Description
Mini Pumpkin Spice Bundt Cakes are tender, moist, and packed with warm autumn spices and pumpkin flavor. These individual-sized bundt cakes are perfect for a cozy fall dessert or a festive treat. They are topped with a smooth, sweet maple-infused icing that complements the spices beautifully.
Ingredients
Scale
For the Bundt Cakes:
- 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 1/4 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 ground cinnamon
- 1/2 teaspoon pumpkin pie spice
For the Icing:
- 1 Tablespoon unsalted butter – melted
- 1 teaspoon maple syrup
- 1 Tablespoon milk
- 1 cup powdered sugar – sifted
Instructions
- Prep: Preheat your oven to 350°F (175°C). Prepare a bundtlette pan by spraying it lightly with baking spray to ensure the cakes will release easily after baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, melted and slightly cooled butter, Greek yogurt, egg, and vanilla extract until smooth and well combined.
- Add Dry Ingredients: To the wet mixture, add the all-purpose flour, brown sugar, baking powder, baking soda, kosher salt, ground cinnamon, and pumpkin pie spice. Stir carefully just until combined, ensuring not to overmix to keep the cakes tender.
- Bake: Spoon the batter evenly into the prepared bundtlette pan. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow the cakes to rest in the pan for a few minutes before gently transferring them to a wire rack to cool completely.
- Make Icing: In a small bowl, mix the melted butter, maple syrup, and milk until smooth. Gradually add the sifted powdered sugar and stir until the icing is creamy and free of lumps. Drizzle or spread the icing over the cooled cakes as desired.
Notes
- Ensure the melted butter is cooled slightly before mixing with eggs to avoid curdling.
- Do not overmix the batter; stop when just combined to maintain fluffy texture.
- You can substitute Greek yogurt with sour cream or buttermilk if preferred.
- Sifting the powdered sugar helps achieve a smooth and lump-free icing.
- Use a toothpick test to avoid overbaking and drying out the mini cakes.
- Bundtlette pans can sometimes be substituted with mini muffin pans if needed, but the bake time may vary slightly.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice bundt cakes, mini bundtlets, fall dessert, pumpkin cakes, spiced bundt cakes, pumpkin spice recipe
