Pumpkin Snack Cake With Cream Cheese Frosting Recipe

Name: Pumpkin Snack Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup Flour; 1 teaspoon Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Canned Pumpkin Puree (Not Pie Filling); 4 Tablespoons Coconut Oil, Melted (or Butter); 1/3 cups Sugar; 1/2 teaspoons Vanilla Extract; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Ground Cloves; 1/4 cups Egg Substitute Or 1 Egg; 1/2 cups Non-fat Milk Or Milk Of Choice; 2 Tablespoons Maple Syrup; FOR THE FROSTING:; 2 ounces, weight Cream Cheese (I Used Reduced Fat); 1/2 cups Powdered Sugar; 1/4 teaspoons Ground Cinnamon; 2 teaspoons Non-fat Milk

Servings: persons

FOR THE CAKE:
1-1/2 cup Flour
1 teaspoon Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Canned Pumpkin Puree (Not Pie Filling)
4 Tablespoons Coconut Oil, Melted (or Butter)
1/3 cups Sugar
1/2 teaspoons Vanilla Extract
1/2 teaspoons Ground Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Ground Cloves
1/4 cups Egg Substitute Or 1 Egg
1/2 cups Non-fat Milk Or Milk Of Choice
2 Tablespoons Maple Syrup
FOR THE FROSTING:
2 ounces, weight Cream Cheese (I Used Reduced Fat)
1/2 cups Powdered Sugar
1/4 teaspoons Ground Cinnamon
2 teaspoons Non-fat Milk

1
Preheat the oven to 375u00b0F. Spray a 9-inch square baking dish with cooking spray.
2
In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3
In a large bowl using an electric mixer, beat the pumpkin, coconut oil, sugar, vanilla extract, cinnamon, nutmeg and cloves. Beat in the egg until blended.
4
Add the flour mixture into the creamed mixture in three additions, alternating with the milk, beating after each addition until just combined. Stir in maple syrup.
5
Spread the batter in the bottom of the baking dish.
6
Bake the cake for 20 minutes or until lightly golden brown and a toothpick inserted in the center of the cake comes out clean. Remove cake from oven. Let the cake cool completely.
7
In a bowl, add cream cheese, powdered sugar and cinnamon. Beat until light and fluffy. Add a teaspoon of milk at a time to get the consistency you desire. Spread onto cake and cut cake into 12 slices. Store in the refrigerator.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup Flour, 1 teaspoon Baking Powder, 1/4 teaspoons Baking Soda, and more.

Yes, Pumpkin Snack Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Snack Cake With Cream Cheese Frosting

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