Pumpkin Orange Bundt Cakes:
Based on an old recipe of mine Orange Pumpkin Cupcakes, these pumpkin orange bundt cakes are moist and fragrant, slightly spiced and perfect for this season. Truth to be told, I like pumpkin, but I hate peeling it and cleaning it. We don’t get canned pumpkin purée in Romania yet so I have to make my own from whole pumpkins. Luckily I found a shortcut by baking whole slices of pumpkin at a time, then scooping out the soft flesh and pureeing it in a blender. Once I have the purée I usually use it fresh or freeze it for later as it preserves its taste and texture well.
I wasn’t going to glaze these Bundt cakes, but then I thought they would look so much more festive with a shiny chocolate glaze on. And of course they did, chocolate makes everything taste and look better! Decorate the cakes with orange peel for a boost of flavor and there you have them: miniature Bundt cakes that incorporate some of the best flavors this season has to offer: the delicate pumpkin and the spiced orange, plus a touch of fragrant cinnamon and a pinch of bold ginger.
- 230g all-purpose flour
- 20g dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon powder
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 eggs
- 100g brown sugar
- 100g white sugar
- 1 teaspoon orange zest
- 80ml vegetable oil
- 60ml fresh orange juice
- 250g pumpkin puree
- 100g dark chocolate, chopped
- 2 teaspoons vegetable oil (coconut or sunflower oil)
- Orange peel to decorate
- Preheat your oven to 350F - 180C and grease your Bundt pan with butter (or miniature Bundt pans like I did).
- Sift the flour with cocoa, baking powder, baking soda, cinnamon, ginger and salt in a bowl.
- In a different bowl, mix the eggs, sugars, oil and orange zest until the mixture doubles its volume.
- Stir in the orange juice then add the pumpkin puree and mix well.
- Fold in the flour mixture (use a spatula for this task and don't overmix the batter).
- Pour the batter into your prepared pan/s and bake for 30-40 minutes. It's best to check the cake with a toothpick and remove them from the oven when the toothpick comes out clean.
- Let the Bundt cake/s cool in the pan before serving.
- Melt the chocolate in a heatproof bowl over a hot water bath or in the microwave.
- Stir in the vegetable oil then let the glaze cool slightly.
- Drizzle the glaze over the mini Bundt cakes (or large Bundt cake) and decorate with orange peel.

ROMANIAN!
Imi place dovleacul dar urasc sa-l curat ori sa-l dau pe razatoare. Insa am gasit o scurtatura – de obicei coc felii intregi de dovleac apoi iau cu lingura interiorul moale si mixez pana obtin o pasta fina. Piureul asta il folosesc la placinta sau deserturi precum acesti mini gugulufi. Daca nu folosesc tot piureul o data, il congelez si isi pastreaza atat gustul, cat si textura destul de bine.
Acesti gugulufi au la baza o reteta mai veche pe care am modificat-o putin si imi place ce a iesit. Daca sunteti fani al aromelor de sezon – dovleac, portocala, scortisoara, ghimbir – o sa va placa in mod sigur. Eu am optat pentru niste mini gugulufi, dar merge si o tava mai mare, cu mentiunea ca va trebuie sa ajustati timpul de coacere.
Ingrediente:
Mini Gugulufi:
- 230g faina laba
- 20g cacao
- 1 lingurita praf de copt
- 1/2 lingurita bicarbonat de sodiu
- 1/2 lingurita scortisoara pudra
- 1/2 lingurita pudra de ghimbir
- 1/4 lingurita sare
- 2 oua
- 100g zahar brun
- 100g zahar alb
- 1 lingurita coaja rasa de portocala
- 80ml ulei vegetal
- 60ml suc proaspat de portocale
- 250g piure de dovleac
Glazura de ciocolata:
- 100g ciocolata neagra, tocata
- 2 lingurite ulei vegetal (de cocos sau de floarea soarelui)
- Coaja de portocala pentru decor
Mod de preparare:
Guguluf:
- Preincalziti cuptorul la 180C si ungeti o tava de guguluf cu unt topit. (sau 2 tavi de mini gugulufi in cazul meu)
- Cerneti faina, cacaoa, praful de copt, bicarbonatul, sarea, scortisoara si ghimbirul intr-un bol.
- In alt bol, mixati ouale cu zaharul, uleiul si coaja de portocala pana isi dubleaza volumul.
- Adaugati sucul de portocale, apoi piureul de dovleac si mixati bine.
- Incorporati faina apoi turnati aluatul in tava unsa cu unt.
- Coaceti pentru 30-40 minute. Va recomand sa incercati cu o scobitoare si sa scoateti guguluful din cuptor cand scobitoarea iese din blat curata.
- Lasati guguluful/fii sa se raceasca in tava apoi transferati pe un platou.
Glazura de ciocolata:
- Topiti ciocolata pe baie de aburi sau in microunde.
- Adaugati uleiul si amestecati pana la omogenizare.
- Lasati glazura sa se raceasca putin apoi decorati guguluful/fii.
- Finisati cu fasii de coaja de portocala.
These bundt cakes look incredibly delicious – love the combination of pumpkin, chocolate and orange!
Thank you, Thalia!
Am facut reteta asta de 2 ori pana acum si a iesit delicios! Aveam piure de dovleac la congelator si nu gaseam o reteta care sa-mi fie pe plac, pana cand am incercat-o pe a ta. And it’s a winner by default!