As the crisp air of autumn sweeps in, I can’t help but reminisce about the warm, comforting flavors that this season brings. There’s something magical about the way the leaves change colors and how the scent of pumpkin spice fills the air, invoking memories of family gatherings and cozy evenings spent in the kitchen. One of my fondest memories is baking with my grandmother in her quaint little kitchen, where the aroma of her famous pumpkin pie wafted through the air, filling every nook and cranny with a sense of home and love.
Every fall, as the days grew shorter and the evenings cooler, my grandmother and I would turn to her well-worn recipe book. One afternoon, we decided to experiment with a different pumpkin dessert—something that would still embody the essence of fall but also offer a twist. That’s when we created the pumpkin snack cake, a recipe that beautifully merges the traditional pumpkin flavors we loved with a light, fluffy texture that’s perfect for any occasion. It became a family favorite, one that I now cherish and make for my own loved ones.
What I love most about this Pumpkin Snack Cake is how versatile it is. Whether it’s an afternoon pick-me-up with a cup of tea, a sweet treat for a gathering, or even a delicious breakfast option, it has a way of fitting into any part of the day. Plus, with its healthier ingredients, I can enjoy a slice without any guilt. Each bite is a reminder of those cherished moments spent with my grandmother, making it not just a dessert, but a connection to my past.
As you prepare this delightful cake, I encourage you to share it with friends and family. Let it be a part of your gatherings, just as it has become part of mine. There’s something special about sharing food; it creates memories and strengthens bonds, much like those I formed in my grandmother’s kitchen. So, gather your loved ones, bake this easy-to-make pumpkin snack cake, and let it bring warmth and joy to your autumn days.
Making Pumpkin Snack Cake
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Ingredients
- 1 3/4 cups white whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup coconut oil (or other oils of your choice)
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup plain Greek yogurt (whole milk)
- 8 ounces canned pure pumpkin puree
- 1 teaspoon vanilla extract
Directions
- Start by preheating your oven to 350°F (175°C). Prepare a 9×9 inch baking dish by greasing it with nonstick spray or lining it with parchment paper.
- In a medium bowl, mix together the white whole wheat flour, salt, baking soda, ground cinnamon, nutmeg, and cloves. Set this dry mixture aside.
- In a large bowl, whisk together the coconut oil, dark brown sugar, granulated sugar, eggs, Greek yogurt, pumpkin puree, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Pour the prepared batter into the lined baking dish and smooth the top with a spatula.
- Bake in the preheated oven for about 25-28 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool completely in the dish before cutting it into pieces and serving.
Storing Suggestion
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Cooking Tips
For a richer flavor, consider using a combination of coconut oil and unsalted butter. If you want a healthier option, you can replace granulated sugar with coconut sugar or honey. Adding chopped nuts or chocolate chips can enhance the texture and flavor.
Serving Suggestions
Serve the cake warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a warm cup of tea or coffee for a comforting treat.
Ingredient Substitutions
If you don’t have Greek yogurt, regular yogurt or buttermilk can be used instead. You can also substitute the coconut oil with vegetable oil or melted butter if preferred.
Seasonal Variations
In the fall, add chopped apples or pecans for a seasonal twist. During the holidays, incorporating dried cranberries or orange zest can add a festive flair to the cake.
Allergen Information
This recipe contains eggs and dairy (Greek yogurt). For a vegan option, substitute eggs with flaxseed meal or applesauce, and use a plant-based yogurt.
FAQ:
Can I use fresh pumpkin instead of canned puree?
Yes, you can use freshly cooked and pureed pumpkin. Just make sure it’s well-drained to avoid excess moisture in the batter.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Can I freeze the pumpkin snack cake?
Absolutely! You can freeze the cake for up to three months. Wrap it tightly in plastic wrap and then in foil before placing it in the freezer.
What can I do with leftover pumpkin puree?
Leftover pumpkin puree can be added to smoothies, oatmeal, or even baked into pancakes for added flavor and nutrition.
Is this cake suitable for a gluten-free diet?
You can make it gluten-free by substituting the white whole wheat flour with a 1:1 gluten-free baking flour mix.
How can I enhance the flavor of the pumpkin cake?
Adding a pinch of ginger or extra spices like allspice can elevate the flavor profile. You can also drizzle a simple glaze made from powdered sugar and milk over the top.
Pumpkin Snack Cake
Ingredients
- 1 3/4 cups white whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup coconut oil alternative oils are acceptable
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup plain Greek yogurt whole milk
- 8 ounces canned pure pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Prepare a 9x9 inch baking dish by either greasing it with nonstick spray or lining it with parchment paper.
- In a medium-sized bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, and cloves. Set this mixture aside.
- In a separate bowl, whisk together the coconut oil, dark brown sugar, granulated sugar, eggs, Greek yogurt, pumpkin puree, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until the batter is just combined.
- Pour the batter into the prepared baking dish and bake for 25-28 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean. Allow the cake to cool completely before cutting and serving.
- Enjoy your delicious and healthier pumpkin snack cake!
