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.
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?
- Here are a few helpful tips for the ingredients needed
- Equipment you will need
- Baking tips and how to make this miniature pumpkin spice bundt cake to perfection
- A quick note about mixers
- Substitutions and variations
- Storage instructions
- If you enjoyed those spice bundt cakes, check out these flavorful recipes:
- Miniature Pumpkin-Spice Bundt Cakes
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.
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.
Equipment you will need
Stand KitchenAid mixer or hand-held mixer
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.
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.
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.
If you enjoyed those spice bundt cakes, check out these flavorful recipes:
Equipment and ingredients used to make these pumpkin spice bundt cakes
Miniature Pumpkin-Spice Bundt Cakes
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Desserts
- Cuisine: American
- Occasion: Thanksgiving, Christmas
- Season: Winter
Did you make this?
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Originally published on October 4, 2020. Edited on September 11, 2023
Frank
Thought the ingredients didn’t equate to 4 mini bundt cake servings…this makes more than enough for 10!
You need to adjust somewhere…
Giangi Townsend
Hi Frank! Thank you for bringing that up to my attention. I will work on the recipe again, happy about that as it is one of my favorite recipes, and will correct it accordingly if need be.
Greta
I love this recipe! They are very tasty and beautiful! Highly recommended!
Giangi Townsend
Thank you so much and so happy you enjoyed it.
Jessica Formicola
I made these mini cakes over the weekend and they were a total hit for our Halloween party! Thanks so much for sharing the recipe!
Giangi Townsend
The pleasure is all mine, and thank you for trying my recipe and your feedback.
Jere Cassidy
Yummy cake! I love getting spices out of my cupboard, especially the warming spices. Used a big bundt pan and the cake was perfect and delicious.
Giangi Townsend
Absolutely! Enjoy!
Bernice
Ah, the aromas of fall. Fresh morning dew on fallen leaves, apple cider, and all things pumpkin spice! I’m not sure which one I love more. Love the look of these individual cakes which means you get a whole cake to yourself and no sharing!
Giangi Townsend
When it comes to dessert, and these pumpkin spice bundts, in particular, I do not share well.
Enjoy!
Addison
These are equally cute and delicious! I love anything pumpkin and these are amazing.
Giangi Townsend
Thank you so much! They are so soft and full of flavor.
Enjoy!
Jess
These are so yummy and perfect for fall!
Giangi Townsend
Thank you. Enjoy!
Natalie
How cute little pumpkin cakes! It will be perfect for my kids party coming up, thanks!
Giangi Townsend
The pleasure is all mine, Enjoy!
Holly
Super cute and perfectly portioned! These little cakes disappeared fast at my fall book club meetup. 🙂
Giangi Townsend
I found them so addictive how fun they are.
Thank you for making them!
nancy
these are so cute! where did you get the mini bundt cake molds? the recipe is perfect for kids and gatherings
Giangi Townsend
Thank you and I got the mold via Amazon, Nordic ware, link in the post.
Judith
These look beautiful! I’ll make these as soon as I find some moulds.
Sarah
I whipped up a batch of these this weekend. Perfect fall flavours and everyone gobbled them up. Will be making these again, thank you!
Christina
These are adorable, now I must go buy the cute bundtlet pans!
Abhi
These look so cute and yummy too! I am sure kids will love them like anything!!
Nicola
Okay these are the cutest things ever!
Giangi Townsend
Thank you! Enjoy!
Ramona Sebastian
these look so cute – I have made mine in regular cupcake tin but will look for some fancier forms. It is a delicious recipe , definitely a keeper.
Giangi Townsend
Thank you! There are so many beautiful forms that it is impossible to resist buying them all.
Enjoy!