Mini Pumpkin Bundt Cakes with Maple Glaze: 5 Irresistible Tips

Name: Mini Pumpkin Bundt Cakes with Maple Glaze: 5 Irresistible Tips
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup sugar; 1/2 cup brown sugar; 1/2 cup vegetable oil; 2 large eggs; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; 1/2 tsp nutmeg; 1/2 tsp salt

October 15, 2025

By:

Julia marin

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Oh my goodness, let me tell you about these mini pumpkin bundt cakes with maple glaze! They’re like little bites of autumn sunshine, bursting with rich pumpkin flavor and perfectly spiced with warm cinnamon and nutmeg. Seriously, every time I take a bite, I can almost hear the leaves crunching underfoot and smell the cozy scent of fall wafting through the air. The best part? The maple glaze! It’s sweet, sticky, and oh-so-decadent, adding that perfect finishing touch that makes these cakes irresistible. Whether you’re hosting a gathering or just looking for a sweet treat to enjoy at home, these mini bundt cakes are a delightful choice. Trust me, you’ll want to make a double batch because they disappear fast! Let’s dive into how to whip these up, shall we?

Ingredients for Mini Pumpkin Bundt Cakes with Maple Glaze

Gather these simple, delicious ingredients to create the most delightful mini pumpkin bundt cakes! Here’s what you’ll need:

1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

Make sure to have your ingredients measured out before you start, as it makes the mixing process so much smoother! Trust me, you’ll love how easy it is to come together once everything’s prepped. Let’s get cooking!

How to Prepare Mini Pumpkin Bundt Cakes with Maple Glaze

Now that you’ve got your ingredients ready, let’s dive into the fun part—making these delightful mini pumpkin bundt cakes! Follow these simple steps, and you’ll be enjoying warm, spiced goodness in no time.

Preheat the Oven and Prepare the Baking Pans

First things first, preheat your oven to 350°F (175°C). This is super important for getting that perfect rise. While it’s warming up, grab your mini bundt pans and give them a good greasing. I like to use a non-stick spray, but you can also use a little butter or oil. Make sure to coat every nook and cranny so the cakes slide out easily later. Trust me, nobody wants a stuck cake!

Mix the Wet Ingredients

In a large mixing bowl, combine the pumpkin puree, granulated sugar, packed brown sugar, and vegetable oil. Using a whisk or a hand mixer, blend everything together until it’s smooth and well combined. It should look like a luscious orange mixture. Don’t rush this part; the more you mix, the better the flavors will meld together. Then, crack in the two large eggs and mix again until everything is fully incorporated. It should smell divine already!

Combine the Dry Ingredients

Now, let’s move on to the dry ingredients. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. It’s like a cozy fall hug in a bowl! Make sure everything’s well blended, so you get that delicious spice in every bite. This is where the magic starts to happen!

Combine Wet and Dry Mixtures

Time to bring it all together! Gradually add the dry mixture to the wet mixture, stirring gently. I like to do this in batches—maybe a third at a time—to make sure it all incorporates nicely. Be careful not to overmix; just stir until you see no more flour streaks. It’s okay if the batter is a bit lumpy; that’s how you know it’ll be tender and moist!

Fill the Bundt Pans and Bake

Now, it’s time to fill those bundt pans! Use a spoon or a small ice cream scoop to evenly distribute the batter into each pan, filling them about 2/3 of the way full. This ensures they have room to rise without overflowing. Pop them in the preheated oven and bake for 20-25 minutes. To check for doneness, insert a toothpick into the center of one of the cakes. If it comes out clean or with just a few crumbs, they’re ready to come out!

Cool and Glaze the Cakes

Once baked, remove the mini bundt cakes from the oven and let them cool in the pans for about 10 minutes. Then, gently turn them out onto a wire rack to cool completely. Patience is key here! While they’re cooling, you can whip up your maple glaze. Just mix some powdered sugar with maple syrup until you reach a smooth, drizzly consistency. Once the cakes are cool, drizzle that glorious glaze over the top, and voila! You’ve got yourself a show-stopping dessert.

Why You’ll Love This Recipe

Quick to make: You can whip these up in no time—perfect for busy days!
Delicious flavor: The combination of pumpkin, spices, and maple glaze is simply irresistible.
Perfect for fall: These mini bundt cakes capture all the cozy vibes of the season.
Ideal for gatherings: They’re cute, shareable, and sure to impress your guests!
Portion-controlled: Each cake is a perfect little treat, so you can enjoy without overindulging.
Versatile: They’re great for breakfast, dessert, or even a cozy afternoon snack!

Tips for Success with Mini Pumpkin Bundt Cakes with Maple Glaze

Ready to make the best mini pumpkin bundt cakes ever? Here are some tried-and-true tips I’ve picked up along the way to ensure your baking adventure goes off without a hitch!

