Hello lovelies,
If you’ve been around here a while, you’ll know that every autumn, I go ever so slightly OTT on the pumpkin recipes. I’m a pumpkin gal through and through and there’s nothing I love more than sharing my pumpkin sweet treats with you all.
That being said, this year I’ve shared only one, yes one, pumpkin recipe with you all which I’m absolutely disgraced with myself for.
Therefore, it was only right before my autumn content comes to an end that I share with you one last pumpkin recipe for 2025 which I’ve fallen head over heels for.
These are my mini pumpkin bundt cakes with a white chocolate ganache topping and let me tell you, these are a must try! If pumpkin is your favourite spice, you’re guaranteed to be baking batch after batch of these little heavenly delights.
Warm, comforting and melt-in-the-mouth delicious – what more could you ask for? Oh, and did I mention quick & easy too? It’s a winner all round.
So, if these mini pumpkin bundt cakes have caught your attention, you know the drill by now. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12 Mini Cakes
Prep Time: 10 Minutes
Bake Time: 18-20 Minutes
Decorating Time: 10/15 Minutes
Overall Time: 45-60 Minutes
Ingredients You Need For The Pumpkin Bundt Cakes:
- 150g Of Self-Raising Flour
- 1tbsp Of Pumpkin Spice
- 130ml Of Vegetable Oil
- 2 Medium Eggs
- 1tsp Of Vanilla Bean Paste / Extract
- 150g Of Light Brown Sugar
- 100g Of Canned Pumpkin Purée
Ingredients You Need For The White Chocolate Ganache Topping:
- 50g Of White Chocolate, Chopped Finely
- 50ml Of Double Cream
How To Make The Cakes:
- Firstly, gather together your equipment and ingredients and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, brush melted butter into each of the holes in the mini bundt tins, ensuring all the grooves and edges are coated. Then, sprinkle flour inside each of the holes and tilt the tin in all directions to lightly coat the surface, then tip the tin upside down and tap out the excess flour.
- Next, in a large bowl, stir together the 150g of self-raising flour and the 2tbsp of pumpkin spice.
- Then, in a separate large bowl, whisk together the 130ml of vegetable oil, 2 medium eggs, 1tsp of vanilla extract, 150g of light brown sugar and 100g of canned pumpkin puree, until well combined.
- Pour the dry ingredients into the wet and fold the mixture together until smooth and all the ingredients are completely combined.
- Pour the cake batter into a large piping bag, snip the very tip of the piping bag off and pipe the cake batter into the mini bundt tin, making sure they’re filled over halfway.
- Place the filled bundt tin into the oven and bake the cakes for around 18-20 minutes, until risen, golden brown and a skewer placed into the centre comes out clean.
- Once baked, remove from the oven and allow to cool in the tin for 20 minutes before carefully using a knife to remove the cakes from the tin and place onto a wire rack to cool completely.
How To Make The Ganache:
- Now that the cakes have cooled, it’s time to make the ganache.
- Place the 50g of finely chopped white chocolate into a heat proof bowl and set to one side.
- Next, in a small saucepan, over a low heat, bring the 50ml of double cream to the boil.
- Once boiling, carefully pour the cream over the white chocolate and allow to sit in the bowl for 2-3 minutes, before using a spatula to stir together until silky smooth and the chocolate has completely melted.
- TIP: if after stirring you find there’s still lumps of chocolate, place the bowl into the microwave for 10-20 seconds and continue to repeat until the chocolate has completely melted.
- Pour the white chocolate ganache into a small piping bag, snip the very tip of the bag off and pipe the ganache onto the tops and down the sides of the mini bundt cakes.
- Finally, allow the cakes to sit for 20 minutes to allow the ganache to set and then, serve.
That’s your Mini Pumpkin Bundt Cakes prepared, baked, cooled and decorated, ready for you to enjoy!
Notes:
- Store these mini bundt cakes in an airtight container at room temperature for 3-4 days.
- I used this 12 hole mini bundt tin: https://amzn.eu/d/bC0hRgT
- If white chocolate ganache isn’t to your preferred taste, you could also make a milk or dark chocolate ganache using the same amounts.
Such a simple recipe but my word does it taste good!
I just love the combination of the sweet white chocolate with the deep pumpkin spices – it’s the perfect combination (and we all know how I feel about a good flavour combo!).
Let me know in the comments below if you make these cakes yourself and if you do, what your thoughts are on them. Are you obsessed with this flavour combo too?
Sending you all tons of love & hugs as always,
Elle xo
