An excuse to eat healthier pumpkin bundt cake? Do you need one?
There is not a lot of cake-eating going on around here…but when there is, it’s definitely something with pumpkin in it.
Around the holidays it is so easy to get carried away. But you don’t want to feel like you’re missing something, right? So instead…take an old stand-by and make it BETTER. How do you make a stand-by (like pumpkin bundt cake) healthier? You sub in ingredients that will work for you and make things a bit guilt-free.
Because if you’re going to REALLY ENJOY something as amazing-sounding as this…then it had better be tasty, and its consumption had better come guilt-free. COMPLETELY guilt-free.
This is based on a recipe I found years ago, from Canadian Living, and adapted it then to be a part of a healthy brunch I was catering. You can sub in a variety of things that you feel work for your family. The recipe below allows you to do that.
The way I’ve adapted it, this can be sugar-free, dairy-free, vegetable oil-free, wheat-free…even gluten-free.