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Home Recipes Course Desserts Cakes & Cupcakes Pumpkin Bundt Cake
VG Vegetarian

Pumpkin Bundt Cake

Jump to Recipe Rate Recipe
Posted:11/2/22
Updated:12/21/22

This delicious Pumpkin Bundt Cake is a great way to put your bundt pan to use. It’s made with whole wheat pastry flour, greek yogurt, applesauce and of course, PUMPKIN. Whether you’re looking for the perfect fall dessert or a delicious cake to bake, try this one.

Looking for more pumpkin desserts? Check out this post!

overhead of sliced pumpkin bundt cake on plate next to forks and coffee

Why You’ll Love It

  • It’s an effortlessly beautiful cake, thanks to beautiful bundt pan designs. A little glaze or dusting of powdered sugar on top goes a long way!
  • Filled with warm fall spices, this moist pumpkin bundt cake cake is delicious for a variety of occasions.
  • A lightened up version of a classic pumpkin cake, thanks to applesauce and greek yogurt. We’re also using a little less sugar than what is traditionally called for, but don’t worry, it’s still delicious!

What you Need

This recipe is divided into three simple parts: dry ingredients, wet ingredients and the glaze.

I’ve also included and linked suggested tools, i.e. one of my favorite bundt pans.

Wet Ingredients:

  • pumpkin purée – I used canned pumpkin, which is thicker and less liquid-y than homemade purée. Also make sure your canned pumpkin is *not* pumpkin pie mix.
  • maple syrup – A little bit of maple syrup for a liquid sweetener. I wouldn’t leave it out without making other adjustments to the wet ingredients ratio.
  • greek yogurt – Use plain full-fat greek yogurt or skyr for the best results. Sour cream would also work as a substitute.
  • eggs – We’re using two large eggs in this recipe that help provide structure and lift. Also, using room temperature eggs will help ensure everything is more easily incorporated.
  • oil – I used light olive oil but avocado oil is another good substitute. If using coconut oil, make sure all of your ingredients are room temperature.
  • sugar – I used coconut sugar here but brown sugar is a good substitute. Cane sugar also works.

Dry Ingredients

  • Whole wheat pastry flour – I like whole wheat pastry flour for cake recipes like this, so they’re more tender than a traditional whole wheat flour. If you’re looking for a gluten-free substitution, you can use 1:1 All-Purpose Gluten Free Baking Flour (such as Bob’s Red Mill).
  • cinnamon and pumpkin pie spice – for lots of pumpkin spice and cinnamon flavor.
  • baking soda – to lift the cake .
  • salt – I always use kosher salt or fine sea salt for baking.
ingredients on board with text labeled over ingredients, for pumpkin bundt cake recipe

Glaze

For this Pumpkin Bundt Cake I opted for a simple brown butter glaze – big on flavor but pairs well with the pumpkin flavor.

It’s just:

  • unsalted sweet cream butter
  • confections sugar (also known as powdered sugar)
  • vanilla extract
  • milk, to help thin the glaze

Another popular icing topping would be a cream cheese glaze, but you’ll have to make sure the cream cheese has been softened before using.

Recommended Tools*

  • Mixing Bowls
  • Measuring Cups
  • Metal Whisk
  • Spatula
  • 10-cup Bundt Pan
  • Wire rack

*affiliate links

Step-by-Step Directions

Here is a full breakdown of how to make this pumpkin bundt cake recipe, including images.

For the full recipe card that includes ingredient amounts and instructions, scroll towards the end of the post.

Preheat Oven

Make sure you start the oven (350ºF) so by the time your batter is ready, you can pour it into your bundt pan and bake straight away.

You can also spray your bundt cake pan with cooking spray or grease with butter at this time. If you’re using oil to grease the pan, I’d wait until after the flour mixture has been combined so all of your oil doesn’t gather in one spot.

Mix Dry Ingredients

To ensure all of the baking soda and spices gets evenly distributed into the flour, combine all of the dry ingredients in a separate bowl and set aside.

Mix Wet Ingredients

In large bowl whisk together pumpkin, oil, sugar, applesauce and maple syrup. Then whisk in Greek yogurt, eggs and vanilla extract.

You can also use a hand mixer on low to medium speed, or paddle attachment with stand mixer – just scrape down the sides of the bowl as necessary to make sure you’re not leaving any ingredients on the bottom.

two images side by side of pumpkin and wet ingredients in glass mixing bowl

Combine

Now it’s time to fold the flour into the bowl of wet ingredients, making sure to gently mix until just combined. Your cake batter will be fairly thick.

two images side by side of flour in mixing bowl and fully mixed pumpkin cake batter

Bake Cake

Pour batter into a greased bundt pan and bake for 35-40 minutes, OR until cake is lightly browned and inserted toothpick comes out clean. Allow cake to rest for 15 minutes while you make the glaze.

