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Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting

Tender, moist mini pumpkin bundt cakes made with real pumpkin puree and warm spices, topped with a rich cinnamon brown butter frosting that adds fabulous flavor. Perfect for holiday dessert tables or a comforting treat with tea or coffee.

  • Total Time: 45 minutes
  • Yield: 12 mini cakes 1x

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 350°F (177°C). Grease mini bundt cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, sea salt, and pumpkin pie spice.
  3. In another bowl, combine brown sugar, granulated sugar, pumpkin puree, vegetable oil, vanilla extract, and eggs. Mix until smooth.
  4. Pour wet ingredients into dry ingredients and mix until just combined.
  5. Spoon batter evenly into mini bundt pans, filling each about 2/3 full.
  6. Bake for approximately 20-25 minutes or until a toothpick inserted comes out clean.
  7. Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. For frosting, brown the unsalted butter in a pan until golden and fragrant, then let cool slightly.
  9. Beat the browned butter until fluffy, gradually add powdered sugar, then mix in vanilla extract, ground cinnamon, and sea salt.
  10. Add heavy cream as needed to reach desired frosting consistency.
  11. Frost the cooled mini pumpkin bundt cakes with the cinnamon brown butter frosting.
  12. Optional: garnish with cinnamon sticks, tootsie rolls, or green M&Ms for decoration.

Notes

These mini pumpkin bundt cakes are moist and perfectly spiced, enhanced by the rich cinnamon brown butter frosting. Use room temperature eggs for best texture and allow the frosting to cool slightly before beating to achieve a fluffy consistency. They make a festive and comforting dessert ideal for fall and holiday occasions.

  • Author: Sophie Lane
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg