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Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 4 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Mini Pumpkin Bundt Cakes with Brown Butter Buttercream Frosting are a delightful fall treat featuring moist pumpkin spice cakes layered with a rich, nutty brown butter frosting. Perfectly sized mini bundts are baked to golden perfection, then assembled to resemble adorable pumpkins topped with cinnamon sticks and green candy leaves for a festive look.

Ingredients

For the Cake

  • 2 cups all-purpose flour (250g)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup light brown sugar (packed, 200g)
  • ½ cup granulated sugar (100g)
  • 15 ounces pumpkin puree (1 can)
  • 1 cup vegetable oil (240ml)
  • 1 teaspoon vanilla extract
  • 4 large eggs (room temperature)

For the Brown Butter Buttercream Frosting

  • 1 ½ cups unsalted butter (room temperature, 340g)
  • 4 to 5 cups powdered sugar (520-650g)
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon fine sea salt
  • 2 to 4 tablespoons heavy whipping cream (optional)

For Decoration

  • Cinnamon sticks
  • Tootsie rolls
  • Green M&Ms

Instructions

  1. Brown Butter: Use a light-colored or stainless steel skillet to easily monitor the butter's color change. Place 1 ½ cups of unsalted butter into the skillet and heat over medium heat, stirring occasionally to melt evenly. The butter will foam as water evaporates; stir gently during this phase. After foaming subsides, continue stirring as the milk solids brown from yellow to golden brown and the butter emits a nutty, caramel-like aroma. Immediately remove from heat to prevent burning, then pour into a bowl and chill in the fridge or freezer until softened to room temperature but not melted.
  2. Prepare Cake Batter: Preheat the oven to 350°F (175°C). In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon sea salt, and 1 tablespoon pumpkin pie spice. In the bowl of a stand mixer or a large mixing bowl, combine 1 cup light brown sugar, ½ cup granulated sugar, 15 ounces pumpkin puree, and 1 cup vegetable oil until smooth. Add 1 teaspoon vanilla extract and 4 room temperature eggs; mix until well combined. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing.
  3. Bake Mini Bundt Cakes: Spray a mini bundt pan with nonstick cooking spray. Fill each mold almost to the top, leaving about ¼ inch space. Bake for 15-20 minutes until the cakes are golden brown and set. Let them cool in the pan for 10 minutes before carefully removing. Allow the cakes to cool completely on a wire rack before frosting.
  4. Make Brown Butter Buttercream Frosting: Using the softened brown butter, beat it in a stand mixer or medium bowl until light and fluffy. Add powdered sugar 2 cups at a time, mixing until incorporated after each addition. Then add 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, and ¼ teaspoon fine sea salt, mixing again to combine. If the frosting feels too thick, add 2 to 4 tablespoons of heavy whipping cream to reach desired consistency.
  5. Assemble the Pumpkin Bundts: Fill a piping bag fitted with a large decorating tip with the brown butter buttercream. Place one mini bundt upside down, pipe a generous amount of frosting on top, then place another bundt right-side up on top to form a pumpkin shape. Insert a cinnamon stick in the middle to mimic a pumpkin stem. Decorate with green candies, such as green M&Ms or shaped tootsie rolls, to resemble leaves for a festive touch.

Notes

  • Ensure the eggs are at room temperature for better batter incorporation.
  • Use a light-colored skillet to prevent burning the brown butter.
  • If you don’t have a mini bundt pan, mini muffin pans can be used but won’t create the pumpkin shape.
  • Adjust powdered sugar amount in frosting to your preferred sweetness and consistency.
  • Refrigerate assembled cakes if not serving immediately; bring to room temperature before serving for best flavor and texture.

Find it online: https://suerecipe.com/mini-pumpkin-bundt-cakes-with-brown-butter-buttercream-frosting-recipe/