Moist Pumpkin Bundt Cake
This easy Moist Pumpkin Bundt Cake is definitely a fall classic. And, this cake is so tender, rich, and perfectly spiced.
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.