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Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting

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Tender, moist mini pumpkin bundt cakes made with real pumpkin puree and warm spices, topped with a rich cinnamon brown butter frosting that adds a fabulous flavor perfect for fall desserts.

Ingredients

Scale
  • 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
  • 1 ½ cups unsalted butter, room temperature (340g)
  • 4 to 5 cups powdered sugar (520-650g)
  • 1 tablespoon vanilla extract (for frosting)
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 2 to 4 tablespoons heavy whipping cream (optional)

Instructions

  1. Preheat oven and prepare mini bundt pans by greasing and flouring.
  2. In a bowl, whisk together flour, baking powder, baking soda, sea salt, and pumpkin pie spice.
  3. In a separate large bowl, beat together light brown sugar, granulated sugar, pumpkin puree, vegetable oil, vanilla extract, and eggs until smooth.
  4. Gradually add dry ingredients to wet ingredients and mix until just combined.
  5. Divide batter evenly into prepared mini bundt pans.
  6. Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
  7. Allow cakes to cool completely in pans before removing.
  8. To make frosting, brown the unsalted butter in a pan until golden and fragrant, then cool slightly.
  9. Beat the browned butter until fluffy, gradually add powdered sugar, then mix in vanilla extract, ground cinnamon, and sea salt.
  10. Add heavy whipping cream as needed to reach desired frosting consistency.
  11. Frost cooled mini bundt cakes generously with cinnamon brown butter frosting.

Notes

Use room temperature eggs for better batter consistency. Brown the butter carefully to avoid burning and achieve a rich nutty flavor. The frosting can be adjusted with cream for desired thickness.

Nutrition

Find it online: https://www.rapidrecipes.blog/mini-pumpkin-bundt-cakes-cinnamon-frosting/