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Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting

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Mini pumpkin bundt cakes are moist, spiced little treats made with real pumpkin puree and topped with a rich brown butter cinnamon frosting. Perfect for fall gatherings, they can be served individually or stacked into pumpkin shapes for a festive presentation.

Ingredients

2 cups (250g) all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1 tablespoon pumpkin pie spice

1 cup (200g) packed light brown sugar

½ cup (100g) granulated sugar

15 oz (1 can) pumpkin puree

1 cup (240ml) vegetable oil

1 teaspoon vanilla extract

4 large eggs, room temperature

1 ½ cups (340g) unsalted butter, room temperature

4–5 cups (520–650g) powdered sugar

1 tablespoon vanilla extract

2 teaspoons ground cinnamon

¼ teaspoon fine sea salt

2–4 tablespoons heavy whipping cream (optional)

Cinnamon sticks (optional for decoration)

Tootsie rolls (optional for decoration)

Green M&Ms (optional for decoration)

Instructions

  1. In a light-colored skillet, melt the butter over medium heat until it foams and the milk solids brown. Remove from heat, transfer to a bowl, and chill until soft room temperature.
  2. Preheat oven to 350°F (175°C). Grease a mini bundt pan with nonstick spray.
  3. In a bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. In another mixing bowl, combine brown sugar, granulated sugar, pumpkin puree, and oil until smooth. Mix in vanilla and eggs.
  5. Gradually fold in dry ingredients until just combined.
  6. Fill each bundt mold about ¼” from the top. Bake 15–20 minutes, until golden and a toothpick comes out clean.
  7. Cool cakes in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Beat cooled brown butter until fluffy. Add powdered sugar gradually, mixing until smooth.
  9. Mix in vanilla, cinnamon, and salt. Add cream if needed for consistency.
  10. Pipe frosting on cakes. For pumpkin shapes, stack two bundts, insert a cinnamon stick in the center, and decorate with candies.

Notes

Add chopped pecans or walnuts to batter for texture.

Swap pumpkin pie spice for cinnamon, nutmeg, and ginger if desired.

Serve with less frosting for a lighter version.

Drizzle caramel sauce over frosted cakes for a festive touch.

Freeze unfrosted cakes up to 3 months; frost after thawing.

Nutrition

Find it online: https://chocolatecoveredamy.com/mini-pumpkin-bundt-cakes-with-brown-butter-buttercream-frosting/