A small bundt cake with white icing and a cinnamon stick on top sits on a decorative floral plate, surrounded by autumn leaves and dried flowers, with a candle in the background.

I love making seasonal treats and fall is the time of year when all things pumpkin color, flavor and shape come to life. These Pumpkin Mini Bundt Cakes with creamy vanilla glaze are the perfect fall treat for gatherings with friends and family. I made these adorable mini pumpkin spice bundt cakes for a fun apple cider bar, but they will definitely be my go-to pumpkin desserts from Halloween through Thanksgiving. They are a fun treat to make with littles and also beautiful additions to charcuterie boards or more formal tablescapes.

Mini bundt cakes with icing and cinnamon stick stems are wrapped in clear bags, each tied with string and a tag that reads “Nothing Bundt Love, Pumpkin,” displayed on a rustic wooden board.

Supplies for Pumpkin Mini Bundt Cakes

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A mixing bowl with batter, a floral-shaped baking tin, cinnamon sticks, and a can of baking spray are arranged on a white marble countertop.

Ingredients for 12 Assembled Pumpkin Mini Bundt Cakes

  • 1 box spice cake mix prepared as directed with vegetable oil, large eggs and water
  • Optional: add ½ to 1 tsp pumpkin pie spice to the batter for extra fall flavors

Ingredients for the Vanilla Glaze

  • 1 cup confectioner’s sugar (powdered sugar)
  • 2-4 tbsp whole milk or half and half
  • 1/2 tsp vanilla extract

    Other Supplies

    • Cinnamon sticks broken in half or pretzel sticks
    • Mini bundt muffin pan (smaller than usual mini bundt pans and makes a cupcake size pumpkin)
    • Baker’s Joy spray or another nonstick cooking spray
    • Cooling rack or wire rack (optional)

    Supplies For Gift Wrapping

    Step-By-Step Instructions for Pumpkin Mini Bundt Cakes

    Step 1: Preheat the oven

    Preheat your oven according to the boxed cake mix directions. This ensures the oven is ready at the right temperature before adding the mini bundt cakes.

    Step 2: Prepare the cake mix

    In a large mixing bowl, prepare the cake batter as directed on the box using vegetable oil, large eggs, and water. Use separate bowls for dry ingredients and wet ingredients, then combine. For extra pumpkin spice flavor, add ½ to 1 teaspoon of pumpkin pie spice.

    Step 3: Grease the mini bundt cake pans

    Generously spray your mini bundt cake pans with nonstick cooking spray or Baker’s Joy. This step ensures the cakes release easily from the bundt cake molds.

    Step 4: Fill the bundt cake molds

    Using a measuring cup, add cake batter into the mini bundt pan, filling each mold only halfway. This allows the cakes to rise to the right size without overflowing the top of the pan.

    A close-up of muffin batter being poured from a bowl into a nonstick flower-shaped muffin tin, partially filling several molds.

    Step 5: Bake the mini bundt cakes

    Bake according to the cupcake directions on the boxed cake mix. The bake time is generally less time than a regular sized bundt cake, usually 15–20 minutes.

    Step 6: Cool the bundt cakes

    Remove the pan from the oven and let the mini bundt cakes cool completely on a cooling rack or wire rack. Allowing them to cool makes it easier to remove them from the top of the pan without breaking.

    Step 7: Prepare the vanilla glaze

    In a medium bowl, whisk together 1 cup of powdered sugar and 2–4 tablespoons of milk until smooth. Add ½ teaspoon of vanilla extract and mix thoroughly. For the right consistency, let the glaze sit for 10–15 minutes. If it is too runny, add more confectioner’s sugar.

    A hand holds a small bowl of milk over a bowl of powdered sugar. Nearby are golden brown pastries on a marble plate, a small whisk, a wooden spoon with vanilla, and a marble countertop background.
    A hand pours milk from a small cup into a bowl of powdered sugar. Nearby are baked goods on a marble board, a wooden spoon with vanilla, and a small whisk on a white marble surface.
    A person uses a small whisk to mix powdered sugar in a white bowl. Nearby are a wooden measuring spoon with liquid and two baked goods on a marble surface.
    A person whisking a white liquid in a scalloped bowl, with a wooden spoon holding a small amount of dark liquid nearby and some baked goods on a marble surface.
    A hand adds liquid from a wooden spoon into a white bowl containing a whisk, next to a marble tray with small baked cakes on a white surface.
    A person whisks icing in a white bowl on a marble surface, with a few baked goods on a gray tray nearby.
    Two hands whisk white icing in a scalloped white bowl on a marble surface, with some baked goods on a round platter nearby.

    Step 8: Trim the muffin tops

    Use a bread knife to carefully cut the excess muffin top off each cake, creating a flat surface. Save these cake scraps to reuse later for cake balls.

