Mini Pumpkin Bundt Cakes with Maple Glaze – A Cozy Fall Dessert
These Mini Pumpkin Bundt Cakes with Maple Glaze are the ultimate cozy fall dessert. Soft, moist, and spiced with warm pumpkin flavors, each mini cake is drizzled with a sweet, buttery maple glaze that makes them irresistible. Perfect for Thanksgiving, holiday parties, or a cozy afternoon treat with coffee.
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.