Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting

Introduction

These Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting are the perfect individual-sized fall dessert. The warm spices and moist pumpkin cake pair beautifully with the rich, nutty frosting. For more seasonal inspiration, try this Roasted Butternut Squash or this cozy Sourdough Stuffing. Simple to make and always a crowd-pleaser!

Ingredients

These warmly spiced mini pumpkin bundt cakes with cinnamon brown butter frosting fill your kitchen with the comforting aromas of autumn. The tender, moist crumb pairs perfectly with the rich, nutty frosting that gets its distinctive flavor from browned butter.

• 2 cups all-purpose flour (250g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 tablespoon pumpkin pie spice
• 1 cup light brown sugar, packed (200g)
• ½ cup granulated sugar (100g)
• 15 ounces pumpkin puree (1 can)
• 1 cup vegetable oil (240ml)
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1 ½ cups unsalted butter, room temperature (340g)
• 4 to 5 cups powdered sugar (520-650g)
• 1 tablespoon vanilla extract (for frosting)
• 2 teaspoons ground cinnamon
• ¼ teaspoon fine sea salt
• 2 to 4 tablespoons heavy whipping cream (optional)

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: These Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting are ready in about 20% less time than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Preheat your oven to 350°F (175°C). Gather all ingredients for the mini pumpkin bundt cakes, ensuring your pumpkin puree, spices, and dairy are at room temperature for optimal mixing. Grease your mini bundt pan thoroughly with baking spray or butter and flour to prevent sticking.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spices. This ensures even distribution of leavening agents and spices throughout your mini pumpkin bundt cakes batter, preventing dense spots.

Step 3 — Cream Wet Ingredients

In a separate large bowl, beat together the softened butter and sugars until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until fully incorporated.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix—stop as soon as no flour streaks remain. The batter should be thick but pourable.

Step 5 — Fill and Bake the Mini Bundt Cakes

Spoon or pipe the batter into the prepared mini bundt pan, filling each cavity about ⅔ full. Bake for 18-22 minutes at 350°F until a toothpick inserted comes out clean. The cakes should spring back when lightly touched.

Step 6 — Cool the Cakes

Let the mini pumpkin bundt cakes cool in the pan for 10 minutes before inverting onto a wire rack. Allow them to cool completely before frosting—warm cakes will cause the cinnamon brown butter frosting to melt and slide off.

Step 7 — Make Cinnamon Brown Butter Frosting

Melt butter in a saucepan over medium heat, swirling occasionally, until it turns amber-colored and develops nutty aroma (about 5-7 minutes). Immediately transfer to a bowl to stop cooking. Whisk in powdered sugar, cinnamon, milk, and vanilla until smooth and spreadable.

Step 8 — Frost and Serve

Drizzle or pipe the warm cinnamon brown butter frosting over the completely cooled mini pumpkin bundt cakes. For best texture, serve within 2 hours of frosting. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutritional Information

Calories	320
Protein	4g
Carbohydrates	45g
Fat	15g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Use whole wheat pastry flour instead of all-purpose for extra fiber and nutty flavor.
• Greek yogurt — Replace oil with plain Greek yogurt to add protein while keeping the Mini Pumpkin Bundt Cakes moist.
• Maple syrup or honey — Swap refined sugar for natural sweeteners to add depth and reduce processed ingredients.
• Coconut oil — Use coconut oil instead of butter for a dairy-free version with a subtle tropical note.
• Almond flour — Substitute all-purpose flour with almond flour for a gluten-free, lower-carb option with rich nuttiness.
• Applesauce — Replace some oil with unsweetened applesauce to cut fat while enhancing moisture and natural sweetness.
• Low-sodium baking powder — Choose low-sodium baking powder to reduce sodium content without affecting rise.
• Vegan butter — Use plant-based butter in the Cinnamon Brown Butter Frosting for a dairy-free, equally aromatic finish.

