Mini Pumpkin Spice Bundt Cakes

Mini Pumpkin Spice Bundt Cakes are the perfect fall dessert when you want something special but don’t have hours to spend in the kitchen. These adorable individual cakes bring all the cozy flavors of pumpkin pie spice in a fun, shareable size that’s perfect for Thanksgiving dinner, fall potlucks, or when you want to surprise the neighbors with something homemade.

What I love most about these mini pumpkin bundt cakes is how they look so impressive but come together with simple pantry ingredients. The cream cheese frosting acts as both filling and decoration, and those little cinnamon stick stems make each cake look like a tiny pumpkin that’s almost too cute to eat. You can even use box cake mix if you want to for an even easier recipe!

Ingredients & Equipment

You’ll need these ingredients to make your fall mini cakes:

• Pumpkin puree
• Eggs
• Vegetable oil
• Vanilla extract
• Brown sugar
• All-purpose flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Ground cinnamon
• Salt
• Cream cheese
• Butter
• Powdered sugar
• Green food coloring
• Cinnamon sticks

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Two mini Bundt pans
• Electric mixer
• Large mixing bowls
• Measuring cups and spoons
• Piping bag
• Toothpick for testing doneness

Step By Step Directions

This recipe makes 12 servings. It takes 15 minutes of prep time and 20 minutes of cook time.

Step 1. Preheat the oven to 350°F and grease two mini Bundt pans with nonstick cooking spray.

Step 2. Beat together the pumpkin, eggs, vegetable oil, brown sugar, and vanilla extract.

Step 3. Add the flour, baking powder, baking soda, pumpkin spice, cinnamon and salt. Beat until mixed.

Step 4. Spoon the batter into the prepared pan and bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean.

Step 5. Allow the cakes to cool completely, then remove them from the pan and trim the bottom of each cake to flatten it.

Step 6. While the cupcakes are cooling, beat together the cream cheese, butter, and vanilla until smooth.

Step 7. Add the powdered sugar and beat until smooth.

Step 8. Set aside around 1 cup of frosting, then spread the remaining frosting on the bottom of half the mini Bundt cakes.

Then, press the remaining half of the cakes on top.

Step 9. Add the green food coloring to the remaining frosting and transfer it to a piping bag.

Cut the tip off the bag and pipe a leaf and vine on the top of each cake.

Step 10. Place a cinnamon stick into the center of each cake to make a stem.

Variations

• Try maple cream cheese frosting by adding 2 tablespoons of maple syrup to the frosting mixture.
• Make chocolate pumpkin bundt cakes by replacing 1/4 cup of flour with cocoa powder.
• Add mini chocolate chips or chopped pecans to the batter for extra texture.
• Skip the pumpkin decoration and dust with powdered sugar for a simpler presentation.

Leftovers & Storage

Store these mini pumpkin bundt cakes covered in the refrigerator for up to 5 days. The cream cheese frosting needs to stay cold, so don’t leave them out at room temperature for more than 2 hours. They actually taste even better the next day when the flavors have had time to meld together.

Tips & Tricks

• Make sure your cream cheese and butter are completely softened before making the frosting to avoid lumps.
• Don’t skip trimming the bottoms of the cakes flat – this helps them stack properly without sliding around.
• If you don’t have mini Bundt pans, you can make this in a regular Bundt pan and bake for 45-50 minutes.
• Pipe the frosting leaves while the frosting is still soft so they stick better to the cake.
• Break the cinnamon sticks in half if they’re too tall for your cakes.
• Fill the Bundt pan cavities about 2/3 full to prevent overflow during baking.

Recipe FAQs

Can I make these ahead of time?

You can bake the cakes up to 2 days ahead and store them unfrosted in an airtight container. Add the frosting and decorations the day you plan to serve them.

What if I don’t have pumpkin pie spice?

You can make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice.

Can I use a box cake mix instead?

This recipe is made from scratch, but you could substitute a spice cake mix and add 1 cup of pumpkin puree to the batter. Follow the box directions but reduce the liquid slightly.

How do I know when the cakes are done?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. The tops should spring back when lightly touched.

Can I freeze these cakes?

You can freeze the unfrosted cakes for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer bag. Thaw completely before frosting.

What if my frosting is too thick?

Add a tablespoon of milk or cream to thin it out. If it’s too thin, add more powdered sugar until you reach the right consistency.

More Easy Halloween Recipes

• Oreo Bat Truffles
• Ghost Rice Krispies Treats
• Halloween Bark
• Nutter Butter Mummies
• Brownie Pumpkin Patch Cake
• No Bake Halloween Mini Cheesecake
• Halloween Oreos
• Halloween Pinwheel Cookies
• Air Fryer Mummy Pigs in a Blanket
• No Bake Cookie Dough Pumpkins
• Frankenstein Cakes
• Easy Mummy Cake Pops
• Halloween Worms in Dirt
• Pumpkin Fluff Dip
• Witches Hat Cookies

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