- non-stick cooking spray (or vegetable oil for coating the pan)
- 1 1/2 cups light brown sugar
- 1 cup vegetable oil
- zest and juice of 1 orange, preferably unwaxed
- 1 tsp pure vanilla extract (my addition, optional)
- 3 extra large eggs
- 1 1/4 cups pumpkin puree
- 2 2/3 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 2 cups powdered sugar, plus more to taste
- 2 1/2– 3 tbsp orange juice (using orange from above)
- small square bittersweet chocolate, for grating
* You will need 1x 10 cup capacity bundt pan or 2 muffin tins
- Preheat your oven to 350 F. If making a bundt cake, spray the pan with non-stick cooking spray or lightly coat with vegetable oil to prevent sticking. For muffins, line 2 tins with paper liners. This recipe makes about 15-17 muffins.
- In a large mixing bowl, add the sugar, oil, zest of 1/2 orange and 2 tablespoons of its juice, and vanilla extract, if using. Mix until smooth. Add the eggs and whisk to combine.
- Add the pumpkin puree.
- Add the flour, baking soda, cinnamon and allspice. Mix until just combined. Don’t over mix; the cake will be dry and tough.
- For a bundt cake, pour batter into the prepared pan. Bake for 45-55 minutes, or until a toothpick comes out clean when inserted. Cool in the pan for 15 minutes. Transfer to a wire rack to finish cooling. For muffins, fill about 2/3’s of the way up, and bake for 20-25 minutes.
- To make the glacé icing, sift the powdered sugar into a bowl. Gradually whisk in the remaining orange juice until you achieve a thick, yet pourable consistency.
- To decorate your bundt, drizzle the icing over the top following the natural lines of the cake. I like to wait until my cake is completely cool, this way the icing doesn’t soak into the cake too much. Then, grate some of the bittersweet chocolate over the top to finish. For muffins, decorate with powdered sugar to your liking.