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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