These high altitude mini pumpkin bundt cakes make the cutest fall dessert! Spiced brown butter pumpkin cake is baked in mini kugelhopf bundtlette pans, then coated in cinnamon sugar. They’re soft, moist, and full of cozy fall spices.
You might also love these high altitude recipes for pecan praline pumpkin pie, mini pumpkin hand pies, and pumpkin whoopie pies.
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Why You’ll Love This Recipe
Moist for Days. These mini pumpkin bundtlettes are so incredibly moist, even days after baking.
Easy to Make. You won’t even need a mixer to make the cake batter, just a bowl and whisk. The cakes bake quickly, and are ready to eat when they’re still warm from the oven.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Brown Butter. Besides flavor, the brown butter adds moisture and richness to the cake.
- Pumpkin. Be sure to use plain canned pumpkin puree, not pumpkin pie filling.
- Sugar. A combination of granulated sugar and brown sugar adds sweetness and moisture.
- Eggs. The eggs add structure and richness to the cake.
- Milk. Adds moisture.
- Vanilla Extract. Flavor.
- Flour. All purpose flour gives the cake structure and strength.
- Spices. Salt, cinnamon, ginger, cloves and nutmeg give this cake amazing flavor that perfectly complements the pumpkin.
Instructions
Cake
- Preheat the oven to 350 F and position a rack in the center of the oven. Spray your mini bundt pans with non-stick baking spray. This recipe works well baked in eight of these four-inch mini kugelhopf bundt pans. Set the pans on a rimmed baking sheet. A small amount of batter may spill through the center hole of the pans, and the baking sheet is needed to catch it so it doesn’t burn on the bottom of your oven.
- In a saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, for about 5-10 minutes, until the water has evaporated, and the butter is forming nutty, fragrant golden brown solids at the bottom of the pan. Remove the pan from the heat and let the butter cool for 10 minutes.
- In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, milk and vanilla. Whisk in the browned butter.
- In a separate bowl, sift together the flour, baking soda, salt and spices. Add the dry ingredients to the wet, and whisk for about 15-30 seconds until smooth.
- Divide the batter between the mini bundt pans, filling them 3/4 full. Bake the cakes on the center oven rack for about 25-28 minutes, until a cake tester or toothpick comes out clean.
- Set the pans on a wire cooling rack and cool for 15 minutes, then turn the cakes out of the pans.
Cinnamon Sugar
- Combine the sugar and cinnamon in a shallow bowl. While the cakes are warm, coat them in the cinnamon sugar.
- Serve the mini cakes slightly warm, or at room temperature. Store leftover cakes in an airtight container at room temperature for up to 5 days.
Recipe Variations
- Powdered Sugar. Instead of the cinnamon sugar, a simple dusting of powdered sugar would also be pretty on these mini pumpkin bundt cakes. The cakes are so moist that the sugar will quickly soak in, so dust them with powdered sugar right before serving.
- Vanilla Icing or Glaze. Make a simple powdered sugar glaze with 1 cup powdered sugar and approximately 2 tablespoons milk and 1/2 tsp vanilla extract. Whisk until smooth and drizzly, and spoon over the tops of the cakes.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
I used these mini nonstick bundt pans with a classic kugelhopf shape. I still recommend spraying the pans with nonstick baking spray to ensure easy release.
Yes, you can find my pumpkin layer cake with cream cheese buttercream here.
Store the leftover cakes in an airtight container at room temperature for up to 5 days.
You Might Also Like
Please check out my Amazon Shop for a curated collection of some of my favorite cake pans from trusted brands, baking tools, ingredients, pretty things and fashion finds. I recommend products that I buy and use every day!
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
High Altitude Mini Pumpkin Bundt Cakes
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
Cake
- 1 cup unsalted butter
- 1 can (15 oz) canned pumpkin puree (not pumpkin pie filling)
- ½ cup light or dark brown sugar, lightly packed
- 1 cup granulated sugar
- 4 large eggs
- ½ cup whole milk
- 2 tsp vanilla
- 2 cups + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- 1 ¼ tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
Cinnamon Sugar
- 1 cup granulated sugar
- 4 tsp ground cinnamon
Instructions
Cake
- Preheat the oven to 350 F and position a rack in the center of the oven. Spray your mini bundt pans with non-stick baking spray. This recipe works well baked in eight of these four-inch mini kugelhopf bundt pans. Set the pans on a rimmed baking sheet. A small amount of batter may spill through the center hole of the pans, and the baking sheet is needed to catch it so it doesn't burn on the bottom of your oven.
- In a saucepan over medium heat, melt the butter. Continue to cook the butter, swirling the pan occasionally, for about 5-10 minutes, until the water has evaporated, and the butter is forming nutty, fragrant golden brown solids at the bottom of the pan. Remove the pan from the heat and let the butter cool for 10 minutes.
- In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, eggs, milk and vanilla. Whisk in the browned butter.
- In a separate bowl, sift together the flour, baking soda, salt and spices. Add the dry ingredients to the wet, and whisk for about 15-30 seconds until smooth.
- Divide the batter between the mini bundt pans, filling them 3/4 full. Bake the cakes on the center oven rack for about 25-28 minutes, until a cake tester or toothpick comes out clean.
- Set the pans on a wire cooling rack and cool for 15 minutes, then turn the cakes out of the pans.
Cinnamon Sugar
- Combine the sugar and cinnamon in a shallow bowl. While the cakes are warm, coat them in the cinnamon sugar.
- Serve the mini cakes slightly warm, or at room temperature.
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