Sugar Free Pumpkin Snack Cake Recipes

HEALTHY PUMPKIN OATMEAL SNACK CAKE

Healthy Pumpkin Oatmeal Snack Cake image

This easy recipe is perfect for breakfast, snacks, and even pre-bedtime treats! It's full of sweet pumpkin flavor, cozy spices, and hearty oats. It's a pumpkin lover's dream! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.

Provided by Amy's Healthy Baking

Number Of Ingredients 16

Ingredients

1 ½ cups (150g) instant oats
1 ¼ cups (150g) whole wheat flour or gluten-free* flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
2 large egg whites, room temperature
2 tsp vanilla extract
1 cup (244g) pumpkin purée, room temperature
½ cup (120g) plain nonfat Greek yogurt
6 tbsp (90mL) pure maple syrup
¼ cup (60mL) nonfat milk

Steps:

Preheat the oven to 350°F, and coat a 9"-square pan with nonstick cooking spray.
In a medium bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate bowl, whisk together the coconut oil, egg whites, and vanilla. Stir in the pumpkin purée. Add in Greek yogurt, stirring until no large lumps of yogurt remain. Stir in the maple syrup. Alternate between adding the oat mixture and milk, beginning and ending with the oat mixture, and stirring just until incorporated. (For best results, add the oat mixture in 3 equal parts.)
Spread the batter into the prepared pan. Bake at 350°F for 25-28 minutes or until the center feels firm to the touch and a toothpick inserted into the center comes out clean. Cool completely to room temperature in the pan before slicing and serving.

PUMPKIN SNACK CAKE

Pumpkin Snack Cake image

The crunchy, sweet topping makes this simple pumpkin snack cake taste extra special. If you prefer a sweeter cake, omit the topping and spread with your favorite frosting instead. -Steven Schend, Grand Rapids, Michigan

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 cup all-purpose flour
1 tablespoon baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup canned pumpkin
TOPPING:
1/2 cup semisweet chocolate chips
1/2 cup salted pumpkin seeds or pepitas
1 tablespoon sugar

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; gradually add to creamed mixture and mix well. Stir in pumpkin. Pour into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. , Bake until a toothpick inserted in center comes out clean, about 25 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 151 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 78mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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