These pumpkin mini bundt cakes are ultra-moist, warmly spiced, and topped with a tangy cinnamon cream cheese glaze. The batter comes together in two bowls with a whisk, no mixer required.
One batch makes about 28 mini cakes, so there's plenty to share when you're bringing dessert to a party. 🎃
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Add a cinnamon stick stem to each one and they look exactly like little pumpkins! 🎃
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I baked a lot of pumpkin desserts at Amycakes Bakery, and this mini bundt version is a new favorite. There's something about a dessert that's already sized for one person, and a cinnamon stick stem is all it takes to make them look like tiny pumpkins. 🎃
Equipment You'll Need
- This Nordic Ware mini bundt cake pan makes cupcake sized bundts, so they bake in about 16 minutes at 325 and stay moist all the way through, edges and all. (A full-size bundt takes closer to an hour, which is lovely in its own way, but it does give you more of a crust.)
I picked a mini bundt pan without a center hole on purpose. The batter scoops in easily without dripping down a center cone, and the finished cakes have a flat, stable top for decorating. They release cleanly every time.
I use this pan for any flavor, not just fall ones, but it's a bonus that they look just like a pumpkin with the cinnamon stick center!
This recipe makes about 28 mini cakes, so I like having two pans. That gets 24 baked at once, and if I don't feel like waiting, I turn the rest of the batter into cupcakes. - I love these Fluted baking cups! They are sturdier than a standard cupcake liner and grease-proof on the inside, so they stay crisp and white even with glaze sitting in them.
They're the perfect size for these mini bundts, and they're a big part of why the cakes look professional. - Vollrath has been my favorite scoop brand since my bakery days, but any #20 scoop will do. Look for the number stamped on the handle or scoop rather than going by color, since the color coding isn't consistent across brands. #20 is usually yellow.
It's the perfect amount for these wells, and one level scoop per well means every cake bakes to the same size. If you don't have one, use a scant ¼ cup measuring cup (you'll need just over 3 Tablespoons) and a small spatula to get all the batter out. - Plain cooking spray isn't always enough to release a cake from all those ridges, so I recommend Baker's Joy or another flour-based baking spray. The flour in the spray is what prevents your cakes from sticking.
Spray each cavity generously, then go back over them with a pastry brush to spread it evenly into every crevice. You want all the ridges coated without thick pools of spray sitting in the bottom of the cavity.
Other equipment you'll need:
- Two large mixing bowls - One for dry, one for wet. This is my two-bowl method, so no mixer is needed for the cake batter.
- Whisk - Whisk the dry, whisk the wet, whisk them together. That's the whole method.
- Sifter or fine mesh strainer - Instant ClearJel and the ground spices both clump. Sifting takes one extra minute and keeps your batter smooth.
- Kitchen scale - For the most accurate results, always weigh your flour, sugar, and pumpkin. It's the easiest way to get consistent cakes every time.
- Cinnamon sticks - You'll need 14 cinnamon sticks, cut in half, so each mini cake gets a stem. They can crack when you cut them, so grab a few extra.
Key Ingredients
Canned pumpkin - Make sure the label says 100% pumpkin, not pumpkin pie filling, which is already sweetened and spiced and will throw off the whole recipe. Canned pumpkin is thick, so it does double duty here: real pumpkin flavor plus a lot of moisture that stays in the crumb.
Brown sugar - I use all brown sugar in this recipe instead of splitting it with white. The molasses in brown sugar adds moisture and a deeper caramel note that works beautifully with the spices.
Sour cream - My layer cakes use buttermilk, but my bundt cakes use sour cream. It makes a thicker batter and a denser, sturdier crumb, which is what you want in a cake that has to hold ridges and come out of a shaped pan. Full-fat gives the best results.
Instant ClearJel - This is a modified cornstarch and one of my favorite bakery secrets. It holds moisture in the crumb so these stay soft for days instead of drying out by tomorrow. Whisk it thoroughly with the dry ingredients before any liquid touches it, or it will clump. Make sure your label says "Instant," since cook-type ClearJel is a different product that won't work the same way.
