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Pumpkin Almond Bundt Cake

Course Breakfast, Dessert
Author Carolina Jantac, MS, RD, LD

Ingredients

  • 4 eggs
  • 1 cup pumpkin puree
  • ½ cup Killer Bee Honey
  • 1/3 cup of Once Again Creamy Almond Butter
  • 3 cups flour use whole wheat or half wheat and healf white flour
  • 1 ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 cup milk

Instructions

  1. Whisk eggs together until frothy, and then add pumpkin and almond butter. Mix well, while in separate bowl, mix flour, baking powder, cinnamon, nutmeg and salt. Mix dry ingredients into egg mixture and finally, add the milk.  You can add a little more milk if the mixture is too thick.

  2. Pour batter slowly into the Bundt cake pan, and place it in  a 350 degrees Fahrenheit preheated oven. Bake for 60 minutes, and check with a toothpick for readiness.until it comes out clean. Let it cool before slicing. 

Recipe Notes

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