Autumn is here, and with it comes the cozy air filled with the unmistakable scent of pumpkin. This time of year always reminds me of warm kitchens and golden leaves, where the comforting aroma of freshly baked goods brings families together. If you’re someone who loves indulging in seasonal baking or you’re on a gluten-free journey, this post is just for you. I’ve compiled a list of 17 moist pumpkin bundt cake recipes that will satisfy your cravings and bring that warm, nostalgic feeling home.
Whether you’re an experienced baker or just starting out, these pumpkin bundt cake recipes cater to everyone. You’ll find classic flavors, delightful twists, and even options for gluten-free and vegan diets. Each recipe is designed to be simple yet rewarding, perfect for family gatherings, cozy nights in, or seasonal celebrations. So grab your mixing bowls and get ready to dive into a world of fall desserts that are not only delicious but also incredibly satisfying.
In this collection, you’ll discover everything from the traditional Classic Gluten-Free Pumpkin Bundt Cake to creative spins like Pumpkin Cheesecake Bundt Cake and Pumpkin Chai Bundt Cake. Each recipe promises to deliver moist, flavorful, and comforting treats that make autumn baking a joy. Prepare to impress your friends and family with these delightful autumn treats that celebrate the essence of the season!
Key Takeaways
– This collection features 17 unique pumpkin bundt cake recipes, perfect for both gluten-free and traditional diets.
– Each recipe is designed to be easy to follow, ensuring that bakers of all skill levels can enjoy the process.
– The flavors range from classic pumpkin spice to creative combinations like chocolate chip and gingerbread, catering to diverse tastes.
– These moist cakes are ideal for fall gatherings, holiday celebrations, or cozy evenings at home with loved ones.
– By exploring these recipes, you’ll gain inspiration for seasonal baking that can elevate your dessert game this autumn.
1. Classic Gluten-Free Pumpkin Bundt Cake
Craving a slice of fall? This classic gluten-free pumpkin bundt cake is just the treat you need. It’s moist, flavorful, and perfectly spiced, offering a delightful taste of autumn in every bite. Made with almond flour and pure pumpkin, this cake is not only delicious but also a great source of nutrients like fiber and healthy fats. Plus, it’s easy to prepare, making it a perfect choice for any baking occasion!
Ingredients:
– 1 ½ cups gluten-free all-purpose flour
– 1 cup pumpkin puree
– 1 cup almond flour
– 1 cup sugar (or coconut sugar for a healthier option)
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease your bundt pan.
2. In a large bowl, whisk the sugar and eggs until light and fluffy. Add the pumpkin puree and vanilla, mixing well.
3. In another bowl, combine the dry ingredients: gluten-free flour, almond flour, baking soda, baking powder, and spices.
4. Gradually add the dry ingredients to the pumpkin mixture until fully incorporated.
5. Pour the batter into the prepared bundt pan and smooth the top.
6. Bake for 50 minutes or until a toothpick comes out clean.
7. Let it cool for 10 minutes before inverting onto a wire rack.
FAQs:
– Can I use fresh pumpkin? Absolutely! Just ensure it’s well-pureed.
– How do I store leftovers? Keep in an airtight container for up to 3 days.
2. Chocolate Chip Pumpkin Bundt Cake
Looking for a dessert that combines chocolate and pumpkin? This chocolate chip pumpkin bundt cake is your answer! The chocolate chips create pockets of sweetness that beautifully complement the spiced pumpkin base. It’s a delightful way to satisfy your sweet tooth while enjoying the flavors of fall. Easy to make and utterly delicious, this cake is sure to be a hit at any gathering!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup chocolate chips (dairy-free if needed)
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking soda
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, mix the sugar and eggs until creamy. Add the pumpkin puree and oil.
3. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, then fold in the chocolate chips.
5. Pour the batter into the bundt pan and smooth the top.
6. Bake for 55 minutes or until a toothpick comes out clean.
7. Allow to cool slightly before transferring to a wire rack.
FAQs:
– Can I substitute the sugar? Yes, maple syrup can work as a substitute!
– How should I store it? Keep it covered at room temperature for up to 4 days.
3. Maple Pecan Pumpkin Bundt Cake
Celebrate the flavors of fall with this maple pecan pumpkin bundt cake! The blend of maple syrup and crunchy pecans elevates this classic recipe, adding a delightful texture and a sweet, nutty flavor. Perfect for dessert or an afternoon snack, this cake is both satisfying and nutritious, packed with wholesome ingredients that everyone will love!
