Pumpkin Spice Mini Bundt Cakes - Gluten Free

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These Mini Bundt Cakes are moist, perfectly spiced, and a breeze to make! Infused with pumpkin and cinnamon, they’re gluten-free and topped with a quick maple glaze, making them the ultimate healthy fall treat!

Bund cake with icing on a plate with a fork with a pieces of cake on it with another piece of cake on a plate behind it.

This is my first time making mini bundt cakes, and I love them as an easy, gluten-free fall dessert! I’ve made many regular-sized bundt cakes, which are some of my favorite cakes to bake and frost because they’re so simple.

These mini pumpkin bundt cakes are even easier—they bake in half the time, and everyone gets their own cute, single-serving cake. This mini bundt cake recipe is perfect for entertaining at dinner parties or holiday gatherings, adding a fun and festive touch!

I used these cute mini bundt cake pans that were perfect for this recipe!

Honestly, I do love making all kinds of cakes from zucchini cake to birthday cakes for my family. But these mini bundts take the cake, haha!

Why you’ll love this mini bundt cake recipe

Warm Fall Flavors – The pumpkin spice and cinnamon make each bite feel like a cozy celebration of fall!
Quick and easy to make – these little cakes can be whipped up quickly and baked in under 30 minutes.
Perfect single-serve cakes – Mini bundt cakes are single-serving, so everyone gets their treat without overindulging, making them ideal for gatherings or personal treats.
Naturally Gluten-Free – Made with gluten-free ingredients, they’re a delicious option for those with dietary restrictions without sacrificing flavor or texture.

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Why you’ll love this mini bundt cake recipe
Ingredients
Recommended Kitchen Tools
Instructions
Expert tips for the best results
Storing and freezing mini bundt cakes
FAQs for making Pumpkin Mini Bundt Cakes
More Healthy Dessert Recipes
Pumpkin Spice Mini Bundt Cakes – Gluten Free

Ingredients

You only need a few simple ingredients to make these moist and delicious mini bundt cakes. Here is what you’ll need:

All-purpose flour – I used gluten-free all-purpose flour like King Arthur’s. You can also use regular flour if you do not need to keep this recipe gluten-free.
Baking soda + baking powder – to help the bundt cake lift and rise.
Spices – ground cinnamon + pumpkin spice for those wonderful warm fall flavors.
Olive oil or vegetable oil – I used extra virgin olive oil but vegetable oil or even melted butter will also work.
Eggs – 2 large eggs help bind the ingredients and help the cakes puff up as they cook.
Brown sugar – packed brown sugar adds sweetness to these perfect little bundt cakes.
Pumpkin puree – I used canned pumpkin puree, you can also use homemade pumpkin puree. Note: make sure not to use pumpkin pie filling.
Vanilla extract
For the glaze – powdered sugar, maple syrup, butter, milk, vanilla
Optional add-ins – pecans, walnuts, chocolate chips

See the recipe card for quantities and detailed recipe steps.

Recommended Kitchen Tools

Instructions

Here is a summary of the step-by-step process for making these amazing single-serve bundt cakes made with pumpkin spice.

Wet and dry cake ingredients in two separate glass bowls with a white whisk in front of it.

Step 1: Preheat the oven to 350°F and spray a mini bundt pan well with cooking spray. Mix the wet and dry ingredients in separate bowls.

Wet cake batter in a round glass mixing bowl with a wire whisk in front of it.

Step 2: Combine the wet and dry ingredients and mix until a wet, smooth batter forms.

Mini bundt cake pan filled with cake batter with a small rubber spatula in front of it and a bowl of batter behind it.

Step 3: Evenly divide the batter between the 6 mini bundt cake molds, filling each ⅔ of the way full.

Step 4: Bake for 20-25 minutes until a toothpick inserted in the center of one of the cakes comes out mostly clean. Once the cakes are done cooking, remove them from the oven and let them cool completely.

Baked small bundt cakes on a round cooling rack.

Step 5: Carefully remove the mini bundt cakes from the bundt cake pan, and place them on a cooling rack to continue cooling.

Step 6: Combine the glaze ingredients in a medium bowl. Carefully dip each bundt cake in the glaze, allowing any excess to drip off.

Individual bundt cakes iced in white frosting on a lined baking pan.

Step 7: Let the glaze set.

Baking pan with rack with a bunch of mini cakes covered in white icing on it.

Step 8: Add a drizzle of glaze and sprinkle of sugar for decoration and serve.

Small pumpkin cake with icing on it on a baking rack with more around it.

Expert tips for the best results

Use good quality mini bundt cake pans like these ones.
Prepare the pans well – Spray or butter the pans really well to prevent the batter from sticking so the cakes easily release from the pan.
Mix the batter well so it is smooth with no lumps of flour in it.
Don’t overfill the bundt cake molds with too much batter. About ⅔ of the way full worked well for me. The cakes will rise as they cook.
Do not skip the cooling time – the cakes need to cool for at least 15 minutes before being removed from the pan or they will likely crake and break. I found that running a butter knife around the edge of the pan then turning the pan out on a cooling rack and giving it a light tap helped the bundt cakes easily release from the pan.

Storing and freezing mini bundt cakes

Storing: These little cakes store great once they have fully cooled. I recommend storing them unglazed since they may get soggy. Keep them in an airtight container in the fridge for 5 days, then glaze them right before you serve them.

Freezing: To freeze, let the cakes completely cool then wrap them individually in plastic wrap and store them in e freezer-safe container for up to 2 months. Once you are ready to serve them, defrost them overnight in the refrigerator, glaze and serve.