Description
Delight in these Spiced Pumpkin Mini Bundt Cakes, perfectly moist and bursting with warm autumn spices. Topped with a luscious cream cheese frosting, these mini cakes are ideal for fall gatherings or a cozy treat.
Ingredients
Cake 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)
Cream Cheese Frosting Ingredients
- 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)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (177°C) and generously spray a mini bundt cake pan with baking spray to ensure easy release of the cakes.
- Mix dry ingredients: In a small mixing bowl, whisk together the all purpose flour, Kosher salt, baking soda, pumpkin pie spice, cinnamon, ground ginger, cloves, allspice, and cardamom. Set this mixture aside.
- Combine wet ingredients: In a large mixing bowl, whisk the neutral oil, dark brown sugar, granulated sugar, vanilla extract, eggs, and canned pumpkin purée until the mixture is smooth and well combined.
- Incorporate dry ingredients: Add the dry flour mixture to the wet ingredients and stir gently just until combined with no visible streaks of flour. Avoid over-mixing to maintain cake tenderness.
- Fill bundt pans: Using a scoop, evenly divide the batter among the 16 mini bundt cake cups. Smooth the tops with a butter knife for an even surface.
- Bake: Bake the cakes for 16-18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. After baking, allow the cakes to cool in the pan for 5-10 minutes.
- Cool cakes: Carefully flip the cakes out of the pan onto a wire rack and let them cool completely before frosting.
- Prepare frosting: While the cakes bake, beat the softened cream cheese and unsalted butter with a hand or stand mixer until light and fluffy, approximately 1-2 minutes.
- Add powdered sugar and flavorings: Add the sifted powdered sugar and a pinch of salt to the cream cheese mixture and beat until thickened. Mix in the vanilla extract and 1 teaspoon of heavy cream.
- Whip frosting: Increase the mixer speed to medium-high and whip the frosting until super fluffy, about 3-4 minutes. If the frosting is overly thick, add another teaspoon of heavy cream to reach desired consistency.
- Pipe frosting: Transfer the frosting into a piping bag fitted with a large decorative tip and pipe onto the cooled pumpkin mini bundt cakes for an elegant finish.
- Serve or store: Serve immediately or store the frosted cakes in an airtight container for 2-3 days to maintain freshness.
Notes
- You can work in batches if you only have a standard 12-cup mini bundt pan, making sure to clean and re-spray the pan between batches.
- Do not overmix the batter to keep the cakes tender and moist.
- Make sure cream cheese and butter are softened to achieve a smooth frosting.
- Store cakes covered in an airtight container in the refrigerator if keeping for more than a day.
- If you prefer less sweet frosting, reduce the powdered sugar slightly.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
