#pumpkin bakes

Pumpkin is autumn’s unofficial mascot - earthy, vibrant, and perfectly timed for the seasonal shift. Harvested late August to October, it’s ideal for baking thanks to its natural sweetness and dense texture. Rich in beta-carotene, it mirrors the changing leaves and pairs beautifully with warming spices. Locally grown pumpkins are at peak flavour now - sweet, firm, and nutrient-rich - turning any bake into a seasonal ritual.

Any of you have any good recipes for Bundt Cakes? I want to make one again but I don't know what to make. 

For a Christmas party I am going to tomorrow.

BUT THAT MEANS I CANT EAT IT NOW.

The Glaze is so good.

Oh my lord the Batter tastes so good.

It's in the oven right now. So much apple taste to it its crazy.

I bought a vial with two beans for a glaze on that Apple Bundt Cake I posted about a bit ago. The Recipe calls for one bean, so I'm hoping I can save the second bean for a second cake or a different recipe.

Do any of you know how to go about keeping Vanilla beans fresh? I know I should definitely keep them out of the fridge/freezer.

EDIT:

Are so good.

DAMMIT NOW I HAVE TO WALK TO THE STORE