These delicious Mini Pumpkin Bundt Cakes with Maple Glaze are the perfect quick and easy individual size dessert to get your holiday season started this year! Packed with perfectly spiced pumpkin and topped with a divine buttery maple glaze they are moist, tender, and oh so yummy!
Make this super simple maple pumpkin bundt cake recipe in under an hour!
🌟 Why this is the best recipe
- Extremely easy recipe – No fancy ingredients or special baking techniques are required to make these yummy mini pumpkin bundt cakes with maple glaze. Both making the batter and the glaze is a very simple process.
- Super quick dessert – From start to finish, the recipe comes together in under an hour! This makes these maple pumpkin mini cakes a fantastic dessert option when you want to make something impressive but don't have much time.
- It is crazy delicious – Pumpkin and maple were made to go together! The pumpkin makes the cakes super moist and is perfectly spiced just right. While the maple syrup adds just the right amount of a richer sweetness. These are hands down the best mini pumpkin bundt cakes!
- Beginner proof – This is a very easy mini pumpkin bundt cake recipe that is perfect for novice bakers and kids! Yet, you do need to follow the easy steps that I've outlined in this tutorial. So for the most success don't skip the expert tips or FAQ!
📝 Ingredient notes
For the pumpkin mini bundt cakes
- Egg: Used to help bind the batter. Use the eggs at room temperature.
- Vegetable Oil: Using oil helps to keep the maple mini bundt cakes super moist. It's important to use a flavorless vegetable oil. There is no butter in the cake batter.
- Sugar: Granulated white sugar is used to add sweetness to the pumpkin spice mini bundt cakes. If you want to learn more about how to use different types of sugar in baking, please read my sugar guide.
- Brown Sugar: You can use light or dark brown sugar. It naturally has a bit of molasses in it that complements the pumpkin well.
- Pumpkin Puree: For the best flavor use a good quality pumpkin puree. If you opt for store-bought you want to choose a "solid pack" pumpkin puree, which has already had the excess liquid removed. However, if you can't find solid pack or want to make your own pumpkin puree, you will need to remove the liquid yourself. You can do this by using cheesecloth, a fine mesh sieve, or cooking it out.
- Flour: Basic all purpose flour is all you need. If you want to be a baking pro, please read my flour guide to learn more about how to use different types of flour in baking.
- Baking Powder + Baking Soda: The combination of baking powder and baking soda leavening agents are used to give the cakes rise and help create a tender crumb.
- Salt: A dash of salt helps to balance sweetness and enhance the flavor of the pumpkin.
- Pumpkin Spice: You can use premade store-bought mixture or make my homemade pumpkin spice mix.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
For the maple glaze
- Butter: Adds richness to the glaze. As with the mini pumpkin cake recipe, always use unsalted butter to control the amount of salt in this maple glaze for bundt cake.
- Maple Syrup: For the best flavor use the highest quality maple syrup you can afford. Together with the butter, it creates a lovely texture for the glaze.
- Powdered Sugar: Adds a bit of sweetness along with the maple syrup. It must be sifted so that the glaze is smooth. You can also use icing sugar.
- Lemon Juice: I like to add a bit of lemon juice to balance the sweetness of the glaze. But using it is optional.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. How to make mini pumpkin bundt cakes
- Preheat the oven to 175 C / 347 F (no fan) and grease your mini bundt pan well if you aren't using a silicone mold.
- Use an electric hand mixer to whip the egg, oil, sugar, and brown sugar together in a large bowl. Then use a rubber spatula to gently fold in the pumpkin puree.
- Sift the flour, baking soda, baking powder, salt, and spices together in a separate medium bowl and then whisk together. Now, fold the dry ingredients into the wet pumpkin mixture by hand using a rubber spatula. Do not use a mixer for this step and be very careful not to overmix the batter.
- Spoon or pipe the batter into the cavities of the cake mold. Be sure to divide the batter equally so that the mini pumpkin cakes bake evenly.
- Bake the mini bundt cakes for 20 to 25 minutes or until a toothpick comes out clean.
- Cool the baked cakes to room temperature before topping them with the maple glaze.
💡 Top Tip: Do not open the oven door during baking the pumpkin spice mini bundt cakes. This can impact how well the cakes rise.
2. How to make maple glaze
- Heat the maple syrup and butter together over low heat until the butter is melted.
- Add the powdered sugar to the maple syrup mixture and whisk until it's well incorporated.
- Refine the texture of the glaze. If the glaze is too thick add more maple syrup. If it's too thin add more powdered sugar.
