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Cozy Small-Batch Pumpkin Bundt Cake

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A moist, spiced pumpkin bundt cake scaled down for one or two, perfect for cozy fall evenings. This easy recipe delivers all the warm, comforting flavors of autumn without the leftovers.

Ingredients

Scale
  • 75g all-purpose flour (½ cup + 2 tbsp)
  • 80g granulated sugar (⅓ cup + 1 tbsp)
  • 100g pumpkin puree (½ cup)
  • 45ml vegetable oil (3 tbsp)
  • 1 large egg, room temperature
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • For the glaze: 60g powdered sugar (½ cup)
  • 1–2 tbsp milk or cream
  • ¼ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a small bundt pan (3-cup or 6-cup) thoroughly with butter or non-stick spray, dust with flour, and tap out excess.
  2. In a medium bowl, whisk together pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until smooth. Let sit for 1-2 minutes.
  3. In a small bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until no lumps remain.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  5. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  6. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be golden and spring back when touched.
  7. Place pan on a cooling rack and let cool in pan for exactly 10 minutes.
  8. After 10 minutes, invert pan onto a plate or cooling rack and lift off gently. Let cake cool completely before glazing.
  9. For the glaze: whisk together powdered sugar, 1 tablespoon milk, and vanilla extract. Add more milk, a teaspoon at a time, until pourable. Drizzle over cooled cake.

Notes

For best results, grease the bundt pan thoroughly with butter and flour to prevent sticking. Let the cake cool in the pan for exactly 10 minutes before inverting. For a dairy-free glaze, use oat milk or almond milk. The cake can be frozen unglazed for up to 2 months.

Nutrition

Keywords: pumpkin bundt cake, small batch, fall dessert, easy pumpkin cake, single serving cake, cozy fall recipe

Find it online: https://goldensimmer.com/cozy-small-batch-pumpkin-bundt-cake-easy-fall-recipe/