The month when all summer lovers collide with pumpkin fans and the world is a heated mess of pumpkin spiced life with a side of beach towels.
In honor of this day (and the far approaching, but also growing closer season of Fall!), I decided to whip out a can of pumpkin from my pantry that I saved just for this occasion. Being without a doughnut pan (that’s a thing and yes, I already plan to order it on Amazon), I improvised with my dough and instead created a Pumpkin Doughtnut Bundt Cake that is light, fluffy, and decidedly Fall.
Easy to make – this simple dessert or morning breakfast treat will have you craving the same Fall party in your mouth (as noted by my friend, Erin).
For the Doughnut portion, you’ll need:
2 cups of all-purpose flour
1/2 c. brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. baking soda
1 cup pumpkin puree
1/4 cup milk
1/4 cup softened butter
Preheat oven to 325 degrees. Here’s the simple part – mix all ingredients together well. I used a KitchenAid mixer, but that part is really up to you. Grease a bundt pan VERY well to prevent sticking. Pour in batter and bake for 25-30 minutes. Flip and let cool slightly.
Now for the glaze:
1 1/2 cups of powdered sugar (if you’re like me and don’t have powdered sugar handy, blend regular sugar until powdered. Thanks to Erin for this trick!)
1/4 c. butter (4 tabs)
3 tbsp. milk
Splash of vanilla extract
Pinch of cinnamon, allspice, and pumpkin pie spice
Drizzle over the “Boodnt” as My Big Fat Greek Wedding would say and enjoy to your heart’s content!
CAN YOU SEE THE SPICES???? OMGosh.
Slice that up and give me five servings…
Voila! The perfect start to September and a #pumpkinspicedlife. This cake tastes JUST like a doughnut – light, fluffy, and full of deliciousness!
What are your favorites ways to enjoy pumpkin throughout the season?