Ingredients
- 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon 1 teaspoon ground ginger
- 1/4 teaspoon all-spice
- 1/4 teaspoon nutmeg
- 1/8 ground black pepper
- 1/2 cup olive oil
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract 2 large eggs
- 1 1/2 cups pumpkin puree
MAPLE GLAZE
- 1/4 cup real maple syrup
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon sticks and brown or course sugar for decorating
Instructions
- Heat your oven to 350 degrees F and spray non-stick spray on the Bundt tray.
- In medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, all-spice, nutmeg, and pepper.
- In a large bowl, mix the olive oil, sugar, vanilla, eggs, and pumpkin until combined. Add the wet ingredients to the dry ingredients and mix until smooth.
- Divide the batter into the individual bundts, filling it 2/3 full. Place in the oven and bake for 12-15 minutes or until the center is no longer wet. Remove the tray from the oven and allow it to cool for 5 minutes. Place the bundt cakes on a wire cooling rack until cool.
- For the glaze, in medium bowl, mix the powdered sugar, maple syrup,and vanilla. If it is too thick, add 1-3 tablespoons of water to the glaze.
- Dip each cake in the glaze and place a cinnamon stick in the center, dust desired sugar on top.