We decided to bake with pumpkin in our October Bundts.
If you’re out of ideas and are looking for inspiration you should check out our Pinterest board that has 100+ bundt cake recipes
A favorite bundt of mine is my coconut version. For this bundt, I used my recipe that I always use to make my vegan pumpkin bread. This cake is toally vegan and totally amazing. There really is no way you’ll notice that there aren’t any eggs in this cake. I saw this pumpkin glaze on a beautiful bundt at I am baker by Dine and Dish.
This bundt cake is super moist and wonderful. It’s a great way to cut back on cholesterol. I’m not claiming it’s healthy, but a little sliver to curb your sweet tooth will be just fine. We all deserve a little treat sometimes and this cake is irresistible and all about fall.
Pumpkin Streusel Bundt Cake with Pumpkin Glaze
2 cups all-purpose flour
1 cup whole wheat flour (or you could use all white all-purpose flour)
1 1/2 cups light brown sugar, packed (I like to make my own with white sugar and 2 tablespoons of molasses mixed together)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons cinnamon (adjust to your taste)
4 teaspoons ginger (adjust to your taste)
1 15-ounce can pumpkin puree, or just under two cups
1 cup vegetable oil
1/3 cup orange juice
1 cup almond milk (or regular milk)
1 teaspoon apple cider vinegar
1/2 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
2 Tablespoons butter (I used Earth Balance margarine)
1 cup confectioner’s sugar
2 Tablespoons milk (I used almond milk)
1 Tablespoon melted butter (I used Earth Balance margarine)
2 Tablespoons canned pumpkin (I had some leftover from my can I opened for the dough)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour your Bundt pan. I personally prefer to use baking spray for Bundt pans.
for the streusel: In a small bowl, mix together the sugar and spices. Cut in the butter until crumbly; set aside.
for the glaze: In another small bowl, whisk together the glaze ingredients. Add more milk as necessary to make a smooth glaze; set aside.
Pour the rice milk (or milk) into a small bowl and add the apple cider vinegar. Stir it together a little and let it sit for minute while you prep the other ingredients.
In a large mixing bowl, whisk together flours, sugar, baking soda, baking powder, salt and spices.
In a very large bowl, stir together pumpkin puree, oil, orange juice, and milk until nicely combined.
Add the dry ingredients to the wet ingredients about a cup at a time. Stir well after adding each cup of the dry ingredients using a spatula to scrape the sides of the bowl and incorporate it all together.
Spoon the half the batter into your prepared bundt pan and smooth down a little with a spatula. Carefully sprinkle on the streusel and spoon the rest of the batter on top. Try to keep the streusel in the middle of the batter and stay away from touching the pan.
Spoon out the rest of the batter on top of the streusel. Smooth out the batter with the spatula.
Bake for 1/2 on hour at 350 then lower the heat to 325 and bake for about another 20-30 minutes, or until a skewer inserted in the center comes out clean. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Drizzle on the pumpkin glaze and ENJOY!
Buon appetito! Happy Bundt Baking and we can’t wait to see your Beautiful Bundts!:)