There’s something truly magical about baking mini pumpkin bundt cakes with maple glaze, especially when the leaves start to turn and the air gets that crisp fall bite. It’s like capturing the essence of autumn in a delightful bite-sized treat! The combination of warm spices and sweet pumpkin paired with a rich, creamy maple glaze is simply irresistible. I remember my grandmother would always whip these up for our family gatherings, filling the kitchen with the most comforting scents. Trust me, once you take a bite of these mini marvels, you’ll feel all the cozy vibes of the season!
Ingredients for Mini Pumpkin Bundt Cakes with Maple Glaze
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree (make sure it’s pure pumpkin, not pie filling!)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark, your choice!)
- 1/4 cup vegetable oil (for that moist texture)
- 2 large eggs (room temperature works best)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon (the star of the show!)
- 1/2 teaspoon ground nutmeg (adds that warm, cozy flavor)
- 1/4 teaspoon salt (to balance out the sweetness)
- 1/2 cup powdered sugar (for the glaze)
- 2 tablespoons maple syrup (pure maple syrup is a must for that rich flavor)
(Tip: I like to measure everything out before I start mixing. It makes the process smoother and less messy!)
How to Prepare Mini Pumpkin Bundt Cakes with Maple Glaze
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is crucial because it helps your cakes rise beautifully and bake evenly. Trust me, starting with a hot oven makes a world of difference!
Mix Dry Ingredients
In a large bowl, grab your flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together until everything’s combined. This step ensures that your leavening agents are evenly distributed, which gives your cakes that perfect fluffy texture.
Combine Wet Ingredients
Now, in another bowl, mix together your pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs. I love using a whisk here to get everything nice and blended. The colors and aromas will already start to make your kitchen feel like fall!
Combine Mixtures
Once your wet ingredients are mixed, it’s time to gradually add the dry mixture to the wet one. I like to do this in three parts, gently folding it in until just combined. You don’t want to over-mix; a few lumps are totally fine—this will keep your cakes light and airy!
Prepare the Bundt Pan
Next, grease your mini bundt pan generously with a little vegetable oil or non-stick spray. This is super important because we want those gorgeous cakes to slide out easily once they’re baked. Fill each mold about 2/3 full with the batter—this gives them room to rise without overflowing.
Baking Instructions
Pop your filled bundt pan in the preheated oven and bake for about 20-25 minutes. To check if they’re done, insert a toothpick into the center of one of the cakes; it should come out clean or with just a few crumbs attached. If it’s gooey, give them a few more minutes!
Cool and Glaze
Once baked, let the cakes cool in the pan for about 10 minutes. Then gently turn them out onto a wire rack to cool completely. While they cool, whisk together the powdered sugar and maple syrup in a small bowl for the glaze. Drizzle this deliciously sweet glaze over your cooled cakes, and watch them shine!
Why You’ll Love Mini Pumpkin Bundt Cakes with Maple Glaze
- Quick and easy to make – you’ll have these delightful treats ready in no time!
- Perfect for fall gatherings – they’re a hit at parties, potlucks, or cozy family dinners.
- Deliciously moist and flavorful – the pumpkin and spices come together for a comforting bite.
- Beautiful presentation in mini bundt form – they look so cute and fancy on any dessert table!
Tips for Success
To make sure your mini pumpkin bundt cakes turn out perfectly every time, I’ve got some tried-and-true tips for you!
- Check for Doneness: Remember that toothpick test I mentioned? It’s your best friend! When you insert it into the center of the cake, it should come out clean or with just a few crumbs. If it’s gooey, give those cakes a few more minutes in the oven. Every oven is a little different, so keep an eye on them!
- Avoid Over-Mixing: This is super important! Once you add the dry ingredients to the wet, mix just until combined. It’s okay if there are a few lumps! Over-mixing can lead to dense, tough cakes, and we want them light and fluffy.
- Adjust the Glaze Sweetness: I love a sweet maple glaze, but everyone’s taste is different! Start with the recommended amount of powdered sugar and maple syrup, then taste it. If you want it sweeter, feel free to add more sugar a tablespoon at a time until it’s just right for you!
With these tips in your back pocket, you’ll be well on your way to mini pumpkin bundt cake perfection. Happy baking!
Storage & Reheating Instructions
Once you’ve baked your delightful mini pumpkin bundt cakes with maple glaze, you’ll want to make sure they stay fresh and delicious! To store any leftovers, simply place them in an airtight container. This keeps them moist and prevents them from drying out. They’ll last in the fridge for about 3-5 days, but I doubt they’ll stick around that long—trust me, they’re too good!
If you want to enjoy these little gems later, they freeze beautifully. Just wrap each cake tightly in plastic wrap and pop them into a freezer-safe bag. They can stay in the freezer for up to 2 months. When you’re ready to indulge, let them thaw in the fridge overnight. No need to reheat if you love them chilled, but if you prefer them warm, just pop them in the microwave for about 10-15 seconds. They’ll be just as scrumptious as the day you baked them!
FAQ Section
Can I use fresh pumpkin instead of pumpkin puree?
Absolutely! You can use fresh pumpkin instead of canned pumpkin puree. Just be sure to cook it first! You can roast or steam the pumpkin until it’s tender, then scoop out the flesh and puree it in a blender or food processor until smooth. Make sure to measure out the same amount as the recipe calls for—1/2 cup should do the trick!
How do I know when the cakes are done?
The toothpick test is your best friend here! Insert a toothpick into the center of one of the cakes; it should come out clean or with just a few crumbs attached. If the toothpick comes out gooey, give those little beauties a few more minutes in the oven. Also, you’ll notice they’ll be slightly springy to the touch when they’re done!
Can I make these ahead of time?
You bet! These mini pumpkin bundt cakes are perfect for making ahead of time. You can bake them up to a day in advance and store them in an airtight container at room temperature. If you want to prep even further ahead, they freeze beautifully! Just wrap them tightly and pop them in the freezer for up to 2 months. When you’re ready to enjoy, let them thaw in the fridge overnight, and they’ll be just as delicious!
Nutritional Information Disclaimer
Just a little note before you dig into these mini pumpkin bundt cakes with maple glaze! Keep in mind that the nutritional information can vary based on the specific ingredients and brands you use. I always recommend checking the labels for the most accurate info. Typical values you might see include calories, fat, protein, carbohydrates, and sugars, but these can fluctuate. So, while I’ve provided a general idea of what to expect, it’s always good to customize your baking to fit your needs and preferences. Happy baking and enjoy those delicious treats!
Print
Mini Pumpkin Bundt Cakes with Maple Glaze: 7 Cozy Delights
- Total Time: 40 minutes
- Yield: 12 mini bundt cakes 1x
- Diet: Vegetarian
Description
Delicious mini pumpkin bundt cakes topped with a sweet maple glaze.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, spices, and salt.
- In another bowl, combine pumpkin, sugars, oil, and eggs.
- Gradually add the dry ingredients to the wet ingredients.
- Grease the mini bundt pan and fill each mold.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cakes cool before removing from the pan.
- In a small bowl, whisk powdered sugar and maple syrup for glaze.
- Drizzle glaze over cooled cakes.
Notes
- Store cakes in an airtight container.
- These cakes freeze well.
- Adjust the sweetness of the glaze to your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: mini pumpkin bundt cakes, pumpkin desserts, maple glaze
