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Miniature Pumpkin-Spice Bundt Cakes

Course Dessert
Cuisine American
Keyword bundt cake, cinnamon, dessert, easy holiday cakes, fall baking, fall food, fall recipes, gift giving recipes, halloween desserts, holiday baking, holiday dish, pound cakes, pumpkin, pumpkin spice, pumpkin spices, small cakes, thanksgiving recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling: 10 minutes
Total Time: 55 minutes
Servings: 4 people
Calories 1484 kcal


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


  1. Preheat the oven to 350° F. Generously spry miniature Bundt pans with baking spray with flour.

  2. 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.

  3. In a separate bowl, whisk together the flour, baking powder, nutmeg, cinnamon, salt, pumpkin pie spice, ginger, and baking soda.

  4. Add the flour mixture to the pumpkin mixture and beat slowly until the batter is smooth and all the flour mixture is well incorporated.

  5. Divide batter among wells of pans, leaving ¼ space free to allow the pumpkin to rise and not overflow.

  6. Bake until a wooden pick inserted near the center comes out clean, about 30 minutes.

  7. 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.

Nutrition Facts
Miniature Pumpkin-Spice Bundt Cakes
Amount Per Serving
Calories 1484 Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 46g288%
Cholesterol 125mg42%
Sodium 804mg35%
Potassium 610mg17%
Carbohydrates 224g75%
Fiber 7g29%
Sugar 134g149%
Protein 21g42%
Vitamin A 16860IU337%
Vitamin C 5mg6%
Calcium 201mg20%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.