Name: Spiced Pumpkin Mini Bundt Cakes with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 45 min
Cuisine: American
Ingredients: 180 grams all purpose flour (1 1/2 cups); 1/2 teaspoon Kosher salt; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon allspice; 1/4 teaspoon ground cardamom; 120 milliliters neutral oil (1/2 cup); 100 grams dark brown sugar (1/2 cup, packed); 100 grams granulated sugar (1/2 cup); 1 teaspoon pure vanilla extract; 2 large eggs (room temperature); 225 grams canned pumpkin purée (1 cup); 115 grams full-fat cream cheese (softened, 4 ounces); 60 grams unsalted butter (softened, 1/4 cup); 240 grams powdered sugar (sifted, 2 cups); 1/2 teaspoon pure vanilla extract; Pinch of Kosher salt; 1-2 teaspoons heavy cream (as needed)

Print Recipe· 4.1 from 5 reviews

There is nothing quite as cozy and delightful as indulging in Spiced Pumpkin Mini Bundt Cakes with Cream Cheese Frosting Recipe during the cooler months or whenever you crave a sweet bite with a touch of autumn magic. These little bundt cakes bring together the warm, comforting spices of pumpkin pie spice, cinnamon, and ginger, perfectly balanced with a luscious cream cheese frosting that adds a creamy tang. Each mini cake bursts with moist pumpkin flavor and a tender crumb that melts in your mouth, making this recipe an absolute crowd-pleaser and a cherished favorite you’ll want to bake again and again.

Ingredients You’ll Need

The image shows several bowls and plates with baking ingredients placed on a white marbled surface. In the center is a small brown ceramic bowl filled with bright orange, smooth pumpkin puree. To the top right, there is a white bowl containing white flour and six different spices, including brown, red, and beige powders, arranged in small piles. Next to it, on the right, is a scalloped brown bowl filled with light brown sugar. Below, a small brown bowl holds amber-colored vanilla extract. At the bottom left, a white bowl is full of white powdered sugar, and next to it is a small brown bowl filled with white granulated sugar. To the left of the pumpkin puree, two whole brown eggs are placed beside a white plate holding a white block of cream cheese and a pale yellow rectangular piece of butter. At the top center, there is a glass measuring cup with a clear liquid, likely oil, visible. The colors and textures are neat and well-arranged, showing a clear separation of each ingredient. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet each plays a vital role in creating the perfect texture, flavor, and color that make these mini bundt cakes irresistible. From the blend of warm spices to the creamy frosting components, everything works harmoniously to bring out that quintessential pumpkin treat feeling.

All purpose flour (180 grams / 1 1/2 cups): Provides structure to the cakes, keeping them light and tender.
Kosher salt (1/2 teaspoon): Enhances all flavors and balances the sweetness.
Baking soda (1 teaspoon): A leavening agent that helps the cakes rise perfectly.
Pumpkin pie spice (1 teaspoon): A warm, fragrant blend giving those signature pumpkin spice vibes.
Cinnamon (1/2 teaspoon): Adds a sweet, woody warmth to the flavor profile.
Ground ginger (1/2 teaspoon): For a gentle spicy kick and depth.
Ground cloves (1/4 teaspoon): Brings a subtle boldness that complements the other spices.
Allspice (1/4 teaspoon): Enhances the pumpkin’s earthiness with a complex aroma.
Ground cardamom (1/4 teaspoon): Adds a hint of citrusy brightness to lift the overall taste.
Neutral oil (120 milliliters / 1/2 cup): Keeps the cakes moist without overpowering flavors.
Dark brown sugar (100 grams / 1/2 cup, packed): Brings a rich molasses sweetness and moisture.
Granulated sugar (100 grams / 1/2 cup): Adds sweetness and a touch of crispness to the cake’s crumb.
Pure vanilla extract (1 teaspoon): Enhances overall flavor and adds warmth.
Large eggs (2, room temperature): Bind ingredients and help with leavening for a light texture.
Canned pumpkin purée (225 grams / 1 cup): The star of the show, providing flavor, moisture, and an inviting orange hue.
Full-fat cream cheese (115 grams / 4 ounces, softened): For a rich and tangy frosting base.
Unsalted butter (60 grams / 1/4 cup, softened): Adds creaminess and smoothness to the frosting.
Powdered sugar (240 grams / 2 cups, sifted): Sweetens and thickens the cream cheese frosting.
Pure vanilla extract (1/2 teaspoon): Infuses the frosting with gentle sweetness.
Kosher salt (pinch): Balances the frosting’s sweetness perfectly.
Heavy cream (1-2 teaspoons): Adjusts frosting consistency to a luscious, pipeable texture.

How to Make Spiced Pumpkin Mini Bundt Cakes with Cream Cheese Frosting Recipe

Step 1: Prepare Your Oven and Dry Ingredients

Start by preheating your oven to 350°F (177°C) so it’ll be ready once your batter is mixed. Thoroughly grease your mini bundt cake pan with baking spray to ensure an easy release after baking. Next, whisk together the all purpose flour, salt, baking soda, pumpkin pie spice, cinnamon, ginger, cloves, allspice, and cardamom in a small bowl. This spice blend is what sets the soulful tone for your cakes, so mixing them well ensures an even flavor throughout.

Step 2: Combine Wet Ingredients and Incorporate Flour Mixture

In a large bowl, whisk the neutral oil, dark brown sugar, granulated sugar, vanilla, eggs, and canned pumpkin purée until you have a smooth, homogenous mixture. This mixture gives your cakes both moistness and richness. Then, gently fold in the dry ingredients until the flour is just incorporated. Stirring too much can make the cakes dense, so aim for a few flour streaks to disappear without over-mixing.

