Name: merican 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·5.3 from 25 reviews

If you’re ready to transform your autumn or holiday baking game, let me introduce you to the irresistible merican
Keywordmini pumpkin bundt cake. These little cakes are incredibly moist, deeply spiced, and each topped with the dreamiest cinnamon brown butter frosting. Everything you love about cozy fall desserts is rolled into one bite-sized treat that looks darling on any dessert table. Whether you’re serving them for a family get-together or sneaking one with an afternoon coffee, the magic of mini bundt cakes and that rich brown butter frosting will have everyone asking for the recipe!

merican
Keywordmini pumpkin bundt cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this merican
Keywordmini pumpkin bundt cake is how a few pantry staples and a couple of kitchen tricks come together for maximum flavor and perfect texture. Each ingredient plays a special role, from keeping the cakes moist to infusing every bite with autumn warmth.

All-purpose flour: The sturdy base for these cakes, giving them that signature crumb without making them too dense.
Baking powder and baking soda: This dynamic duo ensures a perfectly airy and tender cake every single time.
Sea salt: A pinch enhances the sweet and spicy notes, making the flavors truly sing.
Pumpkin pie spice: Delivers that classic fall aroma with cinnamon, ginger, nutmeg, and cloves.
Light brown sugar & granulated sugar: The combination gives the cakes depth, moisture, and that irresistible hint of caramel.
Pumpkin puree: The star ingredient! Real pumpkin adds unbeatable moistness and gorgeous color.
Vegetable oil: Keeps each merican
Keywordmini pumpkin bundt cake soft and velvety.
Vanilla extract: Adds warmth and a subtle sweetness that ties everything together.
Large eggs: The glue that holds it all; eggs keep the cakes rich and provide structure.
Unsalted butter (for frosting): The key to making luscious brown butter buttercream frosting with nutty, caramel notes.
Powdered sugar: Makes the frosting thick, creamy, and perfect for piping.
Ground cinnamon: Layers in an extra bit of cozy spice to both cake and frosting.
Fine sea salt (for frosting): Just a pinch keeps all that sweetness in delicious balance.
Heavy whipping cream (optional): Dials up the creaminess and lightness of the frosting—totally worth it!
Cinnamon sticks, Tootsie rolls, and green M&Ms (optional): For a playful pumpkin “stem and leaf” on top of each mini bundt cake.

How to Make merican
Keywordmini pumpkin bundt cake

Step 1: Brown the Butter

If you’ve never made brown butter frosting, get ready for a total flavor upgrade to your merican
Keywordmini pumpkin bundt cake experience. Melt your unsalted butter over medium heat in a light-colored skillet so you can easily watch as it transforms. Let it foam and sizzle, stirring occasionally. When it goes from yellow to golden brown and smells toasty and nutty, you’re there. Immediately take the pan off the heat—don’t let those delicious milk solids turn too dark or they’ll taste burnt! Pour into a bowl and chill until softly set, but not hard. This step is pure magic, promise.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, baking powder, baking soda, salt, and of course, the pumpkin pie spice. This aromatic mix ensures every bite of your mini pumpkin bundt cakes will taste boldly autumnal and rise perfectly fluffy.

Step 3: Combine the Wet Ingredients

In a stand mixer or just a big mixing bowl, add the brown sugar, granulated sugar, pumpkin puree, and vegetable oil. Beat until it’s smooth and glossy. Next, stir in the vanilla extract and eggs, continuing to mix until everything looks velvety and well-blended—this guarantees your merican
Keywordmini pumpkin bundt cake comes out perfectly tender with every batch.

Step 4: Bring It All Together

Now for the big moment—combine the dry and wet ingredients. Mix just until everything is incorporated; don’t overmix or the cakes can get tough instead of light. Spray your mini bundt pan generously with nonstick spray, then fill each mold nearly to the top (about a quarter inch from the rim).

Step 5: Bake

Pop the cakes into a 350°F oven for 15-20 minutes. Watch for that rich golden color and a firm set. A toothpick inserted should come out clean or with just a few moist crumbs. Give them time to cool in the pan for about 10 minutes, then gently invert them onto a rack. Let them cool completely before you even think about frosting—trust me, patience pays off here!

