These Mini Bundt Pumpkin Spice Muffins are the perfect fall dessert topped with an edible fall leaf and cinnamon stick making it so fun for fall parties, Friendsgiving, or Thanksgiving.

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Brick Red Dress || Similar Mini Bundt Pan || Edible Fall Leaf

Aren’t these Mini Bundt Pumpkin Spice Muffins absolutely adorable!?

I first made Mini Pumpkin Spice Latte Bundt Cakes back in 2017 and they looked just like this, with two minor differences.

This time I kept it simple, I used my favorite pumpkin spice muffin recipe, the same one that I used in my Nutella Cream Cheese Swirl Pumpkin Muffins recipe.

The second change is that I added an edible fall leaf on top. (The same as in my Pumpkin Cinnamon Rolls recipe and Apple Cinnamon Pastry Donuts recipe.)

Adorably delicious and so festive for fall!

And wouldn’t these be so cute for a fall party, a Friendsgiving dessert, or a Thanksgiving brunch?

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Mini Bundt Pumpkin Spice Muffins

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Cream Cheese Frosting Ingredients

Toppings

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First, preheat your oven to 350 degrees Fahrenheit and line your muffin tins or spray them with cooking oil.
In a medium bowl, mix the 2 & 1/2 cups all-purpose flour, 1 cup sugar, 1/2 cup dark brown sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice with a spoon until the ingredients are evenly dispersed.
In a separate bowl mix 1 tablespoon vanilla extract, 1 can pure pumpkin, 2 large eggs, and 8 tablespoons cooled melted butter with a whisk until combined.
Create a funnel in the dry ingredients and pour the wet ingredients into the center.
Mix with a spoon until combined and set to the side. *(2)
Fill each mini bundt cake 3/4ths full and use a spatula to spread it evenly in the pan.
Bake your Mini Bundt Pumpkin Spice Muffins for 10-15 minutes. *(3)
Let cool on a wire rack.
In a medium-sized bowl blend the butter and the cream cheese. Then slowly blend in 2 cups of powdered sugar by adding 1/2 cup at a time to the butter/cream cheese. Continue to blend until light fluffy. Then blend in 1 teaspoon vanilla. *(4)
Once the muffins are cooled, cut off the rounded top of the muffin.
On the top of one mini bundt muffin (the part where you cut off the rounded top) add a little bit of frosting and flip over/place the top of another mini bundt muffin on top to create the shape of a pumpkin.
Finally add frosting, a cinnamon stick, and an edible fall leaf on top.
Enjoy!

I prefer to use dark brown sugar for a richer flavor, but light brown sugar works well too.
Don’t over-mix. Some lumps are normal.
When a toothpick comes out clean your muffin tops are done baking.
If too thick to drizzle add a little bit of milk. If too thin to spread (like frosting on a cake) add more powdered sugar, 1/4 cup at a time, until you are happy with the consistency.