Grease and flour your mini bundt cake pans. Set aside.
In a large bowl, whisk the flour, baking soda and salt together.
In another large bowl, cream the granulated sugar, brown sugar and butter.
Beat the eggs into the creamed sugar mixture one at a time, mixing well between each egg.
Add in vanilla and the pumpkin pie spice.
Slowly add the wet ingredients into the dry ingredients, alternately adding the buttermilk.
Gently stir in the pumpkin until blended.
Pour the batter into the cavities of the mini bundt pan, about 3/4 full.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out with actual crumbs on it. Remove from oven.
Allow the cake to rest in the mini bundt pans for about 10 minutes before removing them to cool completely on a wire rack.
For Spiced Buttermilk Glaze:
In a saucepan over medium heat combine all the ingredients and bring to a boil. Cook 1 minute or until thick, stirring constantly. Trust me don't stop. Remove from heat. Drizzle your mini bundt cakes with the Spiced Buttermilk Glaze.