    Hands slicing a small, round, brown muffin on a round marble tray with seven similar muffins arranged on it, all on a white marble surface.

    Step 9: Add glaze between cakes

    Now place one mini bundt cake flat side up. Add a small amount of glaze to the center of the flat surface to act as frosting glue.

    A muffin sliced in half sits on a scalloped marble surface. The top half shows a white creamy filling in the center, while the bottom half displays a light, airy crumb.

    Step 10: Stack the bundt cakes

    Place another mini bundt cake flat side down on top of the first, creating an adorable mini pumpkin bundt cake with the right amount of height.

    A hand with painted nails holds a small, brown bundt cake cut in half, revealing white icing inside. The cake rests on a light, marbled surface.
    A hand with painted nails holds a small, golden-brown, ridged muffin or bundt cake over a light-colored marble surface.

    Step 11: Drizzle the vanilla glaze

    Next, drizzle glaze over the top of each bundt cake. You can use a spoon or a piping bag depending on your preference. The glaze may not look perfect, but the homemade drizzle adds charm and makes each cake unique.

    A hand holds a spoon mixing white icing in a bowl, while several small, round baked cakes are arranged on a marble serving board nearby.
    A hand holding a spoon drizzles white icing onto small, round baked cakes placed on a gray marble platter. A bowl of icing sits nearby on a white surface.
    A spoon drizzles white icing onto small bundt cakes arranged on a marble surface. Some cakes are already topped with icing.

    Step 12: Add the cinnamon stick stem

    Finally, insert a cinnamon stick or pretzel stick into the top of each bundt cake to look like a pumpkin stem. Real pumpkin stems can also be used for a creative, rustic touch. Serve immediately or wrap for gifting.

    A person breaks a cinnamon stick over a marble surface with six small, iced bundt cakes on a serving platter and several cinnamon sticks scattered below.
    Six mini bundt cakes with white icing are arranged on a round marble serving board. A hand is drizzling icing on one cake. Cinnamon sticks are placed beside the board on a white surface.
    A hand inserts a cinnamon stick into the center of a small bundt cake with white icing, placed on a scalloped marble surface. Two more similarly decorated cakes and a loose cinnamon stick are also visible.

    Wrapping Adorable Mini Pumpkin Bundt Cakes

    When gifting, clear cellophane bags are a beautiful way to display your adorable mini pumpkin bundt cakes. Tie them with baker’s twine or ribbon, and finish with my free printable “Nothing Bundt Love, Pumpkin!” tag for a charming handmade touch. If you want to ensure the cakes stay together during transport, use longer cinnamon sticks for added stability. These wrapped mini cakes make perfect homemade gifts for teachers, neighbors, friends, and hostesses.

    A hand holds a mini pumpkin-shaped bundt cake with white icing, wrapped in clear plastic and tied with twine. A round tag reads, “NOTHING BUNDT LOVE, PUMPKIN!” Other wrapped cakes are in the background.
    Mini pumpkin-shaped bundt cakes, drizzled with icing, are wrapped in clear bags tied with twine and labeled with tags reading “Nothing Bundt Love, Pumpkin.” The cakes are displayed on a rustic wooden surface.

    Add a Sweet Finishing Touch

    Make your Pumpkin Mini Bundt Cakes extra special by downloading my free printable gift tag that says “Nothing Bundt Love, Pumpkin!” It is the perfect finishing touch for gifts, party favors, or teacher treats.

    download the gift tag!
    Mini bundt cakes with icing and cinnamon stick stems are wrapped in clear bags, each tied with string and a tag that reads “Nothing Bundt Love, Pumpkin,” displayed on a rustic wooden board.

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    Alternate Topping Ideas

    If you want to change up the glaze, there are many delicious recipe variations. Try a drizzle of caramel and sprinkle with pecans for a nutty fall twist. For salted caramel, top with caramel sauce and a touch of sea salt. Chocolate chips melted into a ganache would also be a favorite part of these cakes. Maple syrup drizzled over the top of each bundt cake is another decadent idea that pairs perfectly with pumpkin flavor. All of these options create a perfect dessert for any time of year.

    Reusing Cake Scraps for Cake Balls

    Do not throw away the cut-off muffin tops. Combine the cake pieces with a little icing in a large bowl, roll into cake balls, and dip in melted chocolate. Store in an airtight container wrapped in plastic wrap or aluminum foil to keep them fresh. This way, nothing goes to waste and you get an extra batch of fun foods to share!