- Allow the glaze to cool a bit. It will thicken as it cools.
💡 Top Tip: To achieve a smooth texture, the powdered sugar must be sifted before it is added to the glaze.
3. How to glaze neatly
- The bundt cakes must be at room temperature or colder before you glaze them.
- Test the consistency of the glaze on a plate. It should not be too runny or too solid. It needs to run down the sides of the cakes but adhere to them.
- Put the glaze into a piping bag and cut a small hole at the tip.
- Apply the maple glaze around the top of the mini cakes allowing it to roll down the sides a bit.
- Dust the tops of the mini pumpkin bundt cakes with maple glaze with a bit of pumpkin spice to finish.
Once the glaze sets, serve the mini pumpkin bundt cakes with a nice cup of coffee and enjoy!
💡 Top Tip: Hold the piping bag close to the mini cakes when applying the glaze for a nice and neat finish.
✨ Flavor variations
These mini pumpkin bundt cakes with maple glaze are not only super delicious but customizable too!
You must keep the ratios of the ingredients the same and follow the same directions. However, you can easily add more spices, different flavors, or even other ingredients to the batter.
Here are a few different ways that you can customize these pumpkin spice bundt cakes!
- Spices - You can add a bit of cardamom and a dash of vanilla extract along with the pumpkin pie spice. For a bit of heat, cayenne pepper is lovely and allspice adds a nice taste as well. Feel free to be as creative as you like with spices.
- Chopped Nuts - Chopped nuts like pecans or walnuts can be stirred into the batter at the end. Just be sure to fold them in gently.
- Chocolate - Mini chocolate chips are a great addition. Another option is butterscotch chips.
- Cream Cheese Frosting - Top the mini cakes with some of my yummy cream cheese frosting in place of the maple glaze or just add it on top of the glaze!
- Glaze - Use this amazing butterscotch glaze from my pumpkin bundt cake recipe or coffee glaze from my cardamon cake recipe in place of the maple glaze.
- Cinnamon Sugar - Top the mini pumpkin bundt cakes with maple glaze with a cinnamon sugar mixture like I do my yummy baked pumpkin spice donuts. Or, leave the maple glaze off, brush the cakes with melted butter instead, and then coat them with cinnamon sugar.
- Citrus Zest - Add some orange zest or lemon zest to the batter. They both blend wonderfully well with pumpkin.
- Purees - Replace half of the fresh pumpkin puree with banana puree like I do in my pumpkin banana muffins recipe. Just make sure to use the exact same amounts so you don't throw the batter off.
🥣 Equipment Notes
You will need a few basic pieces of baking equipment to make these mini pumpkin bundt cakes with maple glaze.
The first is a digital scale to measure the ingredients. Baking is a science and using a scale is the only way to ensure that you are using the correct amounts. It's also very helpful to use a digital oven thermometer to see if you need to make any adjustments after you preheat your oven. These two tools will help you have the most success when baking any recipe.
To make the pumpkin cake batter, an electric hand mixer does the best job of whipping the egg, oil, and sugars together. And using a rubber spatula is the best tool to fold the wet and dry ingredients together in a way that will help to prevent you from overmixing the batter.
You also need a pan to bake the cakes. I love my silicone mini bundt tin! It holds just the right amount of batter to produce the most beautiful little pumpkin spice bundt cakes. Then once they come out of the oven, you need to place the cakes on a cooling rack to let them come to room temperature before applying the glaze to finish the mini pumpkin bundt cakes with maple glaze.
🎓 Expert tips
- All the cake ingredients must be at room temperature for the batter to properly emulsify and come together.
- For the best texture, any excess liquid must be removed from the pumpkin puree before you measure it out. This can be done by squeezing it with cheesecloth, straining it with a sieve, or by cooking it.
- Do not overmix the batter. The mixer should only be used to whip together the wet ingredients. You must gently fold the dry ingredients in using a rubber spatula.
- Make sure to grease the pan well if you aren't using a silicone mold. You can also check out my article on how to remove cake from different types of pans.
- Distribute the batter evenly among the cavities of the pan to ensure that the cakes bake evenly and have room to rise without overflowing.
- Use a timer and check your cakes after 20 minutes of baking. All ovens vary. The cakes are ready when a toothpick inserted into the middle comes out clean.
- For the smoothest consistency, the powdered sugar must be sifted before whisking it into the glaze mixture.
- Adjust the consistency of the glaze before putting it in the piping bag. You don't want it to be too runny or too thick. If it's too thin let it cool longer or add more powdered sugar if needed. If it's too thick you can warm it up with a hairdryer to loosen it up a little.
- The mini pumpkin cakes must be cooled to room temperature before you can apply the glaze or it will melt.
The mini bundt cakes need to come to room temperature before you glaze them. It typically takes about 15 to 20 minutes for them to cool. You can even chill them.
Either you didn't bake them long enough or the batter was too wet. This is why it's important when making all recipes to measure the ingredients correctly. And for this mini pumpkin bundt cakes with maple glaze recipe, it's crucial that all the excess liquid be removed from the pumpkin puree before it's measured out.
The most common reason for dry cake is overbaking. The other most common reason is almost always due to the ratios of the ingredients being off, which means that you probably added too much flour.
Yes! Mini bundt cake recipes can be baked in a muffin tin instead of bundt cake pans. Just follow the instructions for the mini pumpkin bundt cakes with maple glaze, but distribute the batter evenly among 6 cavities of a muffin tin when it comes time to bake.
Probably yes, but I've not tried. However, keep in mind that you can't just change one ingredient in baking without often needing to alter other parts of the recipe as well. For gluten-free mini pumpkin bundt cakes with maple glaze, just make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour. As for a vegan version, you will need to use a plant-based butter for the glaze and you may have to experiment with different egg replacements.
Leftovers will keep in the fridge for 2 to 3 days in an airtight container.
For the best results store the unglazed mini cakes in a sealed freezer bag or wrapped well in plastic wrap for up to 2 months. Then allow them to thaw out overnight in the fridge before applying the glaze.
🎃 More Pumpkin recipes
Mini Pumpkin Bundt Cakes with Maple Glaze
Pumpkin Mini Bundt Cakes
- 1 Egg room temperature
- 60 g (⅓ cups) Vegetable oil
- 30 g (2 tablespoons) Granulated sugar
- 30 g (2 tablespoons) Brown sugar
- 100 g (⅓ cups) Pumpkin puree can or make your own homemade pumpkin puree
- 90 g (¾ cups) All purpose flour
- ¼ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ½ teaspoon Pumpkin spice mix of cinnamon, nutmeg and ginger or make your own homemade pumpkin spice
- 15 g (1 tablespoon) Unsalted butter
- 40 g (2½ tablespoons) Maple syrup
- 60 g (½ cups) Powdered sugar sifted
- A few drops freshly squeezed lemon juice optional, to balance the sweetness
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Mini Pumpkin Bundt Cakes
- In a large bowl oil, whip egg, oil, and the 2 different kinds of sugar with an Electric hand mixer for a few minutes until fluffy, then fold pumpkin puree in
- Sift dry ingredients together (flour, baking soda, baking powder, salt, spices) then fold into the wet ingredients by hand using a Rubber spatula). Do not use a mixer at this point.
- Pipe or spoon the bundt cake batter into the cavities of your mini bundt mold.
- Bake for 20-25 min or until a skewer inserted comes out clean
- Let the bundt cakes come to room temperature before applying the maple glaze
- Gently heat maple syrup with butter over low heat, then mix it with powdered sugar
- You might need slightly more or less wet ingredient (maple syrup) to the powdered sugar depending on the powdered sugar and humidity in your kitchen. If the glaze is too thick, add more maple syrup. If the glaze is too thin, add more powdered sugar
- Move the glaze into a piping bag, make a very small hole in the piping bag, and decorate each mini Bundt cake. Make sure that the glaze is not too runny, nor too solid, try it first on a plate.
- Serve the bundt cakes shortly. Any leftovers can be stored refrigerated in an air-tight container for 2-3 days.
- All ingredients must be at room temperature to properly emulsify: eggs, pumpkin puree, etc.
- For the best taste and texture make sure that your pumpkin puree is not watery. Strain it on cheesecloth to get rid of some of the liquid if necessary
- Digital scale is required for a consistent, happy baking experience:)
- Do not overwork the mini bundt cake batter, after the wet ingredients are whipped up, switch to a rubber spatula to incorporate the dry ingredients
- If not using a silicone baking mold, make sure to properly grease your tin. Check my article about how to get cake out of mold and how to properly prepare a non-silicone mold
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Baking this Pumpkin Mini Bundt cake takes 20-25 minutes in my oven however focus on the texture, not the time. Apply the toothpick check (it should come out clean) to avoid raw cake
- When glazing, make sure that Bundt cakes are at room temperature and the glaze is not too thin, nor too thick.