The spice blend - Cinnamon, nutmeg, ginger, and cloves, mixed right into the dry ingredients. I like measuring them separately instead of using pumpkin pie spice because it lets me keep the cinnamon forward and the cloves in the background, where they belong.
Vegetable oil - Oil stays liquid at room temperature, which is why these mini cakes stay moist even after a day in the fridge. I talk about this more in Seven Bakery Secrets to Incredibly Moist Cakes.
Salted butter - Whisked in melted at the end. Oil keeps the crumb moist, but butter is what gives you flavor, so this recipe uses both.
Light Corn Syrup - A bakery trick! Corn syrup is a humectant, which means it holds onto moisture and keeps the cake soft as it sits, more than sugar alone can. Use light corn syrup, not dark. If you don't have corn syrup, use 255 g (1 cup + 2 Tablespoons packed) brown sugar instead in a 1x batch and skip the corn syrup.
Cream cheese and heavy cream - The glaze is a cream cheese glaze rather than a plain powdered sugar icing. The tang cuts the sweetness of the cake, and the heavy cream is what thins it to a drizzle instead of a frosting.
Bake Ahead and Freeze! (optional)
These mini pumpkin bundt cakes stay incredibly moist whether you serve them fresh or freeze them, which makes them perfect for baking in advance. When I'm making them for a party, I bake the cakes about a week ahead and freeze them unglazed.
Because they're so moist, I set them into their liners while they're still frozen. Nothing sticks to your fingers or to the liner that way. Then they thaw right in an airtight container, and all that's left before serving is to glaze them and add the cinnamon sticks.
Wait until they're completely thawed to glaze, so the glaze drizzles down the ridges naturally instead of seizing up on a cold cake.
Key Baking Tips
- Weigh your ingredients. Especially the pumpkin and the flour. Canned pumpkin packs into a measuring cup differently every time, and too much will make the cakes dense and gummy. A kitchen scale takes all the guesswork out.
- Whisk the Instant ClearJel into the dry ingredients first. It clumps the second it hits liquid. Sift it with the flour and spices, then whisk everything together well before the wet ingredients go anywhere near it.
- Fill each well about ¾ of the way full and no more. Use a #20 disher to fill each well. One scoop, no guessing, and every cake comes out the same size. Overfilled cakes puff over the rim and lose the ridges that make them look like pumpkins.
- Watch them closely, they bake fast. These are small, so they go from underdone to overdone quickly. Start checking early. A toothpick should come out clean or with a couple of moist crumbs, but the crumbs shouldn't look wet.
- Let the pan cool before flipping. Wait until it's only lukewarm or cool to the touch. Flipping too soon can tear the tops right off, and these have a lot of ridges to catch on.
- Glaze the cakes completely cool, and add the cinnamon stick last. Warm cakes will melt the cream cheese glaze into a puddle instead of a drizzle. Once the glaze is on, press half a cinnamon stick into the center of each one. 🎃
FAQ
How do I store these pumpkin mini bundt cakes?
If you're eating them within a day or two, store them in an airtight container at room temperature. Any longer than that and they should go in the refrigerator, since the cream cheese glaze is perishable. Let refrigerated cakes come back to room temperature before serving, since the crumb is more tender and the flavor comes through better.
Can I make them ahead of time?
Yes! Bake the cakes a day ahead and keep them in an airtight container, then glaze and add the cinnamon sticks before serving. You can also freeze the unglazed cakes up to two weeks in advance, which is my favorite way to get ahead on a party. The glaze can be made a day or two in advance and refrigerated too, just heat it up in the microwave for about 20-30 seconds, and whisk it smooth before drizzling.
Can I freeze them?
Yes, they freeze really well. Freeze the unglazed cakes in an airtight container, then thaw and glaze once they're completely thawed. The glaze looks and tastes best when it goes on fresh.
More Pumpkin and Spice Cake Recipes You'll Love
If you love these pumpkin mini bundt cakes, you'll love these spiced cakes too!
