Mini Pumpkin Bundt Cakes for Thanksgiving

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Fall baking doesn’t get much cuter—or tastier—than these mini pumpkin Bundt cakes! Made with real pumpkin puree, warm pumpkin pie spice, and topped with creamy homemade frosting, these little cakes look just like pumpkins when decorated with cinnamon stick “stems” and green frosting vines. They’re perfect for a Thanksgiving dessert or even as a fun Halloween treat.

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There’s so much to love about these mini pumpkin Bundt cakes. The recipe is simple enough for beginner bakers, but the finished cakes look like something straight out of a bakery. Each bite is filled with cozy fall flavors, and the cream cheese frosting balances the sweetness perfectly.

They’re great for parties because they’re already portioned into individual servings, and the pumpkin shape makes them an adorable centerpiece for your dessert table.

Mini Pumpkin Bundt Cakes

These festive pumpkin Bundt cakes are the perfect single-serve dessert for fall gatherings. With a soft, moist texture and just the right amount of spice, they taste like pumpkin pie in cake form. Best of all, they’re easy to make, fun to decorate, and guaranteed to impress guests at any autumn celebration.

This easy recipe is prepared from scratch. But with a short list of ingredients, you’ll be ready to whip up your pumpkin desserts in no time. Before you start baking, let’s go over the ingredients:

• Pumpkin puree
• Eggs
• Vegetable oil
• Vanilla extract
• Brown sugar
• Flour
• Baking powder
• Baking soda
• Pumpkin pie spice
• Cinnamon
• Salt
• Cream cheese
• Butter
• Powdered sugar
• Green food coloring
• Cinnamon sticks

How to Make Mini Pumpkin Bundt Cakes

Now that you’ve gathered your ingredients, it’s time to bring these adorable mini pumpkin Bundt cakes to life. The steps are simple and straightforward, making this a fun recipe to bake with kids or prep ahead for a fall party. With a few helpful tips along the way, you’ll end up with moist, spiced cakes that look just like little pumpkins—ready to frost, decorate, and impress!

Start by preheating your oven to 350°F and generously greasing your mini Bundt pans with nonstick spray so the cakes release easily. You can also sprinkle a little bit of flour over the pan to help prevent sticking.

After that, beat together pumpkin puree, eggs, oil, brown sugar, and vanilla in a large mixing bowl. Mix until smooth using a hand mixer or stand mixer with the paddle attachment.

After that, add the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt to the bowl. As you’re stirring, be careful not to overmix the ingredients—just stir until the flour disappears to keep the cakes light and fluffy.

Spoon the batter into the prepared pans, filling each cavity about ¾ full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

How to Decorate Mini Pumpkin Bundt Cakes

Now that you have your cakes ready to go, it’s time to start decorating! Follow these simple instructions to turn your mini Bundt cakes into adorable little pumpkin shaped treats.

While the cupcakes are cooling, go ahead and make the frosting. Beat the softened cream cheese, butter, and vanilla until smooth. Make sure your butter and cream cheese are at room temperature for smooth mixing!

Slowly add the powdered sugar, mixing until creamy and spreadable. You can adjust the amount of powdered sugar you use if the mixture is too soft.

Make sure to let the cakes cool completely in the pan before removing them. Once cooled, flip the pan over on top of a wire cooking rack. You can lightly tap the pan to help loosen the cakes, if needed.

Once all the cakes have been removed, use a sharp knife to trim the bottoms of each cake flat so they stack neatly.

Transfer the frosting to a piping bag and pipe it around the bottom of half the cakes. If you don’t have a large enough bag for the frosting, a gallon sized zip-top bag also works! Once you have half the cakes topped with icing, place the remaining cakes on top to create a sandwich.

Next, add a cinnamon stick to the center of each cake for the stem. I suggest using the short, fat cinnamon sticks for this part of the recipe. I found these in the spice aisle of Wal-mart.

Tint some frosting with green food coloring and transfer it to a piping bag. I suggest using a small writing tip for clean lines. But if you don’t have one, just cut off the very tip of your bag to create a small opening.

To finish decorating your mini pumpkin cakes, use your green icing to draw some leaves and vines on top of each treat.

Mini Pumpkin Bundt Cake Recipe Ideas

See how easy it is to make your own cute little mini pumpkin cakes for Thanksgiving? Once you try this dessert idea, this pumpkin recipe is going to be your go-to treat for the fall.

One of the best parts about this recipe is how easy it is to customize. Whether you want to add a little crunch, change up the frosting, or make the cakes fit dietary needs, there are plenty of ways to adjust the recipe without losing that cozy fall flavor. Here are some fun substitution and variation ideas to try with your mini pumpkin cakes.

• Use store-bought icing. If you want to cut down on the prep time in making these treats, just grab a jar of store-bought icing instead of making it from scratch!
• Add some mix-ins. Add mini chocolate chips or chopped pecans to the batter for extra texture.
• Make them gluten free. Simply swap the all-purpose flour for gluten free flour to make these into gluten free pumpkin desserts.

Mini Pumpkin Bundt Cakes FAQs

Can I make these cakes ahead of time?
Yes! You can bake the cakes a day in advance. Store them covered at room temperature, then frost and decorate just before serving.

Can I freeze mini Bundt cakes?
Yes! Freeze the undecorated cakes for up to 2 months. Thaw overnight in the fridge, then decorate when ready to serve.

How Do I Store Mini Pumpkin Cakes?

Once decorated, store the cakes in an airtight container in the refrigerator. They’ll stay fresh for about 3 days. If freezing, wrap each cake individually in plastic wrap and place them in a freezer bag.

More Easy Recipe Ideas:

Gluten Free Pumpkin Trifle Thanksgiving Dessert

Pumpkin Cinnamon Rolls

Easy Chocolate Covered Pumpkin Oreos

DIY Pumpkin Pie Spice