Description
Flourless Maple Pecan Pumpkin Yogurt Cake is a cozy, wholesome dessert made with pumpkin puree, Greek yogurt, maple syrup, and crunchy pecans. It’s one of my favorite healthy pumpkin dessert recipes moist, naturally sweet, and perfect for holidays or everyday indulgence.
Ingredients
1 cup pumpkin puree
1/2 cup Greek yogurt
3 large eggs
1/2 cup pure maple syrup
1 cup chopped pecans
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F and line a cake pan with parchment.
2. Whisk pumpkin puree, Greek yogurt, eggs, maple syrup, and vanilla until smooth.
3. Add cinnamon, nutmeg, ginger, baking soda, baking powder, and salt. Mix well.
4. Fold in chopped pecans, reserving a handful for topping.
5. Pour batter into prepared pan, smooth surface, sprinkle reserved pecans.
6. Bake 35–40 minutes until a toothpick comes out clean.
7. Cool completely before slicing. Serve warm or cold.
Notes
For a dairy-free option, use coconut yogurt instead of Greek yogurt.
For a nut-free version, swap pecans with pumpkin seeds.
This cake tastes even better after resting 24–48 hours.
Bake in muffin tins for grab-and-go breakfasts.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 55mg
Keywords: Flourless Maple Pecan Pumpkin Yogurt Cake, healthy pumpkin dessert recipes, high-protein dessert recipes, easy flourless cake recipe, flourless pumpkin cake recipe