I have used this recipe for pumpkin cake, pumpkin cupcakes and mini bundt cakes. The mini bundt cakes are my favorite :). I can say this is one of the absolute best recipes I feature on my blog. This pumpkin cake is out of this world good! It is incredibly moist and full of all the flavors of fall. I came across this recipe in the cookbook Butter by Rosie Daikyn. Everything she bakes is amazing. I came up with a cinnamon cream cheese glaze to top the mini bundt cakes with that takes these to a whole new level of AMAZING :). I have not tried to create another pumpkin cake recipe because I do not know how one could be better than this. I can assure you your family and friends will not be disappointed in this recipe. My cousin even asked for these at her wedding shower in May :). I cannot blame her because I would do the same…they are that good.
This recipe is meant to be mixed by hand, making them even easier to whip up.
Prep Time 20 minutes
Cook Time 20-22 minutes
Total Time 42 minutes
Servings 9-10 mini bundt cakes
• 2 cups all-purpose flour or gluten-free all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon table salt
• 1 teaspoon ginger, ground
• 1 teaspoon nutmeg, ground or freshly grated
• 1 cup neutral oil, such as canola
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 eggs at room temperature
• 1 1/2 teaspoons vanilla (her recipe does not call for this, but I add it)
• 2 cups canned pumpkin puree (not pie mix)
Cinnamon Cream Cheese Glaze
• 8 tablespoons softened butter
• 4 ounces cream cheese, at room temperature
• 1 teaspoons cinnamon
• 1/4 teaspoon table salt
• 3 cups powdered sugar, sifted
• 4 tablespoons (whole milk or milk of choice)
1. Preheat oven to 350 degrees. Spray mini bundt pans with cooking spray (*see notes)
2. In a large bowl sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a second large bowl add oil and both sugars, whisk to combine. It will be a little thick, but the eggs will loosen batter.
4. Next whisk in eggs, one at a time, followed by vanilla extract.
5. Add dry ingredients to wet in two batches. Fully combine by folding and stirring with a large spatula. Be careful to not over mix.
6. Next add pumpkin and mix again until fully combined. The batter will be halfway between thin and thick. Scoop into bundt pan with oversize muffin scoop. Fill pans about 75% full. I use about 1/2 cup of batter per mini bundt.
7. Bake for approximately 20-22 minutes, or until toothpick comes out clean.
8. While the cakes are baking make the glaze. Beat butter and cream cheese in a medium bowl via hand mixer or stand mixer. Add cinnamon and salt and mix again. Sift powdered sugar directly over the bowl and mix in 1 cup at a time. Lastly, add milk by the tablespoon. I recommend adding slowly to ensure you get the consistency you desire. 4 tablespoons of whole milk will give you the glaze pictured here.
9. Remove bundts from oven and allow to cool in pan for 10-15 minutes. Once pan is cool, remove cakes from pan by placing a cooling rack (small one about size of cupcake pan) over the top of the bundt cake pan- this is really the bottom of the cakes. Hold the edges of the cooling rack and bundt cake pan together and quickly flip over. Be sure to not hold the cooling rack too tight against the pan or you may smash the cakes. If they did not rise over the edge you will not need to worry about this. If they rise over I put my pointer finger in between the rack and pan to ensure I do not smash them when flipping. Allow cakes to cool completely before adding glaze. If glazed when warm it can thin the glaze further, causing it to be overly runny. To glaze cakes, spoon glaze over top of bundts. I use a few tablespoons per cake. Lightly push glaze over the edge to achieve a natural drip look. This takes some practice so do not be discouraged! I usually set aside one cake to be a “tester” to get my mistakes out :). I top mine with dried rose petals or roasted and chopped pecans.
• You may replace the flour with gluten-free all purpose flour.
• If you want to make these dairy free you can use unsweetened almond, coconut or cashew milk in the glaze. Light coconut milk from a can will also work well. The full fat is probably too thick.
• I linked the bundt cake pan and specific baking pan spray on my baking products page.
• Gluten-free all purpose flour will have the xantham gum, tapioca, etc already mixed it. It can be replaced at a 1-1 ration. I linked my favorite brand in my baking product page.