Bready or Not Original: Pumpkin Bundt Cake with Ginger Cream Filling
This Pumpkin Bundt Cake with Ginger Cream Filling is a winning combo of flavors: pumpkin, spices, ginger, and sweetness.
It’s a pretty cake, too, no matter what bundt cake mold you use. Filled cakes look so great when they are sliced open, like you’re revealing a present inside. And with a thin layer of glaze on top? Yum!
I’ve used this combo of ginger pumpkin before on Bready or Not. Here are some examples!
Bready or Not Original: Pumpkin Bundt Cake with Ginger Cream Filling
Equipment
- 10-12 cup bundt cake pan
- nonstick spray with flour
Ingredients
Cake
- 1 cup unsalted butter (2 sticks) softened
- 3 cups white sugar
- 15 ounces pumpkin puree
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup buttermilk or soured milk, see note
Filling
- 8 ounces cream cheese (1 box) softened
- 1/2 teaspoon ground ginger
- 1/4 cup brown sugar packed
- 2 Tablespoons all-purpose flour
Glaze
- 1 cup confectioners’ sugar
- 1 1/2 Tablespoons milk or half & half
Instructions
- Preheat oven at 350 degrees. Generously coat the interior of a large bundt pan with nonstick spray with flour.
- In a big bowl, cream together the butter and sugar. Add the pumpkin. Add the eggs one at a time, scraping the bottom of the bowl to incorporate everything.
- In another bowl, combine the flour, cardamom, cinnamon, baking soda, and salt.
- Add the dry ingredients to the big bowl alternatively with the buttermilk/soured milk. Scape the bottom of the bowl again to make certain everything is combined.
- In another bowl, mix together the cream cheese, ginger, brown sugar, and flour.
- Scoop about 2/3 of the cake batter into the prepared bundt pan. Spoon in the filling, being careful to make sure it doesn’t touch the sides of the pan (it could possibly stick and cause the cake to pull apart). Spoon the remaining pumpkin batter on top, evening out.
- Bake for 65 to 75 minutes; the middle of the cake should pass the toothpick test. Let it cool about 15 minutes, then carefully invert it onto a cooling rack. Let cool completely.
- Make glaze, adjusting the amounts as needed to create a thick texture. Drizzle atop cake. Let set at least an hour before cutting. Store covered or as wrapped individual slices.
OM NOM NOM!
Notes
Bready or Not Original: Chocolate-Swirled Pumpkin Cake
Cake is good. This Chocolate-Swirled Pumpkin Cake is very good.
The texture here is cakey and moist. And it gets moister over time, as is often the case with pumpkin baked goods. Therefore, I’ll say straight out that this is best eaten within 2 days. Not like it’s totally awful after that, but it can tend toward soggy. (Soggy and cake is only good if you’re talking something like Tres Leches.)
This is a versatile kind of cake that would work for a special breakfast or brunch, not just dessert.
Bready or Not Original: Chocolate-Swirled Pumpkin Cake
Equipment
- 15×10 pan (jelly roll pan)
- aluminum foil
- nonstick spray
- waxed paper
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 cups white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 15 ounces pumpkin puree 1 can
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup mini chocolate chips
Swirl
- 1/2 cup mini chocolate chips
- 8 ounces cream cheese (1 block) softened
- 1/3 cup white sugar
- 1 egg
- 1 Tablespoon milk or half & half
Instructions
- Preheat oven at 350 degrees. Line a 15×10-inch pan with foil and apply nonstick spray or butter.
- In a bowl, combine the dry ingredients: flour, white sugar, baking powder, baking soda, salt, and ground cloves. Add the pumpkin puree. Beat in the eggs one at a time followed by the oil. Spread batter in prepared pan.
- In a microwave-safe bowl, melt 1/2 cup mini chocolate chips in the microwave.
- In a mixing bowl, beat the cream cheese with the remaining sugar. Add the egg and milk. Fold in the melted chocolate until the entire mix is consistently brown.
- Spoon the filling over the pumpkin batter. Use something like a butter knife to create swirls throughout the pan. Sprinkle the remaining 1/2 cup mini chocolate chips over the top.
- Bake for 25 to 30 minutes, until the middle passes the toothpick test. Let cool for a while at room temperature, then put in fridge to fully chill.
- Slice in pan to serve, or use the foil to lift contents onto a cutting board to slice. If keeping in pan, store covered in fridge; if removing from pan, be sure to use waxed paper between the stacked layers and store in fridge. Best eaten within 2 days.
OM NOM NOM!
Bready or Not Original: Pumpkin Cinnamon Bars
These Pumpkin Cinnamon Bars are pure cakey goodness. Moist because of the pumpkin, with that pumpkin flavor prominent, these are a perfect seasonal (and year-round!) treat.
I’ve got to say, I love how the pictures of this recipe turned out. They do a lot to depict how tasty these bars are.
I always look for recipes that use an entire can of pumpkin. I like using the whole thing and not worrying about a dab stuck in a bag in my freezer.
Bready or Not Original: Pumpkin Cinnamon Bars
Equipment
- aluminum foil
- nonstick spray
Ingredients
Dough
- 1 cup unsalted butter 2 sticks
- 3 3/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 15 ounces pumpkin puree 1 can
- 2 2/3 cups brown sugar packed
- 1 Tablespoon vanilla extract
Filling/topping
- 1/2 cup white sugar
- 1 Tablespoon ground cinnamon
- 2 Tablespoons all-purpose flour
Instructions
- Preheat oven at 325 degrees. Line a 13×9 pan with foil and apply nonstick spray or butter.
- Melt butter in microwave in microwave-safe bowl. Set aside to cool.
- In a medium bowl, mix together flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.
- In a large mixing bowl, beat together pumpkin puree, brown sugar, and vanilla. Mix in the melted butter. Gradually work in the dry ingredients until no white streaks remain. Spread about half to cover the bottom of the prepared pan.
- Begin making the filling/topping by mixing the white sugar and cinnamon in a small bowl. Place about half of that mixture in another bowl; stir in flour.
- Sprinkle the sugar-cinnamon-flour mixture on top of the batter in the pan. Add the remaining batter on top and spread out evenly. Sprinkle the sugar-cinnamon mixture on top to coat.
- Bake for 45 to 55 minutes; the middle should pass the toothpick test. Let cool in pan on wire rack, speeding process in fridge if desired. Use foil to lift contents onto cutting board to slice into bars.
- Store in an airtight container at room temperature or in the fridge for up to 3 days.
OM NOM NOM!
A HOUSE BETWEEN SEA AND SKY is an Amazon First Reads pick for September!
My next book, A House Between Sea and Sky, is officially out October 1st… but it’s an Amazon First Reads pick for September. That means that Amazon customers can get it early: Prime members can acquire it for free, and other people can get the ebook for $1.99. [promo link]
Then on October 1st, you can buy it everywhere (including your local indie!) in print, and get the audiobook narrated by Hollis McCarthy and Pete Cross (I’m so excited to listen to them!).
Thank you so much for your support!
Bready or Not Original: Sourdough Pumpkin Mini Muffins
This is a different kind of sourdough discard recipe: Sourdough Pumpkin Mini Muffins that are perfect for a breakfast, brunch, or a potluck!
I created this recipe by drastically reworking a King Arthur Flour recipe for loaf bread. The result is fast-baking mini muffins that can be eaten in just a couple bites.
The most prominent flavor here is the pumpkin and spice. The sourdough is subtle, adding a pleasant chalky tone.
My next book is out October 1st, and it’s something new and different! It’s fantasy with a literary edge, depicting a new kind of found family–one that includes two unique sentient characters: an anxious murder house and an ancient sourdough starter named Mother. I maintained my own “Mother” for book research (and still do), and therefore have tried a lot of new sourdough recipes over the past while.
Click the book cover below to preorder A House Between Sea and Sky via my affiliate link.
Bready or Not Original: Sourdough Pumpkin Mini Muffins
Equipment
- nonstick spray
- mini muffin pan (2, ideally)
- small cookie scoop
- toothpick
Ingredients
Muffins
- 1/3 cup vegetable oil
- 1/2 cup white sugar
- 1/4 cup molasses
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 3/4 cup sourdough starter discard (170g)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup pepitas
- 1/2 cup dried cranberries
Topping
- 1/3 cup turbinado sugar or other coarse sugar
Instructions
- Preheat the oven at 350 degrees. Generously grease mini muffin pan(s).
- In a large bowl, combine oil, sugar, molasses, eggs, and pumpkin. Add the starter and vanilla, scraping bottom of bowl to incorporate everything.
- In another bowl, mix flour, salt, spices, baking powder, and baking soda. Stir the dry ingredients into the wet until evenly combined. Fold in pepitas and cranberries to distribute.
- Use a small cookie scoop to dole out the batter. Each well in the pan should be about 2/3 full. Add a pinch of turbinado sugar on top of each.
- Bake for 10 to 11 muffins; they should look set, and a middle muffin should pass the toothpick test (don’t discard that toothpick). Let muffins set for 5 minutes, then use the toothpick to gently lift each out of pan and onto a cooling rack.
- Store in a sealed container, with waxed paper between layers if stacking. The muffins will be moister after a day, and hold up well for a couple days.
