About the batter: I developed a similar batter for my pumpkin muffins (and mini pumpkin muffins). Everyone raves about the muffins so I decided to try making cake. The result? An incredibly moist cake with the warming flavors of pumpkin and cinnamon. And I love that you can slice one little bite, or one BIG one, and wrap the rest up for another time. The cake will last, well wrapped, on the counter for 3 days.
When to serve? This makes a great option for breakfast, brunch, dessert, and quick afternoon snack!
About the chocolate chips: I used mini chips so I could spread them out more, ensuring chocolate in every bite. If you want to use less (to cut back on the calories and sugar), just add a sprinkling - maybe 1-2 tablespoons. The cake is solid enough on its own, you don't need tons of chocolate.
Pumpkin Snack Cake with Chocolate Chips
Cooking spray
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
15-ounce can pumpkin (not pie filling)
3/4 cup packed light brown sugar
3/4 cup packed light brown sugar
1/2 cup milk (I used 2%)
2 large eggs
2 large eggs
1/4 cup coconut oil, vegetable oil or melted butter
1 teaspoon vanilla extract
3-4 tablespoons mini semisweet chocolate chips
Preheat the oven to 350 degrees. Coat an 8-inch square cake pan with cooking spray.
In a large bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine, make a well in the center and set aside.
In a separate large bowl, whisk together the pumpkin, brown sugar, milk, eggs, oil, and vanilla. Whisk the mixture into the flour mixture and whisk until well blended. Pour the batter into the prepared pan and smooth the surface. Sprinkle the chocolate chips over top.
Bake for 35 to 40 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool in pan, on a wire rack. 
Comments
Post a Comment