Mini Pumpkin Bundt Cakes with Cream Cheese Frosting
These Mini Pumpkin Bundt Cakes are light, moist, and perfectly spiced. Top with cream cheese frosting. They're made from scratch with canned pumpkin puree, warm fall spices, and just the right amount of sweetness. For a finishing touch, these little cakes are topped with a swirl of creamy cream cheese frosting.
Equipment
- Large mixing bowl
- Electric Mixer
- Nordic Ware Brownie Bundt Pan
- Nonstick spray
- 2 tablespoon ice cream scoop
- #4B open star tip
- Disposable pastry bag
Ingredients
Mini Pumpkin Bundt Cakes
- 1 cup (7 ounces, 198 grams) granulated sugar
- ¾ cup (5.625 ounces, 160 grams) light brown sugar, packed (See Tip 1)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt or table salt
- 4 large eggs
- ¾ cup (6 ounces, 170 grams) vegetable oil
- 15 ounce (425 grams) can Pure Pumpkin Puree
- 1 teaspoon vanilla extract
- 1 ¾ cups 8.75 ounces, 248 grams all-purpose flour (See Tip 1)
Cream Cheese Frosting
- 8 ounces (227 grams) cream cheese (See Tip 2)
- ¼ cup (½ stick, 2 ounces, 57 grams) unsalted butter
- 1 ½ teaspoons clear vanilla
- pinch of salt
- 3 cups (12 ounces, 340 grams) confectioners' sugar
Instructions
Mini Pumpkin Bundt Cakes
- Preheat the oven to 350°F. Spray the mini Bundt pan cavities with nonstick spray. Set aside. (See Tip 3)
- Add the granulated sugar, light brown sugar, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, salt, eggs, and vegetable oil to a large bowl. Beat on medium speed until well combined, about 1 minute. (See Tip 4)
- Add the pumpkin puree and vanilla, and beat on medium until well combined, 1 to 2 minutes.
- Add the flour and beat on low just until combined.
- Add the batter to the prepared mini bundt pan using a level 2 tablespoon cookie scoop (about 40 grams per cavity.
- Bake in the preheated 350°F oven for 15 to 18 minutes, or until the top springs back when pressed.
- Remove from the oven and allow to cool on a wire rack for 5 minutes. Then, remove the mini cakes from the pan and allow to cool completely on a wire rack. (See Tip 5)
Cream Cheese Frosting
- Beat the cream cheese, butter, vanilla, and salt in a large bowl on high speed until light and fluffy, about 2 to 3 minutes.
- Add the confectioners' sugar, one cup at a time, beating on high until light and fluffy after each addition. (See Tip 6)
- Transfer the frosting to a piping bag fitted with a #4B open star tip. Pipe swirls of frosting on top of the little cakes. If desired, transfer to fluted brioche cupcake liners and serve. (See Tip 7)
- Yield: 36 Mini Pumpkin Bundt Cakes
Video
Tips/Notes
- For best results, weigh your ingredients, especially the flour and light brown sugar. The way that one measures these ingredients can result in varying quantities in the recipe.
- I used regular full-fat cream cheese, but feel free to use reduced-fat cream cheese.
- I used Bak-Klene-ZT nonstick spray, which is like Baker's Joy. I've never had any problem with sticking using this nonstick spray.
- I know that adding spices and leavening to wet ingredients somewhat defies conventional wisdom, but I consistently follow this procedure to ensure that the spices are well incorporated into the batter. I've never had an issue doing this.
- At this point, the mini Bundt cakes, once completely cool, can be covered and refrigerated for up to three days, or frozen for up to 3 months.
- The frosting can be covered and refrigerated for up to three days before use. Allow to come to room temperature before using.
- The frosted mini Bundt cakes can be covered and refrigerated for up to 3 days.
Nutrition
Calories: 186kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 28mgSodium: 92mgPotassium: 77mgFiber: 1gSugar: 20gVitamin A: 1989IUVitamin C: 1mgCalcium: 28mgIron: 1mg
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