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Whole Wheat Pumpkin Bundt Cake with Maple Glaze

This Whole Wheat Pumpkin Bundt Cake with Maple Glaze is your new go-to Fall recipe for EVERYTHING. 

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MakeItMazola #simpleswap

I am SO excited to share this recipe with you guys today. Stop what you’re doing right now, and head straight to the kitchen. Seriously. It’s THAT good. Not only is it deliciously moist, hearty, and full of aromatic Fall flavors; but it also has a few simple better-for-you swaps that incorporate ingredients you can feel good about like Greek yogurt, whole wheat flour, and Mazola Corn Oil. Did you know a clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil?

To learn more about this claim, see MAZOLA.com.

CHECK OUT MY FAVORITE CAKE RECIPES ON FACEBOOK!

This Whole Wheat Pumpkin Bundt Cake with Maple Glaze is your new go-to Fall recipe for EVERYTHING. 

This Whole Wheat Pumpkin Bundt Cake with Maple Glaze is your new go-to Fall recipe for EVERYTHING. 

Ingredients Needed for Whole Wheat Pumpkin Bundt Cake with Maple Glaze

  • Mazola Corn Oil
  • plain Greek yogurt
  • whole wheat flour
  • all purpose flour
  • eggs
  • pure pumpkin
  • pumpkin pie spice

This Whole Wheat Pumpkin Bundt Cake with Maple Glaze is your new go-to Fall recipe for EVERYTHING. 

This Whole Wheat Pumpkin Bundt Cake with Maple Glaze is your new go-to Fall recipe for EVERYTHING. 

What Makes This Pumpkin Bundt Cake SO GOOD?

This cake has a lot going on. For starters, let’s talk about some of the simple swaps we’re making here. I replaced a few ingredients with better-for-you substitutions, all of which add moisture and texture to the cake.

✓ Butter is being swapped for Mazoa Corn Oil. Mazoa Corn Oil is a smart heart-healthy choice for your family. It also has a neutral flavor which makes it perfect for baking this bundt cake, because it allows the delicious spice of the pumpkin to really stand out. Plus, corn oil lends way more moisture to cakes than butter does.

✓ I used Greek yogurt in place of buttermilk. Greek yogurt not only contributes to baking a moist cake, but it also adds significantly more protein than buttermilk (and less fat and sugar). The perfect buttermilk substitution is half water/half Greek yogurt 👌🏻.

✓ The third swap in this recipe is a cup of whole wheat flour in place of some of the all-purpose flour. I chose not to replace all of the flour, because the white flour keeps it soft and the crumb tender. But that cup of whole wheat adds a hearty texture and nutty flavor that it really great. Plus, it makes it a smidge better for you too. Win-win.

This Whole Wheat Pumpkin Bundt Cake with Maple Glaze is your new go-to Fall recipe for EVERYTHING. 

Tips & Notes for This Recipe

  • Use eggs and Greek yogurt at room temperature. This keeps the cake moist and give it that melt-in-your-mouth delicious texture. I never remember to set my ingredients out ahead of time so here’s what I do instead: 1) set the eggs in a bowl of very warm water while getting out all the other ingredients. And 2) I add warm water to the cold yogurt, and that brings it to room temp immediately.
  • You can pour the glaze on top of the cake if you’d like, but I chose to brush it on so that it covered the entire outside evenly. You could also leave it off completely if you’d rather!
  • If you don’t have a bundt pan, you can also bake this in a loaf pan, muffin tin, or 9×13 cake pan. Just be sure to test for doneness regularly with a toothpick.

This Whole Wheat Pumpkin Bundt Cake with Maple Glaze is your new go-to Fall recipe for EVERYTHING. 

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Whole Wheat Pumpkin Bundt Cake

This Whole Wheat Pumpkin Bundt Cake with Maple Glaze is your new go-to Fall recipe for EVERYTHING. 

Ingredients:

  • 1 and 1/3 cup pure pumpkin (NOT pumpkin pie filling)
  • 1 cup Mazola Corn Oil
  • 1 cup brown sugar
  • ¼ cup granulated sugar
  • 3 eggs, room temperature
  • 3 tbsp Greek yogurt + 3 tbsp warm water
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 ¼ cups all purpose flour, using the spoon and sweep method
  • 1 cup whole wheat flour, using the spoon and sweep method

Maple Glaze (Optional)

  • 1½ powdered sugar
  • ¼ cup maple syrup

 

Directions:

Preheat oven to 350ºF. Generously grease and flour a bundt pan. Whisk together the greek yogurt and water, and set aside. Bring the eggs to room temperature by placing them in a bowl of hot water.

  1. Whisk together the pumpkin, oil, brown sugar, and sugar. Mix in the eggs, one at a time.
  2. Mix in the Greek yogurt mixture, vanilla, salt, cinnamon, and pumpkin pie spice.
  3. In another bowl, whisk together the flour, whole wheat flour, baking soda, and baking powder. Fold the dry mixture into the bowl of wet ingredients until batter forms.
  4. Pour the batter into the prepared bundt pan and bake for 55 minutes (start testing for doneness at 45 minutes, because every oven bakes differently!).
  5. Let cool for about 15 minutes in the bundt pan before inverting onto a cooling rack or serving plate.
  6. If desired, whisk together the maple syrup and powdered sugar to make a glaze, and brush onto the cake while it's still warm. Serve warm or at room temperature.

All images and text ©Something Swanky 2018

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