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Pumpkin Bundt Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 pieces
Calories 350
A moist and flavorful pumpkin cake with warm spices, topped with a nutty browned butter glaze. Perfect for fall gatherings or cozy afternoons.

Ingredients

Dry ingredients

  • 2.5 cups white whole wheat flour (see notes)
  • 1 tablespoon ground cinnamon
  • 1/2 tablespoon pumpkin spice
  • 2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt

Wet ingredients

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup (room temperature)
  • 1 cup plain Greek yogurt or Skyr (room temperature)
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup avocado oil (or light olive oil)

Butter for glaze

  • 3 tablespoons unsalted butter
  • 1 cup confectioners sugar
  • 2 teaspoons milk
  • 1/2 teaspoon vanilla extract

Instructions 

  • Preheat oven to 350ºF and grease a 10" bundt pan.
  • Mix dry ingredients in a bowl; combine wet ingredients in another, then fold together.
  • Pour batter into pan and bake for 35-45 minutes; cool in pan for 30 minutes.
  • Melt butter in a skillet until browned and nutty; cool slightly. Mix with sugar, milk, and vanilla to make glaze.
  • Remove cake from pan, glaze in zigzag pattern, and let set for 15 minutes before slicing.

Notes

Ensure butter is browned carefully to avoid burning. Adjust glaze thickness with additional liquid if needed.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin