How To Make Caramel Pumpkin Mini Bundt Cakes
Sweet, spiced, and perfectly portioned — these caramel pumpkin mini bundt cakes bring cozy café vibes to your fall kitchen.
In Collaboration with Whisk & Wunder 🇩🇪
This recipe is part of our ongoing collaboration with Whisk & Wunder, where we bring our favorite coffee shop–style recipes to you in both English and German.
Looking for the recipe in English? You’re in the right place! Keep reading or jump to recipe for ease.
Auf der Suche nach dem Rezept auf Deutsch?
Hier geht’s zur deutschen Version auf Whisk & Wunder. 🇩🇪
I’m Falling for the Bundt Obsession
I’ve been completely obsessed with mini bundt cakes lately. After scrolling through Pinterest for hours (as one does), I fell in love with the different patterns, shapes, and glazes that make each one look like a tiny piece of art. The pan I used for these cakes is this one from Amazon—you get two pans for under ten dollars, which is a steal for how pretty these little cakes turn out.
These mini bundts were born from a weekend of testing fall recipes — I wanted something that tasted rich like a pumpkin loaf but looked elegant enough to serve at a dinner party. The caramel glaze gives them that glossy, bakery-style finish that feels a little fancy without being fussy.
Is This Budget-Friendly?
Absolutely. These cakes use pantry staples — sugar, oil, flour, and spices you probably already have on hand. Even the pumpkin element is flexible: you can use pumpkin powder (which stores beautifully and keeps your batter light) or regular pumpkin puree if you prefer a deeper color.
The caramel glaze only needs butter, brown sugar, and milk. No cream, no candy thermometers — just simple ingredients that come together in minutes.
Compared to store-bought desserts or coffee-shop pastries, this recipe costs a fraction to make and yields six to eight individual cakes. They also freeze beautifully, making them perfect for meal-prep desserts or gifting.
Why You’ll Love It
These caramel pumpkin mini bundt cakes check all the boxes for cozy fall baking:
- Perfectly portioned: Individual servings mean no slicing, no mess, and easy sharing.
- Rich caramel flavor: The buttery glaze seeps into the ridges of the cakes for the perfect sticky-sweet bite.
- Quick to make: You can have these out of the oven in under 30 minutes.
- Pinterest-worthy presentation: Mini bundts look beautiful on any dessert table — and photograph like a dream.
- Flexible ingredients: Pumpkin powder or puree both work.
- Ideal for gifting: Wrap them up in parchment and twine for an easy homemade present.
Ingredients (for 6–8 mini bundts)
For the Cakes
- ¼ cup (30 g) pumpkin powder
- 1 cup (240 ml) warm water (for rehydrating the powder)
or substitute with 1 cup (240 g) pumpkin puree if you prefer a softer texture - 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) brown sugar
- 2 tsp vanilla extract
- 3 large eggs
- ⅓ cup (80 ml) vegetable oil
- 1 ½ cups (190 g) all-purpose flour
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice
For the Caramel Glaze
- 1 stick (113 g) unsalted butter
- 1 cup (200 g) brown sugar
- 3–4 Tbsp milk or cream, as needed for consistency
Directions
- Preheat the oven to 350°F (175°C). Grease your mini bundt pan well with butter or nonstick spray, ensuring every ridge is coated. Lightly dust with flour and tap out any excess.
- Rehydrate the pumpkin powder. In a medium bowl, whisk together pumpkin powder and warm water until smooth. Let it sit for a few minutes to thicken. (Skip this step if using puree.)
- Mix the dry ingredients. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Combine wet ingredients. In a large mixing bowl, whisk together the rehydrated pumpkin, both sugars, vanilla extract, eggs, and oil until fully blended.
- Add dry to wet. Gently fold in the dry mixture until just combined. Do not overmix; the batter should be thick but pourable.
- Fill and bake. Spoon or pour the batter evenly into the prepared mini bundt molds, filling each about two-thirds full. Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely. Let the cakes rest in the pan for 10 minutes, then transfer to a wire rack to cool fully before glazing.
- Make the caramel glaze. In a saucepan, melt butter and brown sugar together over medium heat. When the mixture begins to bubble and separate slightly, whisk in the milk until smooth and glossy. This forms your caramel glaze.
- Glaze and serve. Spoon or drizzle the warm caramel over the cooled cakes. Allow 10–15 minutes for the glaze to set before serving.
FAQ
Can I make these with regular pumpkin puree instead of powder?
Yes. Substitute 1 cup (240 g) pumpkin puree for the powder and water. The texture will be slightly softer, and the color deeper orange, but flavor and structure remain excellent.
Can I bake this as one large bundt instead of mini cakes?
Absolutely. Pour all the batter into a standard 10-cup bundt pan and bake at 350°F for about 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Do I need a specific pan for mini bundts?
A standard mini bundt pan works perfectly — this affordable two-pan set on Amazon creates the size shown in the photos. Each holds roughly ⅓ cup of batter.
How do I prevent mini bundt cakes from sticking?
Grease every ridge carefully and dust with flour. Silicone brushes or pastry brushes help get into the details. Let the cakes rest in the pan for 10 minutes before turning out.
Can I make these ahead of time?
Yes. Bake up to two days in advance, store unglazed at room temperature, and add the caramel just before serving. You can also freeze the cooled cakes (unglazed) for up to 2 months.
How long do they stay fresh?
Stored in an airtight container, these mini bundts keep 3–4 days at room temperature or up to a week in the refrigerator. Warm briefly before serving to refresh the texture.
Can I add nuts or toppings?
Definitely. Chopped pecans, sea salt flakes, or a drizzle of white chocolate pair beautifully with the caramel.
How long do you bake mini bundts at 350°F?
Generally 20–24 minutes, depending on your oven and pan depth. Always test with a toothpick.
Can I use a regular cake recipe in a mini bundt pan?
Yes, you can adapt most cake recipes by reducing the bake time to 20–25 minutes. This recipe is designed for that perfect mini bundt crumb — light yet rich.
Pin Me!
Planning your fall baking lineup? Pin this recipe to save for Thanksgiving, bake sales, or cozy weekend projects. Be sure to tag us or find us on Pinterest @Tastycue!
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If You Loved This, You’ll Love…
- Pumpkin Streusel Bars (Gluten-Free) – soft, spiced, and finished with a crumbly oat topping.
- Caramel Pecan Pumpkin Cake – rich layers of caramel, pecans, and pumpkin make this one a fall favorite.
- Gluten-Free Pumpkin Bundt Cake – the celiac-friendly version of this recipe with the same cozy flavor.
The Final Forkful
There’s something so satisfying about pulling a tray of mini bundt cakes from the oven — each one a perfectly shaped little dessert. These Caramel Pumpkin Mini Bundt Cakes are simple enough for a weeknight bake but elegant enough to bring to any fall gathering.
Serve them warm with coffee or cooled and glazed for a bakery-style finish. Either way, they’re a sweet reminder that sometimes, the best desserts really do come in small packages.
Much love,
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