Pumpkin Bundt Cake
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.
Servings: 18 Mini Cakes
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.