I have found my new obsession… making mini bundt cakes! I’m going to share with you this amazing recipe for mini pumpkin bundt cakes with a glaze AND a cinnamon stick stem. They’re so delicious and so perfect for Autumn. So, if you need a cute and easy dessert to bring to a function, or you just want something fun to make, these are a wonderful addition to your holiday baking.
mini pumpkin bundt cake
Pumpkin time is my favorite time of year, including alllll of the desserts, drinks and food. I love that I now have this amazing little recipe to keep these cute desserts around. Although, I may get a wild hair and make these pumpkin ones in the summertime… you never know.
I have a wonderful little mini bundt cake maker from Nostalgia that I was gifted for my birthday. All you do is make your batter, and scoop it into it’s respective molds. It bakes it for you! However, if you have a bundtlette pan you can also use that as well. Read along to see the variation for using the pans.
things you’ll need:
tools needed:
- mini bundt cake maker
- mixing bowl
- spoon
- plate
- measuring cups and spoons
ingredients needed:
- pumpkin puree
- unsalted butter
- egg
- vanilla
- cake flour
- brown sugar
- baking soda
- baking powder
- salt
- ground cinnamon
- pumpkin pie spice
- nutmeg
- cinnamon sticks (for stems)
for the glaze:
- unsalted butter
- maple syrup or honey
- powdered sugar
how to make mini pumpkin bundt cakes with glaze
To make the batter:
First, heat up your mini bundt cake maker, then to make these absolutely adorable mini pumpkin bundt cakes, mix all of your wet ingredients. Pumpkin puree, butter, vanilla and egg.
Next, mix in your dry ingredients. Flour, spices, sugar, baking soda and powder, and salt.
To make the glaze:
Mix together butter, maple syrup (or honey) and powdered sugar. Although, the longer the glaze sits, the thicker it gets. So, if you don’t want it very thick add more maple syrup or honey to the mix. If you want it thicker, add more sugar.
You will want to make the glaze after you’ve baked your mini bundt cakes.
time to bake your mini bundt cakes
So, now it’s time to bake your cakes. I will be using my bundt cake maker for this recipe, so the time needed for baking them is only 2-5 minutes. However, if you’re using a baking pan, the time will be significantly longer.
Next, spray non-stick spray and place your batter into their respective molds on the bundt maker, close the lid and a few minutes later, you have beautiful mini bundt cakes. Additionally, if you want them softer, bake them for 2-3 minutes. Or, if you want them more firm, bake them for 3-5 minutes.
Also, if you have little extra around the edges of the cake, it will most likely just fall right off if you pull it off. After you’ve baked all of your cakes, go ahead and make the glaze!
making the cakes pumpkin shaped
So, if you thought using the mini bundt cake maker was fun.. making the pumpkin shape cakes is even better! You’re going to take your bowl of glaze you made, and dip the smooth end of one of the mini cakes into the glaze. Then, you’re going to place the other on top and you’ve made the pumpkin shape, the glaze will hold them together.
Now, you can do this the fancy way or the way that I did. You can either put the rest of your glaze into a baggie, cut a hole in the tip, and drizzle it nicely. I just took a spoon and drizzled it over, and it worked just fine.
Now, you’re going to cut your cinnamon sticks small enough to make little stems for the cakes. However, the cinnamon sticks do not have to go all the way through the cake, they will nuzzle in the top hole just fine!
variation for mini bundtlette pan
If you want to use a bundtlette pan, you will bake for 20-25 minutes at 300, or, until the cake has passed the toothpick test. Also, you will want them to cool for about 15 minutes before removing from the pan. Once removed, place onto a cooling rack. Serve warm or cool!
Additionally, if you use the bundtlette pan, you do not have to sandwich them into mini pumpkin shapes. You could just drizzle all of the glaze on the cakes!
you’ve made your adorable mini pumpkin bundt cakes
So now that you’ve made these wonderful little desserts, let me know in the comments how yours turned out! Also have a question? Comment below!
printable recipe here:
mini pumpkin bundt cakes with glaze
These mini pumpkin bundt cakes with a glaze are sure to be a hit at your next holiday get together. They're so easy, fun and delicious! Sure to be a hit at your next holiday function! Save and print this recipe for your next baking spree. Let me know how yours turned out! Variation for bundtlette pan also included.
Ingredients
- For Batter:
- 1 cup pumpkin puree
- 1/2 cup unsalted butter
- 1 egg
- 3 tsp vanilla
- 1 cup cake flour
- 1/2 cup brown sugar
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- For Stems:
- 4 cinnamon sticks
- For Glaze:
- 2 TBSP melted and slightly cooled butter
- 1/2 cup powdered sugar
- 4 TBSP maple syrup or honey
Instructions
- Preheat mini bundt maker (or oven to 300)
- Mix all wet ingredients together, 1 cup pumpkin puree, 1/2 cup unsalted butter, 1 egg and 3 tsp vanilla
- Add in all dry ingredients together, 1 cup cake flour, 1/2 cup brown sugar, 1/4 tsp baking soda, 1/2 tsp baking powder, 2 tsp salt, 1 1/2 tsp ground cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp nutmeg
- Bake your bundt cakes in the maker for 2-5 minutes (or oven for 20-25 min)
- After you've made your bundt cakes, time to make your glaze
- To make the glaze, add in 2 TBSP melted, slightly cooled butter, 1/2 cup powdered sugar, 4 TBSP maple syrup or honey
- Dip the bottom of the bundt cake into the glaze and place the other flat bottom on top of the other. Sandwiching them together to create a pumpkin shape
- Drizzle the rest of the glaze on top of the pumpkin shaped cakes.
- Cut the cinnamon sticks into small pieces to resemble stems and place into top hole.
- Enjoy your adorable and delicious mini pumpkin bundt cakes!
Notes
Variation -If you are baking with a bundtlette pan, bake at 300 for 20-25 minutes or until it passes the toothpick test. Drizzle the glaze all on top if you do not want to sandwich them together.
*If your glaze is too thick, add more maple syrup and it will thin it out. If you want it thicker, add more powdered sugar.
*this recipe yields 30 mini bundt maker cakes, when you sandwich them together, it makes 15.
*the glaze gets thicker the longer it sits. That is why you make it after you've baked all your bundt cakes.
Can’t wait to try these! They are beautiful!