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Pumpkin Spice Mini Bundt Cakes {Recipe}

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best pumpkin bundt cake

For these yummy mini-bundt cakes, we used the following recipe (adapted from King Arthur Flour):

Preheat oven to 350 degrees F.

1/2 cup vegetable oil
3 large eggs (or egg replacer)
1.5 cups granulated sugar
1.5 cups pumpkin purée (or canned pumpkin)
1.5 teaspoons pumpkin pie spice, or a rounded 3/4 teaspoon ground cinnamon plus a rounded 1/4 teaspoon each ground nutmeg and ground ginger
1.5 teaspoons salt
1.5 teaspoons baking powder

Beat everything together until smooth.

Add 1 3/4 cups + 2 tablespoons (8 ounces) unbleached all purpose flour, stirring just until smooth

Put into the mini-bundt cake molds (we used the Pampered Chef mold) and bake for approximately 15 minutes. Ovens vary so be sure to keep a close eye on them.

Take them out and let them cool on a rack. Once cool, sprinkle with powdered sugar, and enjoy!


Want more Pumpkin goodness? Follow my Pumpkin board on Pinterest!

Pumpkin Pumpkin Pumpkin Pinterest Board

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About Carlie Kercheval

Carlie Kercheval is a happily married stay-at-home homeschooling mom. She and her college sweetheart have been blessed with 3 precious children to raise while traveling the world as a military family. Carlie is the founder of Today's Frugal Mom™, So You Call Yourself a Homeschooler?™ and Managing Your Blessings. Carlie and her husband co-author the Learning to Speak Life™ family Bible studies and together they co-host the Learning to Speak Life™ Radio Show. When she is not busy enjoying her family and the great outdoors, you can typically find her cozied up somewhere under a blanket with a good book. You can connect with her on Facebook, Pinterest, and Twitter.


  1. These are great looking mini-cakes
    I wish I could have one now :)
    Thanks for the party

    • So glad you stopped by, Winnie! Thanks for adding your post – can’t wait to try it out :) Blessings!

  2. Carlie I have really enjoyed reading and seeing all these recipes using pumpkin. I haven’t submitted anything because most of what I’ve done with pumpkin everyone else is already posting. Last year I post a week of pumpkin recipes here http://think0utsidethebox.blogspot.com/search/label/pumpkin
    Tajuana recently posted..Beeyoutiful SkinMy Profile

  3. These look two cute to eat! and what a great treat to bake during the fall. thanks so much for linking them up this week at katies language cafe’s friday recipe link up! ~~katie
    katie recently posted..French Cuisine Friday Recipe Link Up #2My Profile

  4. These are so cute and sound delicious, I cannot wait to try them out!
    Angela recently posted..Carrot And Zucchini Bars With Cream Cheese FrostingMy Profile

  5. I’ve been holding this recipe in my email box since you posted it … think I’m finally going to try it tonight. :-) I remembered that I have a mini bundt pan that my mom gave me. (I have never used it before!)
    Cindy recently posted..10 Character Traits for a Strong FamilyMy Profile

    • Awesome, Cindy! Let me know how it goes! They are so cute, aren’t they? I love little mini things….especially when they taste good :)