Pumpkin Snack Cake
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!
Servings: 12 servings
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.
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