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Pumpkin Spice Mini Bundt Cakes

These pumpkin mini bundt cakes are a charming, bite-sized version of a classic fall dessert. Each little cake is soft, moist, warmly spiced, and finished with a swirl of tangy cream cheese frosting. They are easy to serve, pretty on a dessert table, and perfect for Thanksgiving, autumn parties, holiday gatherings, or any time you want a cozy pumpkin dessert without slicing a full cake.

Rows of pumpkin mini bundt cakes on a wire rack next to pumpkins, cinnamon sticks, and a brown plate with a brown marble background.

If you love pumpkin cake but want something simple to share, these mini pumpkin bundt cakes are a wonderful choice. They have the comfort of a traditional spiced pumpkin cake, but the individual portions make them especially convenient for parties and holiday dinners. No cutting, no messy slices, and no need to choose between a tiny piece or a huge serving.

The cake batter comes together with pantry staples, canned pumpkin purée, oil for moisture, brown sugar for a deeper flavor, and a generous blend of fall spices. The texture is tender and fluffy with just enough density to feel rich and satisfying. The cream cheese frosting balances the sweetness with a lightly tangy finish, making every bite taste like autumn.

These pumpkin mini bundt cakes are also a great make-ahead dessert. Once cooled and frosted, they can be stored in an airtight container for a couple of days, which makes them helpful when you are preparing several dishes for a celebration. They are festive, easy to plate, and just the right size after a big meal.

This recipe is based on a reliable pumpkin cake method, adjusted into smaller cakes that bake quickly and release beautifully when the pan is prepared correctly. The result is a tray of adorable mini bundt cakes with soft crumbs, warm spice, and creamy frosting in every serving.

Canned pumpkin, not pie filling!

Brown and white bowls of flour, spices, oil, pumpkin puree, cream cheese, butter, brown sugar, white sugar, powdered sugar, and vanilla next to eggs on a tan counter.

For the best pumpkin mini bundt cakes, use 100% canned pumpkin purée, not pumpkin pie filling. The labels can look similar, but the products are very different. Pumpkin purée contains only pumpkin, while pumpkin pie filling usually includes sugar, spices, and other ingredients. Those extras can change the sweetness, texture, and flavor of the cake batter.

For the cakes, you will need all-purpose flour, Kosher salt, baking soda, pumpkin pie spice, cinnamon, ginger, cloves, allspice, cardamom, neutral oil, dark brown sugar, granulated sugar, vanilla extract, eggs, and canned pumpkin purée. For the cream cheese frosting, gather full-fat cream cheese, unsalted butter, powdered sugar, vanilla extract, Kosher salt, and a little heavy cream.

Getting the bundt cakes out of the pan

Baking spray on a tan counter.

Mini bundt pans have beautiful ridges and details, but those same details can make cakes stick if the pan is not prepared well. For the cleanest release, coat the pan generously with baking spray before adding the batter. Make sure the spray reaches all the grooves and the center tube of each cavity.

For best results, use baking spray and apply it generously. If baking in batches, wash and dry the pan completely before spraying it again for the next round of cakes.

Bake the cakes

A white bowl of pumpkin, eggs, sugar, and oil on a tan counter.
Add the oil, sugars, vanilla, eggs, and pumpkin to a large mixing bowl.
A hand using a whisk to mix pumpkin, eggs, oil, and sugars in a white bowl.
Whisk until the pumpkin mixture is completely smooth.
A white bowl of pumpkin mixture topped with flour and spices on a tan counter.
Add the flour, salt, baking soda, and warm spices.
A white bowl of pumpkin cake batter on a tan table.
Mix just until no dry streaks of flour remain.
A pan of unbaked pumpkin mini bundt cakes.
Scoop the batter into a well-greased mini bundt pan.
A wire rack of pumpkin mini bundt cakes on a beige marble counter.
Bake at 350°F (177°C) for 16-18 minutes.

