Mini Pumpkin Bundts 3

I’m an extremely dramatic person. Those of you who know me or gave birth to me (hi, mom!) know this for a fact. I bring the drama wherever I go. Not necessarily always in a bad way- sometimes I’m just very dramatically funny, or loud, or goofy (drama’s not always a bad thing, you know.). However, sometimes it can be a bad thing; like on days when something goes wrong or something disappointing happens, I totally succumb to the drama and immerse myself in a could of moodiness instead of accepting what happened and simply moving on. I walk around in a fog. Just for the record- that’s not a good thing. It’s one of the characteristics I most dislike in myself. There’s always that little voice in my head saying, “just move on, Amy. There’s still so much to be happy about!”; but it’s so much easier to be dramatic. Slowly but surely, I’m trying to fix this.

Like today, for instance. I had sort of a rough morning, but chose to rise above the drama and just move on. Know what I did? I lit a pumpkin-scented candle, put on some music, and baked these pumpkin mini bundts with my baby girl (she mostly just sat in the floor and played with a whisk). And it really helped!! I pulled them out of the oven and realized I hadn’t felt sorry for myself or dwelt on the bad news at all! Nothing like a little fall baking to pull you out of a slump!

Pumpkin Mini Bundts 4

Now, let’s talk about these mini bundts! Aren’t they just adorable?! And so easy- all I did was take the recipe for my pumpkin pound cake (with a couple of tiny tweaks), bake it into mini bundts, and whip up a quick and easy cinnamon glaze! The house smells amazing and my blues are long gone! 🙂 I’ll be honest with you, I actually had to level off the bottoms of these because they rose quite a bit during baking, but that was no biggie- Cassidy loved snacking on the bottoms!

Pumpkin Mini Bundts

Pumpkin Mini Bundts 2

Pumpkin Mini Bundts with Cinnamon Glaze

1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 teaspoon salt
1 package instant butterscotch pudding mix
1 can (15 ounces) pumpkin puree

In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, cloves, ginger, salt, and pudding mix; add to egg mixture alternately with pumpkin, beating well after each addition. Batter will be thick.

Transfer to 2 greased mini bundt pans (if you don’t have 2 pans, just bake one pan at a time). Bake at 350 degrees for about 20 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before inverting onto a wire rack. If cakes rose too much during baking (as mine did), simply level off with a sharp knife and save the bottoms for snacking!). Makes 24 mini bunts.

1 cup confectioners’ sugar
1/4 teaspoon cinnamon
splash milk

Mix all ingredients together until glaze reaches a thick consistency; just make sure it’s still runny enough to drizzle. Drizzle over cakes and serve.

Recipe source: adapted from a Sing For Your Supper recipe; originally adapted from Taste of Home

Pumpkin Mini Bundts 5




  1. The only thing cuter than these teeny tiny cakes is Cassidy eating one. That face could make so many things better! Hope you’re doing okay, friend.


    Comment by Kelsey — September 10, 2013 @ 8:46 PM

  2. Thanks for sharing these with me – they were yummy and autumn-y! (Proud of you for counting your blessings & moving on – not always easy to do!).


    Comment by mother — September 15, 2013 @ 12:19 AM

  3. These are such adorable little cakes! And perfect for fall!


    Comment by Stephanie @ Macaroni and Cheesecake — September 18, 2013 @ 1:23 PM

  4. These are adorable! I just wish I could make them. We don’t have butterscotch pudding mix over here. I’m pinning these to a big group board on Pinterest. More people need to see them! 🙂


    amy Reply:

    You’re sweet, thank you. 😉

    I’ll mail you some! Message me your address! (Wait, is that stalker-y??)


    Comment by Erin @ Texanerin Baking — September 19, 2013 @ 2:56 PM

  5. Gorgeous! I ant to shove two or three in my mouth.


    Comment by Suzanne — September 21, 2013 @ 9:14 PM

  6. Courtney Shea and I made these when I went for a visit last weekend. We had to make them into muffins since we didn’t have mini bundt pans (Which is on my wishlist, soo cute!)
    These were so stinkin’ good! Perfect flavor, texture and yumminess! She sent me home with half the batch and my husband & I destroyed them in just 3 days. :-/ Dangerously good! 😉


    amy Reply:

    She sent me a picture! They turned out great! Y’all are so cute! 🙂


    Comment by Melissa — September 24, 2013 @ 8:00 PM

  7. OMG theses look so good! Cant wait to try! 🙂


    Comment by Sierra — October 4, 2013 @ 1:54 PM

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