Giangi's Kitchen

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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 have finally average temperatures or because the holidays are my favorite time of the year.

Truth to be known, it is the crisp morning, the soft smell of fall, and the house warming up for the festivities.

Either way, this is that time of year when I enjoy and play in the kitchen with my family and all of you.

Dessert again! What can I say?

In my book, creating those miniature bundt cakes makes the perfect Holiday gift-giving.

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 those divine Miniature Pumpkin-Spice Bundt Cakes, and 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 while keeping it super moist.

The cinnamon, ginger, and nutmeg mixed with the pumpkin and a hint of vanilla perfectly harmonize. Not overpowering and so flavorful with each bite.

I love the miniature-size bundt cakes as it gives them an excellent, fun presentation.

However, you can also prepare them in a small rectangular-pound cake-baking dish.

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

Of course, the toothpick test will determine when done as not all ovens are the same, or it will vary if you are at a high altitude, then adjust accordingly.

I made my pumpkin pie spice, and you can find the recipe for Pumpkin Tiramisu.

Here are a few helpful tips for the ingredients needed

Brown sugar: when measuring it make sure you 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.

Baking powder and Baking soda: two rising agents that help with the process of your cakes rising.

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

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

Confectioner’s sugar: Almost like white powder sugar, very finely processed to dust over your bundt cakes.

Baking spray with flour:  Once you try this, you will love it. Easy to cover the whole surface with all your molds. And when baking molds are intricate, this will come on handy.

Equipment you will need

Stand KitchenAid mixer or hand-held mixer

Mixing bowls

Miniature bundt cake pans or small rectangular pound cakes pans

Spatula

Cooling rack

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, mainly when I work with baking powder and baking soda.
• Mixing all the ingredients until all are well incorporated.
• 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 to clean.
• That is also perfect if you prefer to use a spatula and integrate wet and dry ingredients. Make sure no clumps are formed.
• When filling the molds, do not overfill them as they rise and may overflow.
• 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 fashion way of softening 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.

If you prepare your mold with butter, mix a dash of your pumpkin spices with the flour and shake it in your mold. 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 will not be able to 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.

Recipe adapted from Victoria Classic.

Have fun and enjoy this super fantastic recipe.

If you enjoyed those spice bundt cakes, check out these flavorful recipes:

Quatre-Quarts or Pound Cake

Healthy Pumpkin Ginger Soup – Gluten Free

Cornmeal Spoon Bread

Banana Upside Down Cake

Dried  Cranberry Chocolate Cookies

Equipment and ingredients used to make these pumpkin spice bundt cakes

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Originally published on October 4th, 2020. Edited on October 25, 2022.