Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting

Why You’ll Love This Recipe

Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting are an irresistible fall-inspired dessert. The combination of tender, spiced pumpkin cake and the rich, nutty brown butter frosting creates a perfect balance of flavors. Whether you’re baking for a special occasion or a cozy afternoon treat, these mini bundt cakes will wow your guests and satisfy your cravings. The beautiful presentation, complete with optional cinnamon sticks and green candies to mimic a pumpkin stem, makes these cakes a fun addition to any dessert table.

Ingredients

Cake:

• 2 cups all-purpose flour (250g)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon sea salt

• 1 tablespoon pumpkin pie spice

• 1 cup light brown sugar, packed (200g)

• ½ cup granulated sugar (100g)

• 15 ounces pumpkin puree (1 can)

• 1 cup vegetable oil (240ml)

• 1 teaspoon vanilla extract

• 4 large eggs, room temperature

Frosting:

• 1 ½ cups unsalted butter, room temperature (340g)

• 4 to 5 cups powdered sugar (520-650g)

• 1 tablespoon vanilla extract

• 2 teaspoons ground cinnamon

• ¼ teaspoon fine sea salt

• 2 to 4 tablespoons heavy whipping cream (optional)

Assembly (Optional):

• Cinnamon sticks

• Tootsie rolls

• Green M&Ms

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Brown Butter

1. Use a light-colored or stainless steel skillet to easily monitor the butter’s color change.

2. Place butter into the skillet and heat over medium. Let the butter melt completely, stirring occasionally.

3. As the butter melts, it will foam. Stir gently during this stage.

4. Once the foaming subsides, keep stirring. The milk solids will begin to brown, turning from yellow to golden brown.

5. When the butter releases a nutty, caramel-like fragrance, remove it from the heat to prevent burning.

6. Pour the browned butter into a bowl and set it in the fridge or freezer until it cools to a soft room temperature.

Cake

1. Preheat your oven to 350°F (175°C).

2. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

3. In the bowl of a stand mixer or large mixing bowl, mix together the brown sugar, granulated sugar, pumpkin puree, and vegetable oil until smooth.

4. Add the vanilla extract and eggs and mix until well combined.

5. Gradually add the dry ingredients to the pumpkin mixture and mix just until combined.

6. Spray the mini bundt pan with nonstick cooking spray and fill each mold to about 1⁄4” from the top.

7. Bake for 15-20 minutes or until the cakes are golden brown and set. Let them cool in the pan for 10 minutes before carefully removing them. Allow the cakes to cool completely.

Frosting

1. Ensure the brown butter has cooled to room temperature before proceeding.

2. In the bowl of a stand mixer, beat the brown butter until it’s light and fluffy.

3. Gradually add powdered sugar, two cups at a time, and mix until well incorporated.

4. Add vanilla extract, ground cinnamon, and salt, and mix until combined. If the frosting is too stiff, add 2 to 4 tablespoons of heavy whipping cream to achieve the desired consistency.

Assembly

1. Place the frosting into a piping bag fitted with a large decorator tip.

2. Place one bundt cake upside down, pipe a generous amount of frosting on top, and place another bundt cake right-side up on top to form a “pumpkin.”

3. To finish, insert a cinnamon stick into the center of the bundt cakes. You can also add green M&Ms for leaves if desired.

Servings and Timing

• Servings: 8 mini cakes

• Prep time: 20 minutes

• Cook time: 20 minutes

• Total time: 40 minutes

Variations

• Spices: If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and ginger.

• Frosting: For a twist, add a little maple syrup to the frosting for a maple-butter flavor.

• Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free option.

Storage/Reheating

• Room Temperature: Store the mini pumpkin bundt cakes in an airtight container for up to 2 days.

• Refrigerator: Keep in an airtight container in the refrigerator for up to 5 days to maintain moisture.

• Freezer: Wrap each cooled cake tightly in plastic wrap and freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight when ready to enjoy.

• Brown Butter Frosting: Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Re-whip the frosting before using. For longer storage, freeze the frosting for up to 3 months and thaw in the refrigerator.

FAQs

1. Can I make these mini pumpkin bundt cakes in a regular bundt pan?

Yes, you can use a regular bundt pan, but you’ll need to adjust the baking time. It will take approximately 40-45 minutes to bake in a larger pan.

2. Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree is perfect for this recipe. Just make sure it’s 100% pumpkin with no added spices or sugar.

3. Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time and store it in the refrigerator. Just let it come to room temperature and re-whip before using.

4. Can I use a different frosting for these bundt cakes?

Absolutely! You can use cream cheese frosting, maple frosting, or any frosting of your choice.

5. How do I know when my mini bundt cakes are done baking?

The cakes are done when they turn golden brown and a toothpick inserted into the center comes out clean.

6. Can I freeze the mini pumpkin bundt cakes?

Yes, wrap each cooled cake tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

7. How can I prevent the bundt cakes from sticking to the pan?

Make sure to spray your mini bundt pan generously with nonstick cooking spray. You can also use a light dusting of flour to further prevent sticking.

8. Can I make these cakes without eggs?

Yes, you can substitute eggs with flax eggs or a commercial egg replacer to make these cakes vegan-friendly.

9. How do I prevent my frosting from being too stiff?

If your frosting is too stiff, gradually add heavy cream, one tablespoon at a time, until you achieve the desired consistency.

10. Can I decorate these cakes with something other than cinnamon sticks?

Definitely! You can use chocolate sticks, pretzel rods, or even green candies or frosting for the “pumpkin” stem and leaves.

Conclusion

Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting are the perfect autumn treat to bring warmth and spice to your table. Their tender texture, delicious pumpkin flavor, and rich cinnamon frosting make them a delightful addition to any occasion. Whether you’re sharing them with friends and family or savoring them with your favorite hot beverage, these bundt cakes are sure to be a hit!

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