Low Fat Pumpkin Cake

Name: Low Fat Pumpkin Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24
Ingredients: 2 cups all-purpose flour (can substitute spelt flour); 1 cup sugar (can substitute Sucanat); 1 tablespoon ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 3⁄4 teaspoon sea salt; 1⁄2 teaspoon ground nutmeg; 1⁄2 teaspoon ground cloves; 1⁄2 teaspoon vanilla extract; 15 ounces canned pumpkin; 4 Organic Valley Grade A Omega-3 Brown Eggs; 3⁄4 cup applesauce

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 24

Ingredients

2 cups all-purpose flour (can substitute spelt flour)1 cup sugar (can substitute Sucanat)1 tablespoon ground cinnamon2 teaspoons baking powder1 teaspoon baking soda3⁄4 teaspoon sea salt1⁄2 teaspoon ground nutmeg1⁄2 teaspoon ground cloves1⁄2 teaspoon vanilla extract15 ounces canned pumpkin4 Organic Valley Grade A Omega-3 Brown Eggs3⁄4 cup applesauce

Directions

Blend dry ingredients together. Add wet ingredients and mix until well blended. Pour into prepared pan (grease and flour) and cook at 350 degrees for about 30 - 35 min.

Serve with low fat cool whip or cream cheese frosting....look for recipe in Spark Recipes.

Serving Size: makes 24 pieces

Number of Servings: 24

Recipe submitted by SparkPeople user BARKOCYM.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 89.9
Total Fat: 0.6 g
Cholesterol: 0.1 mg
Sodium: 226.3 mg
Total Carbs: 19.3 g
Dietary Fiber: 1.2 g
Protein: 2.3 g

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