Serving Suggestions

• Pair these Mini Pumpkin Bundt Cakes with a warm cup of chai tea or freshly brewed coffee to complement the warm spices.
• Serve as a festive dessert for Thanksgiving dinner or autumn gatherings, arranged on a tiered cake stand for visual appeal.
• Offer alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra indulgent treat.
• Create a beautiful fall brunch spread by serving these mini cakes with apple cider mimosas and savory breakfast casseroles.
• Dust with powdered sugar or add extra cinnamon brown butter frosting drizzle for an elegant finishing touch.
• Package individual Mini Pumpkin Bundt Cakes in decorative boxes or cellophane bags for charming edible party favors.
• Serve at room temperature to allow the flavors to fully develop, or slightly warmed to enhance the spice notes.

These Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting make perfect individual portions for holiday parties, bake sales, or cozy family desserts during pumpkin season.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops gluten and makes cakes tough. Fix: Mix just until ingredients are combined; a few small flour streaks are fine.
• Mistake: Using cold ingredients, leading to a dense, uneven crumb. Fix: Bring eggs, milk, and pumpkin purée to room temperature for better emulsification.
• Mistake: Overfilling the Bundt pans, causing batter to spill over and bake unevenly. Fix: Fill cavities only ⅔ full to allow proper rising during baking.
• Mistake: Burning the brown butter for the frosting, creating a bitter taste. Fix: Cook butter over medium heat until golden with nutty aroma, then immediately transfer to a bowl.
• Mistake: Not properly greasing the intricate Bundt pan, resulting in stuck cakes. Fix: Use baking spray with flour or brush melted butter into every crevice, then dust with flour.
• Mistake: Skipping the cooling step before frosting, causing the cinnamon brown butter frosting to melt and slide off. Fix: Let Mini Pumpkin Bundt Cakes cool completely on a wire rack before applying frosting.
• Mistake: Using watery pumpkin purée, which can throw off the batter’s moisture balance. Fix: If your purée seems watery, drain it in a fine-mesh strainer for 15–20 minutes before using.
• Mistake: Adding frosting to warm cakes, which causes it to absorb and disappear. Fix: Ensure both cakes and frosting are at room temperature for perfect application and flavor.
• Mistake: Underbaking the centers because the tops look done. Fix: Use a toothpick test—it should come out clean—as the dark pans can deceive visually.

Storing Tips

• Fridge: Store cooled Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting in an airtight container for up to 5 days.
• Freezer: Wrap unfrosted cakes tightly in plastic wrap and place in freezer bags for up to 3 months. Thaw overnight in refrigerator before frosting.
• Reheat: Warm individual cakes in microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes until heated through to at least 165°F internal temperature.

For best texture, bring refrigerated Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting to room temperature before serving. Always store frosted cakes in a single layer to prevent sticking.

Conclusion

These Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting are the perfect festive treat. I hope you love them as much as we do! Try the recipe and leave a comment with your thoughts. For more seasonal baking, check out our Spiral Halloween Cookies Recipe or Easy Halloween Mummy Cupcakes Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make Mini Pumpkin Bundt Cakes ahead of time?

Yes, you can bake these Mini Pumpkin Bundt Cakes a day in advance. Store them unfrosted in an airtight container at room temperature. Prepare the cinnamon brown butter frosting just before serving for the best texture and flavor.

What is the best way to ensure the Mini Pumpkin Bundt Cakes release cleanly from the pan?

Thoroughly grease and flour your mini Bundt pan, making sure to coat all the nooks and crannies. Let the Mini Pumpkin Bundt Cakes cool in the pan for about 10 minutes before inverting them onto a wire rack. This helps the cakes set and release easily without breaking.

Can I substitute the pumpkin puree in this recipe?

We do not recommend substituting the pumpkin puree, as it provides essential moisture and flavor for these Mini Pumpkin Bundt Cakes. Using homemade or canned pure pumpkin (not pumpkin pie filling) works best to achieve the intended taste and texture.