Cream cheese frosting

A silver bowl of butter and cream cheese on a tan counter.
Add softened cream cheese and butter to a mixing bowl.
A silver bowl of whipped butter and cream cheese on a beige table.
Beat until the mixture is light and fluffy.
A silver bowl of butter, cream cheese, and powdered sugar on a tan table.
Add powdered sugar and a pinch of salt.
A silver bowl of cream cheese frosting with vanilla for pumpkin mini bundt cakes.
Mix in vanilla extract and heavy cream.
A hand holding a whisk of cream cheese frosting for pumpkin mini bundt cakes.
Whip for 3-4 minutes, until very fluffy.
A brown plate with a cake on a tan counter next to pumpkins, cinnamon sticks, and a wire rack of pumpkin mini bundt cakes.
Pipe the frosting onto the cooled cakes and serve.

If you prefer a simpler finish, you can skip the cream cheese frosting. These mini pumpkin bundt cakes are also delicious with a light glaze or a dusting of powdered sugar.

A wire rack of pumpkin mini bundt cakes with cream cheese frosting on a tan marble counter next to brown plates of cake, cinnamon sticks, and pumpkins.

If you make these pumpkin mini bundt cakes, a rating or review is always appreciated. It is a helpful way to share how the recipe worked for you.

Spiced pumpkin mini bundt cake with cream cheese frosting.

Spiced Pumpkin Mini Bundt Cakes

Yield: 16 mini bundt cakes
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
These spiced pumpkin mini bundt cakes are soft, moist, and full of cozy fall flavor. Finished with fluffy cream cheese frosting, they make an easy individual dessert for Thanksgiving, fall parties, and holiday baking.

Ingredients

Pumpkin Mini Bundt Cakes

  • 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 not pie filling (1 cup)

Cream Cheese Frosting

  • 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

Equipment

  • Mini bundt cake pan (12 cup)
  • Baking spray

Instructions

Pumpkin Mini Bundt Cakes

  1. Preheat the oven to 350°F (177°C). Spray a mini bundt cake pan very well with baking spray. In a small mixing bowl, whisk together the all-purpose flour, Kosher salt, baking soda, pumpkin pie spice, cinnamon, ginger, cloves, allspice, and cardamom. Set aside.
  2. Add the neutral oil, brown sugar, granulated sugar, vanilla extract, eggs, and canned pumpkin purée to a large mixing bowl. Whisk until smooth. Add the flour mixture and stir just until combined and no streaks of flour remain. Do not overmix.
  3. Use a scoop to divide the batter among 16 mini bundt cake cups. Smooth the tops with a butter knife. If using one standard 12-cup pan, bake in batches and wash, dry, and re-spray the pan between batches.
  4. Bake for 16-18 minutes, or until a toothpick inserted into the cakes comes out with a few moist crumbs. Let the cakes cool in the pan for 5-10 minutes, then turn them out onto a wire rack. Cool completely before frosting.

Cream Cheese Frosting

  1. While the cakes bake, add the softened cream cheese and softened butter to a large mixing bowl. Beat with a hand mixer or stand mixer fitted with a whip attachment until light and fluffy, about 1-2 minutes.
  2. Add the powdered sugar and salt. Beat until thick and smooth. Mix in the vanilla extract and 1 teaspoon of heavy cream. Increase the speed to medium-high and whip for 3-4 minutes, until very fluffy. If the frosting is too thick, add the remaining teaspoon of cream.
  3. Transfer the frosting to a piping bag fitted with a large decorative tip. Pipe the frosting over the cooled pumpkin mini bundt cakes. Serve right away, or store in an airtight container for 2-3 days.

Notes

For the most consistent results, weigh the ingredients with a kitchen scale. If measuring flour with cups, fluff the flour first, spoon it into the measuring cup, and level it off without packing it down.

Baking spray is important for releasing mini bundt cakes cleanly from the pan. Coat every cavity thoroughly before adding the batter.

Some mini bundt pans have larger cavities. If yours are larger, begin checking for doneness after 20 minutes. Larger cavities may produce fewer cakes.

The cream cheese frosting can be replaced with a simple glaze or a dusting of powdered sugar if you prefer a lighter topping.

Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1 mini bundt cake,
Calories: 276kcal,
Carbohydrates: 38g,
Protein: 3g,
Fat: 13g,
Saturated Fat: 4g,
Cholesterol: 36mg,
Sodium: 175mg,
Potassium: 72mg,
Fiber: 1g,
Sugar: 28g,
Vitamin C: 1mg,
Calcium: 24mg,
Iron: 1mg