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mini pumpkin bundt cake with maple icing angled



For the cakes

  • 3 cups | 15 ounces all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 cup canola oil
  • 1 1/2 cups | 10.5 ounces granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 can | 15 ounces pumpkin puree

For the icing

  • 1/4 cup maple syrup
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • milk for thinning (optional)


To make the cakes:

  1. Preheat oven to 350 degrees. Grease and lightly flour two mini bundt pans.
  2. In a medium bowl whisk together the flour, baking powder, baking soda, and all the spices.
  3. In a large bowl, beat together oil, sugar, vanilla, eggs, and pumpkin until thoroughly combined. I used a whisk, but you could also do this in a stand mixer fitted with the paddle. Gradually add in the dry ingredients. You want to thoroughly mix until smooth and no lumps remain.
  4. Pour batter into bundt wells to about 2/3 full. Bake until toothpick inserted comes out clean, about 15-18 minutes.
  5. Cool on a wire rack for 10 minutes, then invert onto rack to cool completely.
  6. To make the glaze, whisk together the powdered sugar, maple syrup and vanilla. If mixture is too thick, add a splash of milk until desired consistency is reached.
  7. If you prefer icing that is on the thinner side, drizzle over individual cakes and let set. If you like the icing thicker, dip each cake into icing and let set. Can be decorated with cinnamon sticks and drizzled chocolate.

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