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Best Easy Mini Pumpkin Bundt Cakes with Maple Icing

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These mini pumpkin bundt cakes with maple icing are the perfect fall treat—quick, easy, and unbelievably moist. Made with simple ingredients and a secret touch of applesauce, they deliver a warm, nostalgic flavor that’s perfect for Thanksgiving or any cozy gathering.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • ¼ cup (60ml) unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 12-cavity mini bundt pan with butter or nonstick spray, making sure to get into all the crevices.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 3 minutes with an electric mixer on medium speed. Scrape down the sides halfway through.
  4. Beat in the eggs one at a time, mixing well after each. Then add the pumpkin puree, applesauce, and vanilla extract. Mix until just combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated. Do not overmix.
  6. Spoon the batter into the prepared mini bundt pan, filling each cavity about ¾ full. You should get exactly 12 cakes.
  7. Bake for 14-18 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when lightly touched.
  8. Let the cakes cool in the pan for 5 minutes. Then gently loosen the edges with a butter knife and invert onto a cooling rack. Let them cool completely before icing—about 30 minutes.
  9. While the cakes cool, whisk together the powdered sugar, maple syrup, and a pinch of salt. Add milk or cream a teaspoon at a time until you get a smooth, pourable consistency.
  10. Once the cakes are completely cool, drizzle the maple icing over the tops. Let it set for 10 minutes before serving.

Notes

Don’t overfill the pan—fill cavities ¾ full. Use room temperature ingredients for best results. Grease the pan generously to prevent sticking. Check for doneness early, starting at 14 minutes. Let icing set for 10 minutes before serving. For gluten-free, use a 1:1 gluten-free baking blend and add an extra tablespoon of milk. For dairy-free, use vegan butter and oat or almond milk. Store in an airtight container at room temperature for up to 3 days, or freeze un-iced cakes for up to 2 months.

Nutrition

Keywords: mini pumpkin bundt cakes, maple icing, fall dessert, pumpkin recipe, easy bundt cake, Thanksgiving dessert

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