Ingredients:
– 1 ½ cups almond flour
– 1 cup pumpkin puree
– ¾ cup maple syrup
– ½ cup chopped pecans
– 3 large eggs
– 1 tsp vanilla extract
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease your bundt pan.
2. In a mixing bowl, beat together the maple syrup, eggs, pumpkin puree, and vanilla.
3. In another bowl, combine the almond flour, baking powder, cinnamon, and salt.
4. Mix the dry ingredients into the wet mixture and fold in the chopped pecans.
5. Pour into the bundt pan and bake for 50 minutes.
6. Let it cool slightly before inverting onto a rack.
FAQs:
– Can I use walnuts instead of pecans? Yes, walnuts make a great alternative!
– What’s the best way to store this cake? Keep it in an airtight container for up to a week.
4. Pumpkin Spice Latte Bundt Cake
Are you a pumpkin spice latte lover? Then this bundt cake is a must-try! Infused with coffee and warm spices, it captures all the cozy flavors of your favorite fall drink in a delicious dessert form. It’s a treat that’s easy to make and perfect for sharing, bringing the delightful essence of autumn to your table!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup brewed coffee (cooled)
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp allspice
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. Whisk together the sugar and eggs until frothy, then add the pumpkin puree and coffee.
3. In another bowl, combine gluten-free flour, baking powder, and spices.
4. Gradually mix the dry ingredients into the wet ones until combined.
5. Pour into the prepared bundt pan and bake for 50 minutes.
6. Cool for 10 minutes in the pan, then invert onto a wire rack.
FAQs:
– Can I use decaf coffee? Absolutely! Any coffee will work.
– How long will this cake last? Up to 5 days in an airtight container.
🍰 Decadent Biscoff Cookie Crust
Elevate your autumn baking with this easy and delicious Biscoff cookie crust recipe for ultimate desserts.
How To Choose the Right Gluten-Free Pumpkin Bundt Cake Recipe
Choosing the perfect gluten-free pumpkin bundt cake recipe can feel overwhelming, especially with so many delicious options. Here are some key factors to consider that will help you make the best choice for your autumn baking.
1. Dietary Restrictions
Before diving into recipes, check for any dietary restrictions among your guests. Some may be vegan, while others might avoid nuts or dairy. Selecting a recipe that caters to everyone ensures that everyone can enjoy the dessert. For a wider range of options, look for recipes that include vegan or dairy-free ingredients.
2. Ingredients on Hand
Consider what ingredients you already have in your pantry. Some recipes may call for specific flours like almond or coconut flour, while others might use traditional gluten-free baking mixes. If you’re low on ingredients, choose a recipe that requires minimal shopping. For instance, a classic gluten-free pumpkin bundt cake often uses common items like canned pumpkin and eggs.
3. Flavor Preferences
Pumpkin bundt cakes can have varied flavor profiles. Decide if you prefer a classic pumpkin spice flavor or if you want to explore more unique combinations like chocolate chip or chai. Each variation brings its own spin to the traditional fall dessert, so think about what your taste buds are craving this season.
4. Complexity of Preparation
Some gluten-free pumpkin bundt cake recipes are straightforward, while others might involve more intricate steps. If you’re a beginner, opt for simpler recipes that don’t require advanced baking skills. On the other hand, if you’re looking to impress with something special, choose a recipe that allows for more creativity, like a pumpkin cheesecake bundt cake.
5. Baking Equipment
Make sure you have the right tools for the job. A bundt pan is essential for making a perfect pumpkin bundt cake. If you don’t own one, consider purchasing a non-stick or silicone bundt pan for easier release. Read reviews about the pans to find one that fits your needs. Also, check that you have the necessary mixing bowls and measuring cups to ensure a smooth baking process.
6. Baking Time and Temperature
Different recipes may require varying baking times and temperatures. Pay attention to these details in the recipe you select. A cake that takes longer to bake may require more attention to ensure it doesn’t dry out. Always have a toothpick handy to check for doneness. A great gluten-free bundt cake should be moist and fluffy, so keep a close eye on it as it bakes.
Pro Tip: Consider making a test batch before serving at a gathering. This way, you can adjust flavors and make sure everything is perfectly baked. Also, don’t hesitate to personalize recipes by adding your favorite spices or mix-ins. A little creativity can take your pumpkin bundt cake from delightful to extraordinary!
