10 Must-See Pumpkin Cake Recipes That Are Full of Nutrition and Flavor

Rich in vitamin A and C, low in calories, healthy and delicious, pumpkin is versatile. It goes through several dishes, and between savory and sweet, it stands out for its incomparable flavor. To inspire you to venture into the kitchen and innovate in dessert, we’ve separated delicious pumpkin cake recipes that will make your mouth water. Check out!

1. Simple pumpkin cake

Ingredients

• 500g raw cabotiá pumpkin (Japanese)
• ⅓ cup of oil
• 4 eggs
• 2 cups unbleached wheat flour
• 1 cup of sugar
• 2 tablespoons of yeast

Preparation mode

1. Start by peeling the pumpkin and then cut it into medium cubes.
2. In a blender, beat the cut pumpkin, the oil and the eggs until a thick cream forms.
3. In a bowl, place the flour, sugar and yeast and mix them together.
4. Add the pumpkin cream to the flour, gradually to avoid lumps, and stir until a homogeneous mass is obtained.
5. In a greased medium shape, pour the dough, and take it to the oven preheated to 200 degrees until golden. If you wish, test the cake with a toothpick to check its consistency.

2. Pumpkin with cornmeal

Ingredients

• 3 eggs
• 1 cup of oil
• 2 cups diced raw pumpkin
• 1 cup of cornmeal
• 1 cup of wheat flour
• 1 ½ cup of sugar
• 50g grated coconut (optional)
• 1 spoon of baking powder

Preparation mode

1. In a blender, beat the eggs, oil and pumpkin until you form a homogeneous and creamy cream.
2. Pour the mixture into a container and add the sugar. Stir until the ingredients are combined.
3. Then add the wheat flour and cornmeal and mix everything until a homogeneous mass is formed again.
4. Finally, add the grated coconut and the yeast, mixing lightly.
5. In a greased medium shape, pour the dough and let it rest for about 10 minutes for the yeast to act.
6. After the rest time, take it to the oven preheated to 200 degrees for 45 minutes. If you wish, test the cake with a toothpick to check its consistency.

3. Gluten-free and lactose-free coconut pumpkin cake

Ingredients

• 3 eggs
• 200ml of coconut milk
• ⅓ cup of oil
• 1 teaspoon ground cinnamon (optional)
• pinch of salt
• 1 cup grated raw squash
• ¾ cup demerara sugar
• ½ cup grated fresh coconut
• 1 cup fine cornmeal
• 1 cup of peanut flour
• 1 tablespoon of baking powder

Preparation mode

1. In a blender, add the eggs, coconut milk, oil, cinnamon, salt, pumpkin and sugar, and blend until a liquid mass is formed.
2. Add the grated coconut and let it beat a little longer.
3. Add to this mixture the cornmeal and peanut flour, and use the pulse function of your blender so that the ingredients are mixed homogeneously.
4. Finally, add the baking powder and mix it with the dough with a spatula.
5. In a greased medium shape, pour the dough and take it to the oven preheated to 180 degrees for about 35 to 40 minutes, or until you do the toothpick test and it comes out clean.
6. Wait until the cake cools down so you can unmold it and serve as you wish.

4. Pumpkin cake with cream cheese

Ingredients for cream cheese

• 200g cream cheese at room temperature
• ½ cup of sugar
• 1 egg

Ingredients for the cake

• 1 cup room temperature butter
• 1 cup of sugar
• 3 eggs
• 1 cup pumpkin puree
• 1/2 cup of milk
• Cinnamon, nutmeg and clove powder to taste.
• 2 cups of wheat flour
• 1 teaspoon baking soup

topping ingredients

• 1/4 cup of honey
• 1/4 cup of walnuts

Preparation mode

1. In a mixer, start beating the cream cheese and sugar on low speed for about 2 minutes.
2. Then add the egg and beat for a few more minutes until you get a homogeneous cream. Reserve in another container.
3. Still in the mixer, beat the butter and sugar for about 3 minutes.
4. Add the pumpkin puree, milk, cinnamon, nutmeg and clove powder, and blend for a few more minutes.
5. Finally, add the wheat flour and baking powder and let it beat until all the ingredients are mixed.
6. In a greased shape, preferably with removable background, distribute half of the dough. Make a layer with the cream cheese made earlier, and cover with the other half of the dough.
7. Bake in a preheated oven at 180 degrees for 45 minutes, or until you do the toothpick test and it comes out clean.
8. For the topping, in a pan, over low heat, place the honey and walnuts and stir for a few minutes, just to heat the honey and flavor it with the walnuts.
9. Unmold the cake, cover it with the honey and walnut frosting and enjoy.

5. Pumpkin cake stuffed with kiss

Ingredients for the cake

• 500 grams pumpkin, diced and steamed
• 4 eggs
• ½ cup of oil
• 1 cup of sugar
• 3 cups of wheat flour
• 1 teaspoon baking soup

Ingredients for the kiss

• 1 can of condensed milk
• 1 tablespoon of butter
• 4 tablespoons of grated coconut

Preparation mode

1. Start by preparing the kisses. In a pan put the condensed milk and the butter. Bring to a simmer over low heat and stir until the mixture starts to detach from the bottom of the pan.
2. Remove from the heat, add the grated coconut, and let it cool in a buttered container.
3. When cool, roll the kiss leaving them in a medium size and set aside. As they will serve as a filling for the cake, it is not necessary to pass the grated coconut kiss or add the cloves to decorate.
4. For the cake, in a blender, place the eggs, oil, cooked pumpkin and sugar, and beat until you get a liquid mass.
5. In a bowl with the flour, pour the pumpkin mass, and stir to incorporate the ingredients. Finally, add the yeast.
6. Pour the dough into a greased baking dish and add the “breaded” beijinhos in wheat flour.
7. Bake in a preheated oven at 180 degrees for approximately 50 minutes, or until you test with a toothpick and it comes out clean.
8. Allow to cool, unmold and enjoy.

