Ingredients
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup pure maple syrup or honey
• ¼ cup melted coconut oil or olive oil
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups almond flour
• ½ cup oat flour (gluten-free if needed)
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
• ½ cup chopped pecans or walnuts (optional)
• ¼ cup dark chocolate chips (optional, for a surprise bite!)
Creamy Maple Glaze (optional but recommended):
• ¼ cup powdered erythritol or confectioners’ sugar
• 1–2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1–2 tsp almond milk (as needed for drizzle consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- In a large bowl, whisk together pumpkin, maple syrup, melted oil, eggs, and vanilla until smooth.
- Add almond flour, oat flour, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until just combined.
- Fold in nuts and chocolate chips if using.
- Pour batter into the pan and spread evenly.
- Bake 28–32 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely before glazing.
Make the glaze:
8. Whisk all glaze ingredients until smooth. Add more milk for a thinner drizzle or more powder for thickness.
9. Drizzle over cooled cake and let set for 5–10 minutes.
💡 This cake stays moist for days—perfect for meal prep or sharing at fall gatherings!
✨ Why it’s “Better Than Fall”: Packed with real pumpkin, lightly sweetened, grain-free, and layered with cozy flavor in every bite!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 9 squares , Calories : 160 , Net Carbs: 12g , Fats: 11g , Protein: 5g