Print

Perfect Mini Pumpkin Bundt Cakes with Maple Glaze

mini pumpkin bundt cakes with maple glaze - featured image
Print Recipe

These mini pumpkin bundt cakes are moist, tender, and topped with a glossy maple glaze. They come together in about 45 minutes and are perfect for fall gatherings, potlucks, or a cozy night in.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, at room temperature
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • 1 cup (245g) canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ teaspoon maple extract
  • ¼ cup (60g) unsalted butter (for glaze)
  • ½ cup (120ml) pure maple syrup (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • ¼ teaspoon salt (for glaze)
  • ½ teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 12-cavity mini bundt pan with softened butter or non-stick baking spray, then dust lightly with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
  3. In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Add vegetable oil and melted butter, whisking continuously. Then add pumpkin puree, vanilla extract, and maple extract, whisking until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined—do not overmix. Batter will be thick and slightly fluffy.
  5. Divide batter evenly among the 12 cavities, filling each about ¾ full. Smooth tops slightly with a small offset spatula.
  6. Bake for 12-15 minutes, rotating the pan halfway through. Cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and tops spring back when lightly pressed.
  7. Cool in the pan for exactly 5 minutes. Gently loosen edges with a small knife, then invert onto a wire rack and tap firmly to release. Let cool completely, about 20 minutes.
  8. While cakes cool, make the glaze: In a small saucepan over medium heat, melt butter. Add maple syrup and stir until combined. Remove from heat and whisk in powdered sugar, salt, and vanilla extract until smooth. Adjust consistency if needed (add milk to thin, more powdered sugar to thicken).
  9. Place cooled cakes on a wire rack over a baking sheet. Spoon or pipe glaze over each cake, letting it run down the sides. Let glaze set for about 10 minutes before serving.

Notes

Grease the pan thoroughly to prevent sticking. Use room temperature ingredients for best texture. Do not overmix the batter. Let cakes cool completely before glazing. For a full-sized bundt cake, bake at 350°F for 45-55 minutes and double the glaze recipe.

Nutrition

Keywords: mini pumpkin bundt cakes, maple glaze, fall dessert, pumpkin spice, easy pumpkin recipe

Find it online: https://daintydine.com/perfect-mini-pumpkin-bundt-cakes-with-maple-glaze/