Mini Pumpkin Bundt Cakes

Mini Pumpkin Bundt Cakes

These fun and fluffy mini pumpkin Bundt cakes are vegan and paleo and are made using an easy dairy-free glaze. They are an adorable and delicious Halloween treat.

Makes 2


  • 180g (6.3 oz) pumpkin purée
  • 125g (4.4 oz) almond butter
  • 160g (5.6 oz) maple syrup
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 30g (1 oz) coconut flour
  • 30g (1 oz) tapioca flour
  • 1 tsp baking powder
  • ¼ tsp salt

To decorate:

  • 40g (1.4 oz) dark chocolate chips, melted
  • 130g (4.5 oz) powdered (icing) sugar
  • 1-2 tbsp almond milk
  • Optional: a few drops vegan red and yellow food colouring
  • 2 dark chocolate peanut butter cups (e.g. Love Raw, Deliciously Ella)
  • Sprinkles for decorating

You will also need:

  • 4 mini Bundt pans/moulds


  1. Preheat the oven to 180°C/350°F/Gas 4
  2. Whisk together pumpkin, almond butter, maple syrup, and vanilla. Add flours, spices, baking powder, and salt. Stir to combine.
  3. Divide into 4 greased mini Bundt pans, and bake for 30 minutes until golden on top and spring back when lightly pressed.
  4. Cool completely
  5. 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.
  6. Whisk together powdered sugar and almond milk to make the glaze. Add food colouring if desired.
  7. Drizzle glaze on top of the pumpkins, place a peanut butter cup in the top to make the stem, add sprinkles, and refrigerate until glaze is set.

Recipe by Natalie Thomas, Feasting on Fruit,, @feastingonfruit