Dessert

Mini Pumpkin Spice Bundt Cakes with Maple Icing Recipe

Bylina Carter November 26, 2025November 26, 2025

Introduction

These Mini Pumpkin Spice Bundt Cakes are perfect for celebrating fall flavors in a delightful, bite-sized treat. Moist and warmly spiced, they’re topped with a sweet maple glaze that makes each cake irresistible. Ideal for parties, snacks, or a cozy afternoon dessert.

A small round bundt cake with a warm orange color sits on a white speckled plate on a white marbled surface. It has one thick layer of creamy white icing that drips slightly down the sides and is sprinkled with light brown cinnamon powder. A slice is cut and laid beside the cake, showing a moist, dense texture inside that matches the outer color. In the background, there are more similar bundt cakes on a white plate with a lace doily, slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup pumpkin puree
1/3 cup unsalted butter, melted and slightly cooled

1/4 cup plain Greek yogurt
1 large egg

1 teaspoon vanilla extract
1 ¼ cup all-purpose flour

3/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda

1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

1 tablespoon unsalted butter, melted
1 teaspoon maple syrup
1 tablespoon milk

1 cup powdered sugar, sifted

Instructions

Step 1: Preheat your oven to 350°F (175°C) and spray a bundtlette pan with baking spray to prevent sticking.
Step 2: In a mixing bowl, combine the pumpkin puree, melted butter, Greek yogurt, egg, and vanilla. Stir until smooth and evenly mixed.

Step 3: Add the flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, and pumpkin pie spice to the wet ingredients. Stir gently until just combined; avoid overmixing.
Step 4: Spoon the batter evenly into the prepared bundtlette pan, filling each cavity about three-quarters full.
Step 5: Bake for 15 to 17 minutes, or until a toothpick inserted into the center comes out mostly clean. Allow the cakes to cool in the pan briefly before transferring them carefully to a wire rack to cool completely.

Step 6: To make the icing, mix melted butter, maple syrup, and milk in a small bowl. Gradually stir in sifted powdered sugar until smooth and creamy.
Step 7: Drizzle the maple icing over the cooled mini bundt cakes and serve.

Tips & Variations

Use canned pumpkin puree for convenience, but avoid pumpkin pie filling which contains added spices and sugars.

For a richer flavor, substitute half of the brown sugar with dark brown sugar.
Try adding chopped nuts or mini chocolate chips to the batter for extra texture.
If you don’t have a bundtlette pan, mini muffin tins can be used but reduce baking time slightly and check doneness early.

Storage

Store these mini pumpkin spice bundt cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave for 10–15 seconds before serving to soften the icing and warm the cake.

How to Serve

The image shows five small bundt cakes arranged on a round white plate with a dotted rim. Each bundt cake is golden brown and topped with a thick layer of white icing that drips slightly down the sides. There is a light dusting of brown cinnamon powder sprinkled over the icing and the plate. The plate sits on a piece of brown burlap, all placed on a white marbled surface. The bottom right corner shows part of a silver fork handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and is often more convenient. Just make sure to use pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.

How do I know when the mini bundt cakes are done baking?

Insert a toothpick into the center of a cake. If it comes out mostly clean with a few moist crumbs, the cakes are done. Avoid overbaking to keep them moist and tender.