I'd love to hear what you think of these pumpkin mini bundt cakes! Comment below, or pin them for later using one of the images above. 🙂
Thanks for Reading. ❤️
📖 Recipe & Step-by-Step Instructions
Moist Pumpkin Mini Bundt Cakes
Equipment
Ingredients
Dry Ingredients
- 234 grams (1 ¾) cups All-Purpose Flour ((I use Gold Medal))
- 1 ½ teaspoons Baking Powder
- 1 teaspoon(s) Baking Soda
- ¾ teaspoon(s) Salt
- 16 grams (2 Tablespoons) Instant Clearjel ((A bakery ingredient you can use at home--see Note #1. Please make sure your clearjel is labeled as "Instant"))
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground Nutmeg
- ¼ teaspoon ground Ginger
- ⅛ teaspoon ground Cloves
- 226 grams (1 cup, packed) Brown Sugar
Wet Ingredients
- 2 large Eggs
- 255 grams (1 cup) Canned Pumpkin ((make sure it's 100% pumpkin))
- 184 grams (¾ cup) Sour Cream
- ¼ cup Water
- ½ cup Vegetable Oil
- 1 ½ teaspoon Vanilla Extract
- 2 Tablespoons Light Corn Syrup
Other Cake Ingredients
- 3 ounces (6 Tbsp) Salted Butter
Glaze and Decorations
- 4 ounce Cream Cheese (softened)
- 2 ounces (4 Tbsp) Salted Butter (melted)
- 1 teaspoon Pure Vanilla Extract
- 195 grams (1 ½ cups) powdered sugar
- ¼ teaspoon cinnamon
- 1 tablespoon Heavy Cream
- 14 Cinnamon Sticks (plus a few extra)
Instructions
Make the Pumpkin Mini Bundt Cakes
- Preheat oven to 325 degrees. Spray each well of your mini bundt pan generously with Baker's Joy (or any cooking spray that contains flour), then use a pastry brush to spread it into every ridge.
- Using a sifter or fine mesh strainer, sift the Dry Ingredients minus the brown sugar into a large bowl. Add the brown sugar to the sifted ingredients and whisk until well blended. If you see any brown sugar clumps, break them up and blend them in with your fingers.
- Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
- Melt salted butter in the microwave (or over the stove) until just melted. Avoid overcooking.
- Pour Wet Ingredients into Dry Ingredients and whisk until incorporated. Pour Melted Salted Butter over batter and whisk in until smooth and shiny.
- Using a #20 scoop, fill each well with one level scoop of batter. Tap the filled pans firmly against the table or counter several times to reduce air bubbles.
- Bake on the middle or top rack (avoid the bottom rack) of the preheated 325-degree oven for about 16 minutes. The cakes are done when they spring back when lightly touched and a toothpick comes out clean or with a couple of moist crumbs. Any wet-looking crumbs mean they need more time.
- Let the pan cool until it's lukewarm or cool to the touch, then flip the cakes out onto a wire rack. Repeat with the remaining batter if you only have one pan. If you're glazing and serving them the next day, store the cooled cakes in an airtight container at room temperature. You can also freeze the unglazed cakes in an airtight container. Freezing makes them even more moist!
Make Cinnamon Cream Cheese Glaze
- Whisk the softened cream cheese and melted salted butter together (the cream cheese may look curdled for a moment, but as you continue to whisk it will come together). Gradually whisk in the powdered sugar, cinnamon, heavy cream, and pure vanilla. If the glaze seems too thick to drizzle, you can microwave the glaze for a few seconds at a time, whisking frequently.
- Drizzle the cream cheese glaze over the fully-cooled mini bundt cakes. I like to fill a disposable piping bag with the glaze for easy drizzling, but you can also use a whisk or a spoon.
- Cut each cinnamon stick in half with a knife on a cutting board. They can be tricky to cut and some may crack, so it helps to have a few extra on hand. Press them into the top of the mini bundts after glazing for a stem. Serve and enjoy!
Notes
- Read my article Instant Clearjel: a Magical Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping. (Make sure what you purchase is labeled as "Instant." Cook-type Clearjel is a different product that does not work the same in cakes.)
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