Good morning friends! I hope your fall has been good to you so far. I have been obsessed with making all things pumpkin, have you noticed? I was thinking these sweet mini cakes would be perfect for a Thanksgiving table or for finishing a holiday dinner with friends + family. Can you picture it?
I am super excited about this post as I got to partner with
Pumpkin Bourbon Mini Cakes With Spiced Maple Glaze
Makes Six Mini Bundt Cakes
INGREDIENTS
For the Mini Cakes
- 6 tablespoons (3 ounces) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup pumpkin puree (not pie filling; 100% pumpkin)
- 1 large egg, room temperature
- 3 tablespoons bourbon
- 1 tablespoon water
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
For the Glaze
- 2 cups powdered sugar
- 3 tablespoons real maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons milk/cream or more to thin to desired consistency
INSTRUCTIONS
- Preheat your oven to 350 F and grease the mini bundt pan.
- Place the butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 3-4 minutes. Add in the pumpkin and mix for 1 minute more. With the mixer on low, add the egg. Add the bourbon and water and run the mixer on low for 1 minute more.
- In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Distribute the batter evenly into the prepared pan. Tap on the counter several times to release any trapped bubbles.
- Bake in the center of the oven for 20-25 minutes. Lightly press the mini cakes to see if they’re done…if they spring back they are done. If it leaves a bit of an indent, they need a bit more time in the oven. Let cool for 30 minutes in the pan and gently turn out onto a cooling rack. If they resists coming out, let cool a bit more in the pan. Cool completely before glazing.
- In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, nutmeg and milk until smooth and drizzle over the tops of the mini cakes. You want the glaze thin enough to drizzle and thick enough that it won’t run off the mini cakes.
- I garnished with a fall flower from my garden…but I think a sprig of evergreen would also look beautiful! Thank you for making these sweet mini cakes! Tag me @displacedhousewife #displacedhousewife so I can see them!!
A huge thank you to Sur La Table for sponsoring this post! All content, ideas and views are my own. Thank you for supporting the brands that keep me in the kitchen!
On My Mind
- My feature on baking with five-spice powder is on the cover of the current Holiday Bake From Scratch! It comes out this week and I couldn’t be more excited or proud of the recipes in there. I created six holiday recipes all with a little bit of five-spice in them. There is a gorgeous cranberry coffee cake, satsuma marmalade handpies, a persimmon cake that will have you rethinking persimmons, five-spice molasses cookies, cranberry scones and some pink peppercorn madeleines with a blood orange glaze. I’m giving away some copies on Instagram at some point over the next week…so keep your eyes peeled!
- Wishing you all an awesome rest of the week. I hope it’s filled with laughter and some naps.
Lots of love + light!
Rebecca xoxoxo

Pumpkin Bourbon Mini Cakes With Spiced Maple Glaze
These sweet mini cakes would be perfect for a Thanksgiving table or for finishing a holiday dinner with friends + family.
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Servings: 6 mini cakes
Ingredients
- 6 tablespoons 3 ounces unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup pumpkin puree not pie filling; 100% pumpkin
- 1 large egg room temperature
- 3 tablespoons bourbon
- 1 tablespoon water
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 2 cups powdered sugar
- 3 tablespoons real maple syrup
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons milk/cream or more to thin to desired consistency
Instructions
- Preheat your oven to 350 F and grease the mini bundt pan.
- Place the butter, granulated sugar and brown sugar in an electric stand mixer fitted with the paddle attachment and mix on medium until creamy and well blended, about 3-4 minutes. Add in the pumpkin and mix for 1 minute more. With the mixer on low, add the egg. Add the bourbon and water and run the mixer on low for 1 minute more.
- In a medium bowl whisk together the flour, cinnamon, baking powder, baking soda, sea salt, nutmeg, ginger and cloves. Pour into the stand mixer and mix on low until barely combined and you still see streaks of flour. Take the bowl out of the mixer and gently fold the batter several more times until you see no more streaks. Distribute the batter evenly into the prepared pan. Tap on the counter several times to release any trapped bubbles.
- Bake in the center of the oven for 20-25 minutes. Lightly press the mini cakes to see if they’re done…if they spring back they are done. If it leaves a bit of an indent, they need a bit more time in the oven. Let cool for 30 minutes in the pan and gently turn out onto a cooling rack. If they resists coming out, let cool a bit more in the pan. Cool completely before glazing.
- In a small bowl, whisk together the powdered sugar, maple syrup, cinnamon, nutmeg and milk until smooth and drizzle over the tops of the mini cakes. You want the glaze thin enough to drizzle and thick enough that it won’t run off the mini cakes. I garnished with a fall flower from my garden…but I think a sprig of evergreen would also look beautiful!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo
These are so cute!!!
No mini bundt pan (yet) so I tried doubling your fabulous recipe and (score!!) it baked up nicely in a regular bundt pan. I didn’t double the glaze and there was plenty. Delicious!! The aroma in my kitchen was amazing!! Thank you for my new fall favorite cake recipe!!
These are so, so pretty! Love the flowers!
These are almost too gorgeous to eat! Love the little flowers on top.
These look amazing! They are so pretty.
I just adore these cakes (mini anything is the best!) and I’m so in love with all the copper!
Rebecca! these bundts are so cute and gorgeous at the same time. love the pumpkin bourbon combination! So delicious! and the pictures are lovely! Love all the copper ware, such an awesome collaboration! and I loved your feature in BFS Magazine! It is beautiful! So proud of you and your work! XO
So obsessed with all of this copper! Thank you thank you thank you Amisha!!!! So excited with all of it!! xoxo
Fabulous post … are the photos your own too? (Sorry, probably missed any thanks you may have given a photographer in my haste to reach the recipe!!) Happy Holidays!
Hey Viola! Yep, the photos are mine too. A million thanks for the kind words!! Happy holidays to you too! xoxo
Tired already? You got his girl. Loving these little cuties and your feature in Holiday Bake From Scratch! Congrats to you!
Awww, thank you!!! Thanks for the encouragement and the nice words for the article — so freaking exciting!!! xo
Love these sweet little cakes Rebecca! (As much as that copper KitchenAid!) It all looks wonderful! Fall/Holiday baking is such fun isn’t it?! Getting these on the baking list soon!
It is so much fun!!!! I can’t get enough this time of year! And I’m obsessed with that KitchenAid! xoxo
Love these! They sound amazing! One small note…bourbon is NEVER optional! Haha jk! I can’t imagine how delicious these are!
I couldn’t agree more!! NEVER!!!! xoxo
You are too clever! Such perfect wee cakes – I have a nordicware pan that i’ve been meaning to use for the longest time! And I’m coming to visit so I can pat that kitchen aid. So pretty ! xxx
Why thanks Erin!! Dust that pan off and use it!!! xoxo
OMG!! I’m obsessed with those copper cakelet pans AND with this recipe!!! Love the fresh flower touch! ❤️
Those pans are SO AWESOME!!!! Nordic Ware is the best! xoxo
Oh my – bet you can’t eat just one – or three. So good! No worry about them going stale at my house.
Nope — can’t stop at one!!! xx
Love the little cakes!
Me too!!! Everything in miniature!!! xoxo