Miniature Pumpkin-Spice Bundt Cakes. I am in full fall bloom with my cooking and baking. I so love this time of the year.

It could be because we finally have average temperatures or because the holidays are my favorite time of the year.

Miniature Pumpkin-Spice Bundt Cakes

I love this season. The cool mornings are refreshing, the scent of autumn is delightful, and the cozy feeling in the house is comforting.

I’m also ready to prepare for holiday celebrations. This is that time of year when I enjoy playing in the kitchen with my family and all of you.

In this Article

Dessert again! What can I say?

These miniature bundt cakes are the perfect holiday gift, in my book.

They’re also perfect for a cookie exchange. Or to give to your friends as a token of love and appreciation.

Wait until you bite into one of these divine Miniature Pumpkin-Spice Bundt Cakes – then you will love me even more.

And did I mention that there is no butter or milk in this recipe? Greek yogurt, which is rich in texture, keeps the cake super moist.

Spices like cinnamon, ginger, and nutmeg mixed with the pumpkin perfectly harmonize with the hint of vanilla. Each bite is bursting with fall flavor — and it’s not at all overpowering.

I also love the miniature bundt cakes because their size makes for such a fun presentation. If you’re also a fan of bundt cake recipes, you should also check out my marble cakes.

If you don’t have miniature bundt pans, you can prepare them in a small, rectangular pound cake baking dish. Or, if you have a regular 12-cup bundt pan, you can make one large bundt cake instead.

If using small rectangular pound cake pans, bake them a bit longer; I gave mine another 10 to 15 minutes.

Of course, you can determine when they’re done using the toothpick test since not all ovens are the same. Cooking time can vary, too, if you are at a high altitude — just adjust accordingly.

I made my pumpkin pie spice blend. You can find the recipe for it in my Pumpkin Tiramisu recipe, and make your own homemade pumpkin pie spice to keep around for all of your fall baking — or to whip up some pumpkin spice lattes.

Miniature Pumpkin-Spice Bundt Cakes

Here are a few helpful tips for the ingredients needed

Brown sugar: When measuring it, pack it down to fill the whole measuring cup.

Eggs: Use large eggs that are at room temperature.

Pumpkin puree: Store-bought makes it easy to enjoy this recipe.

Vanilla extract: Liquid format is one of my favorite ingredients in my pantry. Do splurge, as the flavors will vary between brands. Do not substitute with vanilla paste.

Greek yogurt: The concentration of this yogurt and its thickness will keep your baked goodies moist. The acidity will also activate the baking soda, making the cakes fluffy and light. If you don’t have it on hand, though, you can substitute sour cream instead.

Baking powder and Baking soda: These two rising agents help your cakes to rise and contribute to their soft, moist texture.

All-purpose flour: Sift your flour before mixing it with the rest of your ingredients.

Pumpkin spices: I make my own at the beginning of the baking season, so I never have it expire on me. It’s the perfect blend of ground cinnamon, ginger, nutmeg, and clove.

Confectioner’s sugar: This sugar is like a white powder because it is very finely processed. The dusting of powdered sugar over the cakes makes for a pretty presentation.

Baking spray with flour: Once you try this, you will love it. It’s easy to cover the whole surface of all your molds. And when baking molds are intricate, this will come in handy.

Miniature Pumpkin-Spice Bundt Cakes

Equipment you will need

Stand KitchenAid mixer or hand-held mixer

Mixing bowls

Miniature bundt cake pans or small rectangular pound cake pans


Cooling rack It helps with air distribution, and your pumpkin’s spice bundt cakes will cool off faster and evenly.

Baking tips and how to make this miniature pumpkin spice bundt cake to perfection

The preparation of this dessert goes relatively smoothly, and the steps are straightforward to follow.

