Mini Pumpkin Bundt Cakes with Maple Glaze are the perfect combination of fall flavors and cozy comfort. These individual-sized cakes are wonderfully spiced with cinnamon, nutmeg, and pumpkin, creating a warm, soft texture.
The maple glaze on top adds a sweet, slightly smoky finish, making these little treats even more irresistible. Whether you’re looking for an elegant dessert for a fall gathering or a special treat for a cozy night in, these mini Bundt cakes are sure to delight everyone.
Kitchen Equipment Needed
- Mini Bundt cake pan (6 or 12 cavity)
- Electric mixer or whisk
- Mixing bowls
- Measuring cups and spoons
- Cooling rack
- Small saucepan (for maple glaze)
- Spoon or small spatula
Ingredients Overview
- Pumpkin Puree: Adds a rich, moist texture to the cakes and enhances the autumn flavors.
- Warm Spices: Cinnamon, nutmeg, and cloves bring out the depth of fall flavors.
- Maple Syrup: The star ingredient in the glaze, it provides a sweet and slightly smoky flavor.
- Brown Sugar and Butter: Both ingredients add richness and moisture to the cake, contributing to a soft crumb and decadent texture.
- Eggs: Bind the ingredients together and help the cakes rise.
Ingredients
For the Mini Pumpkin Bundt Cakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Maple Glaze:
- 1/2 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp unsalted butter (melted)
- 1/4 tsp vanilla extract
Step-by-Step Instructions
Make the Mini Pumpkin Bundt Cakes:
- Preheat your oven to 350°F (175°C). Grease and flour your mini Bundt pan to prevent the cakes from sticking.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, beat together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Spoon the batter into the prepared mini Bundt pan, filling each cavity about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make the Maple Glaze:
- In a small saucepan, combine the powdered sugar, maple syrup, melted butter, and vanilla extract.
- Heat over low heat, stirring constantly until the glaze is smooth and slightly warm.
- Remove from heat and let it cool slightly before drizzling over the mini Bundt cakes.
Glaze the Cakes:
- Once the cakes are completely cooled, drizzle the maple glaze over the tops of each Bundt cake.
- If desired, garnish with a dusting of cinnamon or chopped nuts for added texture and flavor.
Recipe Tips
- Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, to avoid excess sugar and spices.
- Mini Bundt Pan Substitution: If you don’t have a mini Bundt pan, you can use a regular-sized Bundt pan, but the baking time will need to be adjusted (about 45-50 minutes).
- Glaze Variations: For an extra twist, add a pinch of cinnamon or maple extract to the glaze for an even more intense maple flavor.
- Make Ahead: These mini Bundt cakes can be baked a day ahead and stored in an airtight container. Add the glaze just before serving.
What to Serve With This Recipe
- Coffee or Tea: The spiced pumpkin flavor pairs perfectly with a warm cup of coffee or chai tea.
- Whipped Cream: A dollop of whipped cream on top can enhance the richness of the cakes.
- Ice Cream: A scoop of vanilla or cinnamon ice cream can complement the flavors of the cake.
Frequently Asked Questions
Can I use a different type of pan?
Yes, if you don’t have a mini Bundt pan, you can use a regular muffin tin or a standard Bundt pan. Just adjust the baking time accordingly.
How do I store leftover cakes?
Store any leftover cakes in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze them (without glaze) for up to 3 months. Let them thaw at room temperature before glazing and serving.
Can I make this recipe without the glaze?
Yes, you can skip the glaze for a less sweet option. The mini Bundt cakes are still delicious on their own.
Mini Pumpkin Bundt Cakes with Maple Glaze are
Mini Pumpkin Bundt Cakes with Maple Glaze are the perfect combination of fall flavors and cozy comfort. These individual-sized cakes are wonderfully spiced with cinnamon, nutmeg, and pumpkin, creating a warm, soft texture.
Equipment
- Mini Bundt cake pan (6 or 12 cavity)
- Electric mixer or whisk
- Mixing bowls
- Measuring cups and spoons
- Cooling rack
- Small saucepan (for maple glaze)
- Spoon or small spatula
Ingredients
- For the Mini Pumpkin Bundt Cakes:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the Maple Glaze:
- 1/2 cup powdered sugar
- 2 tbsp maple syrup
- 1 tbsp unsalted butter melted
- 1/4 tsp vanilla extract
Instructions
- Make the Mini Pumpkin Bundt Cakes:
- Preheat your oven to 350°F (175°C). Grease and flour your mini Bundt pan to prevent the cakes from sticking.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, beat together the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- Spoon the batter into the prepared mini Bundt pan, filling each cavity about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Maple Glaze:
- In a small saucepan, combine the powdered sugar, maple syrup, melted butter, and vanilla extract.
- Heat over low heat, stirring constantly until the glaze is smooth and slightly warm.
- Remove from heat and let it cool slightly before drizzling over the mini Bundt cakes.
- Glaze the Cakes:
- Once the cakes are completely cooled, drizzle the maple glaze over the tops of each Bundt cake.
- If desired, garnish with a dusting of cinnamon or chopped nuts for added texture and flavor.
- Recipe Tips
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