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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.
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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.
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