Fun fluffy Mini Pumpkin Bundt Cakes! Vegan paleo pumpkin cake, easy dairy-free glaze, and a chocolate candy stem. An adorable and delicious halloween treat!
Normally I don’t struggle one bit devouring a cake after I finish creating and shooting, but this time I almost ALMOST deemed these Mini Pumpkin Bundt Cakes too cute to eat (spoiler alert: I found a way). The cake is too moist and fluffy, the glaze too drippy sweet, the peanut butter cup stem too reminiscent of halloween candy feasting as a kid to resist after about two seconds.
If you haven’t met The Queen of Over The Top Incredible Vegan Cakes, her name is Britt from The Banana Diaries and her recipe archives are magnificent and she is my co-creator on this fun festive just-in-time-for-halloween cake recipe. We dreamed these up many weeks ago, and a lot of procrastination later we managed to pull them off just before the 31st. But even if you don’t double stack and dress them up full pumpkin style, the cake alone is worth trying even after halloween has passed.
How To Make The Cutest Pumpkin Bundt Cakes
The cake. This cake is based off of my favorite vegan paleo donut recipe but I swapped medjool dates for pumpkin, added maple syrup for sweetness and extra fall feels, and included plenty of pumpkin pie spice of course. It is moist and fluffy but sturdy enough to stack, and easy to make in one bowl and 30 minutes. You will need a mini bundt pan if you are planning to stack them the same way I did. But if you don’t care about presentation and just want a really yummy pumpkin cake, bake as cupcakes or even a square sheet cake.
The glaze. Sure you can make this refined sugar free coconut butter glaze if powdered sugar isn’t your thing, but it’s a holiday so I went for it––food coloring and all. It’s super simple to whisk together, just powdered sugar and a little bit of almond milk. But make sure your cakes are completely cool before decorating or the glaze will just run right off and not set.
The decorations. Green and white sprinkles for the “leaves” and a mini dark chocolate peanut butter cup for the “stem”. All of these extras are optional of course, but fun and festive additions.
Watch How To Make These Mini Pumpkin Bundt Cakes
Make sure to check out Britt’s mini pumpkins HERE. She made hers with all-purpose so we could give you guys two flour options, spooky sweet green frosting, candy eyes, and a decadent chocolate ganache core.
Cute, easier to make than they look, and most importantly delicious! I hope you have fun with this recipe like we did. Happy Mini Pumpkin Bundt Cake crafting to you!
Mini Pumpkin Bundt Cakes
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2 pumpkins 1x
- Category: cake
- Method: baking
- Cuisine: american
Description
Fun fluffy Mini Pumpkin Bundt Cakes! Vegan paleo pumpkin cake, easy dairy-free glaze, and a chocolate candy stem. An adorable and delicious halloween treat!
Ingredients
- 3/4 cup (180g) pumpkin puree
- 1/2 cup (125g) almond butter
- 1/2 cup (160g) maple syrup
- 1 tsp vanilla extract
- 2 tsps pumpkin pie spice
- 1/4 cup (30g) coconut flour
- 1/4 cup (30g) tapioca flour
- 1 tsp baking powder
- 1/4 tsp salt
To decorate:
- 1/4 cup dark chocolate chips, melted
- 1 cup powdered sugar
- 1–2 tbsp almond milk
- Optional: a few drops red and yellow food coloring
- 2 dark chocolate peanut butter cups (or sunbutter cups!)
- Sprinkles for decorating
Instructions
- Preheat the oven to 350ºF.
- Whisk together pumpkin, almond butter, maple syrup, and vanilla.
- Add flours, spices, baking powder, and salt. Stir to combine.
- Divide into 4 greased mini bundt pans.
- Bake for 30 minutes at 350ºF until golden on top and spring back when lightly pressed.
- Cool completely.
- Cut off excess cake with a bread knife to flatten the bottoms (bigger side) of each bundt cake. Use melted chocolate as the “glue” to stack into 2 pumpkins.
- Whisk together powdered sugar and almond milk to make the glaze. Add food coloring if desired.
- Drizzle glaze on top of the pumpkins, place a peanut butter cup in the top to make the stem, add sprinkles, and refrigerate until glaze is set.
Nutrition
- Serving Size: 1/2 a pumpkin
- Calories: 453
- Sugar: 45g
- Sodium: 161mg
- Fat: 21g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 9g
Keywords: gluten free, vegan, fall, halloween, grain free, paleo, glaze, pumpkin spice, egg free, dairy free, healthy
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Oh these are definitely on my list of things to bake today … perfect as I have just the right amount of pumpkin left from one of your other fall recipes. However, can you possibly recommend a sub for the coconut flour? I used the last bit yesterday. Thanks so much for your help.
Hmm there is no perfect sub for coconut flour, but you could use this pumpkin muffin batter instead: https://feastingonfruit.com/vegan-pumpkin-cake/ And still bake it as mini bundt cakes to make the pumpkin!
Perfect!
Thank you for the quick response. The pumpkin cake looks delicious and I have everything listed.
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I hope you love it, happy baking Cheryl!
Delicious! I was out of pumpkin so I subbed it with peach + apple puree. And I had to use half tahini and half almond butter. It turned out perfect! Oh and I added raisins I love that your recipes are adaptable. This is the second time I adjusted ingredients based on what I have and both turned our great.
★★★★★
Omg your version sounds INCREDIBLE!! So fruity and light, I love these swaps and ideas. Thanks for sharing and I am so happy you enjoyed it 🙂