Pumpkin Gingerbread Bundt Cake

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This pumpkin gingerbread Bundt cake is a delicious holiday dessert that will feed a crowd. It has a beautiful presentation and great flavor, too! (gluten-free, dairy-free)

I love all the treats that start popping up during the holidays. They help make this a festive time of year, but they can also bring unwanted temptations at every corner. That’s why I try to make lots of homemade desserts for my family, and I use high-quality ingredients that I feel good about serving. I’m excited to be partnering with Star Market in sharing this healthier holiday recipe that features ingredients from their O Organics® line.

This delicious pumpkin gingerbread Bundt cake works well throughout the holiday season. We’re used to pumpkin in October and November, followed by gingerbread in December. Why not enjoy both pumpkin and gingerbread all season long? The flavors go so well together, and I love the texture pumpkin gives to baked goods. It makes gluten-free breads and cakes taste less dry, so even your gluten-loving friends will enjoy this cake.

This recipe features O Organics 100% pure pumpkin and eggs. The pumpkin was on sale for $2 when I bought it recently. It’s great to see seasonal ingredients on sale right when I need them. I like using the MyMixx app to track the weekly Star Market sales and to get extra coupons for the things on my list. This app is such a time and money saver, and it’s one of the ways Star Market makes my life a little easier.

O Organics Highlights

Here in Massachusetts, we can find the O Organics line exclusively at Star Market and Shaw’s Supermarkets. Featuring more than 400 USDA certified organic items throughout the store, this brand focuses on making organic food accessible to everyone. You can find produce, milk, eggs, meat, snacks, coffee, and even baby food in the O Organics product line. The price point is reasonable, which makes it easier to choose organic.

O Organics products are available throughout the country exclusively at your local Albertsons Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway. Visit here to find a store near you and discover more meal prep tips and recipe ideas.

Pumpkin Gingerbread Bundt Cake

This pumpkin gingerbread Bundt cake is a delicious, healthy dessert for the holidays.

Print Recipe

5 from 6 votes

Prep Time:10 minutes mins

Cook Time:45 minutes mins

Total Time:55 minutes mins

Recommended Equipment

• Bundt pan

Ingredients

• 3 1/2 cups gluten free flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tbs ground ginger
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/2 tsp salt
• 4 eggs
• 15 oz pumpkin puree
• 1/2 cup coconut sugar
• 3/4 cup pure maple syrup
• 3/4 cup melted coconut oil
• 1 cup water

Instructions

• Preheat the oven to 350 degrees and grease a Bundt pan.
• In a medium bowl, stir together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, allspice, and salt. Set aside.
• In a large bowl, stir together the eggs, pumpkin puree, coconut sugar, maple syrup, and coconut oil. Combine thoroughly, then add the dry ingredients gradually, alternating with water.
• Bake for 45 to 50 minutes, or until a cake tester inserted into the cake comes out clean.

Approximate Nutrition Info

Calories: 257kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 239mg | Potassium: 135mg | Fiber: 4g | Sugar: 14g | Vitamin A: 4197IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

Servings: 16

Calories: 257kcal

Author: Annemarie Rossi

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

Note: This is a sponsored post written by me on behalf of Star Market. All words and opinions are my own.