SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 184.6
  • Total Fat: 5.7 g
  • Cholesterol: 35.7 mg
  • Sodium: 99.3 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Pumpkin Spice Cake calories by ingredient
Report Inappropriate Recipe

Pumpkin Spice Cake

Submitted by: MUDMOUSE

Introduction

I personally like to make individual cakes in muffin tins. It helps with portion control, and I don't have to deal with an entire cake. I spread out the batter into 24 muffin tins.

If I want to use a Bundt pan, I cut this and freeze it in individual baggies to avoid temptation!

The original recipe calls for 1/4 cup confectioners' sugar and 1 1/2 tablespoons fresh lemon juice, which is drizzled on top of the cake. It will up the calorie count a wee bit, though and I don't think the cake needs it.
I personally like to make individual cakes in muffin tins. It helps with portion control, and I don't have to deal with an entire cake. I spread out the batter into 24 muffin tins.

If I want to use a Bundt pan, I cut this and freeze it in individual baggies to avoid temptation!

The original recipe calls for 1/4 cup confectioners' sugar and 1 1/2 tablespoons fresh lemon juice, which is drizzled on top of the cake. It will up the calorie count a wee bit, though and I don't think the cake needs it.

Number of Servings: 24

Ingredients

    3 cups all-purpose flour
    2 cups granulated sugar
    1 tablespoon pumpkin pie spice
    1 tablespoon baking powder
    1/4 teaspoon salt
    4 large eggs
    1/2 cup canola oil
    1/2 cup fat-free milk
    1 (15-ounce) can pumpkin puree
    2 teaspoons vanilla extract

Directions

Preheat the oven to 375. Spray a 10-inch Bundt pan with nonstick spray, then lightly dust it with flour or spray 12 muffin tins with pam, and lightly flour each one.

Combine the flour, granulated sugar, pumpkin pie spice, baking powder and salt in large bowl. Combine the eggs, oil, milk, pumpkin puree and vanilla in another bowl. Add the egg mixture to the flour mixture, stir just until blended.

Pour the batter into 24 muffin tins that have been sprayed with PAM. Bake until a toothpick comes out clean, and start checking the muffin tins around 12 minutes. If you use a bundt pan, spray it with PAM and bake for 55 to 60 minutes.

Number of Servings: 24

Recipe submitted by SparkPeople user MUDMOUSE.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • I love the muffin tin idea for the portion control. Also, makes it easy to freeze for that treat later in the week!! - 11/19/09

    Was this review helpful?   yes  No