Maple Pecan Pumpkin Cake

This pumpkin cake is soft, spiced, and naturally sweetened with maple syrup. Toasted pecans add a crunchy bite, making it perfect for a cozy fall dessert or brunch. Light, fresh, and under 100 calories per slice when enjoyed with yogurt, berries, or seeds.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground cloves
• 1 cup pumpkin purée
• ½ cup unsalted butter, softened
• ½ cup maple syrup
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup toasted pecans, chopped
• Optional: ½ cup cream cheese for swirl

Equipment

• 9x5 inch loaf pan or 8x8 cake pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups & spoons
• Spatula
• Cooling rack

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Grease your pan.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate large bowl, cream butter, maple syrup, and sugar until fluffy.
4. Add eggs one at a time, then mix in vanilla and pumpkin purée.
5. Gradually fold in the dry ingredients until just combined.
6. Gently fold in toasted pecans. If using cream cheese, swirl in lightly.
7. Pour batter into pan and smooth the top.
8. Bake 50–60 minutes or until a toothpick comes out clean.
9. Cool 10 minutes in pan, then transfer to wire rack before slicing.