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Moist and lighter than pumpkin bread, this spicy pumpkin cake is full of flavor. This a quick and easy moist pumpkin cake recipe, full of pumpkin and spice deliciousness.
I am always converting recipes to include healthier ingredients.
For this healthy pumpkin cake, I wanted a lighter texture than pumpkin bread but with all the flavor in a nicer presentation.
We incorporate the Mediterranean diet into our meals. So I am forever trying to include more whole grains in my family's diet, I used Whole Wheat Pastry Flour #ad instead of regular all-purpose flour.
Whole wheat pastry flour has a texture closer to all-purpose flour so it produces baked goods with a similar crumb and flavor. It is lighter in color and has a milder flavor than other whole wheat flour. It is milled from soft white wheat but includes all the nutrients of whole wheat flour.
For oil, in this recipe, I used olive oil. Olive oil is low in saturated fat so make a healthier option when you can include it.
Lastly, I lowered the sugar amount in the recipe by 1/2 cup. Honestly, you won't notice a difference. You will love this Mediterranean Diet pumpkin cake.
- whole wheat pastry flour
- baking soda, baking powder
- pumpkin pie spice
- sugar, brown sugar
Step 1. Preheat the oven to 350F. Spray a 10-cup bundt pan with cooking spray. Set aside.
Step 2. Combine dry ingredients in a large bowl including flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Use a whisk to mix.
Step 3. Mix wet ingredients, including eggs, sugar, olive oil, and pumpkin puree in a large mixing bowl on low speed until combined.
Step 4. Add dry ingredients to wet ingredients in the mixing bowl. Set mixer to a low setting and mix for 2 minutes until well combined. Let batter rest for 5 minutes.
Step 4. Pour batter into bundt pan and spread evenly. Place the bundt pan on the bottom rack of the oven.
Bake for 30-35 minutes until a toothpick inserted in the center of the cake comes out clean.
Step 5. Let the cake cool for 15 minutes. Run a knife around the outside and inside edge of the pan. Place a cake plate over the bundt pan. Invert. Let the cake completely cool.
This moist pumpkin cake is perfect with a cup of coffee.
Optional Powdered Sugar Icing
This cake is really good with just a dusting of powdered sugar. If you prefer, you can add a simple powdered sugar icing. Here's what you need:
- powdered sugar
- half & half or milk
- vanilla extract
- pinch of salt
Use a whisk to mix the powdered sugar with 2 tablespoons of milk or cream. Add one teaspoon of vanilla and a pinch of salt. Whisk the mixture until smooth.
When the cake is cool, drizzle with icing.
Pumpkin Puree: you can substitute 2 cups mashed sweet potato or acorn squash.
Oil: if you are out of olive oil you can substitute healthy canola oil or another oil you have on hand.
Frequently Asked Questions
A simple pumpkin pie spice mix is:
2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon nutmeg
Blend spices together well. Use substitute as an equal replacement for Pumpkin Pie Spice mix.
Label and store the remainder in an airtight container for up to 3 months.
Yes, you can substitute 2 cups of all-purpose flour for the whole wheat pastry flour in this recipe.
Whole Wheat Flour Recipes
Looking for more healthy recipes using whole wheat flour? Try one of these recipes:
Looking for more Pumpkin Dessert Recipes? Check out this Round-Up of 40 Delicious Pumpkin Recipes at momthelunchlady.com.
Other Healthy Dessert Recipes for You
October 2022 Updates: Minor post updates.