Pumpkin Snack Cake
on Oct 28, 2024
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This pumpkin snack cake is a simple one-bowl recipe, making it the ideal treat for fall! Sweetened with pure maple syrup and free of refined sugar, it’s deliciously paired with a creamy maple cream cheese frosting that you’ll want to keep coming back for!
If you’re looking for a simple treat to make with some leftover pumpkin puree, this pumpkin snack cake is calling your name! The moist and fluffy crumb paired with the warm Fall spices make for a treat you’ll want to have for breakfast, a snack, and dessert! Don’t skip the maple cream cheese frosting for the ultimate decadent treat!
If you still have pumpkin puree lying around after making this cake, you’ll want to make these easy pumpkin bagels next! They’re soft textured and make the perfect breakfast. If you’re in the mood for a savory dinner option, this creamy pumpkin pasta comes together in minutes for an easy weeknight meal!
What You’ll Need
Here is what you’ll need to make this pumpkin snack cake:
- Pumpkin Puree: The star ingredient for this cake. Make sure to use plain pumpkin puree and not canned pumpkin pie filling.
- Flour: I used all-purpose flour in this recipe, but flour with a similar texture should also work.
- Eggs: Used as a binder to help hold the muffins together.
- Milk: I use full-fat whole milk, but any type of milk may be used.
- Oil: Helps ensure that the muffins turn out moist. I used avocado oil, but any type of neutral-tasting oil will work as well.
- Maple Syrup: The main source of sweetness for this pumpkin snack cake.
- Pumpkin Pie Spice: The main spice for those warm aromas and flavors.
- Baking Powder/Baking Soda: Leavening agents to help the muffins rise.
Cream Cheese Frosting
- Cream Cheese: I like to use full-fat cream cheese for the most flavor.
- Butter: For added flavor and texture in the frosting.
- Maple Syrup: To sweeten the frosting.
- Vanilla Extract: For a touch and flavor and to bring out the sweetness in the frosting.
See the recipe card for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Flour: The all-purpose flour may be substituted with a different type of flour that is similar in texture but keep in mind that different flours absorb liquids differently so the amount needed may vary.
- Egg: You may replace the eggs with flax eggs. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture. You may also replace it with a liquid egg replacer like the brand Just Egg.
- Milk: You may replace the milk with a dairy-free alternative like coconut milk or oat milk.
- Oil: Any neutral-tasting oil may be used (e.g. avocado oil, coconut oil, extra light-tasting olive oil, etc.). You may also replace the oil with equal parts melted butter.
- Pumpkin Pie Spice: The pumpkin pie spice may be replaced with ground cinnamon.
Step By Step Instructions
STEP 1: Add the pumpkin puree, milk, egg, oil, and maple syrup to a bowl and whisk until smooth (Images 1 & 2).
STEP 2: To the same bowl, add the flour, baking powder, baking soda, and pumpkin pie spice and mix until smooth. Do not overmix. It is okay if there are a few lumps in the batter (Images 3 & 4).
STEP 3: Pour the mixture into the prepared 8-inch by 8-inch pan. (Image 5).
STEP 4: Bake the cake for 30 to 35 minutes, or until an inserted knife or toothpick comes out clean. Allow the cake to cool completely (Image 6).
STEP 5: Once the cake is cooled, spread the cream cheese frosting on top of the cake. Slice and serve!
Storage Instructions
Allow the pumpkin snack cake to cool completely, then store it in an airtight container in the fridge for up to 5 days. If you’re storing individual slices, keep the frosting in a separate container in the fridge and frost just before serving. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months.
Tips For Success
- The maple syrup cream cheese frosting is optional, but highly recommended! The smooth, creamy texture of the frosting pairs so well with the moist cake crumb with the perfect balance of sweetness. Make sure that the cake is completely cooled before frosting so that it does not immediately melt on top of the cake.
- If you plan to store individual slices, keep the frosting in a separate container in the fridge and frost just before serving.
- Make sure that your baking powder/baking soda is fresh and active for this cake. These leavening agents will help the cake rise and obtain that soft and fluffy texture.
Recipe FAQs
Yes! The cake still has a nice touch of sweetness without the cream cheese frosting.
Canned pumpkin puree has excess moisture removed and will be more concentrated than homemade puree, but if you are unable to access canned pumpkin, you can swap it with mashed sweet potato.
Other Pumpkin Recipes You’ll Love
Homemade Baby Pumpkin Puffs
Mini Maple Sweetened Pumpkin Pies
Pumpkin Waffles (And Pancakes!)
Pumpkin Oatmeal Bars
If you tried this Pumpkin Snack Cake, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Pumpkin Snack Cake
Equipment
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree
- ⅔ cup milk
- ½ cup pure maple syrup
- 2 large eggs
- ⅓ cup mild-tasting oil, ex: avocado oil, light tasting olive oil, etc.
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
Frosting
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch by 8-inch baking pan and line it with a sheet of parchment paper.
- Add the pumpkin puree, milk, egg, oil, and maple syrup to a bowl and whisk until smooth.
- To the same bowl, add the flour, baking powder, baking soda, and pumpkin pie spice and mix until smooth. Do not overmix. It is okay if there are a few lumps in the batter.
- Pour the mixture into the prepared 8-inch by 8-inch pan.
- Bake the cake for 30 to 35 minutes, or until an inserted knife or toothpick comes out clean. Allow the cake to cool completely
- Once the cake is cooled, spread the cream cheese frosting on top of the cake. Slice and serve!
Notes
- The maple syrup cream cheese frosting is optional, but highly recommended! The smooth, creamy texture of the frosting pairs so well with the moist cake crumb with the perfect balance of sweetness. Make sure that the cake is completely cooled before frosting so that it does not immediately melt on top of the cake.
- If you plan to store individual slices, keep the frosting in a separate container in the fridge and frost just before serving.
- Make sure that your baking powder/baking soda is fresh and active for this cake. These leavening agents will help the cake rise and obtain that soft and fluffy texture.
This is a fantastic and super easy recipe!! It is delicious. I especially like it is made all in one bowl for the loaf part of the recipe. I highly recommend it!
I’m so glad to hear that you enjoyed it, Kathryn!😊
Hi, do you think a gluten free flour blend will work well, as a 1:1 ratio?
Hi Christina! Yes, it should work as long as it is specifically gluten free all-purpose flour. I’ve heard good results with the King Arthur brand😊
Do you have a recipe for the maple cream cheese frosting? Would love to try it!
Hi Justine! Here is the recipe for the maple cream cheese frosting, I hope you like the cake if you give it a try!😊