All Recipes
Pumpkin Snack Cake
30 mins 9-12 servings
Did your mom ever make something called spice cake or banana bread for after school snack? These cakes fall into the “snack cake” category for me. They’re not sugary enough to feel like a dessert, but they’re also not a health bar if you know what I mean. About once a week, I like to make something in the snack cake category for the kids, and it feels more special than, “go grab a piece of fruit!” for a snack. Since it’s fall (somewhere) I bust out the pumpkin version. With no flour or refined sugar, and including almond butter, it really does have some form of a heathy snack ring to it.
Ingredients
1 Cup Almond Butter
1 Cup Pumpkin Puree
1/2 Cup Coconut sugar
1/4 cup honey
2-tsp pumpkin spice
1-tsp Vanilla
2-eggs
1.5 tsp baking powder
.5 tsp baking soda
2 tsp lemon juice
DIRECTIONS
- Preheat oven to 350F.
- Mix the first 6 ingredients in a bowl until well blended. Taste and adjust flavors if desired.
- Add eggs.
- Add the baking powder, soda, and lemon juice until blended. This step should fluff up the batter to look more like a typical cake batter.
- Pour into 12 parchment-lined muffin cups or an 8×8 baking dish, and bake until no longer wet in the center.
- Let cool completely before cutting into 9 even squares.
