Mini Pumpkin Bundt Cakes

These adorable Mini Pumpkin Bundt Cakes are tender, moist and perfectly spiced! Made with real pumpkin puree and a warm blend of spices that perfectly complement the dreamy cinnamon brown butter frosting that adds even more fabulous flavor. These pumpkin bundt cakes are ideal for holiday dessert tables or as a comforting treat to enjoy with a hot cup of tea or coffee.

Looking for more pumpkin treats to make? Try these ones next: Pumpkin Delight, Mini Pumpkin Pies and these amazing Pumpkin Cupcakes!

Mini Pumpkin Bundt Cakes Recipe

Too cute for words and twice as delicious! These mini Pumpkin Bundt Cakes are so perfect for the fall and winter months and would be a beautiful addition to any holiday dessert table. Each mini bundt is soft, tender and infused with warm pumpkin spices.

The cakes are stacked to resemble adorable mini pumpkins. Between the cakes is a swirl of cinnamon brown butter buttercream, adding a creamy, nutty sweetness that perfectly complements the spiced pumpkin flavor. So cute and a perfect addition for all your fall gatherings!

The cakes are incredibly moist and tender, thanks to the real pumpkin puree, and each bite feels like a burst of fall flavors. Plus, because they’re mini, they’re easy to serve and make everyone feel like they’re getting their own little treat. Whether I’m baking for family or friends, these bundt cakes always get that “Wow!” reaction, and they disappear fast!

Cinnamon Brown Butter Buttercream Frosting

Let’s talk about the frosting… A creamy brown butter frosting spiced with cinnamon complements the spiced pumpkin cake beautifully, adding a little sweetness without overpowering the warm flavors of the pumpkin. I love how this frosting has a subtle cinnamon hint that’s just enough to elevate each bite.

The frosting is used to sandwich two mini bundt cakes together to create the look of a pumpkin. They look so fun and festive, taste like a dream, and because of their mini size, they are really easy to serve. Once you try them, they’ll quickly become a fall favorite!

Why You’ll Love This Recipe

• Warm Fall Flavors in Every Bite: These mini pumpkin bundt cakes combine pumpkin pie spice with rich pumpkin puree, making every bite taste like fall. They’re the perfect way to embrace the season’s best flavors, whether you’re entertaining or just treating yourself.
• Brown Butter Frosting Perfection: The brown butter frosting adds a deep, nutty flavor that complements the spiced pumpkin cake beautifully. Its rich, caramel-like taste takes these cakes to the next level, creating a unique flavor combination you won’t find in ordinary fall desserts.
• Simple to Make, Stunning to Serve: Although they look fancy, these mini bundt cakes are easy to make and they turn out beautifully every time. Their individual size makes them easy to serve, making each guest feel like they’re getting a special treat crafted just for them.

How to Make Mini Pumpkin Bundt Cakes

These adorable mini pumpkin cakes are so fun to make and even more fun to eat! Make sure you take a moment to brown the butter first so it can adequately cool before using in the frosting. As always, you can find the full printable recipe card at the end of this post.

Brown Butter

The first step is browning the butter for the frosting because you want to allow as much time as possible for it to cool completely before using. It’s a really simple process but you need to watch the butter carefully.

1. Melt butter over medium heat in a skillet, stirring frequently. Once the foam subsides, it will begin to brown. It will begin to foam at this point. Once you smell a nutty, caramel-like fragrance, immediately remove from the heat and pour it into a heat-safe bowl and allow it to return to room temperature.

Pumpkin Bundt Cakes

2. Whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice.
3. Mix together the brown sugar, granulated sugar, pumpkin puree and vegetable oil.
4. Add the vanilla extract and eggs and mix together until well combined.
5. Add the dry ingredients to the pumpkin mixture and mix just until combined.
6. Spray the mini bundt pan with nonstick cooking spray and fill each mold to about 1⁄4” from the top.
7. Bake for 15-20 minutes or until golden brown and set. Set aside and let the cakes cool in the pan for 10 minutes before carefully removing from the mold. Cool completely before decorating.