    Tips & Tricks

    • Always use room temperature eggs for the best cake taste and texture.
    • Spray your mini bundt pan generously with nonstick cooking spray to prevent sticking.
    • If you plan to make a large batch, buy several mini-bundt pans to bake more at once.
    • A measuring cup makes it easy to portion out the right amount of cake batter.
    • Keep wrapped cakes fresh by storing them in an airtight container on the counter for up to three days.

    Your Most Asked Questions About Pumpkin Mini Bundt Cakes

    How long should I bake mini pumpkin bundt cakes?
    Bake time depends on the pan size. For a cupcake size mini cake, follow cupcake directions on the box mix, usually 15–20 minutes.

    Can I use pumpkin pie filling instead of spice cake mix?
    Pumpkin pie filling is too wet to substitute directly. Stick with a boxed cake mix and add pumpkin pie spice for the best results.

    Do I have to make them as double-stacked pumpkins?
    No, you can leave them as single mini bundt cakes and still enjoy their pumpkin spice flavor. The double-stack just gives them the adorable pumpkin shape.

    How do I store leftover bundt cakes?
    Keep in an airtight container covered in plastic wrap or aluminum foil at room temperature. For longer storage, refrigerate or freeze.

    These Pumpkin Mini Bundt Cakes with creamy vanilla glaze are the perfect fall treat to enjoy with family and friends. From apple cider bars to hostess gifts, they are fun to make, beautiful to serve, and full of pumpkin spice flavor. I hope you give this delicious recipe a try and share it with someone special. Be sure to subscribe to my email list for more seasonal recipes and DIYs. If you make these mini pumpkin spice bundt cakes, tag me on social @returninggrace or leave a comment below. I would love to see your creations! Happy Baking y’all!!

    salutation with a signature Wishing you grace, Stephanie

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    A small bundt cake with white icing and a cinnamon stick on top sits on a decorative floral plate, surrounded by autumn leaves and dried flowers, with a candle in the background.

    Pumpkin Mini Bundt Cakes

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin mini bundt cakes
    Servings: 6 muffins

    Ingredients

    Ingredients for 6 Assembled Pumpkin Mini Bundt Cakes

    • 1 box Spice Cake Mix prepared as directed with vegetable oil, large eggs and water
    • Optional: add ½ to 1 tsp pumpkin pie spice to the batter for extra fall flavors

    Ingredients for the Vanilla Glaze:

    • 1 cup confectioner’s sugar
    • 2-4 tbsp whole milk or half and half
    • 1/2 tsp vanilla extract

    Instructions

    • Preheat your oven according to the boxed cake mix directions. This ensures the oven is ready at the right temperature before adding the cakes.
    • Prepare the cake mix. In a large mixing bowl, prepare the cake batter as directed using vegetable oil, large eggs, and water. Use separate bowls for dry ingredients and wet ingredients, then combine. For extra pumpkin spice flavor, add ½ to 1 teaspoon of pumpkin pie spice.
    • Grease the mini bundt cake pans. Generously spray your mini bundt cake pans with baking spray. This step ensures the cakes release easily from the bundt cake molds.
    • Fill the bundt cake molds. Using a measuring cup, add cake batter into the mini bundt pan, filling each mold only halfway. This allows the cakes to rise to the right size without overflowing the top of the pan.
    • Bake the mini bundt cakes. Bake according to the cupcake directions on the boxed cake mix. The bake time is generally less time than a regular sized bundt cake, usually 15–20 minutes.
    • Cool the bundt cakes. Remove the pan from the oven and let the mini bundt cakes cool completely on a cooling rack or wire rack. Allowing them to cool makes it easier to remove them from the top of the pan without breaking.
    • Prepare the vanilla glaze. In a medium bowl, whisk together 1 cup of powdered sugar and 2–4 tablespoons of milk until smooth. Add ½ teaspoon of vanilla extract and mix thoroughly. For the right consistency, let the glaze sit for 10–15 minutes. If it is too runny, add more confectioner’s sugar.
    • Trim the muffin tops. Use a bread knife to carefully cut the excess muffin top off each cake, creating a flat surface. Save these cake scraps to reuse later for cake balls.
    • Add glaze between cakes. Place one mini bundt cake flat side up. Add a small amount of glaze to the center of the flat surface to act as frosting glue.
    • Stack the bundt cakes. Place another mini bundt cake flat side down on top of the first, creating an adorable mini pumpkin bundt cake with the right amount of height.
    • Drizzle the vanilla glaze. Drizzle glaze over the top of each bundt cake. You can use a spoon or a piping bag depending on your preference. The glaze may not look perfect, but the handmade drizzle adds charm and makes each cake unique.
    • Add the cinnamon stick stem. Insert a cinnamon stick or pretzel stick into the top of each bundt cake to look like a pumpkin stem. Real pumpkin stems can also be used for a creative, rustic touch. Serve immediately or wrap for gifting.
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