Name: The Best Pumpkin Mini Bundt Cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 16 portions
Cuisine: American
Ingredients: 1.5 cups all-purpose flour; 0.5 tsp Kosher salt; 1 tsp baking soda; 1 tsp pumpkin pie spice; 0.5 tsp cinnamon; 0.5 tsp ground ginger; 0.25 tsp ground cloves; 0.25 tsp allspice; 0.25 tsp ground cardmom; 0.5 cup neutral oil; 0.5 cup dark brown sugar; 0.5 cup granulated sugar; 1 tsp pure vanilla extract; 2 eggs; 1 cup canned pumpkin purée; 4 ounces full-fat cream cheese; 0.25 cup unsalted butter; 2 cups powdered sugar; 0.5 tsp pure vanilla extract; 1 pinch Kosher salt; 1 tsp heavy cream

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The Best Pumpkin Mini Bundt Cakes

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Ingredients

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Instructions

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Pumpkin Mini Bundt Cakes

Preheat the oven to 350°F (177°C). Spray a mini bundt cake pan very well with baking spray. Then, whisk the all purpose flour, Kosher salt, baking soda, pumpkin pie spice, cinnamon, ginger, cloves, allspice, and cardamom in a small mixing bowl. Set aside.

Next, add the neutral oil, brown sugar, granulated sugar, vanilla extract, eggs, and canned pumpkin purée to a large mixing bowl. Whisk until smooth. Then, add the flour mixture and stir just until the batter is combined and there are no more streaks of flour. Don't over-mix!

Use a scoop to divide the batter between 16 mini bundt cake cups. Smooth out the tops with a butter knife. If you only have one standard 12-cup pan, you will need to work in batches. Make sure to wash and re-spray the pan in-between batches!

Then, bake the cakes for 16-18 minutes, or until an inserted toothpick has just a few moist crumbs. Let the cakes cool in the pan for about 5-10 minutes. Then, flip the cakes out of the pan and onto a wire rack. Let the cakes cool completely.

Cream Cheese Frosting

While the cakes are baking, add the full-fat cream cheese and unsalted butter to a large mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the cream cheese and butter until it's light and fluffy, 1-2 minutes.

Add the powdered sugar and salt. Beat the frosting until it's thick. Then mix in the vanilla extract and 1 teaspoon of heavy cream. Turn the mixer to medium-high speed and whip the frosting until it's super fluffy, 3-4 minutes. If the frosting is too thick, add another 1 teaspoon of heavy cream.

Once the frosting is very fluffy, transfer it to a piping bag fitted with a large decorative tip. Pipe the frosting on top of the cooled pumpkin bundt cakes. Serve immediately or store in an airtight container for 2-3 days. Enjoy!

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring cream cheese, eggs, and butter to room temperature before mixing to ensure a smooth, lump-free batter and better emulsification with the pumpkin purée.
Bloom Your Spices 🧡
Whisk all dry spices (cardamom, cloves, ginger, cinnamon) together before adding to the batter to distribute them evenly and prevent clumping in the finished cakes.
Don't Overmix the Batter 🥄
Fold in the pumpkin purée gently and mix only until just combined to maintain a light, fluffy crumb structure and prevent dense, heavy mini cakes.
Cream Cheese Frosting Temperature Control ❄️
Keep cream cheese and butter cold but spreadable, and chill the frosting for 15 minutes before piping to achieve clean, professional-looking peaks on your mini bundt cakes.
Cool Before Frosting 🎂
Allow cakes to cool completely in their molds for 10 minutes, then invert onto a wire rack to cool for at least 30 minutes before applying frosting to prevent melting and ensure proper adhesion.