Christmas
Recipe, Desserts, Thanksgiving
Irresistible Mini Pumpkin Bundt Cake with Cream Cheese Frosting – A Fall Delight
Once the leaves start turning colors and the air turns crisp, you know that fall is here. And with fall, comes all things pumpkin. And this mouthwatering mini pumpkin bundt cake with cream cheese frosting perfectly captures the warm spices and flavors of the season.
With its earthy sweetness and velvety texture, this easy fall dessert is sure to be a huge hit as a Thanksgiving dessert or as a delightful indulgence on a cozy evening.
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This delightful treat combines all the flavors of autumn into one delectable bite.
These moist mini cakes are infused with pumpkin spices making it a true fall favorite.
But the real star of the show is the smooth and creamy homemade cream cheese frosting that perfectly complements the spiced cake.
Because the recipe yields 36 mini bundt cakes, their individual size makes them ideal for enjoying on-the-go or as an elegant addition to your holiday spread. They could also be a great little treat to sell at the fall church bake sale.
So, if you’re looking for a fall delight with delicious pumpkin flavor that will impress your friends and thrill your taste buds, look no further than these mini pumpkin bundt cakes with cream cheese frosting.
- Difficulty: Easy
- Prep time: 20 minutes
- Bake time: 14-16 minutes
- Servings: approximately 36 mini bundts
Tips for the Best Mini Pumpkin Bundt Cake With Cream Cheese Frosting:
- Use fresh eggs over boxed egg whites. Keep the discarded yolk to make a creme brulee or custard, if desired
- Only use pumpkin puree for this recipe – NOT pumpkin pie filling
- We used a pastry bag fitted with a star tip – both of which can be found at local hobby stores or online. In a pinch, you can also use a ziploc bag with the tip cut off.
- Using a sifter, sprinkle the bundtlets with some powdered sugar just prior to serving. The powdered sugar will absorb into the cake as it sits.
- If you don’t have nonstick cooking spray, wet the corner of a paper towel with veggie or light olive oil and wipe the inside of the pan.
- If you’re using a silicone pan, you don’t need the non-stick spray.
- If you don’t have it on hand you can use this recipe to make your own homemade pumpkin pie spice mix with individual spices:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cloves
- You’ll need a mini bundt cake pan to achieve the bundt cake look. But if you don’t have one, just use a cupcake pan and call them pumpkin muffins… They’ll be just as yummy.
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List of Ingredients
Bundt Cake Batter:
- ½ c. unsalted butter, softened
- 1 ⅔ granulated sugar
- 6 egg whites
- 2 c. all-purpose flour
- 2 ½ t. baking powder
- ½ t. salt
- 1 t. vanilla extract
- 2 t. pumpkin spice
- 1 ¼ c. milk
- ¼ c. vegetable oil
- 1 – 15 oz can of pumpkin puree
Cream Cheese Frosting:
- ½ c. unsalted butter, softened
- ½ c. cream cheese, softened
- ½ t. salt
- 1 t. vanilla
- 4 c. powdered sugar
Making the Pumpkin Bundt Cake
- Preheat the oven to 350 degrees. Unless you have a silicone pan, prepare your bundtlet pan by applying a layer of non-stick spray and sprinkling them with all-purpose flour. Remove any excess flour from the pans and make sure that each cavity is evenly coated to avoid sticking.
- In the stand mixer bowl, cream the softened butter and the granulated sugar until they become lighter in color and have a fluffy appearance.
- Add in the pumpkin spice, salt, baking powder, vanilla, milk, oil, pumpkin puree and egg whites. Mix again until well combined.
- Finally, incorporate the flour and thoroughly combine. Pause the mixer and scrape the edges as necessary, then mix once more. The mixture should not contain any bumps or lumps.
- Using an ice cream scoop or small measuring cup, scoop out enough batter to fill each mini bundt cake cavity about ⅔-¾ full. The dough will rise slightly during bake time.
- Bake in the preheated oven for 14-16 minutes or until set and edges are just slightly browned.
