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Mini Pumpkin Bundt Cakes

  • Author: Natalie
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 2 pumpkins 1x
  • Category: cake
  • Method: baking
  • Cuisine: american


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!


  • 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. Preheat the oven to 350ºF.
  2. Whisk together pumpkin, almond butter, maple syrup, and vanilla.
  3. Add flours, spices, baking powder, and salt. Stir to combine.
  4. Divide into 4 greased mini bundt pans.
  5. Bake for 30 minutes at 350ºF until golden on top and spring back when lightly pressed.
  6. Cool completely.
  7. 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.
  8. Whisk together powdered sugar and almond milk to make the glaze. Add food coloring if desired.
  9. 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.


  • 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