This Moist Pumpkin Bundt Cake is easy, deliciously soft, and so wonderfully moist. It’s the perfect fall dessert!
Gather all Ingredients
To get started, you’ll need the following ingredients:
- Whole Wheat Flour: Fiber-rich goodness for your digestive health. Whole wheat flour brings a nutty flavor and a hearty texture to the cake. Beyond taste, it’s a great source of fiber, promoting digestive health and providing a slower release of energy to keep you feeling satisfied for longer. I like to use the King Arthur, 100% Organic White Whole Wheat Flour or Sunrise Flour Mill Organic Heritage Whole Wheat Flour.
- Buttermilk: is a powerhouse of essential nutrients and is a low-fat source of protein. Additionally, buttermilk is rich in vitamins like B12, riboflavin, and calcium, which are vital for maintaining healthy bones, promoting energy production, and supporting the nervous system. Buttermilk: Are there Health Benefits?
- Pumpkin is an incredibly healthy vegetable that’s rich in fiber, vitamins, and minerals. Health Benefits of Pumpkin.
- Maple syrup, oil, eggs, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
How to make this Recipe:
- Combine wet ingredients
Preheat the oven to 350F. Grease a 10 or 12 cup bundt pan with non-stick cooking spray. Set aside. In a large bowl, combine maple syrup, buttermilk, oil, pumpkin puree, and eggs.
- Combine dry ingredients
Then, in another bowl, combine all dry ingredients: whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- Combine wet and dry ingredients
Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
- Bake
Pour the batter into the bundt mold then bake for 50-55 minutes.
- Cool
Leave the cake to cool completely.
- Glaze and enjoy
Whisk together the powdered sugar and 1 1/2 tablespoons of milk. Add a little bit more milk, a few drops at a time, just until the glaze reaches a thick but runny texture. Drizzle the glaze over the top of the cake. Slice and serve.
Common Questions
Absolutely! Chocolate chips, walnuts, pecans, or even a cream cheese filling make great additions to pumpkin bundt cake. Fold them in gently at the end of mixing to ensure they’re evenly distributed.
Yes! Roast or steam fresh pumpkin, then puree it until smooth. Keep in mind that fresh pumpkin can have more moisture than canned, so you may need to adjust the flour slightly or strain the puree if it seems watery.
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. To keep it extra moist, wrap individual slices in plastic wrap. You can also freeze slices for up to 3 months; just thaw before serving.
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Moist Pumpkin Bundt Cake
Ingredients
- 1 cup maple syrup
- 1 cup buttermilk
- ¼ cup oil
- 2 eggs
- 1 cup pumpkin puree
- 2 ½ cups whole wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
For the glaze (optional):
- 1 ½ cups powdered sugar
- 1 ½ – 2 tablespoons milk
Instructions
- Preheat the oven to 350F. Grease a 10 or 12 cup bundt pan with non-stick cooking spray. Set aside.
- In a large bowl, combine maple syrup, buttermilk, oil, pumpkin puree, and eggs.
- Then, in another bowl, combine all dry ingredients: whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
- Pour the batter into the bundt mold then bake for 50-55 minutes.
- Leave the cake to cool completely.
- For the glaze:Whisk together the powdered sugar and 1 1/2 tablespoons of milk. Add a little bit more milk, a few drops at a time, just until the glaze reaches a thick but runny texture.
- Drizzle the glaze over the top of the cake.
- Slice and enjoy.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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