Pumpkin Cranberry Bundt Cake

Yummy way to get in your fall feels with this pumpkin cranberry treat!

What you will need:

• 3 cups flour
• 2 tsp cinnamon
• 1 tsp allspice
• 1 tsp pumpkin pie spice
• 1 tsp ground nutmeg
• 3/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 3 eggs
• 2 cups sugar
• 15 oz pumpkin puree
• 1 tsp vanilla
• 1 cup cranberries
• 2 tbsp flour (to toss cranberries)

Begin by preheating the oven to 350°F.

Then mix all the dry ingredients in a large bowl: flour, cinnamon, allspice, pumpkin pie spice, nutmeg, salt, baking soda, and baking powder.

In a separate bowl, mix eggs and sugar and beat until smooth and light. Then mix in the pumpkin puree and vanilla.

Mix the wet ingredients into the dry ingredients and combine into a batter. Once they are combined, prepare the cranberries by placing them in a bowl and covering them with 2 Tbsp of flour. Mix until every cranberry is coated evenly and then fold them into the batter. Fold only the cranberries into the batter and try not to mix all the excess flour from the bowl.

Next, prepare the bundt pan. Coat the bundt pan with oil spray or butter and a dusting of flour then pour in the batter. Fill the bunt pan 3/4 full and lightly tap the bottom of the pan on the counter to settle the batter and knock out air bubbles. If making muffins, line your tray with muffin tins and scoop batter 3/4 full into each tin.

Place batter in the oven and bake for 35-45 mins for a bundt pan or 20-30 mins for large muffins (if you are making regular-sized muffins, bake for 15-20 mins.) Begin testing doneness with a toothpick after the minimum cook time until done. Once a toothpick can slide through them cleanly, let them cool for 5 minutes before pulling them out of the baking pan and enjoying! These store well and even taste better a day or two later as the flavor develops!

Number of Servings: 12

Nutrition Facts/serving: 324kcal, 3g fat, 71g carbs, 2g fiber, 44g sugar, 5g protein