Name: Irresistibly Moist Pumpkin Spice Mini Bundt Cakes with Brown Butter Frosting Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups All-purpose flour (Consider using whole wheat flour for a healthier version.); 1 teaspoon Baking powder; 1 teaspoon Baking soda; ½ teaspoon Salt; 2 teaspoons Pumpkin pie spice (Substitute with cinnamon, ginger, nutmeg, and cloves if needed.); ¾ cup Brown sugar (Adds moisture and a rich flavor.); ½ cup Granulated sugar; 1 cup Pumpkin puree (Use thick homemade puree for the best results.); ½ cup Vegetable oil (Melted coconut oil is a tasty alternative.); 1 teaspoon Vanilla extract; 2 large Eggs; ½ cup Unsalted butter (Vital for creating the rich brown butter frosting.); 2 cups Powdered sugar (Delivers sweetness and the desired texture.); 1 teaspoon Cinnamon (Adds extra flavor to the frosting.); a pinch Sea salt (Enhances the sweetness.); as needed tablespoon Heavy cream (Adjusts frosting consistency if too thick.)

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Introduction

These irresistibly moist pumpkin spice mini bundt cakes are perfect for celebrating the flavors of fall. Topped with a luscious brown butter frosting, they offer a rich and cozy treat that’s sure to impress friends and family.

A small, two-layer bundt cake with a light brown, textured surface sits on a white pedestal cake stand. The cake is covered with smooth white icing that drips down the sides unevenly, and two cinnamon sticks are planted upright in the center of the top, adding a warm brown contrast. In the background, another similarly iced bundt cake is slightly blurred, along with small orange pumpkins. The setup rests on a green textured fabric, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (Consider using whole wheat flour for a healthier version.)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice (Substitute with cinnamon, ginger, nutmeg, and cloves if needed.)
¾ cup brown sugar (Adds moisture and a rich flavor.)
½ cup granulated sugar
1 cup pumpkin puree (Use thick homemade puree for the best results.)
½ cup vegetable oil (Melted coconut oil is a tasty alternative.)
1 teaspoon vanilla extract
2 large eggs
½ cup unsalted butter (Vital for creating the rich brown butter frosting.)
2 cups powdered sugar (Delivers sweetness and the desired texture.)
1 teaspoon cinnamon (Adds extra flavor to the frosting.)
a pinch sea salt (Enhances the sweetness.)
as needed tablespoon heavy cream (Adjusts frosting consistency if too thick.)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease mini bundt pans with nonstick spray to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
Step 3: In a large bowl, cream together the brown sugar, granulated sugar, pumpkin puree, vegetable oil, and eggs until the mixture is smooth. Stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the wet mixture, gently folding until just combined to avoid overmixing.
Step 5: Pour the batter into the prepared pans, filling each cavity about ¾ full to allow for rising. Bake for 15-20 minutes or until a toothpick inserted comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes before carefully inverting them onto a wire rack to cool completely.
Step 7: For the frosting, melt the unsalted butter in a skillet over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma, then remove from heat.
Step 8: Whisk in the powdered sugar, cinnamon, and sea salt until smooth. If the frosting is too thick, add heavy cream a little at a time to reach your desired consistency.
Step 9: Pipe or spoon the brown butter frosting onto the cooled mini bundt cakes. Add decorations if desired, then serve and enjoy.

Tips & Variations

For a healthier twist, substitute whole wheat flour for all-purpose flour without compromising texture.
Try flavored toppings like chopped pecans or a drizzle of maple syrup for added richness.
If you prefer a dairy-free option, use coconut oil instead of vegetable oil and a plant-based butter substitute for the frosting.
Ensure pumpkin puree is thick and not watery to maintain the cake’s moistness.

Storage

Store the mini bundt cakes in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate them to extend freshness up to 5 days, but bring them to room temperature before serving. The brown butter frosting may firm up when chilled; simply let the cakes soften before enjoying. For longer storage, freeze the unfrosted cakes in a sealed container for up to 2 months and thaw completely before frosting.

How to Serve

The image shows six small pumpkin-shaped bundt cakes arranged on white small cake stands on a wooden tray. Each cake is a warm brown color with a thick white icing dripping over the top edges. There is one cinnamon stick inserted vertically into the center top of each cake, making them look like pumpkins with stems. The stands have textured rims and are evenly spaced, five of them at the front and one on a higher cake stand at the back. In the background, there are some small white and orange pumpkins placed against a dark backdrop, and the whole scene is set on a white marbled surface with a green textured cloth partly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cakes without a mini bundt pan?

Yes, you can use a standard muffin tin or a regular bundt pan. Adjust the baking time accordingly—muffins usually take about 12-15 minutes, while a larger bundt cake may need 35-40 minutes.

Is it okay to use canned pumpkin puree?

Absolutely. Canned pumpkin puree works well and provides consistent moisture and flavor. Just avoid pumpkin pie filling, as it contains added spices and sweeteners that can affect the recipe.