Last Updated on June 16, 2026 by Deliciously Organic Editor
These grain-free Pumpkin Bundt Cakes are adapted from my Madeleine recipe in my grain-free cookbook. They’re subtly sweet, have a nice hint of pumpkin and also travel really well.
When I posted a pic of these on Instagram, many of you asked for information on the Bundt cake pan. Here’s the pan I used. While I love cooking with glass and stainless steel, I have yet to find a mini Bundt pan that’s made with those materials. If you know of some, please share in the comments below!
Pumpkin Bundt Cakes (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Makes 6 mini bundt cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Units
- 4 large eggs
- 2/3 cup maple sugar
- 5 tablespoons coconut oil, melted and cooled
- 1/4 cup pureed pumpkin
- 1/4 cup plus 2 tablespoons coconut flour
- 2 tablespoons arrowroot
- 1 teaspoon pumpkin spice blend
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Thoroughly butter a mini Bundt cake pan.
- Place the eggs and maple sugar in the bowl of a standing mixer with a whisk attachment. Whisk on medium-high for 8 minutes, then slowly whisk in the cooled coconut oil and pumpkin. Sift the coconut flour, arrowroot flour and pumpkin spice blend over the egg mixture and gently fold in until incorporated. Stir in the vanilla. Let the batter sit for 10 minutes at room temperature.
- Spoon the batter into the buttered pan. Bake for 23-25 minutes, or until just turning golden brown on the edges. Let the cakes cool for 10 minutes and then invert them onto a cooling rack. Serve warm or at room temperature.
How do you feel about cooking with silicone? There are many bundt pan options in that material.
I prefer not to bake with silicone because the plastic can reach into the city during baking.
Wow! Those look amazing! You are so creative! Do you think I could double this recipe and make a regular size bundt cake? Also, are you watching the TTAC seminar about cancer? It started yesterday and I am blow away be the info, (some of it, you have spoken about in other posts) and I just wanted to make sure you knew!) Anyway, thanks for the pumpkin recipe, as I LOVE it! (:
I would also like to know if doubling the ingredients would work in a full size bunt-pan??? I am having a group of people over and a few of my friends are gluten free. Thank you for all the yummy recipes. I am looking forward to trying some of your recipes.
I haven’t tested the recipe like that, but I think that it would work well. You would probably need to increase the baking time.
I was wondering the same thing. Did you try it?
I have a double this recipe, but I think that it would work really well. You probably need to in crease the baking time. I’ve heard about the cancer seminar. I haven’t had a chance to watch it but it sounds very intriguing!
Honestly, I am not a huge pumpkin fan, but these look absolutely amazing! I just might have to try these…I really have not tried GF or grain free baking yet. I have been trying to eliminate the vast majority of gluten from my diet over the past year due to sensitivities to it and a Hashimoto’s diagnosis earlier this year.
I’m sorry to hear of your health issues, but I’m glad that you’re looking to food to make healthy changes. If you haven’t tried grain free baking yet, this is a great recipe to get your feet wet. 🙂
Would this work as a loaf? These look great and I’d love to try them. I have 3 boys (two teens) and if I only do 6 bundts, they’ll be gone before I get to taste them! 🙂
Hi there, I was wondering the same thing about making it into a loaf. I have a gorgeous pumpkin loaf pan from Williams-Sonoma that I’m so excited to use but haven’t found a great recipe to use in it yet. Also, can you sub butter for the coconut oil used in the recipe? I love EVCO, but can’t use to much or it upsets my stomach. Thank you!
I haven’t tested this in a loaf pan so I’m not sure. If you’d like to use butter I would increase the amount by 2 tablespoons.
Can maple sugar be swapped for coconut sugar? If not, is that a granulated sugar? I’ve never heard of it. Thanks, they look and sound amazing.
I have a test of this recipe with coconut sugar, but I think that it would work great.
Do you think one could use a lot less sugar? Like maybe 1/3 cup maple syrup?
I only test my recipes with the ingredients, measurements, and instructions listed on the page. If you would like to experiment with the recipe you’re welcome do so and let us know how it turns out!
I am equally intrigued. 🙂 would an electric mixer suffice? I don’t have any other type 🙁
An electric mixer would do great!
Here is a metal one I found on Amazon
http://www.amazon.com/Wilton-Excelle-Elite-6-Cup-Fluted/dp/B0000DIX7S/ref=sr_1_3?ie=UTF8&qid=1444880491&sr=8-3&keywords=small+bundt+pan
And this from Google Search
http://mightynest.com/shop/healthy-kitchen/cookware-bakeware/glass-bundt-pan
Hope that helps … they’re not as pretty as yours.
I wonder about the coconut sugar as well. This looks like a great recipe for fall with the pumpkin.
This looks lovely and easy to make, Carrie, thanks. Is there something I can replace the arrowroot with??
Hi Carrie, I can’t wait to try this recipe! This is the mini bundt pan that I have. It’s not as fancy as yours, but it’s American made stoneware! I also have the regular size stoneware bundt pan from Pampered Chef. My cakes come out beautifully. I don’t know if either is currently produced, I could only find it on eBay. Keep the deliciousness coming!
http://www.ebay.com/itm/331660402700?_trksid=p2055119.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT
http://www.ebay.com/itm/401003267969?_trksid=p2055119.m1438.l2649&ssPageName=STRK%3AMEBIDX%3AIT
i love this idea of making mini bundt cakes instead of cupcakes! The problem is that i only have one mini bundt pan, i guess i need to go buy 5 more!
This grain free bundt cake looks yummy! The ingredients for the recipe are very wholesome too. I like it.
Your recipes are wonderful and incredibly helpful to me as I learn to cook grain free for my 7 year old daughter for health reasons. She also needs to strictly limit her sugar intake but was told xylitol and stevia are OK. How do you feel about these sugar substitutes from a health/healing perspective? Did you use either of these while overcoming your autoimmune condition?
Thank you!
Stevia is great, but I’m not a fan of Xylitol as it’s a processed sweetener. I don’t like the taste of stevia very much, so when I’d have an occasional treat I used coconut sugar, honey, maple syrup or maple sugar.
Do you have the nutritional information for pumpkin bundt (paleo). Specifically carbs and sugar – but would like it all.
I don’t have the nutritional info for the recipes on my site. I’ve heard there are some websites out there that will give you the info when you insert the ingredients and serving size.
Do you think these would last two days at room temp if I mail them to my daughter at college?
Definitely! 🙂
Hi. I just found this via an email you sent out. I looked at the other links for the bundt pan, and none of them are something I would want to cook in; neither is the one you used. I found this one on Amazon:
https://www.amazon.com/CasaWare-Fluted-Ceramic-Non-Stick-Granite/dp/B01BGBOV88/ref=sxin_14_pa_sp_search_thematic_sspa?
I have several of this brand of ceramic pans, as they are the least offensive for toxins to me.:
“Ceramic Coating is FDA, California Proposition 65 and European Union Approved. The Ceramic Coating is Cadmium, Lead, PFOA, PTFE and PFOS Free”