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Cozy Mini Pumpkin Bundt Cakes with Maple Icing

mini pumpkin bundt cakes with maple icing - featured image
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These moist and tender mini pumpkin bundt cakes are topped with a sweet maple icing, making them the perfect easy fall dessert. With a one-bowl batter and simple ingredients, they’re a crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • ¼ cup milk
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 teaspoons milk (for icing, if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 12-cavity mini bundt pan with melted butter or non-stick spray, then dust with flour and tap out excess.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon for about 20 seconds.
  3. In a separate medium bowl, whisk together melted butter and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract, pumpkin puree, and milk until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. A few lumps are fine.
  5. Spoon batter into prepared mini bundt pan cavities, filling each about ¾ full. Use a cookie scoop for even portions.
  6. Bake for 14-16 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cakes should be golden and spring back when touched.
  7. Let cakes cool in the pan for exactly 5 minutes. Invert onto a cooling rack and tap gently to release. Cool completely, about 20-25 minutes.
  8. While cakes cool, make the icing: In a small bowl, whisk together sifted powdered sugar and maple syrup until smooth. Add milk 1 teaspoon at a time if needed to reach a thick, pourable consistency.
  9. Once cakes are completely cool, drizzle maple icing over tops. Let icing set for about 10 minutes before serving.

Notes

For best results, use room temperature eggs and milk. Do not overmix the batter. Let cakes cool in pan exactly 5 minutes before inverting. For a gluten-free version, use a 1:1 gluten-free baking blend and add an extra tablespoon of milk. For dairy-free, use melted coconut oil or vegan butter and oat or almond milk. Cakes can be frozen unglazed for up to 3 months.

Nutrition

Keywords: mini pumpkin bundt cakes, maple icing, fall dessert, pumpkin dessert, easy pumpkin recipe, mini bundt cake

Find it online: https://platebelle.com/cozy-mini-pumpkin-bundt-cakes-with-maple-icing-best-easy-fall-dessert/