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Perfect Mini Pumpkin Bundt Cakes Recipe with Cream Cheese Glaze

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These mini pumpkin bundt cakes are tender, spiced, and topped with a tangy cream cheese glaze. They’re quick to make, perfect for fall gatherings, and taste like a warm hug from grandma’s kitchen.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60g) sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • For the Cream Cheese Glaze:
  • 4 oz (113g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30–45ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a mini bundt pan thoroughly with butter and dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, whisk granulated sugar and brown sugar until no lumps remain. Add pumpkin puree, vegetable oil, sour cream, eggs, and vanilla extract. Whisk until smooth and glossy.
  4. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Spoon batter into prepared mini bundt pan, filling each cavity about ¾ full.
  6. Bake for 14–16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  7. Let cakes cool in the pan for exactly 5 minutes. Place a cooling rack on top, flip carefully, and lift the pan. Let cakes cool completely on the rack (about 20 minutes).
  8. For the glaze: Beat softened cream cheese with a hand mixer until smooth. Add sifted powdered sugar and vanilla extract, beat on low until combined. Add milk 1 tablespoon at a time, beating after each addition, until thick but pourable.
  9. Once cakes are completely cool, transfer to a serving plate. Drizzle glaze over tops using a piping bag or zip-top bag with the tip snipped off. Let glaze set for 5 minutes before serving.

Notes

Grease the mini bundt pan thoroughly to prevent sticking. Use room temperature ingredients for best results. Check pumpkin puree for excess water and blot if needed. Let cakes cool completely before glazing to prevent glaze from sliding off.

Nutrition

Keywords: mini pumpkin bundt cakes, pumpkin bundt cake, cream cheese glaze, fall dessert, pumpkin recipe, easy pumpkin cake, mini bundt cake

Find it online: https://grubella.com/perfect-mini-pumpkin-bundt-cakes-recipe-with-cream-cheese-glaze/