Few things make me more excited for fall than the appearance of pumpkin spice lattes at my neighborhood coffeehouse. The first sip of the season makes me giddy for the many autumnal flavors, comforting aromas and cozy sweaters to come. Inspired by this beloved drink, I created mini pumpkin spice latte bundt cakes – incredibly moist cakes, reminiscent of pumpkin bread but with a delicate coffee kick, and drizzled with a light, latte flavored icing. For more recipe inspiration, head on over to Fleur de Sel.

Mini Pumpkin Spiced Latte Bundt CakesA spiced cake, topped with latte flavored icing. In other words? Perfection
prep time
30 Minute/s
cook time
20 Minute/s
total time
50 Minute/s
Serves 8Ingredients
  • 3 large eggs
  • 3 teaspoons instant coffee granules
  • 2 1/2 cups of granulated sugar
  • 1 cup vegetable oil
  • 1 15-ounce can solid pack pumpkin
  • 3 cups all purpose flour
  • 1/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups confectioner's sugar
  • 4 teaspoons freshly brewed strong coffee, cooled
  • 1 teaspoon milk
  • 1 tablespoon unsalted butter, melted and cooled
  • Pinch salt
  2. Preheat oven to 350°F.
  3. In a small bowl, gently whisk eggs and instant coffee granules until granules are dissolved and thoroughly combined. Set aside.
  4. Grease mini bundt pans {or two 9x5x3-inch loaf pans}.
  5. Beat sugar and oil in large bowl to blend.
  6. Stir in egg mixture and pumpkin until blended.
  7. Sift flour, cloves, cinnamon, nutmeg, ginger, baking soda, salt and baking powder into another large bowl.
  8. Stir into pumpkin mixture in two additions.
  9. Divide batter equally between prepared pans.
  10. Bake until tester or toothpick inserted into center comes out clean, about 18 to 22 minutes for mini bundt cakes and about 60 to 70 minutes for loaf pans.
  11. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
  12. Once cakes have cooled completely, drizzle icing (recipe below) over cakes with a spoon.
  14. In medium bowl, whisk all ingredients together until thoroughly combined.
  15. If mixture is too thick, add additional 1/2 teaspoons of milk at a time until desired consistency is reached. It should be thin enough to drip off a spoon, but still hold its shape.

Photography & Recipe: Fleur de Sel