Since the oatmeal chocolate chip snack cake went over swimmingly yesterday I decided to try another snack cake today! This one was also fantastic, so moist and tender, the kids gobbled it right up!
Snickerdoodle Pumpkin Snack Cake
2 cups pumpkin puree
1/4 cup applesauce
1/4 cup coconut oil
1 1/2 cups brown sugar
2 large eggs
2/3 cup Greek yogurt
1 1/2 cups flour
1/2 cups ground flax seed
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Topping:
4tbsp sugar and 1tsp cinnamon combined
Method:
Preheat oven to 350 degrees.
Melt coconut oil and allow to cool.
Add pumpkin, coconut oil, sugar, egg and greek yogurt and mix with a wooden spoon until well combined. Add flour, baking powder, salt and pumpkin pie spice. Stir together until well combined. Pour into a parchment lined 9x13 baking pan.
Mix sugar and cinnamon together and sprinkle over batter.
Bake for 30 minutes or until a wooden pick inserted into center comes out clean.
Serve warm or at room temperature.