Step 3: Portion and Bake the Mini Bundt Cakes

Divide the batter evenly into the 16 mini bundt cake cavities using a scoop for uniformity. Level the tops gently with a knife for an even rise. If you only have a standard 12-cup pan, bake in batches and remember to clean and respray the pan before the next round. Bake for 16 to 18 minutes, or until a toothpick inserted into a cake comes out with just a few moist crumbs. Let the cakes cool inside the pan for about 5 to 10 minutes before flipping onto a wire rack to cool completely; this step helps them hold shape beautifully.

Step 4: Whip Up the Cream Cheese Frosting

While the cakes bake and cool, prepare the frosting by beating the softened cream cheese and butter together until pale and fluffy—this usually takes 1 to 2 minutes. The creamy base is what makes each bite of these pumpkin mini bundt cakes extra indulgent. Add in the powdered sugar and a pinch of salt, then continue beating until thick. Stir in the vanilla extract and about 1 teaspoon of heavy cream, then whip on medium-high speed for 3 to 4 minutes until the frosting is wonderfully light and airy. If it feels too dense to pipe, add another teaspoon of cream to reach perfect consistency.

Step 5: Decorate and Serve

Transfer the fluffy cream cheese frosting into a piping bag with a large decorative tip for the prettiest presentation. Top each cooled mini bundt cake with generous swirls of frosting. These Spiced Pumpkin Mini Bundt Cakes with Cream Cheese Frosting Recipe treats are best enjoyed fresh but can be stored carefully for a couple of days if needed!

How to Serve Spiced Pumpkin Mini Bundt Cakes with Cream Cheese Frosting Recipe

The image shows several small bundt cakes with a warm brown color and a textured, porous surface. Each cake has one layer and is topped with a smooth, thick swirl of white cream frosting, placed in the center on top. They are arranged on a metal wire cooling rack over a white marbled surface. In the background, blurred pumpkins in orange, pale pink, and green colors add a soft, autumn feel. There are two cinnamon sticks laying on the white marbled surface beside the cooling rack. The overall look is cozy and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Little touches go a long way to elevate these mini bundt cakes. Consider sprinkling chopped toasted pecans or walnuts over the cream cheese frosting for a crunchy contrast. Alternatively, a light dusting of cinnamon or a drizzle of maple syrup adds seasonal flair and some extra sweetness to your presentation.

Side Dishes

When serving these cakes as part of a dessert spread, pair them with a hot cup of chai tea or freshly brewed coffee to complement the warm spices beautifully. A dollop of whipped cream or a scoop of vanilla bean ice cream on the side also makes for a dreamy indulgence that guests will rave about.

Creative Ways to Present

Arrange these mini bundt cakes on a rustic wooden board or a tiered cake stand for an inviting look perfect for gatherings. Try wrapping individual cakes in clear cellophane and tying them with a festive ribbon, making them charming homemade gifts. You might even embed an edible flower on top of the frosting for a pop of color and elegance.

Make Ahead and Storage

Storing Leftovers

These Spiced Pumpkin Mini Bundt Cakes with Cream Cheese Frosting Recipe are best kept in an airtight container in the refrigerator to preserve freshness and prevent the frosting from melting. They will stay delicious for up to 2-3 days, making them a convenient treat to enjoy without extra prep.

Freezing

You can freeze the unfrosted mini bundt cakes for up to 2 months by wrapping each cake tightly in plastic wrap and then placing them in a freezer-safe container or zip-top bag. Defrost in the refrigerator overnight before frosting. It’s a great way to have a batch ready for last-minute gatherings or cozy nights in.

Reheating

To enjoy the cakes warm, gently reheat them in the microwave for about 10-15 seconds, but only after the frosting is removed or if you prefer them without frosting. Warm cakes provide an extra comforting bite, especially on chilly days.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but make sure to roast and purée your fresh pumpkin until smooth, then drain excess moisture to avoid a batter that’s too wet. Canned pumpkin purée is convenient and consistent, which makes it the preferred choice for this recipe.

What can I substitute for pumpkin pie spice?

You can mix your own blend using cinnamon, ginger, cloves, nutmeg, and allspice if you don’t have pumpkin pie spice on hand. The recipe already includes these spices, so just ensure the balance stays close to maintain that signature flavor.

Is it okay to use low-fat cream cheese for the frosting?

For the best texture and flavor, full-fat cream cheese is recommended because it whips up creamier and isn’t as tangy or watery as low-fat versions, which might affect the frosting consistency.

Can I make these cakes gluten-free?

Absolutely! Substitute the all purpose flour with a gluten-free baking blend that contains xanthan gum, and your mini bundt cakes should turn out just as delicious while keeping their tender crumb intact.

How do I know when the cakes are done baking?

Insert a toothpick into the center of a cake; it’s done when it comes out with just a few moist crumbs clinging to it, but no wet batter. This ensures your cakes are moist but not underbaked.

Final Thoughts

These Spiced Pumpkin Mini Bundt Cakes with Cream Cheese Frosting Recipe perfectly capture the essence of fall flavors in a bite-sized treat that’s both delightful and charming. Whether you’re baking for a special occasion, a cozy family afternoon, or to brighten up your dessert table, they promise smiles and satisfied taste buds all around. Give this recipe a go—you’ll be amazed at how quickly these little cakes become a treasured favorite!