Pumpkin Pecan Bundt Cake – NutJar

Ingredients

• 125g All-Purpose Flour
• 1 Tsp Pumpkin Spice Blend
• 1 Tsp Baking Powder
• ½ Tsp Baking Soda
• 75g Toasted Pecans
• Or 75g Toasted Walnuts
• ½ Cup (130g) Pumpkin Puree
• 150g Sugar
• 60g Yogurt
• 30g Salted Butter
• 30g Pecan Spread
• 1 Tsp Apple Cider Vinegar
• ½ Tsp Vanilla Extract
• ¼ Tsp Sea Salt
• Zest of 1 Orange or Lemon
• 30g Cream Cheese or Coconut Cream (Room Temperature)
• 30g Salted Butter (Room Temperature)
• 50g Powdered Sugar
• 20ml Milk
• ½ Tsp Vanilla Extract (Optional)