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Pumpkin Mascarpone Mini Bundt Cakes



prep time:

30 mins

cook time:

1 hour 20 mins

Total time:

1 hour 50 mins





  1. Heat oven to 350º
  2. Mix together flour, cinnamon, baking powder, nutmeg, cloves, and baking soda in large bowl until combined. Set aside
  3. Fit stand mixer with paddle attachment. Cream together butter and sugars at medium low speed until combined into a thick paste. Add eggs, one at a time, mixing well after each addition. Add pumpkin, mascarpone, 1/2 cup milk, and vanilla; mix until smooth. Add flour mixture; mix at low speed until just combined
  4. Fill wells in mini bundt pan 3/4 full with batter. Bake 35-45 minutes or until a toothpick inserted into center comes out relatively clean
  5. Remove pan from oven and run a knife along the top of interior edge of each mini bundt to help loosen. Flip pan over and tap it against counter as needed to help cakes come out. Place cakes onto wire rack to cool completely
  6. Whisk together the confectioner's sugar, 4 teaspoons milk, crème fraîche and vanilla bean paste until smooth. Drizzle over cooled mini-bundts and serve.