Say hello to all things fall with these pumpkin bundt cakes! This perfect pumpkin cake recipe has been spiced up by being baked in mini bundt form, drizzled with glaze and topped with crushed pecans.
My mother-in-law makes this recipe every year in mini loaf or muffin form and I have always loved it. This year I bought a mini bundt pan and have loved the new shape (click here to buy this pan). The mini bundt reminds me of fall and it’s easier to be creative with the toppings. In this recipe, I have topped them with a simple water glaze and crushed pecans, but there are MANY other topping options and ways to be creative with these. You can also bake chocolate chips or crushed nuts into this recipe as well (in the version listed below I have added mini chocolate chips).
Don’t have a mini bundt pan? The recipe itself is very versatile and can be baked in loaf pans, mini loaf pans, muffin tins, an 8×8 pan or a large bundt pan as well!
Here are a few other topping ideas:
- Cream cheese frosting
- Brush with butter and sprinkle with cinnamon and sugar
- Drizzle or dip in caramel sauce
- Drizzle or dip in chocolate ganache
Mini Pumpkin Bundt Cakes
Ingredients
Method
- Preheat oven to 350 degrees
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the shortening and sugar on high for 2-3 minutes. Scrape down the bowl once complete.
- Add in eggs and pumpkin puree. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, pumpkin pie spice, baking soda, baking powder, salt).
- Add dry ingredients to wet ingredients in 4 portions, mixing on low-medium for 15-30 seconds between each addition.
- Using a wooden spoon, mix in the chocolate chips.
- Thoroughly grease mini bundt pan.
- Fill mini bundts ¾ of the way full with batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Immediately turn out the bundts onto a cooling rack, let cool to room temperature before drizzling with glaze.
- Prepare your water glaze by combining water and powdered sugar. Stir until it thickens, then spoon over the top of the mini bundts.
- Immediately sprinkle crushed pecans on top of glazed bundts.
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