5. Coconut Flour Pumpkin Bundt Cake
If you’re looking for a lighter, gluten-free option, this coconut flour pumpkin bundt cake is a fantastic choice! It features a unique texture and flavor from coconut flour, beautifully complemented by the pumpkin and spices. This cake is not only delicious but also nutritious, making it perfect for anyone seeking a healthier dessert option!
Ingredients:
– 1 cup coconut flour
– 1 cup pumpkin puree
– 4 large eggs
– ½ cup honey or agave syrup
– ½ cup coconut oil (melted)
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease your bundt pan.
2. In a large mixing bowl, combine melted coconut oil, honey, and eggs until smooth. Add in the pumpkin puree.
3. In another bowl, mix coconut flour, baking powder, cinnamon, and salt.
4. Stir the dry ingredients into the wet mixture until well combined.
5. Pour the batter into the bundt pan and bake for 45 minutes.
6. Let it cool for 10 minutes before inverting onto a wire rack.
FAQs:
– Can I use regular flour? This recipe is designed for coconut flour, which behaves differently.
– How do I store this cake? Keep in an airtight container for up to a week.
6. Gingerbread Pumpkin Bundt Cake
Bring the holiday spirit to your table with this gingerbread pumpkin bundt cake! Combining the warm flavors of gingerbread with pumpkin, this wonderfully spiced cake is perfect for fall gatherings. It’s a delightful treat that will impress your guests and fill your home with the sweet aromas of the season!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup molasses
– ⅓ cup brown sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp ginger
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp allspice
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, mix together the brown sugar, eggs, pumpkin puree, and molasses until smooth.
3. In another bowl, combine gluten-free flour, baking powder, and spices.
4. Mix the dry ingredients into the wet ingredients until fully combined.
5. Pour the batter into the bundt pan and bake for 50 minutes.
6. Allow to cool slightly before inverting onto a wire rack.
FAQs:
– Can I use fresh ginger? Yes, just finely grate it and adjust to your taste.
– How long does this cake last? It can be stored for up to 5 days in an airtight container.
7. Pumpkin Cheesecake Bundt Cake
Indulge in a delightful fusion of flavors with this pumpkin cheesecake bundt cake! Combining the creaminess of cheesecake with a fluffy pumpkin base, this tantalizing dessert will impress at any autumn gathering. It’s a two-in-one treat that’s both comforting and delicious, making it a must-try this season!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– 8 oz cream cheese (softened)
– ¾ cup sugar
– 3 large eggs
– ½ cup butter (melted)
– 1 tsp baking powder
– 1 tsp vanilla extract
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a mixing bowl, blend the cream cheese and sugar until smooth. Add the pumpkin and eggs, mixing well.
3. In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
4. Slowly mix the dry ingredients into the wet mixture, then fold in the melted butter.
5. Pour half the batter into the bundt pan, then spoon dollops of the cheesecake mixture, followed by the remaining batter.
6. Bake for 55 minutes and cool on a wire rack.
FAQs:
– Can I use low-fat cream cheese? Yes, but the texture may change slightly.
– How should I store leftovers? In an airtight container in the fridge for up to 5 days.
8. Pumpkin Cranberry Bundt Cake
This pumpkin cranberry bundt cake is a delightful balance of sweet and tart flavors. The juicy cranberries add a burst of freshness that perfectly contrasts with the warm spice of pumpkin, making it an excellent choice for your seasonal baking. It’s a beautiful and delicious addition to any dessert table!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ¾ cup fresh or frozen cranberries
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, whisk the sugar and eggs until frothy. Add in the pumpkin puree and oil.
3. In a separate bowl, combine the gluten-free flour, baking powder, and spices.
4. Mix the dry ingredients into the wet mixture, then fold in the cranberries.
5. Pour into the bundt pan and bake for 50 minutes.
6. Allow to cool for 10 minutes before inverting onto a wire rack.
FAQs:
– Can I use dried cranberries? Yes, but they will be sweeter.
– How long can I keep this cake? Up to a week in an airtight container.
9. Pumpkin Orange Bundt Cake
Brighten your autumn days with this refreshing pumpkin orange bundt cake! The zesty notes of orange zest paired with the warm flavor of pumpkin create a delightful balance that’s perfect for any fall gathering. This cake is not only visually appealing but also a treat that your guests will love!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup orange juice (freshly squeezed)
– Zest of 1 orange
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, whisk together sugar, eggs, pumpkin puree, and oil. Stir in orange juice and zest.
3. In another bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
4. Mix the dry ingredients into the wet ingredients until combined.
5. Pour the batter into the bundt pan and bake for 50 minutes.
6. Allow to cool for 10 minutes before inverting onto a wire rack.
FAQs:
– Can I use store-bought orange juice? Fresh is best for flavor, but store-bought will work.
