Mini Pumpkin Bundt Cakes with Maple Glaze – A Cozy Fall Dessert
When autumn rolls around, there’s nothing better than the warm, comforting flavors of pumpkin and spice. These Mini Pumpkin Bundt Cakes with Maple Glaze are a delightful seasonal treat that combines tender pumpkin-spiced cake with a luscious, buttery maple glaze. Perfectly portioned in individual bundt pans, these little cakes are ideal for entertaining, holiday gatherings, or simply enjoying with a warm cup of coffee.
If you’ve ever wanted the cozy flavors of pumpkin pie in a handheld, bakery-style cake, this recipe is your answer. It’s an easy yet impressive dessert that feels festive and comforting, making it one you’ll want to bake all season long.
Why You’ll Love These Mini Pumpkin Bundt Cakes
Perfectly Moist Texture – Thanks to vegetable oil and pumpkin puree, these cakes stay tender for days.
Rich Pumpkin Spice Flavor – Infused with cinnamon, nutmeg, and cloves, every bite tastes like fall.
Elegant Presentation – The mini bundt pans create a bakery-quality dessert without extra effort.
Easy Maple Glaze – A simple glaze with maple syrup, butter, and powdered sugar adds a glossy, flavorful finish.
Perfect for Gatherings – Individual-sized cakes make portioning effortless for parties or holidays.
Mini Pumpkin Bundt Cakes with Maple Glaze – A Cozy Fall Dessert
Ingredients
- For the Mini Pumpkin Bundt Cakes
- 2 large eggs room temperature
- ½ cup vegetable oil flavorless
- 1 cup granulated sugar
- ½ cup brown sugar light or dark
- 1 cup pumpkin puree solid-pack, excess liquid removed
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- For the Maple Glaze
- 2 tablespoons unsalted butter
- ¼ cup maple syrup
- 1 cup powdered sugar sifted
- 1 teaspoon lemon juice optional
Instructions
- Prepare the pans: Grease mini bundt pans thoroughly with butter or nonstick spray, making sure to coat all crevices.
- Mix wet ingredients: In a large bowl, whisk together eggs, vegetable oil, granulated sugar, brown sugar, pumpkin puree, and vanilla until smooth.
- Combine dry ingredients: In another bowl, sift together flour, baking powder, baking soda, salt, and pumpkin spice.
- Make the batter: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Bake the cakes: Divide batter evenly into prepared mini bundt pans. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes, then carefully remove from pans and cool fully on a wire rack.
- Make the glaze: In a small saucepan, melt butter over medium heat. Stir in maple syrup, then whisk in sifted powdered sugar until smooth. Add lemon juice if using.
- Glaze the cakes: Once cakes are fully cooled, drizzle glaze generously over each mini bundt. Optionally garnish with chopped nuts or cinnamon.
Notes
- Use high-quality pumpkin puree for best flavor and texture.
- Thoroughly grease mini bundt pans to prevent sticking.
- For variation, try adding chopped pecans or walnuts to the batter.
- Store cakes at room temperature up to 2 days, or refrigerate for up to 5 days.
Ingredients You’ll Need
For the Mini Pumpkin Bundt Cakes
Eggs – Help bind the batter together. Use room temperature eggs for best results.
Vegetable Oil – Keeps the cakes moist without overpowering flavor.
Granulated Sugar – Balances pumpkin and spice with sweetness.
Brown Sugar – Adds depth and molasses richness.
Pumpkin Puree – Use solid-pack canned pumpkin or homemade, with excess liquid removed.
All-Purpose Flour – The foundation of the cake.
Baking Powder + Baking Soda – Ensure the cakes rise properly with a soft crumb.
Salt – Enhances flavor and balances sweetness.
Pumpkin Spice – A cozy mix of cinnamon, nutmeg, cloves, and ginger.
For the Maple Glaze
Butter – Provides richness and helps bind the glaze.
Maple Syrup – Use high-quality maple syrup for authentic flavor.
Powdered Sugar – Sweetens and thickens the glaze.
Lemon Juice (optional) – Balances sweetness with a touch of brightness.
Step-by-Step Instructions
1. Prepare the Bundt Pans
Grease your mini bundt pans thoroughly with butter or non-stick spray, ensuring all crevices are coated. This prevents sticking and ensures your cakes release cleanly.
2. Mix the Wet Ingredients
In a large bowl, whisk together eggs, vegetable oil, granulated sugar, and brown sugar until smooth. Add pumpkin puree and vanilla extract, mixing until well incorporated.
3. Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.
4. Make the Batter
Gradually add the dry ingredients into the wet mixture, stirring gently until combined. Avoid over-mixing to maintain a tender crumb.
5. Bake the Cakes
Divide the batter evenly among the prepared mini bundt pans. Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes for 10 minutes before carefully inverting them onto a wire rack.
6. Make the Maple Glaze
In a saucepan, melt butter over medium heat. Stir in maple syrup until smooth. Remove from heat and whisk in sifted powdered sugar until the glaze is glossy. Add lemon juice if using.
7. Glaze the Cakes
Once cooled, drizzle the glaze generously over each mini bundt cake. For a bakery-style look, let some glaze drip down the sides. Optionally, garnish with chopped pecans or a dusting of cinnamon sugar.
Pro Tips for Perfect Mini Bundt Cakes
Use Room Temperature Ingredients – This ensures smooth blending and even baking.
Don’t Skip Greasing the Pans – Mini bundt pans can be tricky; thorough greasing avoids frustration.
Cool Before Glazing – Adding glaze while the cakes are warm will cause it to melt and slide off.
Customize the Spice Blend – Add a pinch of cardamom or ginger for an extra warm kick.
Make Ahead Friendly – These cakes stay moist for 2–3 days, making them perfect for prepping before a gathering.
Variations to Try
Cream Cheese Glaze – Swap maple glaze with tangy cream cheese frosting for a different twist.
Nutty Pumpkin Bundts – Fold in chopped walnuts or pecans into the batter.
Chocolate Drizzle – Replace the maple glaze with melted dark chocolate for a richer dessert.
Spiked Glaze – Add a splash of bourbon to the glaze for a festive adult version.
What to Serve with Mini Pumpkin Bundt Cakes
A steaming mug of chai latte or spiced apple cider
A scoop of vanilla or cinnamon ice cream
Fresh whipped cream with a sprinkle of cinnamon
Holiday brunch spreads alongside coffee cake or muffins
Storage and Make-Ahead Tips
Room Temperature – Store glazed cakes in an airtight container for up to 2 days.
Refrigerator – Extend freshness to 5 days, though glaze may firm up slightly.
Freezer – Freeze unglazed bundt cakes for up to 2 months. Thaw overnight in the fridge and glaze before serving.
Nutrition Facts (per mini bundt cake, approx.)
Calories: 295
Fat: 14g
Carbohydrates: 39g
Protein: 4g
Sugar: 26g
Fiber: 2g
Conclusion
These Mini Pumpkin Bundt Cakes with Maple Glaze are the perfect fall dessert—easy to bake, beautiful to present, and full of cozy pumpkin spice flavor. Whether you’re making them for a Thanksgiving table, a holiday party, or just to enjoy on a crisp autumn afternoon, these little cakes will quickly become a seasonal favorite. With their moist crumb and sweet maple finish, they’re the ultimate bite-sized indulgence for pumpkin lovers.
