Name: American Keywordmini pumpkin bundt cake Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (250g); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon sea salt; 1 tablespoon pumpkin pie spice; 1 cup light brown sugar, packed (200g); ½ cup granulated sugar (100g); 15 ounces pumpkin puree (1 can); 1 cup vegetable oil (240ml); 1 teaspoon vanilla extract; 4 large eggs, room temperature; 1 ½ cups unsalted butter, room temperature (340g); 4 to 5 cups powdered sugar (520-650g); 1 tablespoon vanilla extract; 2 teaspoons ground cinnamon; ¼ teaspoon fine sea salt; 2 to 4 tablespoons heavy whipping cream (optional)

Jump to Recipe·5.2 from 7 reviews

Meet your new favorite fall treat: the American mini pumpkin bundt cake! Each little bundt is a cozy celebration of autumn flavors, bursting with real pumpkin, warm spices, and topped with an irresistibly dreamy brown butter buttercream. Not only are these cakes absolutely adorable, but they’re also gloriously moist, perfectly sweet, and a total showstopper for any holiday table or afternoon coffee date. Whether you’re baking for friends, family, or simply indulging yourself, these mini cakes are a guaranteed way to wrap everyone in a hug of pumpkin spice joy.

American
Keywordmini pumpkin bundt cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for American mini pumpkin bundt cake are simple, familiar, and each one plays a crucial role in creating the irresistible fluffiness, robust spice, and satiny frosting that make this treat unforgettable. This is one recipe where quality and freshness make all the difference!

All-purpose flour: Gives your cakes their fluffy structure while keeping everything tender and light.
Baking powder and baking soda: These work together for a beautiful, airy rise and delicate crumb.
Sea salt: Just a pinch helps balance sweetness and makes all the flavors pop.
Pumpkin pie spice: The warm, cozy heart of the cake—don’t skip this signature blend!
Light brown sugar: Adds rich caramel notes and contributes to moistness.
Granulated sugar: Sweetens up the cake and ensures just the right texture.
Pumpkin puree: The star ingredient! Use pure canned pumpkin for that classic flavor and color.
Vegetable oil: Guarantees a super-moist, never-dry crumb in every bite.
Vanilla extract: Rounds out all the spice and pumpkin with gentle sweetness.
Large eggs: They bind everything together and give the cake richness and lift.
Unsalted butter: Used for browning and creating that luscious buttercream with deep, nutty flavor.
Powdered sugar: Whips up into a cloud-like frosting that’s smooth and sweet.
Ground cinnamon: Adds a final warm, spicy pop to the frosting.
Heavy whipping cream: Optional, but it makes the frosting extra velvety and easy to pipe.
Cinnamon sticks, tootsie rolls, green M&Ms: Optional, but these decorations take your American mini pumpkin bundt cake to the next level of cuteness!

How to Make American mini pumpkin bundt cake

Step 1: Brown the Butter

The secret to the unforgettable flavor in your American mini pumpkin bundt cake is brown butter! Start by adding unsalted butter to a light-colored skillet to watch the color transformation. Melt the butter over medium heat, stirring occasionally. As it foams, keep stirring—the milk solids will turn golden brown and release a dreamy, toasty aroma. As soon as the color changes and you smell that nutty fragrance, remove the butter from the heat to prevent burning. Pour the browned butter into a bowl and chill it until it’s soft but no longer melted. This adds unbeatable richness and depth to your frosting!

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together flour, baking powder, baking soda, sea salt, and pumpkin pie spice. Sifting or whisking them ensures everything is evenly distributed and helps keep your mini bundt cakes extra light and fluffy.

Step 3: Make the Pumpkin Batter

In the bowl of your stand mixer or a large bowl, mix together brown sugar, granulated sugar, pumpkin puree, and vegetable oil until creamy and well-blended. Add vanilla extract and the eggs, mixing until fully combined. Now, add your dry mixture and stir gently—just until combined. Be careful not to over-mix so your American mini pumpkin bundt cake stays tender!

Step 4: Fill and Bake the Mini Bundt Cakes

Spray your mini bundt pan thoroughly with nonstick spray to prevent sticking (nobody wants stuck cakes!). Fill each mold about 1/4 inch from the top, leaving a bit of room for the cake to rise. Bake at 350°F for 15–20 minutes, or until the cakes are beautifully golden and set. Let them cool in the pan for about 10 minutes to firm up, then gently remove and set on a wire rack to cool completely.

