Pumpkin Bundt Cakes


Total Calories: 223 Servings: 12 Serving Size: 1/4


  • 1 cup gluten flour 1:1
  • 1/2 cup almond flour
  • 1 scoops PEScience Select Pumpkin Pie Protein
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup pumpkin puree
  • 3 eggs
  • 3/4 cup almond milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract


  • 4oz cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 3 pretzel sticks


  • Preheat the oven to 350 F and prepare 6 mini bundt cake cavities with non-stick spray.
  • In a mixing bowl, stir together all the dry ingredients. In another bowl, whisk together the pumpkin, eggs, milk, oil, and vanilla.
  • Add the wet to the dry and stir until no dry spots remain. Distribute the batter between the bundt cake cavities and bake for 24-48 minutes and cooked through. Let cool and then trim excess cake from the bottoms of each bundt so they are flat.
  • Add the cream cheese and powdered sugar to a mixer and beat using a paddle attachment until well combined. Mix in the vanilla. Add frosting to the bottom of 3 of the cakes and then top with the remaining cakes.
  • Pop the frosting into the microwave for 6-10 seconds and then drizzle over the assembled cakes. Finish with a pretzel stick in the center. Enjoy!

Nutrition Facts

Calories: 223
Total Fat: 12g
Total Carbs: 22g
Total Protein:8 g

Pumpkin Bundt Cakes
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