These flavorful mini pumpkin bundt cakes and cakelets are incredibly moist, perfectly spiced and drizzled with a delicious glaze. Vegan with a gluten free option.
Pumpkin Bundt Cakes a Delicious Fall Dessert
So when I received this amazing gift box from The Feed Feed filled with spices & vanilla from Watkins, measuring cups from Joseph Joseph, olive oil from Filippo and an adorable cakelet pan from Nordicware, I just KNEW what I had to make….mini pumpkin bundt cakes and pumpkin cakelets.
Why this pumpkin bundt cake recipe is great
And let me tell you, this pumpkin cake recipe does not disappoint. Moist and light, with the perfect amount of spice, these mini pumpkin bundt cakes deliver BIG flavor! It’s also great for these reasons ….
🔸Perfect blend of tangy and sweet
🔸Velvety, melt in your mouth texture
🔸Cream cheese icing is delish
🔸Shareable because each person gets their own
🔸Completely vegan and nut-free
🔸Can be made gluten free
🔸Really, really easy to make
🔸Beautiful addition to the holiday table
Ingredients for mini Pumpkin Bundt Cakes
Here’s all you need for bake these adorable mini holiday desserts (see recipe card for details):
- Pumpkin puree – not pumpkin pie filling
- Olive oil– extra light for baking
- Granulated sugar – be sure its vegan
- Unsweetened non-dairy milk -we love flax because its creamy but any, including real milk will work
- Pure vanilla extract – use the good stuff, not artificial
- All-purpose flour – for gluten free option, sub with 1:1 GF blend
- Baking powder – to help these little cakes rise
- Pumpkin spice – or a blend of cinnamon, nutmeg, ginger, and cloves
- Salt – just a little balances out the sweetness
How to make easy mini Pumpkin Bundt Cakelets
The drizzle can be made several days in advance and if using homemade pumpkin puree for these cakelets, bake and puree the pumpkin then freeze it, weeks in advance! In summary, here’s how to make this scrumptious pumpkin cake (see recipe card for details):
- Make the batter. Basically, you’ll prep the batter by whisking together the wet ingredients then sift in the dry. Mix just until incorporated, making sure it’s smooth.
- Divide the batter into the mini bundt cake pans: Or cakelet pans. Then you’ll bake the mini pumpkin bundt cakes!
- Allow the pumpkin bundt cakes to cool. You don’t want your frosting/glaze to melt.
- Make the vegan cream cheese pourable frosting. Recipe is below but if you want to save some time, simply warm pre-made frosting in the microwave (just until pourable).
- Drizzle to decorate pumpkin bundt cakes. Pour, douse or drizzle that the cream cheese topping all over the bundt cakes. Feel free to use as much or as little as your heart desired. You can also pipe on your frosting if you don’t thin it out. Place the pumpkin mini cakes into the fridge to chill.
Smooth & creamy, vegan cream cheese glaze
Once the cakes have cooled for a few minutes in the pan, and you’ve flipped it onto a cooling rack, I like to drizzle a bit of dairy free cream cheese icing on top!
To make this, you’ll simply combine softened dairy free cream cheese (we use Violife or Tofutti because they are nut-free too), a little bit of vegan butter and powdered sugar. Drizzle on top and serve!
Because this recipe makes a lot, I also used these mini bundt cake pans for the remainder of my batter.
These mini pumpkin bundt cakes can be made two ways:
Final Tips how to make pumpkin bundt cakes
To make sure your pumpkin cakelets come out perfect every time, here are some final tips.
- To flour or not to flour the bundt pan. I use a Nordic Ware bundt pan which is nonstick. I simply use a little oil to throughly oil the pan. Brushing with a pastry brush gets all the nooks and crannies covered without the need for flour.
- Sift the dry ingredients. This is important for any recipe, but make sure that your flour and dry ingredients are sifted when added to the batter. This prevents any clumps of dry ingredients while mixing
- Use pure pumpkin puree NOT pumpkin pie filling. Canned pumpkin pie filling and pumpkin puree are not interchangeable. Pumpkin pie filling includes sugar, thickeners, and many other ingredients and therefore will not yield the desired results.
- Make this vegan bundt cake entirely gluten-free too. This recipe is really easy to do gluten-free. Just make sure you’re using a gluten-free 1:1 flour blend!
- Add chocolate chips. It’s not really a “tip” but I added 1/4 cup vegan chocolate chips to my bundt cake batch and let’s just say it added an extra element of YUM. If you want to “up” the chocolate-y-ness, drizzle with a chocolate drip in place of the cream cheese frosting.
- Use a baking sheet to catch the drippings. I almost forgot to include this helpful tip! Once you flip your bundt cakes on the cooling rack, place a lined baking sheet underneath before pouring your drizzle on top. That way, it catches anything that drips off and keeps your counter nice and neat.
I hope you love this vegan pumpkin bundt cake recipe as much as I do! If you make it, let me know down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find it!
Happy fall baking everyone!
More vegan pumpkin recipes you’ll love:
- 2 cups pure pumkin puree
- 1/2 cup extra light olive oil
- 1 1/4 cups granulated sugar
- 3/4 cup non-dairy milk of choice
- 2 teaspoons pure vanilla extract
- 1 1/3 cup all purpose flour (or 1:1 blend)
- 2 teaspoons baking powder
- 2 teaspoons pumpkin spice (homemade blend in notes)
- 1 teaspoon salt
Vegan Cream Cheese Topping
- 4 ounces vegan cream cheese
- 3 tablespoons vegan butter, softened
- 2 1/2 cups powdered sugar
- 1-2 tablespoons dairy free milk as needed
- Preheat the oven to 350 degrees. Lightly grease a mini-bundt pan.
- In a large mixing bowl beat together pumpkin puree, olive oil, sugar, milk and vanilla extract until smooth and creamy.
- Sift in flour, baking powder, pumpkin pie spice and salt. Stir until relatively smooth.
- Spoon the batter into the prepared baking pan, filling each one about three-quarters full. Bake for 24 – 26 minutes, until a toothpick comes out clean and cakes are firm and puffy on top. Let cool in baking pan and once you can handle them invert them onto a cooling rack to cool completely.
- Make pourable frosting. Using a hand mixer, blend cream cheese and butter together until smooth. Sift in powdered sugar and mix then slowly add milk as needed until a thick and smooth but pourable icing forms.
*Homemade Pumpkin Pie Spice: 4 teaspoons ground cinnamon + 2 teaspoons ground ginger + 1 teaspoon ground cloves + 1/2 teaspoon ground nutmeg.
**Make GF by using 1:1 gluten free blend.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 215Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 6mgSodium: 198mgCarbohydrates: 31gFiber: 0gSugar: 30gProtein: 1g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.