Pumpkin is always a favorite fall and holiday item.  All our images of fall seem to have a pumpkin in them somewhere.  But not only are pumpkins a part of our fall decor, they are also a big part of our diet.  And pumpkin is a healthy food we should all enjoy.  Help the diabetic in your life to enjoy pumpkin treats, too.  Orange-glazed pumpkin bundt cake is a diabetic friendly recipe.

ORANGE-GLAZED PUMPKIN BUNDT CAKE

1 cup all-purpose flour

1/2 cup whole-wheat flour

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/4 cup Smart Balance Butter-Flavored Spread

1/2 cup Splenda

1/2 cup light brown sugar

1 cup canned pumpkin

1 large egg or 1/4 cup egg substitute

1/2 cup low-fat buttermilk

2 tsp vanilla extract

1/3 cup powdered sugar

2 tsp orange juice

Preheat oven to 350 degrees.  Coat a 6-cup bundt pan with non-stick cooking oil spray and set aside. 

Combine flours, spice, baking powder, baking soda and salt in a medium mixing bowl and whisk to mix well.  Set aside.

Combine butter-flavored spread, Splenda and brown sugar in a large mixing bowl and beat with electric mixer at medium speed until well blended.  Beat in egg and pumpkin.  Reduce mixer speed to low, beat flour mixture into pumpkin mixture.  Beat in buttermilk and vanilla just until moistened.  Spoon the batter into pan and bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Then remove from pan and cool completely on wire rack. 

If you wish to use the glaze, combine the powdered sugar and orange juice in a small bowl.  Stir until well mixed; add water a drop at a time if needed to reach drizzling consistency.  Drizzle over cooled cake.

NOTE:  This recipe was adapted from “The Big Book of Diabetic Desserts” by Jackie Mills.

*To make sugar-free powdered sugar:

Now don’t tell.  Most people won’t know the difference.

Enjoy!