Ok, 2 pumpkin recipes in a row. sorry… but not sorry.
Funny story, so I’ve been wanting to update the photos for my favorite pumpkin donut holes. My photos didn’t do them justice…. But then I couldn’t actually find the recipe. Story of my life. So I started from ground zero with a King Arthur Flour pumpkin cake donut recipe. I tweaked it a bit, but it was too runny for donuts and it became a cake. That’s the funny story. Funny right? eh not too funny. oh well
Do you ever find yourself with a bit of extra time, or the desire to slow down and create something wonderful that you can also enjoy pretty soon? And have a pumpkin dessert craving at the same time? One thing I love to do to unwind is experiment in the kitchen. But that’s not everyone, so if you’re not so up to experimenting, but like cooking, I’ve got you covered with this easy and delicious pumpkin bundt cake. I’ve done the experimenting for you, so you can just be an hour away from a delicious sweet treat.
This delicious pumpkin bundt cake is the perfect way to use fall's favorite flavor
- 1/2 cup plain Greek yogurt
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 1/2 cup pumpkin puree
- 1 1/2 teaspoon pumpkin pie spice
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 cup whole wheat flour
- 3/4 cup white flour
- 3 tablespoons cinnamon sugar to sprinkle over cake after baking
Preheat oven to 350 degrees F
Mix together Greek yogurt, eggs, sugars, and pumpkin puree in stand mixer until well incorporated.
Combine pumpkin pie spice, salt, baking powder, and flours, slowly add to wet ingredients until combined.
Bake in bundt pan for 30-35 minutes, until cooked through.
Sprinkle cinnamon sugar over hot cake.
Hope you enjoy it! PS it’s also delicious with a chocolate drizzle, but I kept burning my chocolate while making it…. so no chocolate here.
…pin for later…