– How long does this cake last? It will keep for about 5 days in an airtight container.
10. Spiced Apple Pumpkin Bundt Cake
This spiced apple pumpkin bundt cake combines two beloved fall favorites: pumpkin and apple! The blend adds moisture and a delightful sweetness, making it a fantastic option for gatherings. This cake is sure to impress your friends and family while filling your home with delightful aromas!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– 1 cup grated apple (about 1 large apple)
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp nutmeg
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, whisk together sugar, eggs, pumpkin puree, and oil. Fold in the grated apple.
3. In another bowl, combine gluten-free flour, baking powder, and spices.
4. Mix the dry ingredients into the wet ingredients until fully incorporated.
5. Pour into the bundt pan and bake for 55 minutes.
6. Let it cool for 10 minutes before inverting onto a wire rack.
FAQs:
– Can I use unsweetened applesauce instead? Yes, it will still taste great!
– How long will this cake last? It will last up to 5 days in an airtight container.
11. Nutty Pumpkin Bundt Cake
If you adore nuts, this nutty pumpkin bundt cake is a delightful choice! Packed with almonds and walnuts, it adds a satisfying crunch to the traditional pumpkin flavor. This cake is not only tasty but also full of nutrients, making it a wholesome treat for any occasion!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup chopped almonds
– ½ cup chopped walnuts
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, mix sugar and eggs until light and fluffy. Stir in the pumpkin puree and oil.
3. In another bowl, combine the gluten-free flour, baking powder, cinnamon, and salt.
4. Add the dry ingredients to the wet mixture and fold in the nuts.
5. Pour into the bundt pan and bake for 50 minutes.
6. Cool for 10 minutes before transferring to a wire rack.
FAQs:
– Can I use different nuts? Yes! Try pecans or hazelnuts for a twist.
– How should I store this cake? In an airtight container for up to a week.
Did you know that adding chopped almonds and walnuts boosts the protein content of a pumpkin bundt cake by up to 6 grams per slice? This nutty twist keeps gluten-free pumpkin bundt cake recipes moist, crunchy, and nourishing for any occasion.
12. Vegan Pumpkin Bundt Cake
This vegan pumpkin bundt cake is perfect for those who follow a plant-based diet! Moist and flavorful, it’s crafted with natural ingredients that everyone can enjoy. This cake is an excellent option for gatherings, ensuring that no one misses out on a delicious dessert this fall!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup maple syrup
– ½ cup almond milk
– 3 tbsp flaxseed meal (mixed with 9 tbsp water)
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, mix maple syrup, pumpkin puree, almond milk, and flaxseed mixture.
3. In another bowl, whisk together gluten-free flour, baking powder, cinnamon, and salt.
4. Combine the dry ingredients with the wet until just mixed.
5. Pour into the bundt pan and bake for 50 minutes.
6. Let it cool for 10 minutes before inverting onto a wire rack.
FAQs:
– Can I use another milk? Yes, any plant-based milk will work!
– How can I make it sweeter? Add more maple syrup to taste.
13. Pumpkin Hazelnut Bundt Cake
If you’re a fan of hazelnuts, this pumpkin hazelnut bundt cake will be a delightful treat! The rich, nutty flavor pairs perfectly with pumpkin, creating a satisfying dessert that everyone will enjoy. This cake is not only delicious but also packed with nutrients, making it a wonderful addition to your autumn baking!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup chopped hazelnuts
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, mix together sugar, eggs, pumpkin puree, and oil until smooth.
3. In a separate bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
4. Mix the dry ingredients into the wet and fold in the chopped hazelnuts.
5. Pour into the bundt pan and bake for 50 minutes.
6. Allow to cool before inverting onto a wire rack.
FAQs:
– Can I omit the hazelnuts? Yes, use any nut of your choice.
– How do I store it? Keep in an airtight container for up to a week.
Autumn is for pumpkin bundt cake recipes that actually satisfy. When you swap in gluten-free flour and hazelnuts, every slice feels cozy, nutty, and totally shareable. Bake it, glaze it, and watch the kitchen become the cutest fall bakery.
14. Pumpkin Almond Flour Bundt Cake
This pumpkin almond flour bundt cake is not just gluten-free but also packed with protein! Its moist texture and nutty flavor make it a wholesome dessert that everyone will love. It’s perfect for sharing at gatherings or enjoying as a special treat during the fall season!
