Pumpkin Bundt Cake is honestly my favorite way to bring cozy fall flavors into the kitchen. With just the right blend of cinnamon, ginger, and nutmeg, these mini cakes turn out moist and tender every time.
Pumpkin Bundt Cake
These pumpkin bundt cakes are soft and full of cozy spice. The batter comes together easily, so you don’t need to spend hours in the kitchen to get that homemade taste. I like to drizzle them with a light glaze for a little extra sweetness, but they’re just as good on their own.
They’re perfect with your morning coffee, as an afternoon snack, or even as a simple fall dessert to share with friends.
If you love these, you’ll want to check out my Almond Flour Pumpkin Muffins, Pumpkin Cheesecake Brownies, Pumpkin Pancakes, and Pumpkin Balls.
Why You’ll Love This Recipe
- Moist and Flavorful: Real pumpkin purée and warm spices give these cakes a soft texture and cozy fall taste.
- Quick and Easy: Simple ingredients and a short bake time make this an easy go-to treat.
- Perfectly Sized: Mini bundt cakes are fun to serve, great for portion control, and bake faster than a full cake.
- Customizable Topping: Glaze, powdered sugar, or plain — these cakes are delicious any way you like them.
How To Make The Perfect Pumpkin Bundt Cake
Preheat Oven: Set your oven to 350°F (175°C) so it’s ready by the time your batter is mixed.
Prepare Your Pan: I always grease and lightly flour my mini bundt cake pan. This keeps the cakes from sticking and helps them hold their shape.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Give it a good mix so the spices are evenly blended throughout the flour.
Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin purée, granulated sugar, brown sugar, and oil until the mixture is nice and smooth. Add the eggs, vanilla, and milk — make sure they’re at room temperature so everything blends evenly.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until everything is combined. Try not to overmix — this helps keep the cakes light and tender.
Bake: Spoon or pipe the batter into the prepared mini bundt pans, filling each one about ¾ full to give the cakes room to rise. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs. Let the cakes cool in the pan for 10 minutes, then gently turn them out onto a wire rack to cool completely.
Make Glaze: While the cakes are cooling, whisk together the powdered sugar, milk, vanilla, and a pinch of cinnamon (if using) until the glaze is nice and smooth. Add a little more milk if you want a thinner consistency.
Add Glaze: Once the cakes are fully cooled, drizzle the glaze over the tops, letting it gently drip down the sides. Then, enjoy!
Pro Tips
- Use Room-Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and ensures the cakes rise beautifully.
- Measure Flour Properly: For light, fluffy cakes, use the spoon-and-level method. Spoon the flour into your measuring cup, then level it off with a knife to avoid packing too much flour in, which can make the cakes dense.
- Grease Your Pan Well: Mini bundt pans have lots of little crevices, so be sure to grease them thoroughly. Use a brush to evenly coat the pan with non-stick spray or butter, then lightly flour it to prevent sticking.
- Check for Doneness Early: Ovens vary, so start checking the cakes around the 18-minute mark. Insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, they’re done. Overbaking can make them dry.
- Storage: Store the cakes in an airtight container at room temperature for 2-3 days. To freeze, wrap them individually and let them thaw at room temperature before serving.
Key Ingredients And Substitutions
Pumpkin Puree: I use pure pumpkin purée for both flavor and moisture. Canned pumpkin works perfectly, but homemade purée is a great option if you have it on hand.
Brown Sugar: It adds a rich, deep flavor to the cakes. Light brown sugar or even extra granulated sugar can work as a substitute.
Cinnamon: Ground cinnamon gives that classic fall spice. You can use pumpkin pie spice for a blend, but I prefer cinnamon for more control over the flavor.
Vegetable Oil: I use oil for extra-moist cakes, but melted unsalted butter or even light olive oil can be swapped in if needed.
All-Purpose Flour: It adds structure and that classic cake texture. I always use the spoon-and-level method to avoid packing in too much, which can lead to dense cakes. For a gluten-free option, a 1:1 baking blend works well too.
Eggs: Room-temperature eggs mix more easily and help the cake rise. For an eggless version, you can substitute with flaxseed meal mixed with water.
Spices: A warm mix of cinnamon, nutmeg, ginger, and cloves that gives these cakes their signature cozy fall flavor.
Frequently Asked Questions
Can I make this pumpkin bundt cake gluten-free?
Definitely! Simply swap the all-purpose flour for a 1:1 gluten-free baking blend. The cakes should still turn out moist and soft, just like the original version.
Can I use homemade pumpkin purée?
Yes, homemade pumpkin purée works perfectly! Just make sure it’s smooth and not too watery. If it’s a bit runny, you can drain it through a fine mesh sieve or cheesecloth to remove excess moisture.
How do I prevent the cakes from sticking to the pan?
To avoid sticking, make sure to thoroughly grease and flour your mini bundt pan, paying extra attention to all those little nooks and crannies. A non-stick spray with added flour works really well for this, too!
Can I make these ahead of time?
Yes! These mini bundt cakes can be baked up to two days in advance. Store them in an airtight container at room temperature. You can also wait to glaze them until just before serving for the freshest taste.
Can I freeze pumpkin bundt cake?
Absolutely. Once cooled, wrap each cake tightly in plastic wrap and store in a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temperature, then glaze if desired.
Pumpkin Bundt Cake
Ingredients
- 2½ cups All-Purpose Flour
- 1½ tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ½ tsp Ground Cloves
- ½ tsp Salt
- 1 cup Pumpkin Puree
- 1 cup Granulated Sugar
- ½ cup Brown Sugar packed
- ¾ cup Vegetable Oil
- 4 large Eggs
- 1 tsp Vanilla Extract
- ¼ cup Milk
Glaze
- 1 cup Powdered Sugar
- 1-2 tbsp Milk or cream
- ½ tsp Vanilla Extract
- A Pinch of Cinnamon or Pumpkin Spice for extra flavor
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour your mini bundt cake pan, or use a good baking spray to coat all the details of the pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- In a large mixing bowl, whisk the pumpkin purée with both sugars and the oil until smooth. Add the eggs, vanilla, and milk, and whisk again until everything is well combined.
- Slowly stir the dry ingredients into the wet mixture, just until the batter comes together. Try not to overmix — this helps keep the cakes soft and tender.
- Spoon or pipe the batter into the prepared mini bundt pans, filling each cavity about three-quarters full to allow room for rising.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pan for about 10 minutes, then gently transfer them to a wire rack to cool completely.
- While the cakes are cooling, whisk together the powdered sugar, milk, vanilla extract, and a pinch of cinnamon (optional) until smooth and pourable. Add a little more milk if the glaze is too thick.
- Once the cakes are fully cooled, drizzle the glaze over the tops and let it run down the sides. Then they’re ready to serve.
Notes
- Make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and ensures a better rise in the cakes.
- For light, fluffy cakes, use the spoon and level method to measure flour. Spoon the flour into your measuring cup and level it off with a knife to avoid packing too much in, which can result in dense cakes.
- Ensure your mini Bundt pans are well-greased, especially in all the nooks and crannies. Use a brush if needed to evenly distribute non-stick spray or butter, then lightly flour the pan to prevent sticking.
- Every oven is different, so check the cakes around the 18-minute mark. Insert a toothpick in the center; if it comes out clean or with a few crumbs, they’re done. Overbaking can make the cakes dry.
- Store the cakes in an airtight container at room temperature. They should stay moist for 2-3 days. If freezing, wrap them individually and thaw at room temperature before serving.
These are so cute and tasty!