Preheat the oven to 350 degrees and spray one eight by eight baking dish with nonstick cooking spray. For easy removal, line the baking dish with parchment or waxed paper with a 2” overhang. Next, in a large bowl whisk together 1¼ cups of all-purpose flour, ½ cup of whole wheat flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, 1 teaspoon of ground ginger, 1 teaspoon of kosher salt, ¼ teaspoon of ground allspice, ¼ teaspoon of ground nutmeg, and ⅛ teaspoon of ground cloves.
In a separate bowl whisk 2 large eggs at room temperature, 1 cup (packed) of light brown sugar, ½ cup of warmed, slightly cooled virgin coconut oil, and 1 cup of canned pumpkin puree (not pumpkin pie filling) until the batter is smooth. Bake cake for 30 to 35 minutes or until a toothpick comes out clean in the center. Set aside the cake to cool while the frosting is mixed.
With a hand mixer, beat 4 ounces of room temperature cream cheese and 2 tablespoons of unsalted butter at room temperature on medium just until they are combined. On low speed gradually add ⅔ cup of sifted confectioner’s sugar, and 2 tablespoons of pure maple syrup, mixing until smooth. Spread over cooled cake and enjoy.
If this sounds more appealing to you to make cupcakes, try this recipe.
Preheat the oven to 350 degrees, spray a muffin pan with non-stick cooking spray or use paper muffin liners. Sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, ½ teaspoon of pumpkin spice, and ½ teaspoon of kosher salt in a large bowl. In a separate bowl, whisk together ½ cup of canola, vegetable, or coconut oil, 2 large eggs, at room temperature, 1 cup of pumpkin purée (not pie filling), ½ cup of granulated sugar, and ½ cup of light brown sugar.
Gently add the dry ingredients and ¼ cup of unsweetened coconut flakes and stir until just combined; do not over mix. Spoon into the muffin pan and bake for 20 to 25 minutes until a toothpick comes out clean. Place on a cooling rack while you make the frosting.
Maple Cream Cheese Frosting
Using an electric mixer combine 6 ounces of cream cheese at room temperature, 3 tablespoons of salted butter at room temperature, 2 tablespoons of maple syrup, and ½ teaspoon of vanilla extract, beat on medium until smooth, then add 2 cups of sifted confectioner’s sugar and mix on low until smooth. You can use an icing bag or spatula to spread the frosting. Both of these recipes are perfect for a fall dessert – pumpkin and cream cheese frosting. Yum!
Will you try this pumpkin cake recipe?