Pumpkin Chocolate Marble Mini Bundt Cakes
Is there anything cozier than a mini bundt cake? I don’t think so. These Pumpkin Chocolate Marble Mini Bundt Cakes are pure fall magic — soft, tender, and perfectly spiced with ribbons of deep chocolate running through each bite. They’re the kind of bake that looks like it took all day, but really comes together in no time at all.
Each little cake is swirled with two batters: one warmly spiced with pumpkin and brown sugar, and the other rich and chocolatey with a hint of espresso (or hot coffee!) to deepen the flavor. The result is a beautiful marbled design that’s as fun to make as it is delicious to eat.
I bake mine in two small silicone bundt molds, which make for the cutest individual cakes — perfect for sharing (or not sharing, no judgment here). Once baked, the cakes get topped with a glossy cocoa glaze that drips beautifully down the sides, adding just the right touch of sweetness.
These mini bundts are the perfect weekend baking project when you’re craving something cozy but don’t want to commit to a full cake. They make your kitchen smell like fall, taste like a mix of pumpkin pie and hot cocoa, and look like something straight out of a bakery window.
They’re small, simple, and so satisfying — the kind of bake that reminds you why you love autumn in the first place🍂
Why You’ll Love Them
These little cakes have everything you could want in a fall bake — soft, moist texture, cozy pumpkin spice flavor, and rich chocolate swirls in every bite. They’re beautiful enough for entertaining but simple enough to whip up on a lazy Sunday afternoon. Plus, because they’re mini, you get all the satisfaction of a decadent dessert in a perfectly portioned size.
Whether you drizzle them with glaze or dust them with powdered sugar, they’ll feel special without being fussy — the kind of dessert that instantly puts you in a good mood.
Ingredients (Makes 2 Mini Bundts)
Pumpkin Batter
- 2 tablespoons + 1 teaspoon (17g) all-purpose flour
- Pinch of baking powder (about ⅛ teaspoon)
- Tiny pinch of baking soda
- Pinch of salt
- ¼ teaspoon pumpkin spice
- 1 tablespoon brown sugar
- 1 teaspoon granulated sugar
- 2 teaspoons neutral oil (I use avocado)
- 1 teaspoon milk
- 1 egg
- Drop of vanilla extract
- 2 tablespoons pumpkin puree
Chocolate Batter
- 2 tablespoons (16g) all-purpose flour
- 2 ½ teaspoons granulated sugar
- 1 teaspoon Dutch cocoa powder
- 1 teaspoon black cocoa powder (or use more Dutch if you only have one type)
- Pinch of baking powder (about ⅛ teaspoon)
- Pinch of salt
- 1 tablespoon milk
- 2 teaspoons neutral oil
- 1 egg
- Splash of vanilla extract
- 1 teaspoon hot coffee or hot water
Cocoa Glaze
- 1 tablespoon cocoa powder
- 1 cup powdered sugar
- 2–3 tablespoons milk
Directions
- Preheat your oven to 350°F (175°C). Lightly grease or line two mini bundt molds — silicone molds work great for easy removal.
- Make the pumpkin batter: In a small bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, brown sugar, and granulated sugar. Add in the oil, milk, egg, vanilla, and pumpkin puree. Stir until smooth and combined.
- Make the chocolate batter: In another small bowl, whisk together the flour, sugars, cocoa powders, baking powder, and salt. Add the milk, oil, egg, vanilla, and hot coffee (or water). Mix until smooth.
- Fill the molds: Spoon alternating dollops of pumpkin and chocolate batter into each bundt mold until about two-thirds full. Use a knife or toothpick to gently swirl the two batters together for a marbled effect.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the molds for 5–10 minutes, then carefully remove and transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together cocoa powder, powdered sugar, and 2–3 tablespoons of milk until smooth and pourable. Adjust consistency as needed.
- Glaze and enjoy: Drizzle the glaze generously over the cooled bundt cakes and let it set for a few minutes before serving.
Storage Tips
If you somehow manage not to eat them all right away, these mini bundts store beautifully! Keep them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. They stay super moist thanks to the pumpkin puree.
To refresh them, pop one in the microwave for about 10–15 seconds — it brings back that just-baked softness and makes the chocolate aroma even stronger. You can also freeze them (without the glaze) for up to 2 months. Just thaw overnight in the fridge and glaze before serving.