mini pumpkin bundt cakes
Looking for an easy fall dessert recipe? These mini Pumpkin Bundt Cakes are an absolute autumn dream! They’re moist, flavored with real pumpkin and tons of cozy-season spices like cinnamon, nutmeg, and cloves, and they’re topped off with a silky maple glaze. Bonus: Individually sized cakes make the perfect fall dessert for a crowd–one that’s guaranteed to please.

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The glaze is made with butter (major yum factor!), real maple syrup (be sure to use real maple syrup for the best flavor and texture), and a bit of vanilla, milk, and powdered sugar. Be sure to let the glaze melt over the still-warm-from-the-oven bundt cakes for an irresistible fall treat.

batter in mini bundt pan

And one of the best parts about this easy fall recipe is that there’s no mixer required! The bundt cake batter comes together in one bowl with a whisk, and the maple glaze also comes together in one bowl, with a whisk. Bake these up for an autumn celebration like a Halloween party, holiday get-togethers like Friendsgiving or Thanksgiving, or as a fun game day treat!

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These perfectly-portioned individual desserts are just the thing for any gathering or special occasion this fall. They’re sure to fly off the plate anywhere you take them. To see how to make these crowd-pleasing mini cakes at home, scroll on for the full recipe and instructions. Happy baking!

Did you make these mini pumpkin bundt cakes? Show us your fall treats on Instagram @lulus using #lovelulus–and shop on-trend seasonal styles in our Fall Fashion shop!

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes: to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal. 

  • PREP TIME: 40 MINS
  • SERVES: 15
  • Easy fall dessert recipe
  • fall dessert for a crowd
  • mini bundt cake recipes
  • pumpkin dessert ideas

Ingredients

For the Cakes:

  • 4 large eggs
  • 1 1/2 cups brown sugar, packed
  • 1 cup vegetable oil
  • 2 Tbsp real maple syrup
  • 1 tsp vanilla extract
  • 1, 15 oz can pumpkin puree
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 and 3/4 tsp cinnamon
  • 1 and 1/4 tsp nutmeg
  • 1 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 tsp allspice
  • 1/2 tsp salt

For the Glaze:

  • ½ cup salted butter, melted
  • ¼ cup real maple syrup
  • 2 cups powdered sugar
  • 2 tsp vanilla extract
  • Milk, as needed, to thin to desired consistency (start with a couple of teaspoons and increase from there)
  • pinch of salt

Directions

Prep:

  • Preheat your oven to 350 degrees F.
  • Grease your bundt pan with shortening, making sure to get in all the nooks and crannies very well, and coat with flour, tapping out the excess.

 

Make the Batter:

  • In a large mixing bowl, whisk together the eggs, brown sugar, oil, maple syrup, vanilla, and pumpkin.
  • Add all the dry ingredients and whisk together until mostly smooth (a few tiny lumps is fine), making sure no dry bits are hiding in the bottom of the bowl.

Bake:

  • Spoon the batter into the prepared pan, until each one is just about full.
  • Bake for 16-18 minutes.
  • A toothpick inserted into the center should come out clean or pull out a few moist crumbs. Let cool in the pan for 10 minutes, then turn out onto a cooling rack.

Make the Glaze:

  • Mix all glaze ingredients together, whisking until smooth.

 

Serve and Store:

  • Pour the glaze over the warm or cooled bundt cakes (up to your preference here), and dig in.
  • Store leftovers in an airtight container at room temp or in the fridge for a few days.