Mini Pumpkin Bundt Cakes


Mini Pumpkin Bundt Cakes

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!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes


  • ¾ cup (180g) pumpkin puree
  • ½ cup (125g) almond butter
  • ½ cup (160g) maple syrup
  • 1 tsp vanilla extract
  • 2 tsps pumpkin pie spice
  • ¼ cup (30g) coconut flour
  • ¼ cup (30g) tapioca flour
  • 1 tsp baking powder
  • ¼ tsp salt

To decorate:

  • ¼ cup dark chocolate chips, melted
  • 1 cup powdered sugar
  • 1-2 tbsp almond milk
  • 2 cups dark chocolate peanut butter cups (or SunButter cups)
  • A few drops red and yellow food coloring (optional)
  • Sprinkles for decorating


  • 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 on the top to make the stem, add sprinkles, and refrigerate until glaze is set.



Nutrition: (Serving Size — ½ a pumpkin)
Calories: 453Fat: 21gSugar: 45gSaturated Fat: 4g
Protein: 9gFiber: 7gSodium: 161mgCarbohydrates: 60g
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