Room Temperature Ingredients: Make sure your eggs and vegetable oil are at room temperature before mixing. This helps create a smoother batter and ensures everything combines beautifully.
Don’t Overmix: When combining the wet and dry ingredients, remember to mix just until combined. Overmixing can lead to dense cakes, and nobody wants that!
Check for Doneness: Use the toothpick test to check if the cakes are done. Insert a toothpick into the center, and if it comes out clean, they’re ready! If it has a few moist crumbs, that’s okay too; just don’t let them bake too long.
Grease Thoroughly: Make sure to grease your bundt pans really well to avoid any sticky situations. Trust me, a stuck cake is a sad cake!
Cool Completely: Let the cakes cool completely before glazing. This way, the glaze will set nicely and won’t just slide off into a puddle.
Experiment with Flavors: Feel free to add your own twist! A pinch of ginger or a splash of vanilla can elevate the flavor even more. Have fun with it!

With these tips in your back pocket, you’ll be a mini bundt cake pro in no time. Happy baking!

Nutritional Information

Let’s take a look at the estimated nutritional values for each mini pumpkin bundt cake. This way, you can enjoy your treats while keeping an eye on your dietary goals!

Calories: 180
Fat: 7g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 150mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 12g
Protein: 2g

Keep in mind that these values are estimates and can vary based on the specific ingredients you use. But hey, it’s nice to know you’re indulging in a little slice of fall goodness, right? Enjoy every bite!

FAQ About Mini Pumpkin Bundt Cakes with Maple Glaze

Got questions about these delightful mini pumpkin bundt cakes? No worries! I’ve got you covered with some common queries and helpful answers to make your baking experience even better.

Can I use fresh pumpkin instead of canned puree?

Absolutely! If you have fresh pumpkin, just cook it down and puree it until smooth. It’ll give your cakes an extra fresh flavor!

How should I store the mini bundt cakes?

Store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, pop them in the fridge, but they’re best enjoyed fresh!

Can I freeze these mini bundt cakes?

You bet! They freeze beautifully. Just wrap each cake tightly in plastic wrap, then place them in a freezer-safe bag. They’ll stay good for up to 2 months. Thaw them in the refrigerator before enjoying!

What can I substitute for vegetable oil?

If you’re out of vegetable oil, you can use melted coconut oil or even unsweetened applesauce for a healthier twist. The cakes will still turn out delicious!

Can I make these mini bundt cakes gluten-free?

Yes! Just replace the all-purpose flour with a 1:1 gluten-free baking blend. It works like a charm, and you won’t miss the gluten one bit!

What’s the best way to serve these cakes?

They’re fantastic on their own, but you can elevate them even more with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Yum!

Can I add nuts or chocolate chips to the batter?

Oh, definitely! Chopped walnuts or pecans add a lovely crunch, and chocolate chips bring a delightful sweetness. Just fold them in gently before baking!

How can I make the maple glaze thicker?

If you want a thicker glaze, simply add more powdered sugar until you reach your desired consistency. It’s all about that perfect drizzle!

Can I flavor the glaze differently?

Of course! You can experiment with flavors like vanilla extract or even a hint of cinnamon for an extra kick. Get creative!

Feel free to reach out if you have more questions or need tips! Happy baking!

Serving Suggestions

Alright, let’s talk about how to elevate your mini pumpkin bundt cakes with maple glaze to the next level! These little beauties are fantastic on their own, but if you want to add a little extra magic, here are some delicious serving suggestions:

A scoop of vanilla ice cream: Seriously, warm pumpkin bundt cakes paired with creamy vanilla ice cream are a match made in dessert heaven. The cold ice cream melting over the warm cake is pure bliss!
Dollop of whipped cream: A fluffy mound of freshly whipped cream adds a lightness that complements the rich flavors perfectly. You can even sprinkle a bit of cinnamon on top for that extra touch!
Caramel drizzle: Drizzing warm caramel sauce over the top takes these cakes from great to spectacular. The sweet, gooey sauce pairs beautifully with the pumpkin and maple flavors.
Chopped nuts: If you love a bit of crunch, sprinkle some toasted pecans or walnuts on top. They add a delightful texture and a nutty flavor that balances the sweetness.
A side of spiced apple compote: It’s like autumn on a plate! The warm, spiced apples complement the pumpkin perfectly and add a lovely fruity contrast.
Dusting of powdered sugar: For a simple yet elegant presentation, dust the cakes lightly with powdered sugar. It gives them a lovely finish and looks so pretty!

Feel free to mix and match these ideas to create your perfect dessert experience. Trust me, your guests will be raving about these mini pumpkin bundt cakes long after the last bite!

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About me

Hi, my name is Julia, I am the heart of Vihaad Recipes and a passionate lover of good food. My love for cooking began in childhood, inspired by my grandmother's delicious meals. Today, I share tasty recipes that bring people together through the shared enjoyment of food.