TIP: If you feel your cake is browning too much, cover with aluminum foil for the last 5-10 minutes of baking.

two images side by side of cake batter in bundt pan and fully baked pumpkin bundt cake

Make the Brown Butter Glaze

Add the butter to a small skillet or saucepan and melt over medium heat. Then continue whisking until butter starts to produce a nutty aroma – this can take several minutes, but it’s best to stay right at the skillet because browned butter can go from brown to burnt in a matter of seconds.

Once the butter is browned and you start to see flecks at the bottom of the pan, remove from heat and let cool for 5 minutes.

Once cooled, add the butter to a medium bowl with the confectioners sugar, along with the vanilla extract and milk. Check for desired thickness – if you want a thinner glaze, add 1-2 teaspoons of extra liquid at a time.

NOTE: if you want a simple glaze, you can opt for a maple syrup glaze – substitutions and notes in recipe card below.

Flip the Bundt Pan

Now this part can be a little scary, especially if you’ve never worked with a bundt cake pan before. Here’s what I do:

Gently bang pan on counter to loosen cake, then place a cooling rack or plate on top of cake pan and flip over.

unglazed baked pumpkin bundt cake on black wire rack with pan in background

Glazing Tips

Place a large round plate under the cooling rack. Use a spoon to glaze the cooled bundt cake, moving in zigzag pattern over the creases in the bundt pan. You may have reserve glaze that catches on the plate, which you can use to go back over the cake if you’d like.

TIP: Make sure to let the cake cool completely before glazing, or the glaze will melt right into the cake.

You can also glaze the entire cake, as I did in the photos.

overhead view of sliced glazed pumpkin bundt cake

When should I make this Pumpkin Bundt Cake?

Does one really need a special occasion to make a pumpkin cake? I think not. But if you’re looking for some ideas:

  • Birthday Cake, for the pumpkin lover.
  • Thanksgiving dessert, for the non-traditional.
  • Holiday brunch, because pumpkin isn’t just for fall!
  • Weekend baking activity, because why not?

Storing Tips

This pumpkin bundt bundt cake will keep up to 5 days, tightly wrapped, or placed in an airtight container, and stored on your kitchen counter.

piece of pumpkin bundt cake on plate with fork and mug in background

More Delicious Pumpkin Recipes

  • Pumpkin Layer Cake
  • Pumpkin Bread
  • Pumpkin Cheesecake
  • Pumpkin Brownies

Let me know if you make this pumpkin bundt cake recipe by leaving a comment and star rating below! It helps others learn more about the recipe too. Xx Ashley

Print

Pumpkin Bundt Cake

overhead of sliced pumpkin bundt cake on plate next to forks and coffee
Print Recipe
Pin Recipe

★★★★★

5 from 2 reviews

This delicious Pumpkin Bundt Cake is a great way to put your bundt pan to use. It’s made with whole wheat pastry flour, greek yogurt, applesauce and of course, PUMPKIN. Whether you’re looking for the perfect fall dessert or a delicious cake to bake, try this one.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8–10 slices 1x
  • Category: dessert
  • Method: bake
  • Cuisine: American

Ingredients

Units Scale

dry ingredients

  • 2.5 cups whole wheat pastry 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,
  • 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, 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

Instructions

  1. Preheat oven to 350ºF, thoroughly grease a 10-15 cup bundt pan with butter or oil. Set aside.
  2. Combine dry ingredients: In medium bowl combine dry ingredients (flour through spices). Set aside.
  3. Combine wet ingredients: In large bowl whisk together pumpkin, sugar, applesauce and maple syrup. Whisk in Greek yogurt, eggs, vanilla and oil.
  4. Fold in flour: Add in your flour mixture and gently combine using spatula or mix on low speed with electric mixer. Batter will be thick.
  5. Bake: Pour batter in greased bundt pan and bake for 35-45 minutes. Check cake with inserted toothpick. Cake should come out with little to no crumbs. Allow cake to cool in pan for 30 minutes before removing. 
  6. Make glaze: Add the butter to a small skillet or saucepan and melt over medium heat. Then continue whisking until butter starts to produce a nutty aroma – this can take several minutes, but it’s best to stay right at the skillet because browned butter can go from brown to burnt in a matter of seconds. Once the butter is browned and you start to see flecks at the bottom of the pan, remove from heat and let cool for 5 minutes. Once cooled, add the butter to a medium bowl with the confectioners sugar, along with the vanilla extract and milk. Check for desired thickness – if you want a thinner glaze, add 1-2 teaspoons of extra liquid at a time.
  7. Cool & glaze: Once cooled, *gently* bang pan on counter to loosen cake. Flip onto cooling rack. Place plate under cooling rack to catch glaze. Use spoon to glaze cake, moving in zigzag pattern. You may have reserve glaze that catches on the plate. I used this to go over the cake a second time. Once glaze has set, about 15 minutes, you can slice and serve. ENJOY!

