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Fall is officially in full swing, so I wanted to share my delectable mini pumpkin bundt cake recipe with you! They are mini. They are pumpkin. And they are glazed with the yummiest maple drizzle and have a warm, gooey streusel center. Oh, and did I mention that they are adorable?!Jump to Recipe
Mini Pumpkin Bunt Cakes Recipe
Can I be the first to say that I get SUPER excited when this time of year rolls around? That’s right – it’s pumpkin time! As soon as Hobby Lobby released their fall items, I was there. And that was in ummm… August? Don’t Judge. You know you did it too! My husband, however, was not too excited about the pumpkins in our home during what he still considers “grilling season”. Oopsies. #sorrynotsorry
These mini pumpkin bundt cakes are something I have been dying to make ever since that fateful day in August at Hobby Lobby (don’t ask how much money I spent…). These little adorable cakes include sour cream, maple, pumpkin, and an ooey gooey streusel center that will make you want to curl up under a cozy blanky with a warm cup of coffee and one of these babies!
Tips for Success
- Make sure to grease your mini bundt pan REALLY well. Seriously. Don’t be shy with the stuff! I’ve found that using Pam for Baking works really well. Your mini pumpkin bundt cakes will come right out the pan with ease!
- Don’t be alarmed if your batter is super thick. These mini bundt cakes have the consistency of a really good pound cake which is just YUM.
- Be sure that your butter and eggs are at room temperature. This makes it much easier to mix these ingredients and will give your cake a great texture!
- This recipe includes sour cream which makes such a rich and delicious cake! Be sure to use full fat sour cream in this recipe so that you get a rich, dense bundt cake! You can also substitute Greek yogurt, but be sure this is full fat as well. Nobody likes a dried out bundt cake!
- If you live at a high altitude (anywhere above 3,000 feet), I have instructions for you people who struggle to make a nice, unsunken cake. We all know life is better where the air is thinner, but your baked goods might beg to differ!
So what are you waiting for? Grab yourself a warm cup of coffee and get to baking these adorable, mini pumpkin bundt cakes!
Mini Pumpkin Bundt Cakes with Maple Drizzle
- 2/3 cup packed brown sugar
- 1 and 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 2 and 1/2 tsp cold butter
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 1 cup canned pumpkin
- 2 tsp vanilla extract
- 3 cups all – purpose flour
- 3 tsp ground cinnamon
- 2 tsp baking soda
- 1 tsp salt
- 1/4 cup real maple syrup
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk or water (as needed to thin glaze to your liking)
- Preheat oven to 350°. Grease two mini bunt pans using either flour and shortening or Pam for Baking.
- For the streusel center: In a small bowl, combine brown sugar, cinnamon and allspice. Cut in the butter until crubmly; set aside.
- In a large bowl or stand mixer, cream the softened butter and sugar until fluffy. Add room temperature eggs one at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla.
- Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture.
- Pour half of the batter into your greased bundt pans (I fill them about 1/3 full or so). Sprinkle with streusel mixture. Top with remaining batter.
- Bake at 350° for 20 – 25 minutes, or until a toothpick inserted in the center of one of the cakes comes out clean.
- Cool cakes for 10 minutes before removing from the pan to a wire rack to cool completely. I cooled for about an hour.
- In the meantime, combine the maple glaze ingredients while the cakes are cooling. Once cooled, you may either dip the cakes into the glaze, or drizzle over the cakes.
- To cut in butter, use a pastry cutter – it makes it much easier!
- For high altitude (anywhere above 3,000 feet)
- Preheat oven to 365 degrees
- Subtract 2 tbsp sugar
- Add 3 tbsp flour
- Add 1 tbsp sour cream
- Subtract 1/8 tsp baking soda for each teaspoon (2/8 total). For this, I used a scant tsp for each measurement
- For Large Bundt Cake – Follow the recipe exactly as listed but bake for 50 – 55 minutes, or until a toothpick inserted in the center of the cake comes out clean
- Pro Tip – If you are looking for some extra flavor, add a tbsp or so of bourbon to the glaze – it really makes the glaze something special and yummy!