Step 5: Prepare the Brown Butter Buttercream Frosting

Check that your browned butter is at soft room temperature—it should hold its shape but still be creamy. Beat the brown butter in the bowl of your stand mixer until light and fluffy. Gradually add powdered sugar (2 cups at a time), mixing until smooth. Next, add the vanilla, cinnamon, sea salt, and mix again. If the frosting is too thick, a splash or two of heavy cream will get it perfect for piping.

Step 6: Assemble and Decorate

Scoop the frosting into a piping bag with your favorite large decorator tip. For a whimsical pumpkin shape, pipe a generous dollop of icing on the bottom (flat side) of one mini bundt, sandwich another bundt right-side up on top. Top with a cinnamon stick or tootsie roll stem and add green M&Ms for leaves. Your American mini pumpkin bundt cake is now irresistibly festive!

How to Serve American mini pumpkin bundt cake

Garnishes

Turn your American mini pumpkin bundt cake into an edible centerpiece! Garnish each with a cinnamon stick “stem,” a tootsie roll, or even pretzel rods for a rustic look. Tuck a couple of green M&Ms or candy leaves alongside for extra charm. A final sprinkle of cinnamon or a dusting of powdered sugar adds a dazzling, bakery-style finish.

Side Dishes

Pair these adorable cakes with a piping hot mug of chai tea or spiced coffee for maximum cozy vibes. On a dessert table, American mini pumpkin bundt cake sits beautifully next to apple crisp, cider donuts, or even a little bowl of cranberry compote to jazz up your fall spread.

Creative Ways to Present

For festive gatherings, stack mini pumpkin bundt cakes on a tiered platter or arrange them in a pumpkin patch display with decorative leaves and mini gourds. For kids’ tables, let little hands help “plant” the stems and leaves—these cakes are irresistible and interactive! Or, wrap each one in cellophane and tie with twine for the sweetest edible gift.

Make Ahead and Storage

Storing Leftovers

If you don’t devour them all at once, your American mini pumpkin bundt cake will stay delicious covered in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them for up to five days—just bring to room temp before serving to enjoy the softest texture.

Freezing

Want to plan ahead? These mini bundt cakes freeze beautifully! Once cooled, tightly wrap each in plastic and pop into a freezer bag or container. They’ll be good for up to three months. Thaw overnight in the fridge when pumpkin cravings strike. Pro-tip: Freeze the cakes and frosting separately, then freshly assemble for showstopper results.

Reheating

To keep things tender and just-baked tasting, let refrigerated cakes come to room temperature naturally. If you want to gently warm an unfrosted cake, a quick 10–15 seconds in the microwave does the trick. Re-whip your frosting if it’s stiff or bring it to room temperature before spreading or piping.

FAQs

Can I use homemade pumpkin puree for American mini pumpkin bundt cake?

Absolutely! Just make sure your homemade puree isn’t too watery—thicker is better so your cakes turn out tender and not soggy. Drain any excess liquid before adding it to the batter.

Can I make these without a mini bundt pan?

Totally! Muffin tins work well as a substitute. You’ll get adorable “pumpkin muffins”—just adjust baking time as needed and keep an eye on doneness.

What can I use instead of brown butter in the frosting?

While brown butter brings a signature flavor, you can use regular unsalted butter for a classic vanilla or cinnamon buttercream if you’re in a pinch. The flavor will be milder but still scrumptious.

How do I keep mini bundt cakes from sticking to the pan?

A thorough coating of nonstick spray is key, especially around the creases and grooves. For extra insurance, dust the pan lightly with flour after spraying, or use a baking spray with added flour.

Can I double the recipe for a larger crowd?

Yes, easily! Simply double all ingredients, but bake in batches to ensure even cooking. The American mini pumpkin bundt cake is a wonderful make-ahead dessert for parties or potlucks as well.

Final Thoughts

If you’re looking for a dessert that’s festive, foolproof, and full of autumn magic, the American mini pumpkin bundt cake is about to become your go-to. With its melt-in-your-mouth crumb and luxurious brown butter frosting, it’s truly like wrapping fall up in a bite. Give it a try, get creative with the decorations, and share the joy—your friends and family will be asking for this recipe year after year!