6. Pumpkin Chocolate Cake

Ingredients

• 3 eggs
• 220g of sugar
• 1 cup pumpkin puree (any pumpkin)
• ¾ cup of milk
• ½ cup of oil
• 2 cup of wheat flour
• 1 tablespoon of baking powder
• 1 cup milk or semisweet chocolate chips (or 200g chocolate bar)

Preparation mode

1. Start by cutting the pumpkin and removing the seeds. Then put them in boiling water and cook for about 30 minutes, so that they are very soft.
2. When the pumpkin is cool, scrape it with a spoon, until only the skin remains, and reserve this puree.
3. In a mixer, place the eggs and sugar, and beat for 3 minutes, until you get a cream.
4. Add the oil, milk and pumpkin puree and beat for another 1 minute.
5. Add wheat flour to the mixture and let it beat until you get a homogeneous mass. Then add just ½ cup of chocolate chips. Finally, add a tablespoon of baking powder.
6. In a greased form, distribute the dough. Before taking it to the oven, add the other half of the chocolate chips, greased with wheat flour, and stir superficially with a spoon so that they dip into the dough. This trick with flour is so that the drops don’t go down to the bottom of the form during cooking.
7. Bake in a preheated oven at 180 degrees for about 35 minutes, or until you do the toothpick test and it comes out clean.
8. Unmold and serve as you like.

7. Vegan pumpkin cake

Ingredients

• 2 cups of pumpkin puree
• 60ml olive oil or other vegetable oil
• ½ cup of sugar
• pinch of salt
• 1 teaspoon of cinnamon
• 1 teaspoon of baking powder
• 1 teaspoon of bicarbonate of soda
• 2 cups of wheat flour
• ¼ cup chopped walnuts (optional)
• ½ cup dark chocolate chips (optional)

Preparation mode

1. Start by cutting the pumpkin and removing the seeds (if you wish, remove the skin). Then put them in boiling water and cook for about 30 minutes, so that they are very soft.
2. Let the pumpkin cool, and blend them in a mixer, food processor, or blender, until you get the consistency of a puree.

In a bowl, place the two cups of pumpkin puree, the oil, sugar, cinnamon, and a pinch of salt, and stir to combine the ingredients.

3. Add the baking powder, bicarbonate and wheat flour and stir until everything is incorporated into the dough. Finally, add the walnuts and chocolate and mix.
4. Pour the batter into a greased loaf tin, and bake in a preheated oven at 180 degrees for about 35 to 40 minutes or until you test with a toothpick and it comes out clean.
5. Unmold and serve as you wish.

8. No-oven, no-stove vegan pumpkin cake

Ingredients

• 425g of cabotiá pumpkin puree
• ½ cup demerara sugar
• 1 cup coconut flour
• Cinnamon powder to taste (optional)

Preparation mode

1. Peel, cut the pumpkin and remove the seeds. Then put it in boiling water and let it cook for 20 minutes, until the pieces are soft.
2. To form the puree, mash the pumpkin with a fork, or use a mixer, or blender if you prefer.
3. In a bowl, add the sugar to the puree. Then gradually add the coconut flour, always stirring to avoid lumps. Unlike regular cake batters, when you add flour, the batter will be more consistent.
4. In a greased refractory, distribute the dough, shaping it so that it fills all the spaces. If desired, sprinkle cinnamon powder over the dough to finish.
5. Place in the fridge for 30 minutes to firm the dough. Serve as you like.

9. Fit pumpkin cake with oatmeal

Ingredients

• 2 eggs
• ½ cup of sunflower oil
• ½ cup skimmed milk
• ½ cup brown sugar
• 1 ½ cups chopped pumpkin
• 2 cups of oat flour
• 1 tablespoon of baking powder

Preparation mode

1. In a blender, add the eggs, oil, milk, sugar and pumpkin, and beat until you get a liquid mass.
2. In a bowl, combine the dough with the oatmeal, and mix well until all the flour is incorporated. When the dough is homogeneous, add the baking powder.
3. Pour the dough in a greased shape, and take it to the oven preheated to 180 degrees for 40 to 60 minutes, or until you do the toothpick test and it comes out clean.
4. Wait to cool down to unmold, and serve as you prefer.

10. Pumpkin cake with low carb coconut

Ingredients

• 200g cooked cabotiá pumpkin
• 3 eggs
• 100g of erythritol
• 1 teaspoon vanilla extract (optional)
• 200ml of coconut milk
• 100g unsweetened shredded coconut
• 1 tablespoon of coconut flour
• 1 tablespoon of powdered cinnamon
• 1 pinch of xanthan gum (optional)
• 1 tablespoon of chemical yeast

Preparation mode

1. In a container, start by mashing the pumpkin. When it reaches the consistency of puree, add the eggs and mix. If you prefer, you can use a mixer.
2. Add the erythritol, vanilla extract and coconut milk, and beat for a few more seconds.
3. Mix the shredded coconut and xanthan gum with the other ingredients. Finally, add the yeast and stir until a homogeneous mass is obtained.
4. On a greased baking sheet, pour the dough and bake in a preheated oven at 180 degrees for 40 minutes, or until you test with a toothpick and it comes out clean.
5. Remove the cake from the mold and enjoy.

It made your mouth water, didn’t it?