Whenever I make any pumpkin treat around here, my family totally devours it! My boys would eat my Mini Pumpkin Cheesecake Muffins by the dozen if I would let them! Of course I’m so glad they like what I make, but with so many baked goods flying out of my oven, it can get a little crazy around here. So I decided to take the base recipe for the pumpkin muffin and make it a little healthier, so that I can feel good about the boys (and myself) eating it for breakfast, lunch, and in between.
To do this, I added Greek yogurt, decreased the amount of sugar, and used white whole wheat flour instead of white. The result was a slightly less sweet but still delicious perfectly snack-worthy cake, AKA Healthier Pumpkin Spice Snack Cake!
It’s super easy to throw together, and you don’t even need to get out the mixer. This recipe calls for coconut oil, but if you prefer you could use vegetable or canola oil. If you had flavored vanilla Greek yogurt instead of plain on hand, that is a fine substitution as well.
Now I don’t have to feel quite as guilty when my boys inhale my pumpkin treats! Might just need to make a double batch of this one though, because it still only lasted one day!
P.S. If you make this, promise me you will cut a slice when it is still warm from the oven (use a plastic knife and it won’t stick) and eat it with a smear of softened butter and a drizzle of honey!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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- 1 3/4 cups white whole wheat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup coconut oil (any oil is fine)
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup whole milk plain Greek yogurt
- 8 ounces canned pure pumpkin puree
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Prepare a 9 by 9 inch baking pan by spraying with nonstick spray or lining with parchment paper.
- In a medium bowl, mix flour, salt, baking soda, and spices. Set aside.
- In another bowl, whisk together coconut oil, sugars, eggs, yogurt, pumpkin puree and vanilla extract.
- Add the dry ingredients to the batter and stir until just combined.
- Spoon the batter into the prepared pan and bake for 25-28 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely, then cut and serve.
- Serving Size: 1 small piece
- Calories: 232
- Sugar: 17g
- Sodium: 212mg
- Fat: 11g
- Saturated Fat: 8.1g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2.7g
- Protein: 4.4g
- Cholesterol: 32mg