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Best Mini Pumpkin Bundt Cakes with Maple Icing

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These moist and tender mini pumpkin bundt cakes are topped with a sweet maple icing. They’re a budget-friendly, kid-approved fall treat that comes together in under an hour, perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk (whole milk or 2%)
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 12-cavity mini bundt pan with butter or non-stick baking spray. Dust lightly with flour if desired.
  2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated. Add the pumpkin puree, applesauce, and vanilla extract. Mix on low speed until just combined.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; a few small lumps are fine.
  6. Spoon the batter into the prepared mini bundt pan, filling each cavity about ¾ full. You should get exactly 12 mini bundt cakes.
  7. Bake for 14-16 minutes, or until a toothpick inserted into the center of a cake comes out clean or with a few moist crumbs. The edges should be lightly golden.
  8. Let the cakes cool in the pan for 5 minutes. Then invert the pan onto a cooling rack and gently tap to release the cakes. Let them cool completely, about 20-30 minutes.
  9. While the cakes are cooling, make the icing. In a small bowl, whisk together the sifted powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Add milk, one tablespoon at a time, whisking until you reach a smooth, drizzle-able consistency.
  10. Once the cakes are completely cool, place them on a wire rack over a baking sheet. Drizzle the icing generously over each cake. Let the icing set for about 10 minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Grease the pan generously to prevent sticking. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For a dairy-free version, use vegan butter and almond or oat milk.

Nutrition

Keywords: mini pumpkin bundt cakes, maple icing, fall dessert, pumpkin recipe, kid-friendly, easy pumpkin cake

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