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!
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!
You may also love these healthy cinnamon rolls or this healthy pumpkin pie which are also wonderful fall treats!
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.
Jump to:
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
- Mixing bowls
- Measuring cups + measuring spoons
- Whisk/rubber spatula
- Mini bundt cake pans
Instructions
Here is a summary of the step-by-step process for making these amazing single-serve bundt cakes made with pumpkin spice.
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.
Step 2: Combine the wet and dry ingredients and mix until a wet, smooth batter forms.
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.
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.
Step 7: Let the glaze set.
Step 8: Add a drizzle of glaze and sprinkle of sugar for decoration and serve.
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.
FAQs for making Pumpkin Mini Bundt Cakes
Yes, this bundt cake recipe was created using a mini bundt pan. It will not work in a large bundt pan since the cooking time would be different.
Yes, this recipe as written is gluten-free.
Yes, you can try this cream cheese frosting that is refined sugar-free.
More Healthy Dessert Recipes
Looking for other recipes like this? Try these:
Did you try this mini bundt cake recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
Print
Pumpkin Spice Mini Bundt Cakes – Gluten Free
- Total Time: 30 minutes
- Yield: 6 mini bundt cakes 1x
- Diet: Gluten Free
Description
These mini bundt cakes are moist and flavorful and are a breeze to whip up! Infused with warm pumpkin and cinnamon, they are topped with a warm maple glaze and they are gluten-free. Enjoy them as a wonderful fall treat everyone will love!
Ingredients
Dry ingredients
- 1 cup gluten free all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1.5 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
Wet ingredients
- ½ cup olive oil or vegetable oil
- 2 large eggs
- ¾ cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- Optional mix-ins – chopped pecans, mini chocolate chips
Maple Glaze
- 4 tablespoons unsalted butter
- 1 cup confectioner sugar
- 2–3 tablespoons milk
- ¼ teaspoon vanilla extract
- 1.5 tablespoons maple syrup
Instructions
- Preheat the oven to 350°F and spray or butter the cavities of the mini bundt cake pan very well to prevent sticking.
- Combine the dry ingredients in a medium bowl.
- Combine the wet ingredients in a separate medium bowl.
- Add the wet ingredients to the dry ingredients and mix well until smooth.
- Divide the cake batter between the bundt cake cavities of the pan filling each one about ⅔ full.
- Bake the cakes in the center rack of the preheated oven for 20-25 minutes until a toothpick inserted in the center of one of the cakes comes out mostly clean. Remove and let cool.
- Carefully run a butter knife around the edge of each mini bundt cake and then flip the pan over on top of a cooling rack to easily release them from the pan.
- Add all of the glaze ingredients to a small bowl and carefully dip (face down) each mini cake, allowing any excess gaze to drip off. Continue until you have glazed each cake.
- Allow the glaze to set then add another drizzle fo the glaze and some brown sugar or gold sprinkles to each cake to add a fancy festive touch.
- Serve and enjoy!
Notes
- Bundt cake pan: These are the mini bundt cake pans I used.
- Store: Store leftover cake in an airtight container in the fridge for 5 days. I recommend storing the cakes unglazed to prevent them from getting soggy.
- Freeze: Once the cakes have completely cooled, wrap each mini bundt cake, unglazed in plastic wrap, then store in a freezer-safe container in the freezer for up to 2 months. 10
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Desserts
- Method: Oven
- Cuisine: American
Leave a Reply