1-Step 1: Prepare Your Equipment and Oven Start by preheating your oven to 350°F. This temperature is ideal for baking the cakes evenly without drying them out. While the oven heats, prepare your bundtlette pan with baking spray. This step is crucial those decorative bundt pan ridges can be tricky, so coat every nook and cranny thoroughly. If you don’t have a bundtlette pan, a standard muffin tin works perfectly fine, though you may need to adjust the baking time slightly.

2-Step 2: Mix the Wet Ingredients In a large mixing bowl, combine your wet ingredients. Add 3/4 cup pumpkin puree first make sure you’re using plain pumpkin puree and not pumpkin pie filling. Pour in 1/3 cup melted unsalted butter that has cooled slightly so it doesn’t cook the egg. Add 1/4 cup plain Greek yogurt, which keeps these cakes incredibly moist. Crack in 1 large egg and pour in 1 teaspoon vanilla extract. Whisk everything together until smooth and well combined. The mixture should be uniform with no streaks of egg visible.

3-Step 3: Add the Dry Ingredients Now it’s time to add the dry ingredients directly into your wet mixture. Measure out 1 1/4 cups all-purpose flour and add it to the bowl. Pour in 3/4 cup brown sugar, packing it down slightly in the measuring cup for accuracy. Add 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice. Using a spatula or wooden spoon, stir until just combined.

4-Step 4: Fill the Pan and Bake Spoon the batter into your prepared bundtlette pan cavities. A small spoon or even a piping tool works well for this it helps you portion the batter evenly across all six cavities. Fill each mold about 3/4 full, leaving a little room for the cakes to rise. Place the pan in your preheated oven and bake for 15-17 minutes. How do you know when they’re done? Insert a toothpick into the center of one cake. It should come out mostly clean with just a few moist crumbs not wet batter. The cakes will also start pulling slightly away from the edges of the pan and feel springy to the touch when gently pressed.

5-Step 5: Cool and Release Once baked, let the cakes sit in the pan for about 5-10 minutes. This resting period allows them to firm up slightly, making them easier to release without breaking. After the brief rest, carefully invert the pan onto a wire rack. If any cakes stick, gently tap the pan or use a small offset spatula to help them release. Let the cakes cool completely on the wire rack before icing warm cakes will melt the icing right off.

6-Step 6: Make the Maple Icing While the cakes cool, prepare the simple maple icing. In a small bowl, melt 1 tablespoon unsalted butter in the microwave for about 15-20 seconds. Add 1 teaspoon maple syrup and 1 tablespoon milk stir to combine. Gradually whisk in 1 cup sifted powdered sugar until smooth. The icing should be thick but pourable. If it’s too stiff, add more milk a teaspoon at a time. If it’s too runny, add more powdered sugar until you reach a drizzle consistency.

7-Step 7: Finish and Serve Once the cakes are completely cool, drizzle the maple icing over the top. Use a spoon to create pretty, intentional drizzle patterns, or simply pour and let the icing find its own path through the bundt ridges. For an extra touch, sprinkle with a dash of cinnamon. Your mini pumpkin bundt cakes are now ready to serve!