Pumpkin Pound Cake (Moist & Flavorful)

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This moist pumpkin pound cake is made from scratch with real pumpkin puree and a nut butter maple glaze for an easy, cozy treat.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Dessert

Cuisine: American

Diet: Halal

Skill Level: Beginner

Servings: servings

Author: Rena

Preheat the oven to 320°F and spray a 12-cup bundt pan well with coconut oil spray. (I like to use a silicone one because it doesn't stick like the aluminum ones.)
Combine the 2 ¾ cups all-purpose flour, 1 tablespoon pumpkin spice mix, 2 teaspoon baking soda and 1/2 teaspoon fine kosher salt in a medium bowl.
In a second bowl, whisk the 1 cup melted coconut oil with the 4 large eggs using an electric mixer.
Add the 1 1/2 cup granulated sugar, 2 teaspoons vanilla extract and whisk for 60 seconds, until creamy and sugar is dissolved. Use a spatula to scrape the sides. Add the 15 ounces pumpkin puree and whisk for 10-15 seconds more, until incorporated.
Using a spatula, incorporate dry ingredients into wet, until no visible streaks of flour.
Transfer the batter to your prepared bundt pan and bake for 60-70 minutes, or until a toothpick inserted comes out mostly clean.
To make the optional glaze and decorate:
Place 2 tablespoons almond butter, 2 tablespoons maple syrup, and 1-2 tablespoons hot filtered water of in a jug and whisk until smooth. Once the cake cools, drizzle the glaze over the top. Decorate with sprinkles, chopped walnuts or pecans, etc

While you can buy pumpkin pie spice mix from the store, you can also make a DIY blend at home by combining 1 1/4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves or allspice.
For a fiber boost, replace half of the all-purpose flour with whole wheat pastry flour.
When folding the wet and dry ingredients together, only mix until no floury streaks remain. If you overmix the batter, the cake can turn out gummy.
I like to use canned pumpkin puree (containing only 100% pumpkin) as it produces consistent results in baking. Make sure you don't accidentally use canned pumpkin pie mix.
For bundt cakes, I like to let the baked cake rest in the pan for 10 minutes before turning it out onto a wire rack. This short resting period lets the cake's structure firm up a bit so that it isn't so fragile and won't crack when you flip it out. On the other hand, don't leave the cake in the pan until it has fully cooled before turning it out, as this can make it stick to the pan.
Let the cake cool fully before glazing. If you glaze the cake while it's hot, the glaze may melt and run off the cake.

Cream Cheese Frosted Pumpkin Pound Cake: Whisk together 8oz cream cheese, 1/4 cup Greek yogurt, 1/4 cup honey, and 1 tsp vanilla extract until fluffy. Spread onto the cooled cake.
Chocolate Chip Pumpkin Pound Cake: Fold 3/4 cup semi-sweet chocolate chips into the batter in step 5.
Sweet Potato Pound Cake: Swap the pumpkin puree for an equal quantity of mashed sweet potato.

Store the cooled cake in an airtight container at room temperature for 3-5 days. You can refrigerate it in an airtight container to help it stay moist for longer.
Alternatively, freeze the un-glazed cake in an airtight container for up to 3 months.