Ingredients:
– 1 ½ cups almond flour
– 1 cup pumpkin puree
– ¾ cup honey or maple syrup
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, whisk together the eggs, pumpkin puree, and honey or syrup until smooth.
3. In another bowl, combine almond flour, baking powder, cinnamon, and salt.
4. Mix the dry ingredients into the wet ingredients until just combined.
5. Pour into the bundt pan and bake for 50 minutes.
6. Let cool for 10 minutes before inverting onto a wire rack.
FAQs:
– Can I make this egg-free? Yes, use flax eggs for a vegan option.
– How should I store it? Keep in an airtight container at room temperature for up to a week.
15. Pumpkin Banana Bundt Cake
Combine the flavors of pumpkin and banana in this moist bundt cake! It’s a fantastic way to use up ripe bananas while adding a unique twist to the classic pumpkin flavor. This cake is not only delicious but also makes for a great choice for breakfast or dessert, bringing warmth and comfort to your fall table!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– 1 cup mashed ripe bananas (about 2 medium bananas)
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a large bowl, whisk together sugar, eggs, pumpkin puree, and mashed bananas until smooth.
3. In another bowl, mix gluten-free flour, baking powder, cinnamon, and salt.
4. Combine the dry ingredients with the wet mixture until fully combined.
5. Pour into the bundt pan and bake for 50 minutes.
6. Cool for 10 minutes before inverting onto a wire rack.
FAQs:
– Can I use frozen bananas? Yes, just thaw and mash them before use!
– How long does this cake last? Store in an airtight container for up to 5 days.
16. Pumpkin Walnut Bundt Cake
This pumpkin walnut bundt cake offers a delightful combination of flavors and textures. The walnuts provide a satisfying crunch that perfectly balances the moist pumpkin base. It’s a wonderful treat for any occasion, sure to impress your guests while filling your home with the comforting scents of fall!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup chopped walnuts
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp cinnamon
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a large bowl, mix sugar and eggs until light and fluffy. Add the pumpkin puree and oil.
3. In another bowl, combine gluten-free flour, baking powder, cinnamon, and salt.
4. Mix dry ingredients into the wet mixture and fold in the walnuts.
5. Pour into the bundt pan and bake for 50 minutes.
6. Cool for 10 minutes before transferring to a wire rack.
FAQs:
– Can I use other nuts? Yes! Pecans or hazelnuts would also be delicious.
– How long does this cake last? Up to a week in an airtight container.
Sharing a slice of this pumpkin walnut bundt makes fall feel effortless—gluten-free, moist pumpkin, and a satisfying walnut crunch in every bite. It’s the cozy treat guests swoon over and you’ll want to bake again tomorrow.
17. Pumpkin Chai Bundt Cake
Infuse your autumn baking with the warm spices of chai in this pumpkin chai bundt cake! This unique twist on a classic bundt cake will surely become a favorite in your fall recipe collection. It’s a delightful treat that’s perfect for sharing, bringing warmth and flavor to your seasonal gatherings!
Ingredients:
– 1 ½ cups gluten-free flour
– 1 cup pumpkin puree
– ½ cup brewed chai tea (cooled)
– 1 cup sugar
– 3 large eggs
– ½ cup vegetable oil
– 1 tsp baking powder
– 1 tsp chai spice mix (or a combination of cinnamon, cardamom, and ginger)
– ½ tsp salt
Instructions:
1. Preheat the oven to 350°F (175°C) and grease your bundt pan.
2. In a bowl, whisk together sugar, eggs, pumpkin puree, and cooled chai tea.
3. In another bowl, combine the gluten-free flour, baking powder, chai spices, and salt.
4. Mix the dry ingredients into the wet until combined.
5. Pour into the bundt pan and bake for 55 minutes.
6. Allow to cool for 10 minutes before inverting onto a wire rack.
FAQs:
– Can I use instant chai tea? Yes, just adjust the amount based on the strength you prefer.
– How long does this cake last? It can stay fresh for up to a week in an airtight container.
Conclusion
These 17 moist pumpkin bundt cake recipes are just what you need to elevate your autumn baking game. Each recipe brings a unique twist to the classic pumpkin flavor, ensuring there’s a delicious option for everyone. Whether you stick to a classic bundt or venture into exciting variations like chocolate chip or pumpkin chai, each slice is sure to warm hearts and create lasting memories this season. Don’t forget to share your baking triumphs with friends and family, and invite them to join you in savoring these delightful fall treats!
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