Description

Small, true pumpkin-spice cakes baked in individual mini Bundt cavities, finished with a thin orange-tinted maple glaze. Optional jack-o’-lantern faces use melted chocolate for an easy, stencil-free Halloween look.

Ingredients

Scale

Pumpkin-spice batter: 1 cup (200 g) pumpkin purée (not pumpkin pie filling)
1/2 cup (113 g) unsalted butter, melted and cooled slightly
3/4 cup (150 g) light brown sugar
2 large eggs (100 g, shelled)
1 tsp (5 ml) vanilla extract
2 cups (240 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt (3 g)
2 tsp pumpkin pie spice (or use 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp cloves)
1/2 tsp ground cinnamon (extra for depth)
1/2 cup (120 ml) buttermilk (or 1/2 cup (120 ml) milk + 1 tbsp (15 ml) lemon juice)
Thin orange-tinted maple glaze: 1 cup (120 g) powdered sugar
3 tbsp (45 ml) pure maple syrup
2–3 tbsp (30–45 ml) heavy cream or milk, as needed for a thin ribbon
Orange gel food coloring: 1–2 drops (optional, for a pumpkin-orange tint)
6 small pretzel stick segments, for edible stems (optional)
Pinch of salt
Optional jack-o’-lantern face: 1/3 cup (55 g) semi-sweet chocolate chips, melted (or substitute black decorating gel)

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Instructions

Preheat + prep pan: Heat oven to 350°F (175°C). Grease a 6-cavity mini Bundt pan with cavities that hold about 1 cup (240 ml) each thoroughly, then lightly dust with flour (or use baking spray with flour).
Mix wet ingredients: In a bowl, whisk pumpkin purée, melted butter, brown sugar, eggs, and vanilla until smooth.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Combine: Add dry ingredients to wet in 2–3 additions, alternating with buttermilk. Mix just until no dry streaks remain (don’t overmix).
Fill cavities: Divide batter evenly among the 6 cavities, using about 2/3 cup (160 ml) per cavity and filling each no more than 2/3 full. Smooth the batter level rather than mounding it.
Bake: Bake 18–22 minutes, starting checks at 18 minutes. Doneness cue: a toothpick inserted into the thickest part comes out clean or with a few moist crumbs; tops look set and lightly springy.
Cool + unmold: Cool in the pan 10 minutes, then turn onto a rack to cool completely before glazing.
Make glaze: Whisk powdered sugar and maple syrup together. Add 2 tbsp (30 ml) cream and whisk smooth. You want a drizzle consistency that flows in a thin ribbon. Add more cream 1 tsp (5 ml) at a time if needed. Tint with 1–2 drops of orange gel food coloring, if using. Add a tiny pinch of salt.
Glaze: Set cakes on a rack over parchment. Spoon glaze over each cake, letting it drip into the fluted ridges. Let set 10–15 minutes.
Optional face: Melt chocolate (microwave 30–45 seconds, stir). Add two tiny eyes, then a small triangle nose. Finish with a jagged smile line (use a toothpick or a parchment “corner” to control the chocolate). Let faces set 5–10 minutes. Insert one small pretzel segment into the center of each cake as an edible stem, if using.

Notes

For best texture, serve same day or within 2 days. Storage: airtight at room temp up to 2 days, then refrigerate up to 4 more days (glaze firms when chilled). Food safety: don’t leave egg-based cakes out longer than 2 hours (1 hour if your kitchen is warm).