Healthy Pumpkin Cake
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Bake a delicious pumpkin cake using real ingredients like pumpkin puree and yogurt for a healthy treat everyone will love.
Healthy Pumpkin Cake
A healthy cake is full of real ingredients. Real food. Not fake food.
And, that’s exactly what you’re getting with this recipe, Pure pumpkin puree, organic if possible. Plain yogurt, whole milk, Greek or Bulgarian. And, then pasture raised eggs and just a few other ingredients.
Homemade Pumpkin Cake
Now if you want to make this pumpkin cake, or bake in a bread pan, and it’s pumpkin bread, dairy free and gluten free, then just substitute a non-dairy yogurt and GF flour. I’ve not done that, but I do think it would work.
Remember a big part of cooking and baking is the mystery of whether it will turn out the way you expect. Regardless, it’s worth and try, and if you land upon great success, please share it with me!
Healthy Pumpkin Bread
If I want to make this into a delicious bread, all I need to do is bake it in a bread pan and adjust the baking time to accommodate the thickness of the batter in the pan. Also, you can feel free to add to it, maybe dates or golden raisins, possibly chopped walnuts or pumpkin seeds. I’m sure it would be divine!
Pumpkin Cake Recipe
Now this pumpkin cake recipe is super easy. There are two steps. That’s the beauty of it.
You have your wet ingredients. Then you have your dry ingredients. You marry the two. And, presto, there’s magic!
Pumpkin Bundt Cake
Now I absolutely love pumpkin, too. And, I’ve got some great recipes that are perfect for the holidays.
If you want a showstopper, and I say that will total truth, bundt cake, then you must check out my Pumpkin Spice Bundt Cake. I’ll confess I was sweatin’ bullets hoping it would release flawlessly from the fancy schmancy bundt pan, and it did. I credit that to a lot of good greasing of the nooks and crannies in this pan. Yes, it’s ‘non stick’ but I’m telling you unless you grease them well the non-stick sticks!
Easy Pumpkin Muffins
Another of pumpkin recipe of mine that’s super simple is the Pumpkin Fig Date Nut Bread. Now you could easily use a muffin pan and create muffins. And, they’d be fabulous on Christmas morning!
Healthy Pumpkin Cake
I suppose another of my ‘healthier’ pumpkin recipes is a cake slash pie slash cheesecake.
It’s got a lot of Greek yogurt in it. The crust has plenty of almonds. Then there’s also pumpkin seeds. Beware, however, there’s a good amount of dark brown sugar and butter. But, hey, isn’t that what holidays are about, kind of letting loose and enjoying these special tastes!
Healthy Pumpkin Cake
Ingredients
- 1 can (15 oz.) organic pumpkin puree
- 1 cup greek or Bulgariant yogurt, whole milk
- 1/2 cup + 2 TBL pure maple syrup, divided
- 3 tsp. pumpkin pie spice
- 2 pasture raised eggs
- 1 1/4 cups flour, all purpose, sifted into the wet ingredients
- 2 tsp. baking powder
- 1/2 tsp. salt
Instructions
- Preheat the oven to 350.
- Line the bottom and sides of a springform pan with parchment paper. Give the parchment paper and sides a spray of avocado oil. Set aside.
- In a large mixing bowl, mix together the pumpkin puree, yogur, and one half cup maple syrup, blend well. Add the pumpkin pie spice mixture, eggs and blend and mix into a smooth batter.
- Sift into the wet mixture one-half cup at a time (then blend) the flour. Add the baking powder and salt and mix well.
- Pour into the springform pan. Drizzle the remaining maple syrup on top the cake.
- Bake in a preheated 375 oven about 45 to 50 minutes, or until a wooden skewer comes basically clean from the center. There should be small cracks and fissures on top of the cake.
- Remove from the oven to a cooling rack. Take a butter knife and go around the inside rim of the cake while it's warm to help dislodge from the sides. When cool, released from the springlform pan. Ready to serve!
Notes
This cake freezes well!
You can bake as a bread (in a bread pan), as muffins (in a muffin tin) or as a sheet cake, like a Texas sheet cake.
Serve with choolate ganache, whipped cream, ice cream, more drizzles of warm maple syrup. You could dust on powdered sugar.
Make a cream cheese icing! Or just leave as its because it's utterly spectacular!
Looks delicious and wholesome! That pumpkin + yogurt combo is a smart way to keep dessert both tasty and a little lighter—can’t wait to try it!
Matra, thank you! It’s super moist and has a spongy, albeit light texture…it’s crazy good! Would make perfect muffins or bake in a bread pan xox ally