Maple Frosted Mini Pumpkin Bundt Cakes – Recipe! Image 1
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Maple Frosted Mini Pumpkin Bundt Cakes – Recipe!

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If there’s one thing I love – it’s a good pumpkin dessert and these Maple Frosted Mini Pumpkin Bundt Cakes are super delicious and delicately flavored with fall-like taste.

Mini bundt cakes are easy to prepare and just so cute, in my opinion.  I enjoy the individual sized portions, which are great to give as gifts or serve after dinner.  The batter is creamy pumpkin good and I used canned pumpkin because I think it has the best flavor for baking.  The other ingredient that I know provides a soft tender crumb is buttermilk – good quality buttermilk.  The acid tenderizes the flour and activates the baking powder for the perfect lift.

A mini bundt pan is easy to find online and I recommend a medium-sized one because the cake is more substantial at that size.  As for the maple frosting, it’s a simple mix of confectioner’s sugar, cream and good quality maple syrup.  Dunk each bundt after completely cool and you’ll be so ready to dive into this delightful dessert.

Maple Frosted Mini Pumpkin Bundt Cakes – Recipe! Image 2



3 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

1 cup granulated sugar

1 cup light brown sugar

4 large eggs

1 1/2 cups canned pumpkin

2 teaspoons vanilla extract

1 cup good buttermilk


2 cups confectioner’s sugar

1/4 cup heavy cream

1/4 cup maple syrup

(Makes 1 Dozen)

Maple Frosted Mini Pumpkin Bundt Cakes – Recipe! Image 3

Maple Frosted Mini Pumpkin Bundt Cakes – Recipe! Image 4

To Prepare:

  1. Preheat oven to 350 degrees.  Spray mini bundt pan with baker’s spray or butter, then flour lightly
  2. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda and salt.
  3. In a stand mixer or large bowl, cream butter and sugars for 4 minutes.  Scrape down sides of bowl and add eggs one at a time, mixing in between.
  4. Add pumpkin and vanilla extract and mix for 1 minute.  On low speed, add dry ingredients by thirds, alternating with buttermilk until combined.
  5. Remove bowl and mix by hand.  Scoop evenly into prepared pan and bake for 20 minutes.
  6. Remove cakes from oven and let cool 10 minutes, before inverting on a wire rack.  Whisk frosting together and dip each bundt when they are completely cool.  Enjoy!




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