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Mini Pumpkin Bundt Cake with Cream Cheese Icing

Makes around 16-20

Prep time 15 mins

Cook time 45 mins



300g gluten free self raising flour

Pinch of salt

1 tsp bicarbonate of soda

3 tsp pumpkin spice

175g butter, softened

250g light muscavado sugar

Juice and zest of 1 orange

1 tsp vanilla essence

400g can pumpkin puree (use homemade if you have it)

3 large eggs


120g cream cheese

35g butter, softened

65g icing sugar, sifted

40ml maple syrup


  1. Preheat the oven to 180°C (160ºC fan).

  2. Combine the flour, salt, bicarbonate of soda and pumpkin spice in a large bowl.

  3. Cream the butter and sugar together in a stand mixer with the paddle attachment. Lightly whisk the eggs, with the stand mixer on low add the eggs to the butter and sugar, a little at a time. You may need to scrape down the bowl half way through to get it well incorporated.

  4. Add the orange zest and juice and the vanilla and beat again. Tip the pumpkin puree in and mix well.

  5. Add all the dry ingredients and beat with the mix on the lowest setting.

  6. Grease the bundt moulds with baking spray.

  7. For best results decant the mix into a piping bag and pipe it into the moulds to 3/4 full, it will be cleaner and more even. Tap the moulds on the work surface a couple of times so that everything gets into those beautiful grooves.

  8. Bake in the oven for 30-40 minutes until risen. Remove and allow to cool for 5 minutes before inverting it onto a cooling rack and allow to cool completely.

  9. To make the icing, combine all the ingredients in a heatproof bowl and mix together gently. If the butter doesn’t blend in, don’t over beat it as it could curdle, instead pop the bowl over a saucepan of simmering water and stir until the butter lumps have dissolved. Allow to cool a little.

  10. Drizzle the icing over the cooled cakes from a height with a spoon or better yet put in a piping bag with a small tip hole for easier and neater application.



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