  • I always start by preheating my oven.
  • Mix all the ingredients until they all are well combined.
  • When adding the dry ingredients to the wet ingredients, use a low speed to incorporate the two components. You do not want to have flour all over the place!
  • You can also use a rubber spatula to integrate wet and dry ingredients. Make sure there are no clumps.
  • When filling the molds, do not overfill them — they could overflow when they rise.
  • The baking spray with flour is a must in your pantry. It covers all the little nooks and crannies of your molds. Of course, the good old-fashioned way of using softened butter still works magic.
  • Placing your mold pan over a cooling rack is a good practice for an easy cooling process. This allows the air to circulate under the mold, too.
  • To prepare your mold, mix pumpkin spices with flour and shake it in the mold after buttering it. This will leave an excellent flavor trace on your cakes.
  • For an impressive presentation, place your cakes on a pie stand. It will be pretty inviting during the holidays.
Miniature Pumpkin-Spice Bundt Cakes

A quick note about mixers

I have and use a stand-alone KitchenAid and an ancient hand mixer. I mean, over 35 years old.

My stand-alone is my go-to for large jobs requiring a lot of whisking. I cannot live without it as I use it with all the attachments for pasta, grating, and meat grinding.

If you do not have one, put it on your Christmas list or give yourself the gift of one. You will never regret it.

The small hand-held mixer is excellent for small jobs or when you need to have two items, such as egg whites whipped, to incorporate them into your baking.

Substitutions and variations

  • Add mixed chopped nuts that you like to the mixture.
  • Chopped dates or raisins will enhance the sweetness of this fantastic dessert.
  • Add homemade Chantilly cream over them for an over-the-top dessert during the holiday season.
Miniature Pumpkin-Spice Bundt Cakes

Storage instructions

Once your small cakes are completely cooled off, you can store them in a glass container for several days.

This recipe has been adapted from Victoria Classic.

Have fun and enjoy this super fantastic recipe.

Equipment and ingredients used to make these pumpkin spice bundt cakes

Miniature Pumpkin-Spice Bundt Cakes

5 from 14 votes
miniature pumpkin-spice bundt cakes
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling: 10 minutes
Total Time: 55 minutes
Servings: 6 people
The cinnamon, ginger, and nutmeg mixed with the pumpkin and a hint of vanilla perfectly harmonize. Not overpowering and so flavorful with each bite


  • 1 cup vegetable oil
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar, well packed
  • 3 eggs
  • 1 ¾ cups pumpkin (pure)
  • 1 ½ teaspoons vanilla extract
  • ¾ cup Greek yogurt
  • 3 ½ cups flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground innamon
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice,
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • sifted confectioner's sugar (optional)


  • Preheat the oven to 350° F. Generously spry miniature Bundt pans with baking spray with flour.
  • In a medium bowl, beat the oil, granulated sugar, brown sugar, and eggs with the mixer at medium speed until well combined. Add pumpkin pulp, vanilla extract, and yogurt and continue beating until all well incorporated.
  • In a separate bowl, whisk together the flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda.
  • Add the flour mixture to the pumpkin mixture and beat slowly until the batter is smooth and all the flour mixture is well incorporated.
  • Divide batter among wells of pans, leaving ¼ space free to allow the pumpkin to rise and not overflow.
  • Bake until a wooden pick inserted near the center comes out clean, about 30 minutes.
  • Remove from oven, let cool the pan for 10 on top of a cooling wire rack. Transfer the cakes to the wire rack and let cool completely. Garnish with confectioner’s sugar (optional)
    If using small rectangular pound cake pans, cook for around 40 to 45 minutes still ensuring the center is cooked by using the toothpick method.


Substitutions and variations
  • Add mixed chopped nuts that you like to the mixture.
  • Chopped dates or raisins will enhance the sweetness of this fantastic dessert.
  • Add homemade Chantilly cream over them for an over-the-top dessert during the holiday season.
Storage instructions
Once your small cakes are completely cooled to room temperature, you can store them in an airtight container for several days.


Calories: 652kcal | Carbohydrates: 144g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 532mg | Potassium: 272mg | Fiber: 2g | Sugar: 87g | Vitamin A: 122IU | Vitamin C: 0.1mg | Calcium: 118mg | Iron: 4mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on October 4, 2020. Edited on September 11, 2023