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Wholesome Mini Pumpkin Bundt Cakes with Easy Maple Icing

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These mini pumpkin bundt cakes with maple icing are tender, moist, and perfectly spiced. Made with Greek yogurt and almond flour, they’re a healthier fall treat that comes together in under 45 minutes.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, spooned and leveled
  • ¼ cup (30g) almond flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin purée (not pumpkin pie filling)
  • ½ cup (100g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • ⅓ cup (80g) plain Greek yogurt (full-fat or 2%)
  • ¼ cup (60ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 1–2 tablespoons milk (whole milk preferred)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a mini bundt pan with butter or baking spray, dust with flour, and tap out excess.
  2. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt for about 20 seconds.
  3. In a large bowl, beat pumpkin purée, brown sugar, and granulated sugar until smooth (about 2 minutes with a hand mixer). Add eggs one at a time, beating well after each. Mix in Greek yogurt, vegetable oil, and vanilla extract.
  4. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
  5. Spoon batter into prepared pan, filling each cavity about ¾ full. Tap pan gently on counter to release air bubbles.
  6. Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tops should be golden and spring back when touched.
  7. Cool in pan for exactly 10 minutes, then invert onto a cooling rack and tap gently to release. Let cool completely before icing.
  8. For the icing: Sift powdered sugar into a small bowl. Add maple syrup and 1 tablespoon milk. Whisk until smooth. Add more milk if needed (1 teaspoon at a time) for a thick but pourable consistency. Stir in vanilla.
  9. Once cakes are completely cool, drizzle maple icing over tops. Let set for about 15 minutes before serving.

Notes

Don’t skip the almond flour—it adds tenderness. Room temperature ingredients are important for proper emulsification. Start checking cakes at 15 minutes to avoid overbaking. Let cakes cool completely before icing to prevent the icing from melting. Grease the pan generously to prevent sticking.

Nutrition

Keywords: mini pumpkin bundt cakes, maple icing, fall dessert, pumpkin spice, easy pumpkin recipe, healthy pumpkin cake

Find it online: https://bakebelle.com/wholesome-mini-pumpkin-bundt-cakes-with-easy-maple-icing/