Light & Moist Pumpkin Cake

This post may contain affiliate links. This means I may make a small commission at no additional cost to you when you make a purchase. Find out more in the Disclosure Policy

Moist and lighter than pumpkin bread, this spicy pumpkin cake is full of flavor. A quick and easy cake recipe, full of pumpkin and spice deliciousness.

I am always converting recipes to include healthier ingredients.

For this cake, I wanted a lighter texture than pumpkin bread but with all the flavor in a nicer presentation.

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.

I found Whole Wheat Pastry Flour at my local grocer, right on the shelf. But if you can't find it, try online at Bob's Red Mill or Amazon.

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 a 1/2 cup. Honestly, you won't notice a difference.

Ingredients

• pumpkin

• whole wheat pastry flour

• baking soda, baking powder

• pumpkin pie spice

• salt

• cinnamon

• sugar, brown sugar

• EVOO

• eggs

Preparation

Preheat oven to 350F.

Spray a 10-cup bundt pan with cooking spray. Set aside.

Combine dry ingredients in a large bowl including flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.

Next, combine wet ingredients in a large bowl including eggs, EVOO, brown sugar, sugar, and pumpkin puree.

Add wet ingredients to dry ingredients. Mix well. Let batter rest for 10 minutes.

• 

• 

• 

• 

Pour batter into bundt pan and spread evenly. Add bundt pan to the bottom rack of the oven.

Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.

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.

Dust with powdered sugar.

Optional Powdered Sugar Icing

Mix powdered sugar with 2 tablespoons of milk or cream. Add one teaspoon of vanilla. Whisk the mixture until smooth.

When the cake is cool, drizzle with icing.

Easy Substitutions

Pumpkin Puree: you can substitute 2 cups mashed sweet potato or acorn squash.

Whole Wheat Pasty Flour: Substitute White Whole Wheat Flour. It is a great substitute when you can't find pastry flour. Remember to remove 1 tablespoon of flour per cup. You can also substitute all-purpose flour if that is what you have on hand.

Oil: if you are out of olive oil you can substitute healthy canola oil or another oil you have on hand.

Whole Wheat Flour Recipes

Looking for more healthy recipes using whole wheat flour? Try one of these recipes:

Streusel-Topped Whole Wheat Apple Muffins,

Whole Wheat Cookies with Oats, Chips, & Pecans,

Moist & Healthy Zucchini Bread.

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

---

September 2021 Updates: Post Updates, Added FAQs,

Ready to Start a Healthy Diet?

Get your FREE Healthy 7-Day Meal Plan & Shopping List

Subscribe to Weekly Emails.

Name:

Email:

We respect your email privacy

Powered by AWeber Email Marketing