Description
A cozy and comforting self-saucing pumpkin pudding cake that creates its own delicious sauce while baking.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour (or gluten-free blend)
- 1 cup brown sugar (or coconut sugar)
- 2 teaspoons baking powder
- 1 cup milk (whole or plant-based)
- 1/4 cup butter (or coconut oil)
- 2 eggs (or flax eggs)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup brown sugar (for sauce)
- 1/2 cup hot water
- 2 tablespoons cocoa powder
Instructions
- Preheat the oven to 350°F (175°C) and prepare your baking dish.
- In a large bowl, whisk together flour, baking powder, spices, and salt.
- In another bowl, mix pumpkin, melted butter, milk, and eggs until combined.
- Slowly combine wet mixture with dry ingredients, stirring until just combined.
- Spread the batter evenly in the baking dish.
- In a small bowl, mix brown sugar, cocoa powder, and hot water until combined and pour over the batter.
- Bake for 35-40 minutes, until the top is set and a toothpick comes out clean.
- Cool slightly and serve warm, preferably with whipped cream or ice cream.
Notes
For enhanced flavor, use fresh roasted pumpkin. Serve warm for best results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 36g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg