Description
This moist, protein-packed pumpkin cake is the ultimate solution for health-conscious dessert lovers with a busy schedule. By utilizing Greek yogurt for a creamy, tender crumb and pumpkin puree for natural richness, this cake delivers gourmet flavor without the need for processed sugars or excess fats. Perfectly spiced and easy to assemble, it is a versatile treat that fits any occasion, from weeknight indulgence to weekend gatherings. Its light, airy texture and wholesome profile make it a reliable favorite you will return to time and again.
Ingredients
1 cup pumpkin puree (pure, not pie filling)
1 cup Greek yogurt
3 large eggs, room temperature
1/2 cup maple syrup
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
4 oz cream cheese, softened
Instructions
Preheat your oven to 350°F (175°C) and line an 8-inch pan with parchment paper.
In a large bowl, whisk together the pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
Add the pumpkin pie spice, baking soda, and salt to the mixture and stir until fully incorporated.
Pour the batter into the prepared pan and level the top with a spatula.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Spread the softened cream cheese over the cooled cake as a light frosting.
Notes
Ensure the Greek yogurt is at room temperature for the best consistency. If you prefer, honey can be used as a direct substitute for maple syrup. The cake stores well in an airtight container in the refrigerator for up to 4 days, which only helps the flavors develop further.
- Prep Time: 10
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 85mg