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Easy Mini Pumpkin Bundt Cakes with Maple Glaze

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These mini pumpkin bundt cakes with maple glaze are the kind of recipe you don’t overthink. They come together in one bowl, bake in under twenty minutes, and taste like fall in a tiny, adorable package.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¼ cup (60g) sour cream
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease your mini bundt pan with baking spray or butter and flour.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until no lumps remain.
  3. Add the wet ingredients: Make a well in the center of the dry ingredients. Pour in the pumpkin puree, melted butter, eggs, sour cream, and vanilla extract. Stir with a spatula until just combined (15-20 strokes). A few small lumps are fine; do not overmix.
  4. Fill the bundt pan: Spoon the batter into the prepared pan, filling each cavity about ¾ full. You should get exactly 12 mini bundt cakes.
  5. Bake: Place the pan in the preheated oven and bake for 14-16 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
  6. Cool in the pan: Let the cakes cool in the pan for 5 minutes. This is crucial for structure.
  7. Remove from pan: Place a cooling rack on top of the pan and carefully flip it over. Gently lift the pan off. Let the cakes cool completely on the rack before glazing (about 20 minutes).
  8. Make the maple glaze: While the cakes cool, whisk together the powdered sugar, maple syrup, and vanilla extract in a small bowl. Add milk one tablespoon at a time until you reach a pourable consistency. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.
  9. Glaze the cakes: Once the cakes are completely cool, drizzle the glaze over each one. Let the glaze set for about 10 minutes before serving.

Notes

Don’t overmix the batter; a few lumps are fine. Grease the pan thoroughly to prevent sticking. Check pumpkin puree moisture level; blot if watery. Use room temperature eggs. Let cakes cool in pan for exactly 5 minutes before removing. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use melted coconut oil or vegan butter and dairy-free yogurt. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed cakes for up to 3 months.

Nutrition

Keywords: mini pumpkin bundt cakes, maple glaze, fall dessert, easy pumpkin recipe, mini bundt cakes, pumpkin spice

Find it online: https://perkypan.com/easy-mini-pumpkin-bundt-cakes-with-maple-glaze/