Pumpkin Cake
An easy and delicious pumpkin spice cake made with just two simple ingredients, perfect for a quick fall dessert.
COST $6
Equipment
- Mixing bowls (large and medium)
- Whisk
- 12 cup Muffin tin
- Paper liners or nonstick spray
- oven
Ingredients
- 1 ½ cups all purpose flour (or whole wheat flour)
- 1 cup canned pumpkin puree
- 2 eggs
- ⅓ cup coconut oi (melted)
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup chopped pecans or dark chocolate chips Optional
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix the wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, coconut oil, maple syrup, and vanilla.
- Combine the dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine everything: Add dry ingredients to the wet and stir gently until just combined. Don’t overmix — it’s okay if it looks a little lumpy!
- Add extras: Fold in nuts or chocolate chips if using.
- Bake: Divide the batter evenly into the muffin cups and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Let them cool in the tin for 5 minutes before transferring to a rack.
Notes
- Swap coconut oil for olive oil or melted butter if you prefer a richer taste.
- You can make them gluten-free by using a 1:1 gluten-free baking blend.
- These muffins freeze beautifully — just wrap and store for up to 2 months.
- Add a quick glaze of maple syrup + powdered sugar for a sweet finish.
Calories 185 | Fat 8g | Carbs 26g | Protein 3g | Sugar 12g | Fiber 2g.