Print

Lighter Pumpkin Bundt Cake with Maple Glaze

lighter pumpkin bundt cake - featured image
Print Recipe

A moist and tender pumpkin bundt cake made lighter with applesauce and Greek yogurt, topped with a tangy-sweet maple cream cheese glaze. Perfect for fall gatherings and impressively easy to make.

Ingredients

Scale
  • 1 ¾ cups (210g) whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) unsweetened applesauce
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (360g) pumpkin puree
  • ½ cup (120g) plain Greek yogurt
  • 4 ounces (113g) cream cheese, softened
  • 3 tablespoons (42g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan generously with butter or non-stick spray, dust with flour, and tap out excess.
  2. In a medium bowl, whisk together whole wheat pastry flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, beat granulated sugar, brown sugar, applesauce, and oil until well combined. Add eggs one at a time, beating well after each. Stir in vanilla, pumpkin puree, and Greek yogurt until smooth.
  4. Gradually add dry ingredients to wet mixture, stirring with a rubber spatula until just combined. Do not overmix.
  5. Pour batter into prepared bundt pan and spread evenly. Tap pan on counter to release air bubbles.
  6. Bake for 45-55 minutes, until a toothpick inserted near center comes out clean or with a few moist crumbs. Cool in pan for 15 minutes, then invert onto a cooling rack and cool completely (about 1 hour).
  7. For glaze: Beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, beating on low speed. Add maple syrup and beat until creamy. Add milk 1 tablespoon at a time until drizzling consistency.
  8. Once cake is completely cool, drizzle glaze over top, letting it cascade down sides.

Notes

For best results, use room temperature ingredients. Do not overmix batter. Grease bundt pan thoroughly to prevent sticking. Let cake cool completely before glazing. Cake can be made a day ahead; flavors deepen overnight. Store in airtight container at room temperature up to 3 days, or refrigerate up to 1 week. Freeze unglazed cake up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, lighter pumpkin cake, maple glaze, fall dessert, healthy pumpkin cake, whole wheat bundt cake

Find it online: https://lenatable.com/lighter-pumpkin-bundt-cake-with-maple-glaze-recipe/