Lightweight Eats

If you haven't made my pumpkin muffins yet, you are missing out. And now, you are double missing out, because we fiddled with the recipe. (I know, I said it was the end.. but I knew they could be even better!)

We made them even healthier, so now you can eat them for breakfast. And then, we made it a cake, because cake for breakfast is incredible. Especially when that cake is whole wheat, and relatively low in fat, with four servings of veggies (if you eat the whole cake).

Feel free to use a 15-ounce can instead of the 17 ounces called for--just add an extra dash of water or milk to make up for it. Or not.

You could also just use the extra pumpkin to make the pumpkin syrup, and then make your own pumpkin spice lattes, pumpkin oatmeal and pumpkin yogurt.

Breakfast.

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Pumpkin Cake
makes one 9-inch, single layer cake

2 eggs
17 ounces of pumpkin (see note above)
0.75c sugar (150g) (use as little as 125g for a less sweet version)
0.25c oil
0.5c cold water
0.25t salt
1t baking soda
0.25t baking powder
1.5c (225g) white whole wheat flour
1.5T cinnamon
0.25t nutmeg, freshly ground
0.5t cloves
0.5t ginger

for serving:
pumpkin syrup
hazelnuts
pomegranate kernels

1. Preheat oven to 350°F.
2. Mix ingredients together.
3. Pour into a prepared cake pan. (Grease sides and/or use parchment circle on the bottom.)
4. Bake until done. A little more than an hour? We had other stuff in our oven, which I'm sure affected the baking time. It's done when the center is no longer wiggly and a knife inserted comes out clean.
5. Let cool. Slice and serve with chopped hazelnuts, pomegranate kernels, and an artsy drizzle of pumpkin syrup.
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