Few will dare to tread the path of roasting and carving their own pumpkin to reap the delicious rewards when Libby will do it for us. Whoever Libby is, millions of pie-makers around the country must thank her every November. I certainly do every time I whip up a batch of pumpkin muffins or a pumpkin pie. But just opening a whole can of pure pumpkin feels like a commitment. You’re going to have leftovers unless you’re making a pie or a Pumpkin Pouffle.
I’m always thinking of new ways to use up the rest, especially since even a batch of pumpkin muffins uses less than half the typical can. One of my go-to methods? Whipping up a Pumpkin Spice Oatmeal Cake. Sure, you can just stir a few tablespoons into regular oatmeal, but this little cake is so easy to make and pop in the oven while you get ready to start your day, it’s the perfect way to feel like you’re having a special treat for breakfast.
Toward the end of last winter in my baby blogger months, I started sharing my many oatmeal cake recipes, from Blueberry Muffin to PB&J to Banana Bread, in addition to the story of how I first started making them. They’re all awesome, but the Apple Cinnamon and this Pumpkin Spice Oatmeal Cake are just perfect for autumn. Like the other baked oatmeal cakes I’ve shared, this little ramekin of lusciousness is gluten free and full of wholesome goodness like gluten free oats, pure pumpkin, Greek yogurt, maple syrup and flaxseed, packing a hearty protein and fiber punch with every bite. Since it’s the season for pumpkin around here, I’m re-sharing this cake in hopes your stomach will find it as satisfying as mine.
- 1/2 cup gluten free oats
- 1/4 cup pure pumpkin
- 1/4 cup milk of choice (I used So Delicious Vanilla Coconut Milk)
- 1 Tbsp Greek yogurt (I go for Fage 2% for the creaminess)
- 1 egg white (substitute applesauce if desired)
- 1 Tbsp maple syrup
- 2 tsp flaxseed
- 1 tsp pumpkin pie spice (or cinnamon and nutmeg)
- 1/2 tsp brown sugar
- 1/2 tsp vanilla extract
- Pinch salt
- For ramekin: 1 tsp butter (can substitute olive oil or cooking spray)
- Preheat oven to 400 degrees Fahrenheit.
- Combine all dry ingredients in a small bowl, then add in wet ingredients and mix well.
- Melt butter in 1-cup (8 ounce) ramekin to coat inner surface. (You can also use olive oil or cooking spray, but I found that butter worked really well in this recipe to give the cake a yummy buttery crust).
- Bake at 375 degrees Fahrenheit for 20 minutes, then set oven to high broil for an additional 3-5 minutes.
- Use a knife to carefully pry the edges of the cake from the ramekin (easy as long as it was greased well!) and flip upside down into a dish.
- Top with a little extra maple syrup and cinnamon, or a dollop of yogurt. Enjoy!
What’s your favorite way to use up a can of pumpkin?
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