Description

This Pumpkin Bundt Cake is a moist, flavorful fall dessert featuring whole wheat flour, warm spices, and a luscious browned butter glaze. Perfectly spiced with cinnamon and pumpkin spice, this cake combines healthy ingredients like pumpkin puree and Greek yogurt to create a tender texture, finished with a rich glaze that adds a delightful sweetness and nutty aroma. Ideal for gatherings or cozy autumn treats.

Ingredients

Dry Ingredients

2.5 cups white whole wheat flour
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)

Glaze

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

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Instructions

Preheat and prepare pan: Preheat your oven to 350ºF (175ºC). Thoroughly grease a 10-inch bundt pan with butter or oil to ensure the cake releases easily after baking. Set the pan aside.
Combine dry ingredients: In a medium bowl, whisk together the white whole wheat flour, ground cinnamon, pumpkin spice, baking soda, and fine sea salt until evenly blended. Set this mixture aside.
Mix wet ingredients: In a large bowl, whisk together the canned pumpkin puree, coconut sugar (or brown sugar), unsweetened applesauce, and maple syrup until smooth. Add the plain Greek yogurt, eggs, vanilla extract, and avocado oil. Whisk until well combined.
Incorporate dry ingredients: Gently fold the dry flour mixture into the wet mixture using a spatula or mix on low speed with an electric mixer just until combined. The batter will be thick but smooth.
Bake the cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out with little to no crumbs. Allow the cake to cool in the pan for 30 minutes.
Make browned butter glaze: Place the unsalted butter in a small skillet or saucepan and melt over medium heat. Continue cooking and whisking until the butter browns and develops a nutty aroma with flecks forming at the bottom—this usually takes several minutes. Carefully remove from heat and let cool for 5 minutes. Stir the browned butter into a medium bowl with confectioners sugar, milk, and vanilla extract. Adjust the glaze thickness by adding extra milk 1-2 teaspoons at a time if needed.
Cool and glaze the cake: After cooling, gently tap the bundt pan on the counter to loosen the cake and invert onto a cooling rack placed over a plate to catch drips. Use a spoon to drizzle the glaze in a zigzag pattern over the cake. Optionally, drizzle the reserved glaze from the plate back on top for extra sweetness. Allow the glaze to set for about 15 minutes before slicing and serving. Enjoy your delicious pumpkin bundt cake!

Notes

Use canned pumpkin puree, not pumpkin pie filling, to ensure proper texture and flavor.
Room temperature ingredients help the batter blend smoothly and result in a tender cake.
Be careful not to burn the butter while making the glaze; watch for nutty aroma and brown flecks.
Glaze thickness can be customized by adding milk gradually.
This cake keeps well covered at room temperature for up to 3 days or refrigerated for up to a week.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American