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Mini Pumpkin Bundt Cakes with Maple Drizzle

Mini pumpkin bundt cakes with maple drizzle are the perfect way to celebrate fall! With a gooey streusel center, they are the perfect festive treat!
Prep Time40 mins
Cook Time20 mins
Cooling1 hr
Course: Dessert
Keyword: Cakes, Fall, Pumpkin
Servings: 12 Mini Bundt Cakes

Ingredients

Streusel Center

  • 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

Batter

  • 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

Maple Glaze

  • 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)

Instructions

  • 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.

Notes

  • 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!