Low Histamine Pumpkin Spice Bundt Cake
Warm spices, real pumpkin, and a glossy maple glaze ā this Bundt cake is the kind of showstopper that makes a whole kitchen smell incredible. The spice blend leans on Ceylon cinnamon, ginger, and cardamom, which are gentler and lower in histamine-triggering compounds than many commercial "pumpkin spice" blends, so you get all that cozy autumn flavor without the usual worry. Pure pumpkin puree and whole milk keep the batter rich and moist, while a combination of butter and neutral oil ensures a tender, velvety crumb that holds up beautifully in a Bundt pan. The maple glaze is just sifted powdered sugar, pure maple syrup, and a splash of milk ā no fermented or aged ingredients, nothing processed or hidden. Baking from scratch like this puts you fully in control of every single component, which matters enormously when you're navigating a low-histamine approach to eating. The cake serves 12, so it's genuinely built for sharing at a gathering or stretching across a few days of careful snacking. Let the glaze set before you slice, and you'll get those gorgeous drips running down every ridge ā it's as beautiful as it is satisfying to eat.
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Learn more āIngredients
12 servings
For the cake
- 2 Ā½ cups all-purpose flour
- 2 tsp baking powder
- Ā½ tsp baking soda
- 1 tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 1 tsp ground ginger
Ingredient noteSmall amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- Ā½ tsp ground cardamom
- Ā½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 Ā½ cups granulated sugar
- Ā½ cup packed light brown sugar
- 4 large eggs
- 1 can (15 oz) pure pumpkin puree
- Ā½ cup whole milk
- ā cup neutral oil (such as sunflower or canola oil)
- 1 tsp pure vanilla extract
For the maple glaze
- 1 cup powdered sugar, sifted
- 3 tbsp pure maple syrup
- 1ā2 tbsp whole milk
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess.
- 2
In a medium bowl, whisk together the flour, baking powder, baking soda, Ceylon cinnamon, ginger, cardamom, and salt until evenly combined. Set aside.
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