Fall has to be the best time of year for food, especially baking! I am an avid food blog reader (there are some seriously talented people out there) and admittedly waste way too many lunch hours perusing Pinterest food boards. My very precise and calculated research in these areas points to one conclusion: everyone loves fall flavors and simply cannot get enough of pumpkin everything!! I am so glad I’m not the only one, and grateful to have found other people who understand me.
But, let’s be honest: pumpkin itself is not very exciting. You certainly don’t hear people bragging about eating pumpkin on a spoon straight from the can. Its the warm flavors from the spice mixtures and, I’ll admit it, the combination of sugar and pumpkin that really create the cult following. Pumpkin lattes/coffee, pumpkin muffins, pumpkin bread, pumpkin cookies, pumpkin pie, pumpkin pasta (recipe coming soon), pumpkin EVERYTHING you can possibly think of. And I love, love, love it!
I have been dreaming about creating a pumpkin bundt cake recipe for awhile and finally got around to it. This is a moist, pumpkin flavored spice cake that hits all the flavor notes I am looking for in a pumpkin dessert. Pumpkin is the perfect canvas to carry bold spices such as pumpkin pie spice (usually ginger, cinnamon, cardamom, cloves, etc.), maple syrup, and the molasses-y deliciousness of brown sugar. Chopped pecans were thrown in for added texture and crunch. Added bonus: the kitchen smelled heavenly while this cake was baking. All you need is a bowl, a whisk, and 45 minutes baking time to transform a few pantry staples into a seasonal pumpkin bundt cake.
I briefly considered topping this cake with dark chocolate ganache or a glaze but, in the end, I am a pumpkin purist and wanted the pumpkin flavor to shine. Next time! ; )
- 2 large eggs
- 1 (15 oz.) can pumpkin puree
- 1 c. brown sugar, packed
- 1 tbsp. pure maple syrup
- 1/2 c. canola oil (or melted coconut oil)
- 1 1/2 tsp. vanilla extract
- 2 c. all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 1/2 c. pecans, chopped
- nonstick cooking spray
Preheat the oven to 350 degrees F.
In a large mixing bowl whisk eggs, pumpkin puree, brown sugar, and maple syrup until well combined.
Add oil and vanilla; mix well to combine.
Add dry ingredients (flour, baking powder, baking soda), pumpkin pie spice, and cinnamon. Fold gently with a spatula until just combined.
Add chopped pecans and stir to evenly distribute.
Spray a bundt pan with nonstick cooking spray and pour batter into the pan. Spread the batter evenly; love this bright orange pumpkin color!
Bake in the preheated oven for 45-50 minutes, or until a knife comes out clean when inserted in the center.
Allow to cool for 5 minutes then turn out onto a plate or cake stand; let cool completely before slicing and serving. Let’s celebrate fall by showing some pumpkin love! Enjoy!