This Sprouted Pumpkin Bundt Cake is the ultimate fall dessert — rich, tender, and full of cozy spice. The sprouted red fife flour adds a wholesome, malty depth that perfectly complements the earthy pumpkin, while keeping the crumb light and moist. But the real showstopper is the maple cream cheese glaze — sweet, creamy, and infused with warm cinnamon, it tastes just like a fresh cinnamon bun. This cake is perfect for sharing at autumn gatherings or enjoying with a steaming cup of tea on a crisp afternoon.
