What’s better than a chocolate cake?  A mini chocolate pumpkin bundt cake!

I was so inspired by all the pumpkin recipes from our round-up a couple of weeks ago, that I had to make a pumpkin dessert of my own.

Pumpkin puree is such a nice addition to baked goods.  It helps to create the most incredibly moist cakes ever.  I added a hint of chocolate and spiked the glaze with a splash of maple extract to make these mini bundt cakes the perfect autumn treat!


I love making mini individual desserts.  Not only are they cute to display, they make serving a breeze.

No need to wait for dessert, paired with a cup of coffee, I feel these mini bundts are totally acceptable for breakfast!


Mini Chocolate Pumpkin Bundt Cakes, makes 16 mini bundts


1 1/3 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp pumpkin pie spice

1/2 tsp ground cinnamon

1/4 tsp fine sea salt

1/2 cup vegetable oil

3/4 cup granulated sugar

2 large eggs, room temperature

1 cup canned pumpkin puree

1/3 cup sour cream, room temperature


TheChic_mini bundt pan

1. Preheat oven to 350 degrees F.  Butter (or coat with nonstick spray) mini bundt cake pan.  Set aside.  (The pan I used is pictured above and can be purchased here.)

2.  In large bowl whisk together flour, cocoa powder, baking soda, pumpkin pie spice, cinnamon, and salt.  If cocoa powder is lumpy, sift all the dry ingredients together.

3. In the bowl of a stand mixer fitted with a paddle attachment, mix oil and sugar.  Add eggs and mix until incorporated.  Follow with pumpkin puree and sour cream.  Mix until combined.

4.  Add flour mixture to wet mixture in two additions.  Mix on low speed until there are no longer any streaks of dry mixture.


5.  Scoop batter into a prepared mini bundt cake pan.  Fill tins about 3/4 full.  Bake for 25-30 minutes until toothpick inserted in center of cake comes out clean.  Let cool in tin for about 5 minutes.  Invert pan and unmold mini bundt cakes.  Let cool to room temperature on wire racks.

Orange Glaze


4 cups confectioners’ sugar (powdered sugar), sifted

pinch of salt

1 Tbsp light corn syrup

1/3-1/2 cup hot water

orange food coloring, or orange gel paste

1 tsp vanilla extract, or 1/2 tsp maple extract


1. Place sifted powdered sugar in a large mixing bowl.  Add salt.  Whisk to combine.

2. Add 1/3 cup of hot water.  Fold to combine.  The mixture should be pretty thick.  Add 1 tsp of vanilla paste, or if you want to be fall and festive- I suggest a little maple extract.  Add a couple drops of orange coloring.  Mix in.  Add more coloring according to desired orange hue.


3.  Arrange cooled mini cakes on a wire rack.  Place parchment paper underneath rack to catch any glaze drippings.

TheChic_drizzle-glaze-on-chocolate-pumpkin-cake4. If glaze is still too thick, add 1 tsp of hot water at time until glaze flows like the consistency in the photo above.  You don’t want the glaze to be too loose that it just slides off the cake.


5.  Once the glaze is at your desired consistency, use a spoon or small spatula to drizzle glaze over mini cakes.  If desired, add a pretzel stick to the top of mini cake.  At this point, add any sprinkles and embellishments before the glaze dries.

6. Let glaze sit at room temperature for 15-20 minutes to set.  Serve at room temperature.


If you’d like more small pumpkin treats check out our pumpkin crumb muffins and drool-worthy pumpkin roll.