![['Side view of a Healthy Pumpkin Bundt Cake, showcasing its moist texture and rich color.', 'Close-up of a slice of Healthy Pumpkin Bundt Cake, highlighting the pumpkin and spice elements.', 'Detailed side view of a Healthy Pumpkin Bundt Cake on a plate, emphasizing its fluffy interior.', 'A Healthy Pumpkin Bundt Cake displayed on a wooden table, with a smooth glaze on top.']](https://worldrecipesguide.com/wp-content/uploads/2026/07/healthy-pumpkin-bundt-cake_1_U1-1.webp)
Healthy Pumpkin Bundt Cake
A moist and flavorful pumpkin cake perfect for fall, made with wholesome ingredients and topped with a simple drizzle.
Ingredients
Dry ingredients
- 450 g white whole wheat flour or gluten-free flour
- 5 tsp homemade pumpkin spice
- 2 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
Wet ingredients
- 14 g unsalted butter or coconut oil, melted and cooled slightly
- 4 large egg whites (room temperature)
- 15 mL vanilla extract
- 5.5 tsp liquid stevia
- 0.25 cup granulated erythritol
- 1.25 cups pumpkin purée (not pumpkin pie mix)
- 0.25 cup plain nonfat Greek yogurt
- 0.25 cup distilled white vinegar
- 1.25 cups nonfat milk, divided
- 3 tbsp confectioners’ style erythritol
- 2.5-3 tsp nonfat milk
Instructions
- Preheat oven to 350°F and coat a 12-cup bundt pan with nonstick spray.
- Mix dry ingredients in a bowl. In another, whisk wet ingredients, then combine with dry, alternating with milk.
- 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. Mix erythritol and milk for drizzle, then drizzle over cooled cake.
Notes
For best results, add the flour in 4 equal parts and stir just until combined.