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- 1 cup all-purpose, flour
- 3/4 cup whole-wheat pastry flour (we've also used whole wheat or spelt flour with success)
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder, (not Dutch-process)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp all spice
- 1/8 tsp ground nutmeg
- 1/4 teaspoon salt
- 1 cup nonfat buttermilk (we used 1 cup milk with a squeeze of lemon)
- 1 15-ounce can unsweetened pumpkin puree
- 3/4 cup dark brown sugar, packed
- 1 large egg, at room temperature
- 1 large egg white, at room temperature
- 1/4 cup avocado oil (or other light oil)
- 1/4 cup light corn syrup (I didn't have corn syrup... substituted maple syrup)
- 1 tablespoon vanilla extract
- Glaze
- 1/2 cup confectioners' sugar
- 1 Tbs nonfat milk
- Spiced Glaze
- 1/2 cup powdered (confectioners') sugar
- 3/4 to 1 Tbs milk
- 1/2 tsp ground cinnamon
- 1/8 (generous) tsp ground nutmeg
- 1/8 teaspoon ginger
- super, teeny, tiny pinch ground cloves (I think that's a technical measurement!! ;) )
- Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, granulated
- sugar, cocoa, baking powder, baking soda, spices and salt in a
- medium bowl, set aside.
- Blend 1 cup buttermilk, pumpkin puree and brown sugar in
- a large bowl with an electric mixer on low speed. Beat in whole egg and
- sugar and 1 tablespoon milk in a small bowl, whisking until
View Full Recipe at Liv Life
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