Notes

To make gluten-free friendly, make sure to use a gluten-free baking flour, such as Bob’s Red Mill.

I have not tested this recipe without eggs.

Nutrition

  • Serving Size: 1/10th
  • Calories: 336
  • Sugar: 30g
  • Sodium: 405
  • Fat: 13
  • Saturated Fat: 10
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 51g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: pumpkin cake, healthy pumpkin cake recipe, bundt cake recipes

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running. 

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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  1. candace says

    11/20/2017 at 11:40 am

    Am I going crazy or is flour not listed in ingredients?

    Reply
    • candace says

      11/20/2017 at 11:40 am

      Yup I am, sorry somehow missed the entire dry section!

      Reply
      • Ashley says

        11/20/2017 at 11:56 am

        You probably weren’t crazy! Lol. I somehow forgot to save them in my recipe page but it is updated now 🙂 Thank you for pointing it out!

        Reply
  2. Charlotte says

    11/20/2017 at 7:54 pm

    I’d never made a bunt cake until recently when I got a cake mold as a wedding gift and I’m obsessed. So much fun to decorate with a nice drizzle that looks so much fancier than it really is

    Reply
    • Ashley says

      11/20/2017 at 9:27 pm

      Yes! I believe ours was a wedding gift – they’re just the prettiest!

      Reply
  3. Liv says

    11/21/2017 at 2:23 pm

    That part with the traveling and border ,,crazyness” just made me laugh ? We all know those crazy passing borders right. Oh, and that Cake looks amazing and delicious! Have to make that tomorrow..or some day, I promise ??

    Reply
  4. Les @ The Balanced Berry says

    11/22/2017 at 1:06 am

    Seriously, could this cake be any more beautiful? There’s just something about bundt cakes that give me all the heart eyes.

    And YES to border patrol feeling so intense. I’ve only crossed the border a few times into BC, but every time it’s like instant anxiety.

    Reply
  5. Georgette says

    9/25/2018 at 8:10 pm

    Can I submit whole wheat flour?

    Reply
    • Ashley says

      9/26/2018 at 12:54 pm

      Whole Wheat Flour will likely work, it will just be a little bit more dense in texture. You may get away with doing a few tablespoons less as well. Or if you’re alright with doing half whole wheat, half all-purpose that would be your best bet.

      Reply
  6. Rebecca says

    9/25/2018 at 11:32 pm

    Looks yummy. Any way to make this eggless?

    Reply
    • Ashley says

      9/26/2018 at 12:56 pm

      You can *probably* sub with 2 flaxseed meal “eggs” – 2 TBSP flaxseed meal + 6 TBSP water – let sit for 5 minutes until it gels up. I typically find this is a good replacement option in recipes like this! Would love to hear if you try 🙂

      Reply
  7. Linda says

    12/13/2018 at 2:06 pm

    Curious if you think it would work to sub out the applesauce for additional pumpkin?

    Thanks.

    Reply
    • Ashley says

      12/14/2018 at 7:51 am

      Hi Linda – you could I just think because the applesauce is lighter in texture, it keeps the texture of the cake a little lighter as well.

      Reply
  8. Linda says

    12/13/2018 at 5:22 pm

    Hi – I also noticed that there is no baking powder in this recipe? Wanted to make sure that was not a misprint. I noticed your other bundt cakes had both. I’m in the middle of making it so I guess I’ll see how it turns out as written.
    Thanks!

    Reply
    • Ashley says

      12/14/2018 at 7:54 am

      That is correct – Would love to hear how it goes!

      Reply
  9. Allison says

    11/21/2020 at 9:46 am

    We’ve made this a couple of times now and it is amazing! Most recently, I made a chocolate ganache frosting in place of the glaze, since chocolate and pumpkin go so well together! Thank you so much for this great recipe. 🙂

    ★★★★★

    Reply
  10. Rachel Shutty says

    11/7/2022 at 10:11 pm

    For the glaze, is it butter or maple syrup with the powdered sugar and vanilla? It says butter in the ingredients but syrup in the directions

    ★★★★★

    Reply
    • Ashley says

      12/21/2022 at 5:16 pm

      Hi Rachel, Sorry for the confusion there! I missed adding the brown butter step into the actual recipe card. Updating now!

      Reply

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