Perfectly Pumpkin Bunt Cake

You knew it was coming! Although the cool fall air has not quite his Arizona yet, the sun is setting earlier, and the nights are starting to get the crispness and slight drop in temperature that makes Arizona such an appealing place to live in the fall and winter. Passing through the grocery store today and seeing displays for pumpkin coffee, pumpkin spice cookies, pumpkin baking mixes, pumpkin yogurt, and everything else pumpkin that makes me salivate had my wheels spinning and recipes forming. I grabbed 1 can of pumpkin on my way out with the simple thought that I would find some way to use it tonight…. a few hours later, the Perfect Pumpkin Bunt Cake was born!

Dense, warm, with a hint of fall spice, this bunt cake is perfect for an after dinner desert or a slightly sweet start to your morning. The perfect fall combination of cinnamon, nutmeg, and vanilla provides the perfect backdrop for this pumpkinny delight without being overwhelming or over-powerful. Let’s just say, I had a hard time walking away after one piece.

This cake is dairy-free, egg-free and does not use any added butter of fat! It is very simple, easy, and can be made in about 30 minutes, including prep and cook time!

Sweeten it up with a few dark chocolate chips and serve warm with a glass of milk or a comforting cup of coffee or tea (or perhaps a glass of red wine as I did tonight!) for the perfect fall treat! I hope you try my Perfect Pumpkin Bunt Cake!


  • 3/4 can pure pumpkin puree
  • 1/2 cup brown sugar, lightly packed
  • 1 tsp baking powder
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 chia egg (1 Tbsp chia seeds + 3 Tbsp water)
  • 1/4 cup vanilla light Greek yogurt
  • 2 cups whole wheat flour
  • 1/2 cup dark chocolate chips

Pre-heat the oven to 350 degrees.

In a large bowl mix your pumpkin puree, brown sugar, Greek yogurt, vanilla, nutmeg, and cinnamon until there are no lumps. Once your chia egg has settled (about 3-5 minutes), add in your egg. Lastly, stir in the flour, baking powder, and chocolate chips until all flour is wet. The dough will seem a little dense and slightly cookie-like.

Spray a bunt pan with a little cooking spray. You may also add a layer of flour, but I didn’t find this necessary to get the cake out. Evenly distribute your dough; don’t worry about it being perfectly smooth! Bake in the oven for about 20-25 minutes or until a long toothpick comes out clean or the top is golden brown. Let your cake sit for about 5-10 minutes before loosening the ends with a butter knife and slowly turning over your pan to release your beautiful cake. You may finish it off with a dusting of powder sugar or leave it perfect the way it is! Enjoy!


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