Mini Pumpkin Bundt Cakes with Maple Frosting
Prep Time: 60 minutes | Cook Time: 18-20 minutes | Course: Dessert | Servings: 6-8 Stacked Bundts
These pumpkin bundts bake up soft and cakey, with a tender, warmly spiced crumb and a lightly golden outside from the mini bundt pan. Each one is two bundts stacked around a layer of thick orange-tinted maple frosting, frosted again on top and finished with a shower of festive Halloween sprinkles.
Bundt Ingredients:
1¾ cups (210 g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
2 tsp pumpkin pie spice
¼ tsp ground nutmeg
1 cup (225 g) pumpkin purée, not pie filling
½ cup (100 g) light brown sugar, packed
½ cup (100 g) granulated sugar
4 large egg whites, room temperature (or ½ cup carton whites)
½ cup + 1 tbsp (135 ml) neutral oil
¼ cup (60 ml) milk or buttermilk
1 tsp vanilla extract
Maple Frosting:
1 cup powdered sugar
1½ tsp meringue powder
Pure maple syrup, starting with 2 tbsp and adding more until thick and spreadable
¼ tsp vanilla extract
Pinch of fine salt
Liquid food coloring, about 5 drops yellow to 1 drop red
Festive Halloween sprinkles, for topping
Instructions:
Prep the pan. Heat the oven to 350°F (175°C). Grease the mini bundt pan thoroughly with butter or baking spray, getting into every ridge.
Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice and nutmeg in a bowl.
Mix the wet ingredients. In a large bowl, whisk the pumpkin, both sugars, egg whites, oil, milk and vanilla until smooth.
Combine. Fold the dry ingredients into the wet just until no flour streaks remain. Don't overmix.
Fill and bake. Fill each cavity about two-thirds full. Bake 18–20 minutes, until the tops spring back and a skewer comes out clean.
Cool. Let the bundts rest in the pan for 5 minutes, then unmold onto a rack and cool completely. Regrease the pan and bake the remaining batter.
Make the frosting. Beat the powdered sugar, meringue powder, salt, vanilla and 2 tbsp maple syrup until smooth. Add more maple syrup a little at a time until it's thick and spreadable. Tint it orange with the food coloring.
Level the tops. Use a serrated knife to trim the domed tops so each bundt sits flat.
Stack. Spread frosting over the cut side of one bundt, then set a second bundt on top, cut side down.
Frost and decorate. Frost the tops and add sprinkles right away, before the frosting sets. Let them set for about 2 hours before serving or packing.
Serve and Enjoy!
Tips and Storage:
Food coloring: Liquid coloring thins the frosting, so add it before your final maple syrup adjustment. A soft pumpkin orange tastes better than a deep one, since lots of liquid coloring can turn bitter.
Sprinkles: Add them within a minute of frosting each bundt. Jimmies and shaped sprinkles hold their color best; nonpareils can bleed.
Storage: Keep covered at room temperature for up to 3 days.
If you tried this recipe out, I’d love to hear what you thought! Comment below.