Ingredients
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or honey
• ⅓ cup melted coconut oil or vegetable oil
• 1 egg
• 1 tsp vanilla extract
• ½ cup chopped pecans or walnuts (optional)
Optional glaze:
• ½ cup powdered sugar (or erythritol)
• 1–2 tbsp milk or almond milk
• ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 6-cup bundt pan (or use non-stick spray with flour).
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, mix pumpkin, maple syrup, melted oil, egg, and vanilla until smooth.
- Pour wet ingredients into dry and stir just until combined. Fold in nuts if using.
- Spoon batter into the bundt pan and smooth the top.
- Bake 35–40 minutes, until a toothpick inserted into the thickest part comes out clean.
- Let cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Optional glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
💡 Store covered at room temp for 2 days or in the fridge for up to 5—tastes even better the next day!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 1 hr 15 mins , Servings : 10 slices , Calories : 190 , Net Carbs: 22g , Fats: 10g , Protein: 3g