Print

Easy Mini Pumpkin Bundt Cakes with Maple Glaze

mini pumpkin bundt cakes with maple glaze - featured image
Print Recipe

These tender, moist mini pumpkin bundt cakes are topped with a glossy maple glaze. They’re quick to make, use simple ingredients, and are perfect for cozy fall evenings or holiday gatherings.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • ½ cup (120ml) buttermilk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cavity mini bundt pan thoroughly with butter or baking spray, dust with flour, and tap out excess.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a large bowl, whisk together granulated sugar, brown sugar, pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Spoon batter into prepared pan, filling each cavity about ¾ full.
  6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let cakes cool in pan for exactly 5 minutes. Place a cooling rack on top, flip pan over, and tap gently to release. Cool completely on rack.
  8. While cakes cool, make glaze: In a small bowl, whisk together powdered sugar, maple syrup, and vanilla. Add milk 1 tablespoon at a time until thick but pourable.
  9. Once cakes are completely cool, drizzle glaze over tops. Let set for about 10 minutes before serving.

Notes

For a dairy-free option, use almond or oat milk mixed with 1 teaspoon lemon juice instead of buttermilk. For a gluten-free version, use a 1:1 gluten-free flour blend. To prevent sticking, grease the pan thoroughly and cool for exactly 5 minutes. For a shinier glaze, warm the maple syrup and milk before whisking in powdered sugar.

Nutrition

Keywords: mini pumpkin bundt cakes, maple glaze, pumpkin dessert, fall baking, easy pumpkin recipe

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