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Pumpkin Mini Bundt Cakes

These adorable pumpkin mini Bundt cakes taste like fall are perfect moist! Made with lupin flour and topped with a simple cream cheese glaze, they are keto-friendly, high-protein and gluten-free.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6
Calories: 278 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin spice mini pound cakes
  • 1 1 cup lupin flour plus more for dusting the pan
  • 1 1 teaspoon baking powder
  • 1 1 tablespoon pumpkin pie spice (or make your own, see Notes)
  • ½ ½ cup butter add 1 pinch salt if using unsalted
  • ½ to ¾ ½ to ¾ cup sugar substitute add 3/4 if you prefer sweeter
  • 2 2 large eggs (EU Medium) room temperature
  • 1 1 cup pumpkin puree
  • 1 1 teaspoon vanilla extract
Cream cheese glaze
  • 3 3 ounces cream cheese softened
  • ⅓ ⅓ cup powdered sweetener 
  • 1 1 teaspoon vanilla extract
  • 2 to 4 2 to 4 tablespoons low-carb milk or cream, add as needed to adjust consistency

Instructions

Pumpkin spice mini Bundt cakes
    Cup of Yum
  1. Preheat the oven to 350 °F (175 °C) . Butter and dust the mini pound cake pan molds with lupin flour.
  2. Whisk together 1 cup lupin flour, 1 teaspoon baking powder and 1 tablespoon pumpkin pie spice. Set aside.
  3. Cream the 1/2 cup butter for about 1 minute on medium speed, until pale and fluffy. Then add 1/2 to 3/4 cup sugar substitute and continue beating until nearly doubled in volume.
  4. Add 2 large eggs one at a time, to the creamed butter and sweetener, mixing between each addition. Add 1 cup pumpkin puree, 1 teaspoon vanilla extract and mix until combined.
  5. Add the reserved dry ingredients, and continue mixing until the batter is smooth.
  6. Spoon the pumpkin cake batter evenly into the mini Bundt pans, and smooth out the tops.
  7. Bake the mini cakes at 350 °F (175 °C) for about 20 minutes, or until the tops are golden and the edges have just turned golden brown. Turn the pumpkin cakes onto a cooling rack after 10 to 15 minutes, or when the pan is just warm to the touch. Wait until they are fully cooled before applying the glaze.
Cream cheese glaze
  1. Add 3 ounces cream cheese (softened) , 1/3 cup powdered sweetener (or powdered sugar) and 1 teaspoon vanilla extract to a bowl and mix with a hand mixer or electric whisk until smooth.
  2. Add 2 to 4 tablespoons low-carb milk as needed, one tablespoon at a time, until you achieve the desired consistency to pour or drizzle over the cakes.

Notes

  • This recipe was originally published in October, 2020 and updated in September, 2024 with a simpler ingredient list, streamlined method and new photos.
  • This recipe was originally published in October, 2020 and updated in September, 2024 with a simpler ingredient list, streamlined method and new photos.
  • Here's a homemade pumpkin spice mix recipe: 2 teaspoons cinnamon, ½ teaspoon ginger powder, ¼ teaspoon allspice, ¼ teaspoon clove powder, and ⅛ teaspoon ground nutmeg.
  • If you prefer, instead of making the glaze, you can serve the individual Bundt cakes topped with a dusting of powdered sweetener or confectioners' sugar.

Nutrition Information

Serving 1 Calories 278kcal (14%) Carbohydrates 13g (4%) Protein 12g (24%) Fat 24g (37%) Sodium 292mg (12%) Fiber 9g (36%) Sugar 3g (6%) Net Carbohydrates 4g

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 278

% Daily Value*

Serving 1
Calories 278kcal 14%
Carbohydrates 13g 4%
Protein 12g 24%
Fat 24g 37%
Sodium 292mg 12%
Fiber 9g 36%
Sugar 3g 6%
Net Carbohydrates 4g

* Percent Daily Values are based on a 2,000 calorie diet.