Fall is in the air, and what better way to celebrate the season than with delightful mini pumpkin bundt cakes? These petite treats are a perfect addition to any autumn gathering. With a hint of spice and a touch of sweetness, they are sure to become a seasonal favorite.
Using a simple spice cake mix and pumpkin puree, these mini bundt cakes are easy to whip up and oh-so-satisfying. Whether you’re hosting a fall brunch or looking for a festive dessert, these mini pumpkin bundt cakes with a luscious cream cheese frosting are a must-try. Plus, they make for a charming gift or a lovely addition to your Thanksgiving table.
Indulge in the flavors of fall with these mini pumpkin bundt cakes that are as delicious as they are adorable. With just the right balance of flavors and a moist crumb, these mini treats are bound to impress your guests and satisfy your seasonal cravings.
Ingredients
Creating these delectable mini pumpkin bundt cakes requires a simple yet flavorful lineup of ingredients. From the pumpkin-infused batter to the luscious maple bourbon glaze, here’s what you need!
For the Mini Pumpkin Bundt Cakes
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 4 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1 tablespoon bourbon
- 1 cup powdered sugar
- Pinch of salt
Equipment Needed
To create these delightful mini pumpkin bundt cakes, you will require a few essential pieces of baking equipment. Using the right tools ensures successful baking results every time. Let’s go over the recommended tools you’ll need below.
Recommended Mini Bundt Pan
When making these mini pumpkin bundt cakes, it’s crucial to use Teflon mini bundt pans. The specific type of pan contributes to well-shaped and beautifully baked bundt cakes. If you’re planning to make multiple cakes, investing in a couple of Teflon mini bundt pans is a smart choice. These pans make the baking process smoother and yield professional-looking mini cakes.
Preparation Steps
Preparing the Bundt Pan
To ensure the mini pumpkin bundt cakes release easily after baking, start by preheating the oven to 350 degrees Fahrenheit. Grease the mini bundt pan generously with nonstick baking spray, making sure to coat all the crevices thoroughly. Using a baking spray with flour is recommended for easy release and beautifully shaped cakes.
Mixing Ingredients
In a large mixing bowl, combine the spice cake mix, pumpkin puree, and ground cinnamon. Use an electric hand mixer to blend the ingredients, starting at a low speed and gradually increasing until well combined. The batter should be thick and evenly mixed. Spoon the mixture into the prepared mini bundt pan cavities, filling them about two-thirds full for perfect baking results.
Baking Instructions
Pouring the Batter
- Preheat your oven to 350 degrees Fahrenheit.
- Prepare your mini bundt pans by greasing them generously with nonstick spray.
- Mix the pumpkin-infused batter until it is smooth and well combined.
- Carefully pour the batter into the prepared mini bundt pans, filling each about halfway to allow room for rising during baking.
- Bake the mini pumpkin bundt cakes in the preheated oven at 350 degrees Fahrenheit.
- The baking time typically ranges from 20 to 25 minutes, but always rely on the texture by inserting a toothpick. The cakes are ready when the toothpick comes out clean, indicating they are fully baked.
- Once baked, allow the cakes to cool in the pans for 5-10 minutes before gently transferring them to a wire rack to cool completely.
Making the Maple Bourbon Glaze
Enhance the flavor of your mini pumpkin bundt cakes with a sensational maple bourbon glaze that adds a touch of sophistication to these already delightful treats.
Glaze Preparation
To prepare the maple bourbon glaze for your mini pumpkin bundt cakes, follow these simple steps:
- In a mixing bowl, combine 4 tablespoons of butter, 2 tablespoons of maple syrup, 1 tablespoon of bourbon, 3/4 cup of powdered sugar, and 1 1/2 teaspoons of salt.
- Cream together the room temperature butter, then slowly add the powdered sugar and vanilla, beating until smooth.
Applying the Glaze
For the final touch on your mini pumpkin bundt cakes:
- Ensure the mini bundt cakes are at room temperature or slightly chilled before glazing.
- Test the glaze consistency on a plate; it should be thick enough to run down the sides of the cakes but still adhere to them.
- Place the glaze in a piping bag and cut a small hole at the tip.
- Apply the maple bourbon glaze around the top edges of the mini cakes, allowing it to drizzle down the sides slightly.
- Optional: Dust the glazed mini pumpkin bundt cakes with a sprinkle of pumpkin spice for an extra flavor boost.
Once the glaze sets, serve your mini pumpkin bundt cakes with a warm cup of coffee and indulge in the irresistible flavors of fall.
Serving and Presentation
Plating Suggestions
When it comes to presenting these delightful mini pumpkin bundt cakes, I recommend placing each cake on a charming dessert plate. For an elegant touch, a light dusting of powdered sugar or a drizzle of extra maple bourbon glaze can enhance the visual appeal.
Serving Size
These mini pumpkin bundt cakes are perfectly portioned for individual enjoyment. Serve each guest one cake, and watch them delight in the delightful blend of pumpkin spice and cream cheese frosting. They pair wonderfully with a warm cup of coffee or tea, making them an ideal treat for afternoon gatherings or cozy autumn evenings.
Storage and Make-Ahead Tips
Preserving these delicious mini pumpkin bundt cakes is a great way to enjoy them over time. Whether you want to store them in the refrigerator or freeze them for later, here are some handy tips to keep them fresh and tasty.
Refrigeration Instructions
After baking and glazing your mini pumpkin bundt cakes, let them cool completely at room temperature. Once cooled, store them in an airtight container or sealed plastic wrap. Refrigerate for up to 3-4 days to maintain their moisture and flavor. Before serving, allow the cakes to come to room temperature for the best taste experience.
Freezing and Reheating
If you want to save your mini pumpkin bundt cakes for an extended period, freezing is a fantastic option. Wrap each cake individually in plastic wrap and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, simply thaw the cakes in the refrigerator overnight and warm them in the microwave or oven before serving. Add a fresh drizzle of glaze for that just-baked taste.
Conclusion
Creating mini pumpkin bundt cakes is a delightful way to embrace the flavors of fall. The blend of spices and sweetness in these cakes is sure to please any palate. With simple ingredients and easy preparation steps, these mini treats are perfect for any occasion. Using Teflon mini bundt pans ensures well-shaped cakes every time. Don’t forget to top them off with a delicious maple bourbon glaze for an extra burst of flavor. When it comes to storage, refrigerating or freezing the cakes allows you to enjoy them over an extended period. By following the provided tips on storage and reheating, you can savor these mini pumpkin bundt cakes at their best, ensuring a fresh and delicious experience with each bite.