Put the pumpkin pie on hold and try out this amazing cake for the holidays instead!
You can finish with a dusting of powdered sugar on top or try my recipes for Maple Glaze or Light Cream Cheese Frosting!
1 ¼ cups oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or you can make your own to by grinding gluten free oats in food processor)
1 ½ teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 egg or ¼ cup egg substitute
1 cup packed brown sugar
¼ cup margarine, softened (I used Earth Balance)
¼ cup light maple syrup
½ cup 0% Greek yogurt
1 cup pumpkin puree
Preheat oven to 350 degrees. Mix flour, cinnamon, pumpkin pie spice, baking soda and baking powder in a small bowl. In a larger bowl, mix the brown sugar, maple syrup, egg, margarine, Greek yogurt and pumpkin. Slowly start adding the flour mixture to the larger bowl with the egg/sugar mixture until soft thick batter is formed. Add batter to a 9 X 9 inch pan coated with cooking spray. Bake for 30-35 minutes or until a toothpick in the center comes out clean.
Makes 12 servings
Serving size: 1/12th of recipe Calories 180 Protein 3 g Carb 29 g Fiber 2g Sugars 15 g Fat 6 g Saturated fat 2 g Sodium 260 mg