Description
A moist, gluten-free cake made with pumpkin, yogurt, maple syrup, and pecans for a wholesome fall-inspired treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 3 large eggs
- 1/2 cup pure maple syrup
- 1 cup chopped pecans
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a cake pan with parchment.
- Whisk pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla.
- Add spices, baking soda, baking powder, and salt. Mix well.
- Fold in chopped pecans, reserving some for topping.
- Pour into prepared pan and smooth the surface.
- Sprinkle remaining pecans on top.
- Bake 35–40 minutes until a toothpick comes out clean.
- Cool completely before slicing.
Notes
- Toast pecans before baking for a richer flavor.
- Store leftovers in the fridge for up to 5 days.
- Best enjoyed the next day when flavors deepen.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American