Go Back

Mini Pumpkin Bundt Cakes

This pumpkin cake recipe has been spiced up by being baked in mini bundt form, drizzled with glaze and topped with crushed pecans. This is the perfect fall dessert!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 Mini Bundt Cakes

Ingredients
  

  • ½ cup butter-flavored shortening
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1 ⅓ cup flour sifted
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • cups mini chocolate chips

Topping

  • 1 cup powdered sugar
  • 1 tablespoon water
  • ½ cup crushed pecans optional

Instructions
 

  • 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.