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Mini Mickey Bundtkins (5 pumpkin shaped mini bundts with chocolate mickey ears on a platter)

Mini Mickey Bundtkins

These Mini Mickey Bundtkins are pumpkin shaped mini bunts with a rich pumpkin spice flavor, chocolate chips, and chocolate Mickey ears!
Course Dessert
Keyword Fall, Halloween, Mickey Mouse, pumpkin
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 mini bundts

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

  1. Preheat the oven to 350 F. Grease and lightly flour the mini bundt pan. Set aside.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
  3. In a medium bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract.
  4. Add the oil mixture to the flour mixture and whisk until smooth and combined. Stir in the chocolate chips.
  5. 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.
  6. 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.
  7. Remove the reserved cake batter from the refrigerator. Wash, re-grease, and re-flour the pan.
  8. 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

  1. 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.
  2. Gently press two chocolate rounds into each pumpkin, one in each slit.