It's Pumpkin Season... Pumpkin coffee, fraps, pie muffins, donuts, cakes, etc. But let's be real, they're not exactly good for you. That doesn't mean I don't start craving it the minute the leaves start changing colors. So when I stumbled across this recipe at one of my minion's cooking classes I figured, why not give it a try. And I am IN LOVE with it! It's moist and delicious!
This Pumpkin Cake recipe has eliminated the eggs and oil making it a wonderful breakfast treat or healthier dessert option.
Pumpkin Loaf CakeIngredients:
1 package yellow cake mix (look for one without hydrogenated oils)
1 can (15 oz) pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
dark chocolate chips as desired (for both in cake and on top)
Directions:
Prehead oven to 350 degrees.
Spray a loaf pan with non-stick spray.
In a large mixing bowl combine all ingredients until smooth.
Pour mixture into loaf pan.
Sprinkle top with additional dark chocolate chips.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Go Ahead, bake it! You'll want to thank me for this one, I'm sure!
Until Next Time...
Until Next Time...
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