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–+ servings

Mini Pumpkin Bundt Cakes

Mini Pumpkin Bundt Cakes are soft and moist with warm fall spices and a sweet maple syrup glaze! Perfect for special occasions or a delicious treat this pumpkin season!
David Murphy
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serving Size 6 Cakes

Ingredients

  • 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon 1 teaspoon ground ginger
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon nutmeg
  • 1/8 ground black pepper
  • 1/2 cup olive oil
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract 2 large eggs
  • 1 1/2 cups pumpkin puree

MAPLE GLAZE

  • 1/4 cup real maple syrup
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Cinnamon sticks and brown or course sugar for decorating

Instructions

  • Heat your oven to 350 degrees F and spray non-stick spray on the Bundt tray.
  • In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, all-spice, nutmeg, and pepper.
  • In a large bowl, mix the olive oil, sugar, vanilla, eggs, and pumpkin until combined. Add the wet ingredients to the dry ingredients and mix until smooth.
  • Divide the batter into the individual bundts, filling it 2/3 full. Place in the oven and bake for 12-15 minutes or until the center is no longer wet. Remove the tray from the oven and allow it to cool for 5 minutes. Place the bundt cakes on a wire cooling rack until cool.
  • For the glaze, in medium bowl, mix the powdered sugar, maple syrup,and vanilla. If it is too thick, add 1-3 tablespoons of water to the glaze.
  • Dip each cake in the glaze and place a cinnamon stick in the center, dust desired sugar on top.