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Healthy Pumpkin Bundt Cake

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 12 pieces
Calories 250
A moist and flavorful pumpkin cake perfect for fall, made with wholesome ingredients and a light drizzle of sweet glaze.

Ingredients

Dry ingredients

  • 3 ¾ cups white whole wheat flour or gluten-free flour
  • 5 tsp homemade pumpkin spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

Wet ingredients

  • 1 tbsp unsalted butter or coconut oil, melted and cooled slightly
  • 4 large egg whites (room temperature)
  • 1 tbsp vanilla extract
  • 5 ½ tsp liquid stevia

Sweeteners and flavorings

  • ¼ cup granulated erythritol
  • 1 ¼ cups pumpkin purée (not pumpkin pie mix)
  • ¼ cup plain nonfat Greek yogurt
  • ¼ cup distilled white vinegar
  • 1 ¼ cups nonfat milk, divided
  • 3 tbsp confectioners’ style erythritol
  • 2 ½ - 3 tsp nonfat milk

Instructions 

  • Preheat oven to 350°F and prepare a 12-cup bundt pan with nonstick spray.
  • Mix dry ingredients in a bowl; whisk wet ingredients in another. Combine, alternating with milk, until just mixed.
  • Pour batter into pan and bake for 60-70 minutes until firm and a toothpick comes out clean.
  • Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
  • Mix confectioners’ erythritol with milk, transfer to a bag, and drizzle over cooled cake.

Notes

For best results, add the flour in 4 equal parts and do not overmix.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin