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–+ servings
Sidney & Thomas Johnson-Quesnelle

How To Make Caramel Pumpkin Mini Bundt Cakes

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Sweet, spiced, and perfectly portioned — these caramel pumpkin mini bundt cakes bring cozy café vibes to your fall kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12
Course: Dessert, Tea Time
Cuisine: American
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Cakes
  • ¼ cup pumpkin powder (see notes)
  • 1 cup warm water (see notes)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp vanilla extract
  • 3 large eggs
  • ⅓ cup vegetable oil
  • 1 ½ cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tbsp pumpkin pie spice
For the Caramel Glaze
  • 4 oz unsalted butter
  • 1 cup brown sugar
  • 3-4 tbsp milk or cream (as needed for consistency)

Method
 

  1. 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.
  2. 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.)
    ¼ cup pumpkin powder, 1 cup warm water
  3. In a separate bowl, combine the dry ingredients.
    1 tsp baking soda, ½ tsp baking powder, ¼ tsp salt, 1 ½ cups all-purpose flour, 1 tsp cinnamon, 1 tbsp pumpkin pie spice
  4. In a large mixing bowl combine the wet ingredients and mix until fully blended.
    ¾ cup granulated sugar, ½ cup brown sugar, 2 tsp vanilla extract, 3 large eggs, ⅓ cup vegetable oil
  5. Gently fold the dry mixture into the wet until just combined. Do not overmix; the batter should be thick but pourable.
  6. 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.
  7. Let the cakes rest in the pan for 10 minutes, then transfer to a wire rack to cool fully before glazing.
  8. 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 or cream until smooth and glossy. This forms your caramel glaze.
    4 oz unsalted butter, 1 cup brown sugar, 3-4 tbsp milk or cream
  9. Spoon or drizzle the warm caramel over the cooled cakes. Allow 10–15 minutes for the glaze to set before serving.

Nutrition

Calories: 360kcalCarbohydrates: 54gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 62mgSodium: 186mgPotassium: 124mgFiber: 1gSugar: 40gVitamin A: 3481IUVitamin C: 1mgCalcium: 59mgIron: 2mg

Notes

  • You can substitute 1 cup (240g) pumpkin purée for the pumpkin powder and water if you prefer a softer texture.
  • The nutrition information provided here is intended as a rough guide, only. We are not licensed nuntritionists.

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