Description
This Irresistible Pumpkin Snack Cake is a cozy autumn delight, perfect for any occasion. It’s moist, spiced with cinnamon and nutmeg, and incredibly easy to make, filling your kitchen with a wonderful aroma. Enjoy this delicious pumpkin cake as a treat or dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C) and grease a rectangular baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine pumpkin puree, sugar, eggs, and vegetable oil until smooth.
- Gently mix wet and dry ingredients until just combined.
- Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
- For a richer flavor, consider using fresh pumpkin puree instead of canned.
- Ensure eggs are at room temperature for better mixing and fluffiness.
- Always check for doneness with a toothpick to avoid overbaking.
- Store in an airtight container at room temperature for up to three days. Refrigerate for longer storage.
- Optional: Add chocolate chips or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 215
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg