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Perfect Small-Batch Pumpkin Spice Bundt Cake Recipe

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A tender, spiced mini Bundt cake made with pumpkin puree and warm fall spices. This small-batch recipe is perfect for two people and comes together in under an hour with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • 4 tablespoons (57g) unsalted butter, softened
  • ½ cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) whole milk
  • For the cream cheese glaze (optional):
  • 2 ounces (57g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1–2 tablespoons whole milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 6-cup Bundt pan thoroughly with softened butter or baking spray containing flour. Dust with 1 tablespoon flour, tap out excess, and set aside.
  2. In a medium bowl, whisk together 1 cup (120g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1½ teaspoons pumpkin pie spice, and ¼ teaspoon salt. Whisk for about 15 seconds to aerate and distribute spices evenly.
  3. In a large mixing bowl, beat 4 tablespoons (57g) softened unsalted butter, ½ cup (100g) granulated sugar, and ¼ cup (50g) packed light brown sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down sides and bottom of bowl halfway through.
  4. Add 1 large egg and 1 teaspoon vanilla extract to the butter mixture. Beat on medium speed until fully incorporated, about 30 seconds. The mixture may look slightly curdled—this is normal.
  5. Add ½ cup (120g) pumpkin puree and beat on low speed until combined. Scrape down the bowl again.
  6. With mixer on low speed, add one-third of the flour mixture, then half of the ¼ cup (60ml) whole milk. Mix until just combined. Add another third of the flour, then the remaining milk. Add the last third of the flour and mix until just combined—stop as soon as no streaks of flour remain.
  7. Use a rubber spatula to give the batter a few gentle folds from the bottom up to ensure even mixing.
  8. Spoon the batter into the prepared Bundt pan, filling it about two-thirds to three-quarters full. Gently tap the pan on the counter a few times to release air bubbles.
  9. Bake at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. The cake should be golden brown and edges slightly pull away from the pan.
  10. Place the pan on a cooling rack and let it cool for exactly 10 minutes. This is crucial for proper unmolding.
  11. After 10 minutes, place a cooling rack or plate upside down on top of the pan. Invert the pan and lift it off carefully. If the cake doesn’t release, give the pan a gentle tap on the bottom. Let the cake cool completely on the rack before glazing.

Notes

For best results, use room temperature ingredients. Grease the Bundt pan thoroughly to prevent sticking. Let the cake cool exactly 10 minutes in the pan before unmolding. The cake can be stored at room temperature for up to 3 days (unglazed) or refrigerated for up to 5 days (glazed). Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin spice bundt cake, small batch bundt cake, mini bundt cake, pumpkin cake, fall dessert, easy pumpkin recipe

Find it online: https://spoonluma.com/perfect-small-batch-pumpkin-spice-bundt-cake-recipe/