ½ cup olive oil
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 ½ cups pumpkin puree
Maple Glaze
- ¼ cup real maple syrup
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon sticks and brown or course sugar for decorating
Instructions
- Heat your oven to 350 degrees F and spray non-stick spray on the Bundttray.
- In a medium bowl, whisk together the flour, baking powder, baking soda,salt, cinnamon, ginger, all-spice, nutmeg, and pepper.
- In a large bowl, mix the olive oil, sugar, vanilla, eggs, and pumpkin untilcombined. Add the wet ingredients to the dry ingredients and mix untilsmooth.
- Divide the batter into the individual Bundts, filling it 2/3 full. Place in theoven and bake for 12-15 minutes or until the center is no longer wet.Remove the tray from the oven and allow it to cool for 5 minutes. Place theBundt cakes on a wire cooling rack until cool.
- For the glaze, in a medium bowl, mix the powdered sugar, maple syrup, andvanilla. If it is too thick, add 1-3 tablespoons of water to the glaze.
- Dip each cake in the glaze and place a cinnamon stick in the center, dustdesired sugar on top.
Last Step:
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4 comments on “Pumpkin Bundt Cakes”
found instructions, now can this be made as just one large bundt?
Hi Michele. I haven’t tried that with this recipe but the yield should work for a 10″ Bundt.
Pumpkin Bundt Cakes recipe card does not include mixing/baking directions.
Thanks Elsie. Just updated.