Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting

Mini pumpkin bundt cake made with two small bundts and sandwiched with cinnamon brown butter frosting. The stem is a cinnamon stick. The cake is sitting on a white plate with a fork.

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Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting

These adorable Mini Pumpkin Bundt Cakes are tender, moist and perfectly spiced! Made with real pumpkin puree and a warm blend of spices that perfectly complement the dreamy cinnamon brown butter frosting that adds even more fabulous flavor. These pumpkin bundt cakes are ideal for holiday dessert tables or as a comforting treat to enjoy with a hot cup of tea or coffee.

Course Cake

Cuisine American

Keyword mini pumpkin bundt cake recipe, mini pumpkin bundt cakes

Prep Time 20

Cook Time 20

Total Time 40

Servings mini cakes

Calories 1123kcal

Author Trish - Mom On Timeout

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

Instructions

Brown Butter

Use a light-colored or stainless steel skillet to easily monitor the butter's color change.
Place butter into the skillet. Turn the heat to medium and let the butter melt completely. Stir occasionally to help it melt evenly.
1 ½ cups unsalted butter
As the butter melts, it will begin to foam. This is the water content evaporating. Stir gently during this stage.
After the foaming subsides, keep stirring. The milk solids will begin to brown, turning from yellow to golden brown.
The butter will release a nutty, caramel-like fragrance when it reaches the browning stage. This is a key indicator it's ready.
Once the butter is browned, immediately remove the skillet from the heat to prevent burning.
Once finished, pour it into a bowl and set it in the fridge or freezer until it is back to a soft room temperature and not melted.

Cake

Preheat your oven to 350°F.
Whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice in a separate bowl. Set aside.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon sea salt, 1 tablespoon pumpkin pie spice
In the bowl of a stand mixer or large mixing bowl, mix together the brown sugar, granulated sugar, pumpkin puree and vegetable oil until combined and smooth.
1 cup light brown sugar, ½ cup granulated sugar, 1 cup vegetable oil, 15 ounces pumpkin puree
Add the vanilla extract and eggs and mix together until well combined.
1 teaspoon vanilla extract, 4 large eggs
Add the dry ingredients to the pumpkin mixture and mix just until combined.
Spray the mini bundt pan with nonstick cooking spray and fill each mold to about 1⁄4” from the top.
Bake for 15-20 minutes or until golden brown and set. Set aside and let the cakes cool in the pan for 10 minutes before carefully removing from the mold. Le the cakes cool completely before decorating.

Prepare the frosting. Make sure that your brown butter has cooled enough that it’s at a soft room temperature.

In the bowl of a stand mixer or medium mixing bowl, beat the brown butter until it’s light and fluffy.
1 ½ cups unsalted butter
Add in the powdered sugar 2 cups at a time and mix until combined.
4 to 5 cups powdered sugar
Add in the vanilla extract, cinnamon and salt. Mix again. If the icing is a bit stiff, you can add 2 to 4 tablespoons of heavy whipping cream to the frosting.
1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, ¼ teaspoon fine sea salt, 2 to 4 tablespoons heavy whipping cream

Assemble Cake

Place the frosting into a piping bag fitted with the large decorators tip of your choice.
Place one bundt upside down and pie a generous amount of butter cream onto the top. Place another bundt right-side up on top of this to form a “pumpkin”.
A cinnamon stick in the middle of the bundt completes the pumpkin look! Finish with a few green candies for leaves if you like.
cinnamon sticks, tootsie rolls, green M&Ms

Nutrition