Wholesome Pumpkin Muffin Cake

Ingredients

1 cup buttermilk 

1/4 cup corn oil 

2 teaspoons real vanilla extract 

2 eggs 

2/3 cup packed brown sugar 

2 cups whole-wheat flour 

1 teaspoon baking soda 

1 teaspoon ground cinnamon 

1 teaspoon powdered ginger

1 teaspoon Kosher salt 

2 cups pumpkin puree

Directions

Heat oven to 350 F. Spray a Bundt pan with cooking spray or grease with veg shortening or coconut oil. (Let cool for 15 minutes before tipping out of pan).

In a large bowl, mix the buttermilk, oil, vanilla, egg and brown sugar until smooth. Stir in flour, baking soda, cinnamon + ginger and salt just until moistened. Gently mix the pumpkininto the batter and spoon into the Bundt pan.

Bake for 55 minutes or until golden brown and top springs back when touched in center. Cool for 15 minutes then turn out of pan. Enjoy warm.
adapted+doubled from Mayo Clinic Blueberry Bundt Cake

UPDATE: 1/31/22 When substituting banana for pumpkin it might need 5 LESS minutes. Use a cake tester.

 UPDATE: 2/14/23 Can use whole wheat sourdough starter but be careful of the moisture level.