Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting

Why You’ll Love This Recipe

I like this recipe because it combines the rich, comforting flavor of pumpkin with the nutty, caramel-like taste of brown butter. Each mini bundt cake feels special, yet they’re simple enough to make in under an hour. I also enjoy how versatile they are—whether I serve them plain with frosting or stack them into adorable pumpkin-shaped treats, they always impress.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

Brown Butter

1. I place the butter in a light-colored skillet over medium heat and let it melt completely, stirring occasionally.

2. Once it foams and the milk solids begin to brown, I stir gently until it turns golden brown and smells nutty.

3. I immediately remove it from the heat, transfer it to a bowl, and chill until it reaches a soft room temperature.

Cake

1. I preheat the oven to 350°F.

2. In a bowl, I whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

3. In a mixing bowl, I combine the brown sugar, granulated sugar, pumpkin puree, and vegetable oil until smooth.

4. I add the vanilla and eggs, mixing until well combined.

5. I gently mix in the dry ingredients until just combined.

6. I spray a mini bundt pan with nonstick spray, fill each mold about ¼” from the top, and bake for 15–20 minutes until golden.

7. I let them cool in the pan for 10 minutes before removing, then cool completely.

Frosting

1. I beat the cooled brown butter until fluffy.

2. I add powdered sugar, two cups at a time, mixing until smooth.

3. I mix in vanilla, cinnamon, and salt. If needed, I add cream to loosen the frosting.

Assembly

1. I pipe frosting generously on top of one bundt, then stack another on top to form a pumpkin shape.

2. I add a cinnamon stick in the center and decorate with green candies or tootsie rolls for a festive finish.

Servings and Timing

This recipe makes 8 mini cakes. It takes about 20 minutes to prep and 20 minutes to bake, so I can have them ready in just 40 minutes.

Variations

Sometimes I add chopped pecans or walnuts to the batter for extra texture. I also like to swap the pumpkin pie spice for a mix of cinnamon, nutmeg, and ginger for a slightly different flavor. For a lighter version, I use less frosting and serve the cakes individually instead of stacking them. If I want a more festive look, I drizzle caramel sauce over the frosted cakes.

Storage/Reheating

I store the cakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. If I want to freeze them, I wrap each one tightly and store them in a freezer bag for up to 3 months. When ready to eat, I thaw them overnight in the fridge. For the frosting, I refrigerate leftovers for up to 1 week or freeze them for 3 months, then re-whip before using.

FAQs

Can I make these cakes ahead of time?

Yes, I often bake the cakes a day ahead and frost them just before serving.

Do I have to use a mini bundt pan?

No, I can bake the batter in a regular cupcake pan or even a loaf pan, adjusting the bake time accordingly.

How do I know when the cakes are done?

I check by inserting a toothpick into the center—if it comes out clean, they’re ready.

Can I use homemade pumpkin puree?

Yes, I sometimes use fresh pumpkin puree instead of canned, making sure it’s well-drained.

What if I don’t have pumpkin pie spice?

I mix cinnamon, nutmeg, ginger, and cloves to create my own blend.

Can I make these dairy-free?

Yes, I use a dairy-free butter substitute for both the cake and frosting, and plant-based cream if needed.

How can I make the frosting less sweet?

I reduce the powdered sugar slightly and add a bit more cinnamon or a splash of cream to balance it.

Do these cakes freeze well?

Yes, I freeze them unfrosted for up to 3 months, then thaw and frost before serving.

Can I make these into full-sized bundt cakes?

Yes, I bake the batter in a standard bundt pan for 40–50 minutes instead of 15–20.

Can I decorate them differently for holidays?

Yes, I like to add orange frosting for Halloween, or drizzle white chocolate for a Christmas touch.

Conclusion

These mini pumpkin bundt cakes are a delightful treat I love making during the fall season. With their tender texture, warm spices, and rich brown butter frosting, they feel both festive and comforting. Whether I serve them as simple cakes or decorate them into pumpkin shapes, they always bring smiles to the table.