1-Step 1: Prepare Your Pan and OvenStart by preheating your oven to 350°F. This temperature allows the cakes to bake evenly without drying out or browning too quickly. While the oven heats, generously grease your bundtlette pan with baking spray. Pay special attention to all the nooks and crannies of those decorative bundt shapes a pastry brush or paper towel helps work the spray into every corner. Proper greasing is the secret to releasing those beautiful cakes without any sticking or tearing.

2-Step 2: Mix the Wet IngredientsIn a medium mixing bowl, whisk together your wet ingredients until smooth and well combined. Add the 3/4 cup pumpkin puree, 1/3 cup melted unsalted butter (make sure it’s cooled slightly so it doesn’t scramble the egg), 1/4 cup plain Greek yogurt, 1 large egg, and 1 teaspoon vanilla extract. Whisk everything together with purpose about 30 seconds should do it. You want a uniform mixture with no streaks of egg white or pools of butter. The mixture will look creamy and slightly orange from the pumpkin.

3-Step 3: Add the Dry IngredientsNow add all your dry ingredients right into the same bowl with the wet mixture: 1 1/4 cups all-purpose flour, 3/4 cup brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice. Here’s where many bakers go wrong stir just until everything comes together and no dry flour remains visible. Stop mixing as soon as the batter looks uniform. Overmixing develops gluten and creates tough, rubbery cakes instead of tender ones.

4-Step 4: Fill the Pan CavitiesDivide your batter evenly among the prepared bundtlette cavities. A spoon works fine, but a piping bag or zip-top bag with the corner snipped off gives you more control and less mess. Fill each cavity about two-thirds full the cakes need room to rise without overflowing. If you’re using a standard bundtlette pan, this batter typically makes about 6-8 mini cakes, depending on the size of your pan’s cavities.

5-Step 5: Bake Until PerfectSlide the pan into your preheated 350°F oven and bake for 15-17 minutes. Start checking at the 15-minute mark by inserting a toothpick into the center of one cake. The toothpick should come out mostly clean a few moist crumbs are fine, but wet batter means they need another minute or two. The tops should spring back lightly when touched, and the edges will start pulling away slightly from the pan. Don’t overbake, or you’ll lose that wonderful moist texture.

6-Step 6: Cool and UnmoldLet the cakes cool in the pan for about 5 minutes long enough to set but not so long that they stick. Place a wire cooling rack over the pan and flip the whole thing over in one confident motion. Give the pan a gentle tap if any cakes seem stubborn. They should release cleanly, revealing those beautiful bundt ridges. Let the cakes cool completely on the rack before icing.

7-Step 7: Make the Maple IcingWhile the cakes cool, prepare the maple icing. In a small bowl, combine 1 tablespoon melted unsalted butter, 1 teaspoon maple syrup, and 1 tablespoon milk. Stir until smooth. Gradually whisk in 1 cup sifted powdered sugar, adding it a little at a time to prevent lumps. Keep whisking until you have a smooth, pourable glaze. If it seems too thick, add more milk a teaspoon at a time. Too thin? Add more powdered sugar. The ideal consistency coats the back of a spoon and slowly drips off.

8-Step 8: Ice and ServePlace your cooled cakes on a sheet of parchment paper (this catches drips and makes cleanup easy). Drizzle the maple icing over each cake, letting it run down the sides and pool slightly in the center. A spoon works well, or pour from a small pitcher for more control. For an extra touch, sprinkle a pinch of cinnamon over the wet icing. Let the icing set for about 10 minutes before serving, or serve immediately if you can’t wait!