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As the leaves begin to turn and the air takes on a crisp, cool quality, the flavors of fall make their grand entrance. Among the most beloved of these flavors is pumpkin spice, a harmonious blend of cinnamon, nutmeg, ginger, and cloves that evokes images of warm sweaters, cozy evenings, and seasonal celebrations. With its rich aroma and comforting taste, pumpkin spice has become synonymous with autumn, captivating the hearts and palates of many.

Pumpkin Spice Mini Bundt Cakes

Embrace the flavors of fall with these Pumpkin Spice Mini Bundt Cakes! Perfect for autumn gatherings or a cozy night in, these charming treats combine pumpkin puree and a warm blend of spices like cinnamon and nutmeg. With a simple recipe and minimal ingredients, they’re easy to make yet impressive to serve. Enjoy them warm or at room temperature, paired with coffee or tea for the ultimate seasonal delight. Bake a batch and celebrate autumn!
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Ingredients
  

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon pumpkin pie spice (plus extra for garnish)

1/4 teaspoon salt

1/2 cup pumpkin puree (canned or fresh)

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/4 cup milk

1/2 cup chopped pecans or walnuts (optional)

For the Glaze:

1 cup powdered sugar

1-2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini bundt cake pan with non-stick spray or butter and flour it lightly to prevent sticking.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, pumpkin pie spice, and salt until well combined.

      Combine Wet Ingredients: In another bowl, mix the pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth.

        Combine Mixtures: Gradually add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix. If desired, fold in the chopped pecans or walnuts for added texture and flavor.

          Fill the Bundt Pan: Spoon the batter into the prepared mini bundt pan, filling each mold about two-thirds full to allow for rising.

            Bake: Place the mini bundt cake pan in the preheated oven and bake for 15-20 minutes or until a toothpick inserted into the center of a cake comes out clean.

              Cool: Remove the pan from the oven and let the cakes cool in the pan for about 10 minutes. Then, gently remove each mini bundt cake and transfer them to a wire rack to cool completely.

                Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk or sugar as needed.

                  Glaze the Cakes: Once the mini bundt cakes have cooled, drizzle the glaze over the tops. Optionally, sprinkle additional pumpkin pie spice for garnish.

                    Serve: Enjoy your delicious Pumpkin Spice Mini Bundt Cakes warm or at room temperature as an autumn treat!

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12