Healthy Pumpkin Bundt Cake

Maple Pumpkin Bundt Cake |

Here’s a super Autumnal baking recipe: this pumpkin cake is all the best flavors of September + October in a bite. This is a slightly healthier than average bundt cake. It’s made with pumpkin, maple syrup, and cardamom, and topped with a yogurt-cardamom glaze. It’s my favorite pumpkin cake I’ve ever made, and the cardamom and maple syrup are such fall-y flavors.

Healthy Pumpkin Bundt Cake

the inspiration

The cake can be made quickly in a stand mixer, and I used this bundt cake mold from Amazon. The cake crumb is really moist and tender from the combination of pumpkin, maple syrup, and brown sugar. I used whole wheat flour, so that makes it healthy, right? (haha) You’ll want to curl up with a blanket and a mug of tea with this cake.

how to make a healthy pumpkin spice bundt cake

Check out the full recipe below to make this yummy cake. The batter does yield a lot, since bundt cakes require typically a large volume of batter. To make the glaze, I just mixed together a small tub of Greek yogurt (the 1 cup container) with some powdered sugar and added in a half teaspoon of cardamom for extra flavor.


Maple Pumpkin Bundt Cake |

Healthy Pumpkin Bundt Cake

Mimi Newman
Healthy Pumpkin Bundt Cake
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Dessert
Cuisine American, Baking, Bundt Cake
Servings 12 servings
Calories 372 kcal


Pumpkin Cake

  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cloves, cinnamon, and cardamom – 1 tsp each
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 2 cups pumpkin puree
  • 1/2 cup olive oil
  • 1/4 cup real maple syrup
  • 3 tbsp milk
  • 3 eggs

Yogurt Glaze

  • 1/2 cup yogurt
  • 1 1/4 cups powdered sugar
  • 1 tsp cardamom
  • 1 tbsp maple syrup


  • Preheat the oven to 350 F. Prepare bundt cake pan with some baking spray.
  • Mix the dry ingredients (flours, baking soda, baking powder, cloves, cinnamon, cardamom, salt, and sugar). In a separate bowl, mix the wet ingredients (pumpkin, oil, maple syrup, milk, and eggs).
  • Combine the dry and wet ingredients in a large mixing bowl, stirring until just combined.
  • Bake for 35-40 minutes.
  • Let cool completely. While it’s cooling, prepare the glaze. Combine labneh, powdered sugar, cardamom and maple syrup in a small bowl.
  • Glaze when done!


Serving: 3ozCalories: 372kcalCarbohydrates: 63gProtein: 7gFat: 11gSaturated Fat: 2gCholesterol: 43mgSodium: 373mgPotassium: 228mgFiber: 4gSugar: 34gVitamin A: 6430IUVitamin C: 2mgCalcium: 74mgIron: 2mg
Keyword Bundt cake, cardamom, pumpkin, pumpkin bundt cake, pumpkin cake
Tried this recipe?Let us know how it was!