Step 6: Make the Brown Butter Buttercream

Beat your cooled brown butter until it’s light and fluffy, then gradually add the powdered sugar—2 cups at a time—for the smoothest texture. Sprinkle in cinnamon, a pinch of sea salt, and a healthy spoonful of vanilla. If the icing is too stiff, dribble in a bit of heavy cream until it’s silkily spreadable or pipeable.

Step 7: Assemble & Decorate

Spoon or pipe the luscious brown butter frosting onto each mini pumpkin bundt cake. For that adorable “pumpkin” look, sandwich two bundt cakes together and insert a cinnamon stick as a stem. Top with green M&Ms or Tootsie Rolls for leaves—a whimsical finish everyone will love!

How to Serve merican
Keywordmini pumpkin bundt cake

Garnishes

These mini bundt cakes look adorable with a dusting of cinnamon or powdered sugar. For the full pumpkin effect, a small cinnamon stick placed in the center, with a tootsie roll slice or a green M&M as a “leaf,” makes every cake look like a tiny pumpkin fresh from the patch.

Side Dishes

While a merican
Keywordmini pumpkin bundt cake stands tall on its own, it pairs wonderfully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. If you’re hosting a fall brunch, serve these alongside mugs of spiced chai, rich coffee, or warm apple cider for a cozy, crowd-pleasing menu.

Creative Ways to Present

Arrange these mini bundt cakes on a rustic wooden board surrounded by cinnamon sticks, star anise, and fall leaves. For parties, give each cake its own cupcake liner or display in bakery boxes as edible gifts. They’re sure to wow at every autumn gathering or Thanksgiving feast!

Make Ahead and Storage

Storing Leftovers

If you find yourself with a few extra merican
Keywordmini pumpkin bundt cakes (a rare occurrence!), keep them in an airtight container at room temperature for up to two days, or refrigerate for up to five days. This keeps them moist and perfectly delicious for days to come—just keep them out of direct sun or heat.

Freezing

Yes, you can absolutely freeze these cakes! Wrap each cooled merican
Keywordmini pumpkin bundt cake tightly in plastic wrap, then stash them in a freezer-safe container or zip-top bag. They stay fresh and moist for up to three months. When you’re ready to eat, thaw overnight in the refrigerator, then frost and decorate as usual.

Reheating

Want to serve your mini pumpkin bundt cakes warm? Let them come to room temperature, then microwave each cake for around 10-15 seconds (before frosting works best). If already frosted, let them come to room temp naturally and enjoy—the buttercream will melt in your mouth!

FAQs

Can I use homemade pumpkin puree for this recipe?

Absolutely! Just make sure your homemade puree is as thick as canned pumpkin to avoid excess moisture, which could affect the texture of your merican
Keywordmini pumpkin bundt cake.

What if I don’t have a mini bundt pan?

No problem! You can use a standard muffin tin—just reduce the baking time slightly and keep a close eye out for doneness. The cakes won’t have the signature ridges but will still be scrumptious.

Can I make the brown butter frosting in advance?

Yes! The brown butter frosting can be made a couple of days ahead. Store it in the fridge and let it come to room temperature and re-whip before piping onto your merican
Keywordmini pumpkin bundt cake.

Do I have to sandwich the cakes together?

Not at all! While sandwiching two cakes adds extra cuteness and makes a great pumpkin shape, single cakes piped with frosting are just as delicious and even easier for sharing or potlucks.

How do I prevent the mini cakes from sticking to the pan?

Thoroughly grease every nook and cranny of your mini bundt pan with nonstick cooking spray or even a touch of melted butter and flour. Let the merican
Keywordmini pumpkin bundt cake cool for 10 minutes before unmolding for a perfect release!

Final Thoughts

These merican
Keywordmini pumpkin bundt cakes are not just a dessert—they’re a cheerful, cozy celebration of fall flavor and charm. There’s something utterly satisfying about baking something so cute and delicious, then sharing it with loved ones. Give these a try, and don’t be surprised if they become your new autumn tradition!