• Pumpkin Mini-Bundt Cakes with Maple Glaze

Pumpkin Mini-Bundt Cakes with Maple Glaze

My very discerning sweets taste testers absolutely loved these pumpkin mini-bundt cakes with maple glaze.  I did too, I must admit.  The test batch seemed to disappear at an alarming speed.  My favorite part about it was how moist the cakes turned out.  Really, truly.  And then all that yummy maple glaze that kind of pooled over the little dip in the bundt cake and drizzled all around the sides.  Yum!  Might be time for another batch…

Here’s the lowdown on the ingredients I used and why.  I started with an organic sweetened pumpkin pie mix as the basis for the idea – mostly because it was in my pantry and I wanted to use it for something other than a pumpkin pie.   And these pumpkin pie mixes are great because it’s just pureed pumpkin with all those spices of pumpkin pie already in there along with a good amount of the sweetness.  Still, I felt like I needed a little bit more brown sugar to smooth out that butter and balance the 2 1/4 cups of flour I would be adding later.  I only used 1/3 cup of brown sugar and I think sweetness-wise it was perfect.  You could maybe add a touch more but don’t forget that you have the maple icing over the top so…don’t go crazy.  And as for flour, I chose to use cake flour instead of all-purpose.  I was going for a lighter texture in the cake and generally cake flour will give you that.  I think it really worked but if you don’t have cake flour then just use all-purpose.  And that’s about it.  I’ve learned that for cakes where you are going to cream the butter and sugar together you want the butter and the eggs at room temperature.  So leave time for that, if you can.

And in case you want a step by step….I started by whisking together my dry ingredients.  Or you could sift them together.

Dry Ingredients

Dry Ingredients – Flour, baking powder, salt


Then I used my trusty KitchenAid mixer with the paddle attachment incorporate the sugar into the butter until light and fluffy….

Butter, brown sugar, cakes

Butter and brown sugar


Then I added the (room temp) eggs and got them mixed in before adding in the final ingredients – pumpkin puree, milk and canola oil.  I started with the paddle attachment but then broke out the whisk because it gave me a smoother consistency.

Pumpkin puree

Pumpkin puree

And here’s the smooth cake batter all ready to go after the wet and dry ingredients were whisked together.

Smooth Cake Batter, pumpkin cakes

Smooth Cake Batter

Fill the bundt cake pan 3/4 of the way up.  Either use 2 pans or make in 2 batches.

Filled Cake Pan

Filled Cake Pan

After the 18-22 minutes of baking I cooled them on a rack.  I was careful when I flipped them and let them rest in the pan for a few minutes first.  Mine flipped right out without any problem.

Cooling the bundt cakes

Cooling the Cakes

While the cakes were cooling I made the super quick and easy maple icing.  It’s just whisking together the powdered sugar with the real maple syrup and a little water to get the consistency you want.  You want it on the thick side so it will stick to the sides of the bundt cake.  You can add more powdered sugar if too thin or more maple syrup or a tiny bit of water if too thick.


Maple Icing

Maple Icing

Then all I had left to do was swirl on the icing by getting a good bit on the whisk and then kind of hovering from above over the cakes while making a swirling motion.  That sounds way more complicated than it was.  You’ll get the hang of it after one.  And if you like cinnamon now is a good time to give it a tiny sprinkle before the icing sets.  Then continue on with the rest and enjoy!

Icing the cakes

Icing the cakes

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Pumpkin Mini-Bundt Cakes with Maple Glaze

Prep Time: 15 mins
Bake Time: 20 mins
Yields: 16 mini cakes


  • 2 ¼ cups cake flour
  • 1 ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 stick unsalted butter, softened
  • 1/3 cup brown sugar
  • 2 eggs, room temperature
  • 1- 15 oz can sweetened pumpkin pie mix
  • 1/3 cup whole milk
  • ¼ cup canola oil
  • 1 ½ cups powdered sugar
  • 2-3 Tablespoons real maple syrup
  • ½ Tablespoon water
  • *Sprinkle of cinnamon (optional)


  1. Preheat oven to 350 degrees. Spray a 12-count mini bundt cake tin with oil. Combine the cake flour, baking power and salt in a medium bowl and whisk to combine.
  2. In the bowl of a standing mixer combine the sugar and butter and, using a paddle attachment, mix until light and fluffy. Add in the eggs, mix to combine. Then add in the pumpkin mix and whole milk and canola oil. Using a whisk stir until everything is incorporated and fairly smooth.
  3. A little at a time add the dry mixture to the wet and stir gently with a rubber spatula until just combined.
  4. Add the cake batter to the mini bundt cake pans, filling them only about ¾ of the way up.
  5. Bake for 18-22 minutes. Remove and cool on a cooling rack. Place parchment paper under the rack and then flip them out onto the rack for icing.
  6. Mix together the powder sugar, maple syrup and water. You want a thick frosting. Then use a whisk to drizzle the frosting over each cake so that it kind of swirls around and pools in the middle of the bundt cake. Sprinkle very lightly with cinnamon. Let sit until it hardens. Store in air-tight container.

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