Pumpkin Bundt Cake with Pumpkin Seeds and Citrus Zest

Vegan Pumpkin Bundt Cake with Pumpkin Seeds & Citrus Zest – Moist, Spiced & Bakery-Worthy

Servings: 10–12 slices | Prep Time: 15 minutes | Cook Time: 40–45 minutes | Cooling Time: 15 minutes in pan, then 45 minutes on rack | Total Time: About 1 hour 15 minutes

Ingredients

• 2¼ cups (280 grams) all-purpose flour (or 1½ cups (190 g) all-purpose + ¾ cup (90 g) spelt flour)

• 1 tbsp. (6 grams) pumpkin pie spice

• 1½ tsp. (6 grams) baking powder

• ½ tsp. (3 grams) baking soda

• ½ tsp. (3 grams) sea salt

• 1 cup (240 ml.) canned pumpkin purée

• ¾ cup (180 ml.) non-dairy milk

• ⅔ cup (135 grams) coconut brown sugar

• ¼ cup (60 ml.) maple syrup

• ⅓ cup (80 ml.) avocado oil

• 1 tbsp. (15 ml.) apple cider vinegar

• 1 tsp. (5 ml.) vanilla extract

For Topping

• 2 tbsp. (20 grams) raw pumpkin seeds

• 1 tsp. (2 grams) orange or lemon zest

• Optional: dusting of powdered sugar

Directions

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a bundt pan.

2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.

3. In a separate bowl, combine the pumpkin purée, non-dairy milk, brown sugar, maple syrup, oil, vinegar, and vanilla. Whisk until smooth.

4. Pour the wet ingredients into the dry ingredients and stir until just combined — do not overmix.

5. Pour the batter into the prepared bundt pan and smooth the top.

6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.

7. Let cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.

8. Top with pumpkin seeds and citrus zest before serving. Optional: dust with powdered sugar for a sweet finish.

Make It Yours

• Add chopped walnuts, mini chocolate chips, or swirl in vegan cream cheese filling.

• Drizzle with a citrus glaze made from powdered sugar and lemon or orange juice.

• Replace part of the flour with whole wheat pastry flour for a heartier texture.

• Sprinkle lightly with powdered sugar for a simple, elegant finish.

Spice It Up

• Increase pumpkin pie spice to 1½ tablespoons for deeper flavor.

• Add a pinch of ground ginger or clove for warmth.

• Use fresh orange zest in both the batter and topping for a citrus-forward version.

Pairs Well With

• Hot chai, coffee, or earl grey tea

• Coconut yogurt or vegan whipped cream

• A drizzle of maple glaze or dusting of powdered sugar

• Light fruit compote (pear, apple, or cranberry)

Storage Tip

Wrap tightly and store at room temp for 2 days or refrigerate for up to 5. Freezes well sliced.

Shortcut Vegan Pumpkin Sheet Cake

This shortcut vegan pumpkin sheet cake is soft, spiced, and comes together in a single bowl with just three main ingredients. Optional citrus zest and spices give it a bakery-worthy finish — no one will know it started with a box.

Main Ingredients

• 1 box (15–18 oz. / 425–510 grams) vegan-friendly spice cake mix or yellow cake mix

• 1 can (15 oz. / 425 grams) pumpkin purée (not pumpkin pie filling)

• 2 tbsp. (30 ml.) avocado oil or unsweetened non-dairy milk

Optional Add-Ins

• 1 tsp. (2 grams) cinnamon or pumpkin pie spice

• 1 tsp. (2 grams) orange or lemon zest

• ½ tsp. (2 grams) vanilla extract

• Sprinkle of pumpkin seeds or chopped nuts on top

Directions

1. Preheat oven to 350°F (175°C). Line or lightly grease a sheet pan or 9x13 inch (23x33 cm) baking dish.

2. In a large mixing bowl, stir together the pumpkin purée, cake mix, and oil or non-dairy milk until fully combined and smooth.

3. Add in any optional spices, zest, or vanilla, and mix again.

4. Spread the batter evenly into the prepared pan.

5. Top with pumpkin seeds or chopped walnuts, if using.

6. Bake for 22–26 minutes, or until the top is set and a toothpick inserted comes out clean.

7. Cool in the pan before slicing into bars or squares.

Make It Yours

Swap the oil for applesauce for a lighter version or add a light maple glaze once cooled.

Pairs Well With

Hot tea or coffee, fruit compote, or a smear of almond butter.

Storage Tip

Keeps well in an airtight container at room temp for up to 3 days or refrigerate for 5. Freezes beautifully, sliced.