Friday night football games are in full swing, the weather has cooled off, I’m enjoying long Saturday morning runs again (thank you 50 degrees), and the trees are beginning to change around Kansas City – all signs that fall is REALLY here. While I haven’t had a lot of time to do all of the fall things around the city, I have enjoyed making some cozy dinners, fall desserts, decorating our front porch, and pulling out some of my favorite fall dresses and sweaters from year’s past.
I found this adorable candy corn sweater from Mod Cloth and, while I don’t really like candy corn, I really liked this sweater. I’ve already worn it a few times and have received so many compliments! Apparently, there are LOTS of people out there who like candy corn or they are as excited for fall as I am. 🙂
When I was at Costco last week, I stocked up on cans of organic pumpkin puree and have been researching recipes to make with my stockpile. I love pumpkin ANYTHING at any time of year (with the exception of pumpkin spice lattes – sorry, Starbucks), so I was excited to make this pumpkin bundt cake. I put my own usual spin on it (hello coconut oil, whole wheat flour, and reduced sugar).
Check out my outfit recommendations and pumpkin bundt cake recipe below!
Pumpkin Bundt Cake
Ingredients:
- 1 3/4 c. sugar
- 1 c. coconut oil, melted
- 3 large eggs, room temperature
- 2 c. all-purpose flour
- 1 c. whole wheat flour
- 2 t. baking soda
- 1 t. ground cinnamon
- 1 t. ground nutmeg
- 1/2 t. salt
- 1/4 t. ground cloves
- 15 ounces solid-pack pumpkin
- Confectioner’s sugar (to sprinkle over the top)
Directions:
- Preheat oven to 350 degrees
- Grease the bottom and sides of a 10-inch bundt pan.
- Combine the sugar and coconut oil in a large bowl until blended.
- Add the eggs one at a time to the sugar and oil mixture.
- In a separate bowl, combine both flours, baking soda, cinnamon, nutmeg, salt, and cloves. Add this to the egg mixture alternately with the pumpkin, beating well after each addition.
- Bake 60-65 minutes or until a toothpick is clean.
- Cool 10 minutes in the pan, then invert on a wire rack to cool.
- Sprinkle with confectioner’s sugar and add candy corn as a garnish around your cake plate!