GB Swirled Pumpkin Cake 🧡 (Nut-Free, High Protein)

October means fall & fall means pumpkin & pumpkin means PUMPKIN CAKE 🧡 This GB swirled version *takes the cake* and is the perfect sweet treat to get you in the autumn spirit 😚

Here's what you'll need:

🎃 1 cup pumpkin puree

🎃 2 eggs, at room temp

🎃 ½ cup coconut sugar

🎃 ¼ cup maple syrup or honey

🎃 ½ cup greek yogurt

🎃 1 tsp vanilla extract

🎃 ¼ cup coconut oil, melted and cooled

🎃 1 ½ cups flour

🎃 1 cup oat flour

🎃 1 tbsp pumpkin pie spice

🎃 1 tsp baking soda

🎃 ¼ tsp salt

🎃 ⅓ cup Original Granola Butter®

For the cinnamon cream cheese frosting:

🎃 4 oz cream cheese, at room temp

🎃 ¼ cup powdered sugar

🎃 1 tsp vanilla extract

🎃 ¼ tsp cinnamon

🎃 2-3 tsp milk of choice

 

Here's what you'll do:

🎃 Preheat the oven to 350F. Line a 8” baking pan with parchment paper and spray with nonstick cooking spray.

🎃 In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, maple syrup, greek yogurt, vanilla extract, and coconut oil until well combined.

🎃 Then, add in the dry ingredients: flour, oat flour, pumpkin pie spice, baking soda, and salt. Mix together with a wooden spoon until fully incorporated.

🎃 Pour the batter into the prepared baking pan.

🎃 Dollop the Original Granola Butter® on top of the batter, and use a toothpick or knife to create swirls on the surface.

🎃 Bake for 35-40 minutes or a toothpick inserted into the middle comes out clean.

🎃 Allow to cool completely before adding the frosting.

🎃 To make the cinnamon cream cheese frosting, beat together all of the ingredients in a medium bowl until smooth.

🎃 Spread the frosting over the cooled cake and slice. Top with more Original Granola Butter® if desired & enjoy!!