Pumpkin Spice Mini Cakes

This pumpkin spice mini bundt cake recipe transforms simple ingredients into delightful gluten-free treats perfect for fall entertaining. The combination of warm spices and real pumpkin creates moist, flavorful cakes that nobody will guess are gluten-free. Topped with a maple glaze, these miniature bundt cakes make a beautiful presentation for autumn gatherings.

These mini bundt cakes became my signature fall dessert after bringing them to a neighborhood potluck three years ago. I received so many compliments that I now make them for every autumn gathering from Halloween parties to Thanksgiving dinners.

Ingredients

Dry Ingredients

• Gluten free all purpose flour: Provides the structure without gluten. Look for brands with xanthan gum already included for best results
• Baking powder and baking soda: Work together to create the perfect rise in these cakes
• Salt: Balances the sweetness and enhances the spice flavors
• Pumpkin spice: Brings the signature fall flavor profile. Choose a fresh blend for the most vibrant taste
• Ground cinnamon: Adds extra warmth and depth to complement the pumpkin

Wet Ingredients

• Olive oil or vegetable oil: Creates moisture without weighing down the cakes
• Large eggs: Provide structure and binding. Room temperature eggs incorporate better
• Brown sugar: Adds molasses notes that pair beautifully with pumpkin. Always pack it firmly when measuring
• Pumpkin puree: Offers authentic flavor and incredible moisture. Use pure pumpkin not pie filling
• Vanilla extract: Rounds out the flavor profile with subtle sweetness

Maple Glaze

• Unsalted butter: Creates a rich base for the glaze
• Confectioner sugar: Provides sweetness and smooth texture
• Milk: Thins the glaze to perfect consistency
• Vanilla extract: Adds depth to the sweetness
• Maple syrup: Brings authentic maple flavor that pairs perfectly with pumpkin

Step-by-Step Instructions

Prepare Your Pan

Heat your oven to 350°F and thoroughly prepare your mini bundt pan by applying a generous coating of butter or cooking spray. Be meticulous about covering every crevice as these detailed pans can cause sticking if not properly greased.

Mix Dry Ingredients

Combine the gluten free flour baking powder baking soda salt pumpkin spice and cinnamon in a medium bowl. Whisk thoroughly to ensure even distribution of the leavening agents and spices throughout the flour.

Combine Wet Ingredients

In a separate bowl mix together the oil eggs brown sugar pumpkin puree and vanilla extract. Beat until completely smooth with no sugar lumps remaining for a consistent cake texture.

Create The Batter

Pour the wet ingredients into the dry ingredients and stir just until combined. Overmixing can make gluten free baked goods gummy so stop as soon as no dry streaks remain. If adding optional mix-ins like pecans or chocolate chips fold them in gently now.

Fill The Cavities

Distribute the batter evenly among the mini bundt cake cavities filling each about two-thirds full. This leaves room for the cakes to rise without overflowing. Tap the filled pan gently on the counter to release any air bubbles.

Bake To Perfection

Place the pan on the center rack of your preheated oven and bake for 20 to 25 minutes. Test for doneness by inserting a toothpick into the thickest part of one cake. The toothpick should come out mostly clean with just a few moist crumbs.

Release The Cakes

Allow the cakes to cool in the pan for 10 minutes which helps them set up for easier removal. Then carefully run a butter knife around the edges of each cake to loosen before inverting the pan onto a cooling rack.

Glaze The Cakes

Combine the glaze ingredients in a small bowl mixing until completely smooth. Dip the top of each cooled cake into the glaze letting excess drip off. Allow this first layer to set before adding a second decorative drizzle if desired.

Pumpkin puree is truly the star ingredient here. I discovered through experimentation that using pure pumpkin rather than pumpkin pie filling makes all the difference in creating an authentic flavor. My family particularly loves when I fold in toasted pecans for added texture the combination of nuts with the warm spices creates the perfect autumn bite.

Storage Solutions

These mini bundt cakes stay fresh for up to five days when stored properly. For best results keep them in an airtight container in the refrigerator. I recommend storing them unglazed and adding fresh glaze just before serving to prevent sogginess. Let them come to room temperature before serving for the best flavor and texture experience.

Ingredient Swaps

If you need to accommodate different dietary needs this recipe adapts beautifully. You can substitute the eggs with flax eggs for a vegan version using 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. For a dairy free glaze coconut oil works wonderfully in place of butter and almond milk can replace regular milk. The brown sugar can be swapped with coconut sugar for a less refined option with even more caramel notes.

Serving Suggestions

Transform these mini bundt cakes into an elegant dessert by placing each on a small plate with a dollop of whipped cream and a sprinkle of cinnamon. For brunch service arrange them on a tiered stand with fresh fruit for a visual centerpiece. During holidays add seasonal decorations like small fondant pumpkins or maple leaves on top of the glaze to make them even more festive.

Frequently Asked Questions

→ Can I make these mini bundt cakes ahead of time?

Yes, you can bake the cakes ahead of time and store them unglazed in an airtight container in the fridge for up to 5 days or freeze them for up to 2 months. Glaze them just before serving for the best results.

→ What can I use as a substitute for gluten-free flour?

If gluten-free flour is not required, you can substitute it with regular all-purpose flour using the same quantity. Ensure to adjust for any potential texture changes.

→ How do I prevent the cakes from sticking to the pan?

Thoroughly grease the mini bundt cake pan with butter or non-stick spray, ensuring all crevices are coated. This helps the cakes release cleanly after baking.

→ Can I add mix-ins to the batter?

Yes, mix-ins like chopped pecans, mini chocolate chips, or walnuts can be added to the batter for extra texture and flavor. Stir them in just before filling the pan.

→ How do I make the maple glaze smooth?

To ensure a smooth glaze, whisk the ingredients together thoroughly until no lumps remain. Adjust the consistency by adding small amounts of milk, as needed.