Happy Friday! Although it seems to be the start of the Christmas season, I’m still holding on to the last bit of fall with these Mini Mickey Bundtkins! These super cute pumpkin shaped mini bundt cakes have a delicious pumpkin spice flavor, chocolate chips, and, of course, chocolate Mickey ears!
I seem to be in a constant discussion about whether pumpkin bread or pumpkin cake is better with nuts or chocolate chips. Typically, I save the chocolate chips for banana bread and use nuts for pumpkin bread. However, with the chocolate Mickey ears, I felt chocolate chips were the better addition to these mini bundtkins. However, if you’d rather have nuts, you can definitely swap some chopped walnuts in for the chocolate chips.
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For these bundtkins, I used a super cute Nordicware pan I found on sale last year at Williams-Sonoma. It’s back up to full price now, but if you keep checking, it might go on sale again! You can also make these in a regular mini bundt cake pan, regular bundt cake pan, or loaf pans. You’ll just need need to adjust the baking time to be a bit longer for the large pans. Check out my full size Mickey Bundtkin for more ideas!
To make the batter, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg in a large bowl. In a separate bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract. Add the oil mixture to the flour mixture and whisk until smooth and combined. Stir in the chocolate chips.
Typically, you’d want to grease and flour bundt cake pans, but I found just a little bit of cooking spray worked well for this pan. Scoop the batter into the mini bundt pan, filling each pumpkin about 2/3 full. Cover the remaining batter with plastic wrap and place in the refrigerator.
Bake the bundtkins at 350 F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 2-3 minutes. Invert the pan onto the wire rack and carefully remove the pan to release the mini cakes.
Remove the reserved cake batter from the refrigerator. My cakes came out cleanly so I just refilled the pan with batter, but if you have any leftover batter or crumbs stuck into the cavities, make sure to wash and re-grease the pan. Fill and bake off the second batch of bundtkins and then let them all cool completely.
Use a small knife to cut two small slits on the top sides of each pumpkin. This will be where you insert the chocolate rounds to make the Mickey ears. For these, I used dark chocolate melting wafers from Ghirardelli. Gently press two chocolate rounds into each pumpkin, one in each slit.
Enjoy these Mini Mickey Bundtkins!
Mini Mickey Bundtkins
Ingredients
Pumpkin Spice Mini Bundt Cakes
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoons ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 15 oz can pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Decorations
- chocolate rounds (ex: chocolate melting wafers)
Equipment
- 12 well pumpkin shaped mini bundt pan
Instructions
Pumpkin Spice Mini Bundt Cakes
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Preheat the oven to 350 F. Grease and lightly flour the mini bundt pan. Set aside.
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In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
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In a medium bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.
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Add the oil mixture to the flour mixture and whisk until smooth and combined. Stir in the chocolate chips.
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Scoop the batter into the prepared bundt pan, filling each pumpkin about 2/3 full. Cover the remaining batter with plastic wrap and place in the refrigerator.
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Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 2-3 minutes. Invert the pan onto the wire rack and carefully remove the pan to release the mini cakes.
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Remove the reserved cake batter from the refrigerator. Wash, re-grease, and re-flour the pan.
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Divide the remaining batter into the pan and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 2-3 minutes. Invert the pan onto the wire rack and carefully remove the pan to release the cakes. Let the cakes cool completely.
Assembly
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Use a small knife to cut two small slits on the top sides of each pumpkin. This will be where you insert the chocolate rounds to make the Mickey ears.
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Gently press two chocolate rounds into each pumpkin, one in each slit.