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Cozy Mini Pumpkin Bundt Cakes with Maple Glaze

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These moist and tender mini pumpkin bundt cakes are topped with a silky maple glaze, making them the perfect fall treat. Quick to prepare and packed with warm spices, they’re ideal for gatherings or a cozy night in.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pure pumpkin puree
  • ⅓ cup (80g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) vegetable oil
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a mini bundt pan with butter or non-stick baking spray.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract with the second egg.
  5. Add pumpkin puree and sour cream, beat on low until just combined.
  6. With mixer on low, add one-third of the flour mixture, then drizzle in half the oil. Repeat until all flour and oil are incorporated. Mix until just combined.
  7. Spoon batter into prepared mini bundt cavities, filling each about ⅔ to ¾ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Let cakes cool in the pan for exactly 10 minutes, then invert onto a cooling rack and cool completely, about 30 minutes.
  10. For the glaze: whisk together sifted powdered sugar, maple syrup, 2 tablespoons milk, vanilla extract, and salt. Add more milk if needed for desired consistency.
  11. Place cooled cakes on a wire rack over a baking sheet. Spoon glaze over each cake, letting it drip down the sides. Let set for 10 minutes before serving.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Grease the bundt pan thoroughly to prevent sticking. The cakes taste even better on day two.

Nutrition

Keywords: mini pumpkin bundt cakes, maple glaze, fall dessert, pumpkin spice, easy pumpkin cake

Find it online: https://tablemira.com/cozy-mini-pumpkin-bundt-cakes-with-maple-glaze/