Fall is basically my excuse to use pumpkin in basically every recipe. You can’t go wrong with pumpkin. There is just something about it that love. Especially how moist it keeps baked goods without using butter or lots of oil.
This cake is super moist thanks to the large amounts of pumpkin I used. It had an amazing pumpkin flavor. The pumpkin pie spice just made it smell delicious.
And probably my favorite part of the whole cake was the cream cheese icing. You can’t go wrong with icing. Especially a thick cream cheese icing. But don’t worry, it was the healthiest cream cheese frosted pumpkin cake you will ever have. And you won’t even know you are eating something healthy. Yes. It is that good!
PrintPumpkin Cream Cheese Cake
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 12 slices 1x
Ingredients
Ingredients
- 2 cups (240g) whole wheat flour (or white, oat, spelt, flour etc.)
- 2 scoops (68g) @musclepharm cinnamon bun combat protein powder
- 2/3 cup granulated stevia
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 and 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cup unsweetened almond milk
- 2 whole eggs
- 1 15oz can (420g) canned pumpkin
- 1/4 cup (48g) light brown sugar
- 3 tbsp. (42g) coconut oil
- 1 and 1/2 tsp. vanilla extract
Cream Cheese Frosting
- 6 oz. (168g) 1/3 fat plain cream cheese, room temperature
- 1 container (150g) vanilla Greek yogurt
- 2 tbsp. granulated stevia
- 3 tbsp. unsweetened almond milk
Instructions
- Preheat oven to 350F. Add flour, protein powder, stevia, cinnamon, pumpkin pie spice, baking powder and baking soda to a large bowl. Mix well. Put coconut oil in a small bowl and microwave until melted. In another large bowl, add unsweetened almond milk, eggs, canned pumpkin, brown sugar, and vanilla extract. Whisk until mixed well. Add melted coconut oil and mix again. Grease a 10×10 baking dish with coconut oil or spray with cooking spray. Pour batter into baking dish. Bake for about 25 minutes or until a knife comes out clean.
- Let cake completely cool for at least an hour or until it no longer feels warm. Add cream cheese and Greek yogurt to a bowl. Mix well until there are no clumps of cream cheese. Add stevia and almond milk. Mix again until a
Notes
If you don’t have pumpkin pie spice, you can just substitute for cinnamon. Also the whole wheat flour could be subbed for most other flours except for coconut flour and almond flour.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 7
- Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 10