Mini Pumpkin Bundt Cakes (Print-Friendly Version)
Tender mini pumpkin bundts paired with creamy cinnamon brown butter frosting offer a perfect fall treat.
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour (250g)
02 -
2 teaspoons baking powder
03 -
1 teaspoon baking soda
04 -
1 teaspoon sea salt
05 -
1 tablespoon pumpkin pie spice
06 -
1 cup packed light brown sugar (200g)
07 -
½ cup granulated sugar (100g)
08 -
15 ounces pumpkin puree (1 can)
09 -
1 cup vegetable oil (240ml)
10 -
1 teaspoon vanilla extract
11 -
4 large eggs, room temperature
→ Frosting
12 -
1½ cups unsalted butter, room temperature (340g)
13 -
4 to 5 cups powdered sugar (520-650g)
14 -
1 tablespoon vanilla extract
15 -
2 teaspoons ground cinnamon
16 -
¼ teaspoon fine sea salt
17 -
2 to 4 tablespoons heavy whipping cream (optional)
→ Assembly (Optional)
18 -
Cinnamon sticks
19 -
Tootsie Rolls
20 -
Green M&Ms
# Steps:
01 -
Melt 1½ cups unsalted butter in a light-colored or stainless steel skillet over medium heat, stirring occasionally. Allow the butter to foam and then brown as milk solids caramelize. When a nutty, caramel-like aroma develops, immediately remove from heat. Transfer to a bowl and cool to room temperature until soft.
02 -
In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon sea salt, and 1 tablespoon pumpkin pie spice. Set aside.
03 -
In a stand mixer or large bowl, blend 1 cup packed light brown sugar, ½ cup granulated sugar, 15 ounces pumpkin puree, and 1 cup vegetable oil until smooth.
04 -
Add 1 teaspoon vanilla extract and 4 large room-temperature eggs to the pumpkin mixture. Mix until fully combined.
05 -
Fold the dry ingredients into the wet ingredients gently and mix just until combined to avoid overmixing.
06 -
Spray mini bundt pans with nonstick cooking spray. Fill each mold approximately ¼ inch from the top. Bake at 350°F for 15 to 20 minutes or until golden brown and a toothpick inserted comes out clean. Let cakes cool in the pan for 10 minutes before unmolding. Cool completely on a wire rack before frosting.
07 -
Beat the cooled browned butter in a mixing bowl until light and fluffy. Gradually add 4 to 5 cups powdered sugar, two cups at a time, mixing until incorporated. Add 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, and ¼ teaspoon fine sea salt. Mix well. If the frosting is too stiff, add 2 to 4 tablespoons heavy whipping cream until desired consistency is reached.
08 -
Fit a piping bag with your preferred large decorator tip and fill with the cinnamon brown butter frosting. Place one bundt cake upside down and pipe a generous amount of frosting on top. Place a second bundt cake right-side up on top to form a pumpkin shape. Insert a cinnamon stick in the center to mimic the stem. Optionally, garnish with green candies resembling leaves.
# Notes & Tips:
01 -
Ensure eggs and refrigerated ingredients are at room temperature for smooth mixing. Fill pans only two-thirds full to prevent overflow during baking. Use a wire rack for cooling to maintain shape. Monitor the butter carefully when browning to avoid burning; the nutty aroma signals readiness.
02 -
Store baked cakes at room temperature for up to 2 days in an airtight container away from sunlight. Refrigerate for up to 5 days or freeze wrapped tightly for up to 3 months. Leftover frosting keeps up to 1 week refrigerated or 3 months frozen; rewhip before reuse.