Soft and fragrant, the blended pumpkin and amaretti bundt cake is prepared in just a few minutes.

A perfect autumnal treat to dip in the morning at breakfast or to serve as a dessert at the end of a meal. I made this bundt cake on a rainy and melancholic morning, which definitely helped me change my mood; both because baking is a relaxing activity for me and because of the aroma coming from the oven while it was baking.

Easy to make because you don’t need to cook the pumpkin; just blend it well and then add it to the other ingredients.

I didn’t have all-purpose flour in the pantry, because as you know by now, I rarely use it and so I opted for type 2 flour, which is a bit more like whole wheat flour. I used amaretti which go wonderfully with pumpkin, and with 3 eggs, sugar, and the few other necessary ingredients, I made a soft bundt cake that, just for its vibrant color alone, brings joy.

But enough chatter; gather the necessary ingredients and bake your own blended pumpkin and amaretti bundt cake.

READ THE NOTES AT THE END OF THE RECIPE.

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BLENDED PUMPKIN AND AMARETTI BUNDT CAKE

Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 14 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

217.78 Kcal

calories per serving

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Energy 217.78 (Kcal)
Carbohydrates 28.58 (g) of which sugars 13.78 (g)
Proteins 4.31 (g)
Fat 10.24 (g) of which saturated 3.00 (g)of which unsaturated 1.87 (g)
Fibers 0.91 (g)
Sodium 46.98 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

9.5 oz pumpkin (weight net of scraps)
1.9 cups type 2 flour
3/4 cup sugar
1/2 cup extra virgin olive oil (or other mild oil)
3 eggs (medium)
3.5 tbsp milk
2.8 oz amaretti
1 tbsp baking powder (equivalent to 1 packet)
powdered sugar (for dusting)
2 amaretti (crumbled)
3.5 oz milk chocolate (or dark chocolate)

Tools

I used a 9.5-inch diameter bundt cake pan.

Electric Whisks
Blender
Bundt Cake Pan

Steps

Preheat the oven to 350°F static or fan-assisted.

– The first two steps are to finely chop the amaretti, move them to a bowl, and blend the pumpkin well after cutting it into cubes.
– Pour the eggs and sugar into a bowl; beat well with the whisks for at least 5 minutes then add the oil and milk. (It doesn’t matter if you pour in the liquids with the whisks moving or not)
– When the liquids are well combined, add the blended pumpkin, mix, and then add the flour. Mix well.
– At this point, add the pulverized amaretti and after mixing well into the batter, add the baking powder and mix.
– Grease and flour the pan, pour in the batter, and bake at 350°F for about 25-30 minutes (always do the toothpick test).
– Once the cake is completely cool, decorate the surface with a little powdered sugar and some crumbled amaretti.