Maybe you’re looking for the most scrumptious little fall dessert that you can prep ahead of time and have ready to go for your next holiday party or gathering? These Mini Pumpkin Pecan Bundt Cakes are exactly that, and they’re one of those recipes that makes people stop mid-bite and ask for the recipe before they’ve even finished. Little pumpkin cakes studded with chopped sprouted pecans, warmly spiced with Primal Palate Pumpkin Pie Spice, and finished with a dreamy maple cream cheese frosting that drizzles beautifully over every ridge and valley of that gorgeous bundt shape. The chef’s kiss for any fall celebration!
Why You’ll Love These Mini Pumpkin Pecan Bundt Cakes
They’re gluten free right from the start, made with Primal Palate GF All Purpose Flour, sub Bob’s Red Mill 1:1 or King Author Measure for Measure as needed. The Maple Bliss Nut Butter from Mixed Up Foods goes into the batter and adds the most incredible depth of flavor and moisture. It’s a maple walnut pecan butter that you’ll want to put on everything once you try it. Slightly warm it if it’s too thick to incorporate and it folds right into the batter beautifully. The Lark Ellen Farm sprouted pecans are my go-to here since sprouted nuts are so much easier to digest and have the most wonderful buttery flavor. And Maizly corn milk keeps everything moist and tender all the way through.
How to Make Mini Pumpkin Pecan Bundt Cakes
Preheat your oven to 350°F degrees and get into every single ridge of your 6-cavity mini bundt pan with a good greasing. This step matters so much for clean release, so don’t rush it! Whisk all the dry ingredients together in a large bowl, stir in the pecans, then whisk all the wet ingredients together in a separate bowl until smooth. Pour wet into dry, stir just until combined (do not overmix!), and divide evenly among the six cavities, filling each about three-quarters full.
Bake 22 to 24 minutes until a toothpick comes out clean. Let them cool in the pan for 10 minutes before inverting onto a cooling rack. Cool completely before frosting and do resist the urge to drizzle that frosting on while they’re still warm, it will just melt right off. Once cool, whisk up the frosting, drizzle generously over each cake, and finish with extra chopped pecans scattered over the top before the frosting sets. So gorgeous!
Tips for the Best Mini Pumpkin Pecan Bundt Cakes
Grease the bundt pan really well. This is an important tip and those ridges are beautiful but they can hold onto cake if the pan isn’t properly greased. Use a good baking spray and get into every corner, use a small pastry brush if you need to, your patience here pays off with a perfect release every time.
Don’t overmix the batter. Once the wet and dry come together, stop stirring. A few small streaks are totally fine. Overmixing toughens the crumb and you want these little cakes to be tender and soft.
Warm the Maple Bliss nut butter slightly. If it’s been in the refrigerator or is particularly thick, give it a quick 10 to 15 seconds in the microwave so it incorporates smoothly into the batter without clumping.
Make ahead with confidence. Bake a day before your event and store covered in the refrigerator. Frost the day of serving after allowing to come to room temperature for the freshest look and best texture. These also freeze beautifully unfrosted, so make a double batch and tuck half away for later!
More Fall Entertaining Favorites
- Cran-Apple Snack Cake
- Pumpkin Hazelnut Sweet Rolls
- Pumpkin Spice Sweet Rolls
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Mini Pumpkin Pecan Bundt Cakes (Gluten Free)
Course: Desserts, Holiday + SeasonalDifficulty: Easy6
servings20
minutes24
minutesthe cutest Fall pumpkin & pecan cakes
Ingredients
¾ cup GF All-Purpose Flour (Primal Palate — can sub standard APF)
½ cup Granulated White Sugar
1½ tsp Pumpkin Pie Spice (Primal Palate)
½ tsp Baking Soda
¼ tsp Vanilla Baking Salt (am.Niccoli)
⅛ tsp Grain-Free Baking Powder (Otto’s Naturals)
½ cup Organic Sprouted Pecans (Lark Ellen Farm), roughly chopped
1 whole Egg, room temperature
½ cup Pumpkin Puree, room temperature
¼ cup Maple Bliss Nut Butter (Mixed Up Foods), slightly warmed (can sub almond butter as needed)
1 tsp Vanilla Extract
¼ cup Cornmilk (Maizly) or milk of choice
- frosting/drizzle
3 Tbsp Butter, Salted
½ cup Brown Sugar
¼ cup Cornmilk – Maizly
1½ – 2 cup Powdered Sugar
2 – 3 Tbsp Organic Sprouted Pecans – Lark Ellen Farm, roughly chopped
Directions
- Preheat oven to 350°F. Grease a 6-cavity mini bundt pan thoroughly, getting into all the ridges.
- In a large bowl whisk together GF flour, sugar, pumpkin pie spice, baking soda, vanilla salt, and baking powder. Stir in chopped pecans.
- In a separate bowl whisk together egg, pumpkin puree, Maple Bliss nut butter, vanilla, and cornmilk until smooth.
- Pour wet into dry and stir just until combined. Do not overmix.
- Divide batter evenly among the 6 cavities, filling each about 3/4 full. Bake 22-24 minutes until a toothpick comes out clean.
- Cool in the pan 10 minutes then invert onto a cooling rack. Cool completely before frosting.
- Make frosting: whisk cream cheese, pumpkin pie spice, and cornmilk until smooth and drizzleable. Add powdered sugar to taste. Drizzle over cooled cakes and garnish with extra chopped pecans.
Notes
- Warm the Maple Bliss nut butter slightly if too thick to incorporate. Grease the bundt pan really well to ensure clean release. Make ahead tip: bake 1-2 days before your event, store covered at room temperature, and frost the day of. These freeze beautifully unfrosted for up to a month.
If you make these Mini Pumpkin Pecan Bundt Cakes I would absolutely love to see them! Tag me on Instagram or drop a comment below. They photograph beautifully and they taste even better than they look, just sayin’! 🎃