Cinnamon Brown Butter Frosting

8. Beat the brown butter until it’s light and fluffy in a mixing bowl.
9. Add in the powdered sugar 2 cups at a time and mix until combined. Add in the vanilla extract, cinnamon, and salt. Mix again. If the icing is a bit stiff, you can add 2 to 4 tablespoons of heavy whipping cream to the frosting.

Cake Assembly

10. Place one bundt upside down and pipe a generous amount of buttercream onto the top.
11. Place another bundt right-side up on top of this to form a “pumpkin.”
12. Add a cinnamon stick in the middle of the bundt to complete the pumpkin look! Finish with a few green candies for leaves if you like.

Keep a close eye on the butter, as it can go from golden brown to burned fast! The butter will first melt, then foam, and finally turn a golden brown color. The nutty aroma is a key indicator that it’s done – once you smell it, remove it from the heat immediately to prevent burning.

Storage Information

Mini Pumpkin Bundt Cakes

• Room Temperature: If you plan to enjoy the cakes within a couple of days, you can store them in an airtight container at room temperature for up to 2 days. Just be sure to keep them away from direct sunlight or heat.
• Refrigerator: For longer storage, place the cooled cakes in an airtight container and refrigerate for up to 5 days. This will help maintain their moisture.
• Freezer: To freeze, wrap each cooled cake tightly in plastic wrap and place them in a freezer-safe container or a zip-top freezer bag. They can be frozen for up to 3 months. Thaw them in the refrigerator overnight when you’re ready to enjoy.

Brown Butter Frosting

• Refrigerator: Store any leftover brown butter frosting in an airtight container in the refrigerator for up to 1 week. Before using it again, let it sit at room temperature to soften or re-whip it if necessary.
• Freezer: You can also freeze the frosting. Place it in a freezer-safe container or a zip-top bag, and it will keep for up to 3 months. Thaw it in the refrigerator and then re-whip before using.

Variations to Try

• Mix in maple syrup to your brown butter frosting for a deliciously sweet twist. Adjust the powdered sugar as needed to maintain the right consistency.
• Fold in finely chopped toasted nuts, like pecans or walnuts, for added texture and a nutty flavor that complements the pumpkin cake.
• Add a dash of pumpkin pie spice or additional cinnamon to the frosting for an extra layer of warmth that ties everything together beautifully.

What if I don’t have mini bundt pans?

If you don’t have mini bundt pans, you can use standard muffin tins instead. Adjust the baking time to about 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Can I make a full size bundt cake with this recipe?

Of course! You can make a layered cake or a full sized bundt cake with this recipe. The bake time will increase for either of these. The full sized bundt will take around 60-75 minutes. 8” layer cakes will take 25-30 mins. To tell when they are done, insert a toothpick in the middle. You should see some moist crumbs when you pull it out.

What can I use instead of vegetable oil?

You can replace vegetable oil with melted coconut oil, melted butter, or applesauce for a lower-fat option. Just keep in mind that each substitute may slightly alter the flavor and texture.

Do I have to brown the butter for the frosting?

No, but I highly recommend it! Regular butter can be used in the frosting instead of brown butter. The brown butter adds a rich, nutty flavor that really complements the pumpkin cakes.

Trish’s Tips

• Make sure your eggs and any other refrigerated ingredients are at room temperature. This helps the ingredients combine more smoothly and evenly.
• Fill each bundt pan only about 2/3 full to allow room for the cakes to rise without overflowing.
• Use cooking spray to thoroughly coat the mini bundt pans to prevent the cakes from sticking. You can also use a non-stick bundt pan for easier release.
• If using a silicone mold, place it on top of a baking sheet before baking.
• Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack. This helps them hold their shape and makes it easier to remove them from the pans.
• If your bundt cakes dome up a little while baking, you can level them out when they cool. Use a serrated knife to cut off the roundness so that your pumpkins fit better when they are put together.
• When making the brown butter frosting, taste it as you go. Adjust the sweetness by adding more powdered sugar or a pinch of salt to enhance the flavor balance.

More Pumpkin Desserts

1. Pumpkin Chocolate Chip Cookies
2. Pumpkin Snickerdoodle Cheesecake Cookies
3. Praline Pumpkin Roll
4. Pumpkin Pull Apart Bread
5. Pumpkin Oatmeal Cookies