- Let the cake cool down entirely before trying to take them out of the pan. When ready, carefully use a butter knife to help release the bundt cakes from the pan.
Make the Cream Cheese Frosting
- To make the frosting: Mix together the softened butter and cream cheese in the bowl of a stand mixer with the paddle attachment. Add in the vanilla and salt. Finally, add in the powdered sugar and mix until smooth. The mixture should be stiff peak consistency and creamy.
- Transfer a few scoops of frosting to a pastry bag fitted with a large star tip and twist the end to keep the frosting contained. Gently pipe a dollop of frosting on each mini bundt cake. Finally, using a sifter, sprinkle a handful of powdered sugar over each bundtlet. Serve immediately.
You can keep the bundtlets in a sealed container in the refrigerator for 48 hours. If you want them to look nice, you can add some extra powdered sugar right before serving as it will soak into the cake.
Mini Pumpkin Bundt Cake with Cream Cheese Frosting
Indulge in the delightful flavors of a Mini Pumpkin Bundt Cake with Cream Cheese Frosting. Perfect for a single serving of fall goodness.
Ingredients
Bundt Cake Batter
- ½ cup unsalted butter softened
- 1 ⅔ cups granulated sugar
- 6 egg whites
- 2 cups all purpose flour
- 2 ½ tbsp Baking powder
- ½ tbsp salt
- 1 tbsp vanilla
- 2 tbsp pumpkin spice
- 1 ¼ cup milk
- ¼ cup vegetable oil
- 1 – 15 oz can pumpkin puree
Cream Cheese Frosting
- ½ cup unsalted butter softened
- ½ cup cream cheese softened
- ½ tbsp salt
- 1 tbsp vanilla
- 4 cups powdered sugar
Instructions
-
Preheat the oven to 350 degrees. Prepare your bundtlet pan by applying a layer of non-stick spray and sprinkling them with all-purpose flour. Remove any excess flour from the pans and make sure that each cavity is evenly coated to avoid sticking.
-
In the stand mixer bowl, cream the softened butter and the granulated sugar until they become lighter in color and have a fluffy appearance.
-
Add in the pumpkin spice, salt, baking powder, vanilla, milk, oil, pumpkin puree and egg whites. Mix again until well combined.
-
Finally, incorporate the flour and thoroughly combine. Pause the mixer and scrape the edges as necessary, then mix once more. The mixture should not contain any bumps or lumps.
-
Using an ice cream scoop or small measuring cup, scoop out enough batter to fill each mini bundt cake cavity about ⅔-¾ full. The dough will rise slightly during bake time.
-
Bake in the preheated oven for 14-16 minutes or until set and edges are just slightly browned.
-
Wait until the bundtlets have cooled down entirely before trying to take them out of the pan. When ready, carefully use a butter knife to help release the bundt cakes from the pan.
-
To make the frosting: Mix together the softened butter and cream cheese in the bowl of a stand mixer. Add in the vanilla and salt. Finally, add in the powdered sugar and mix until smooth. The mixture should be stiff peak consistency and creamy.
-
Transfer a few scoops of frosting to a pastry bag fitted with a large star tip and twist the end to keep the frosting contained. Gently pipe a dollop of frosting on each bundlet. Finally, using a sifter, sprinkle a handful of powdered sugar over each mini bundt cake. Serve immediately.
Recipe Notes
Storage: Bundtlets can be stored in an airtight container for 2 days in the fridge. The powdered sugar will absorb into the cake, so if desired for presentation, sprinkle with a little more powdered sugar just prior to serving.
This recipe for mini pumpkin bundt cakes with cream cheese frosting is the perfect treat for fall. The combination of the moist pumpkin bundt cake and creamy cream cheese frosting creates a delectable dessert that will surely impress your friends and family.
If you’re looking for more holiday desserts I have a date cake with caramel sauce recipe straight from great grandma that I’m sure you’ll love.
Or head on over to get my free Thanksgiving conversation cards or Thanksgiving kids coloring placemats.
Don’t forget to pin this mini pumpkin bundt cake with cream cheese frosting recipe:
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