Description
A moist, tender pumpkin cake made with wholesome ingredients like unsweetened applesauce, whole wheat flour, and natural sweeteners for a lighter yet flavorful fall treat.
Ingredients
- 1 1/2 cups whole wheat flour (or a mix of whole wheat and all-purpose flour)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)
- 1 cup pumpkin puree (unsweetened)
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1 tsp vanilla extract
- 1/2 cup low-fat milk or non-dairy milk
Instructions
Preheat oven to 350°F (175°C) and lightly grease or line an 8×8-inch or 9×9-inch baking pan with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice blend.
- In another bowl, combine pumpkin puree, applesauce, eggs, honey or maple syrup, vanilla extract, and milk until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined—do not overmix.
- Pour batter into prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing. Optional: Top with a light glaze or cream cheese frosting.
Notes
- Add chopped walnuts or pecans for added crunch.
- Fold in raisins, cranberries, or dark chocolate chips for variety.
- Use almond or oat flour for a gluten-free version, adjusting liquids as needed.
- Replace honey or maple syrup with coconut sugar for a different sweetness profile.
- Add chia seeds or flaxseed meal for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 145
- Sugar: 10g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
