Have Your Pumpkin Cake and Eat It, Too!

pumpkin cake recipe

Credit: terren in Virginia

I’m all about pumpkin in the fall. I make a pumpkin muffin that is delicious. I love pumpkin pie. Then there are pumpkin lattes and other limited-time pumpkin-flavored treats (yes, I’ll occasionally splurge on pumpkin donuts this time of year!). Pumpkins are just great, even if the word starts to look really odd when I’ve written it as many times as I just did.

Jackie Keller, nutrition expert and founder of NutriFit, has shared a pumpkin cake recipe you can add to your recipe box. The cake requires basic ingredients, and using applesauce in place of large amounts of oil or butter adds flavor and moisture without the added fat. And you can feel good about the vitamin A, essential fatty acids and cartenoids in pumpkin!

Pumpkin Cake Recipe

1 c fat-free egg substitute
½ c canola oil
1 ½ c sugar
2 c canned pumpkin puree
½ c applesauce
2 c white whole wheat flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp NutriFit Certainly Cinnamon Salt-Free Spice Blend (or ground cinnamon)

1. Preheat oven to 350 F.

2. Cream egg, oil and sugar together. In a separate bowl, mix the pumpkin and applesauce.

3. Sift dry ingredients together.

4. Alternate adding the dry and liquid ingredients to the egg mixture.

5. Bake for 25 to 30 minutes.

This 24-serving cake has just 151 calories per slice. Each slice has less than 5 grams of fat, almost 2 grams of fiber and almost 1.5 grams of protein. Sign me up!

Are you a big pumpkin fan this time of year? —Erin


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