admin1 Moist, tender, and warmly spiced, this Maple Pecan Pumpkin Yogurt Cake is the perfect fall dessert. Made with real pumpkin puree, creamy yogurt, pure maple syrup, and crunchy pecans, this homemade cake is delicious for breakfast, afternoon tea, or a cozy autumn dessert.
Recipe Overview
This Maple Pecan Pumpkin Yogurt Cake combines the natural sweetness of pumpkin and maple syrup with the creamy richness of yogurt. The result is a soft, moist cake with a delicate crumb, warm cinnamon flavor, and a satisfying crunch from toasted pecans.
Unlike traditional pumpkin cakes that rely heavily on oil or butter, this recipe uses yogurt to add moisture and tenderness while keeping the cake pleasantly light.
| Details | Information |
|---|---|
| Preparation Time | 15 minutes |
| Baking Time | 40–50 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 10 slices |
| Course | Dessert, Breakfast |
| Cuisine | American |
| Temperature | 350°F (175°C) |
| Difficulty | Easy |
Ingredients
For the Pumpkin Yogurt Cake
- 1¾ cups (220 g) all-purpose flour
- 1 cup (240 g) pumpkin puree
- ½ cup (120 g) plain Greek yogurt
- ½ cup (120 ml) pure maple syrup
- â…“ cup (80 ml) melted butter or coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¾ cup (85 g) chopped pecans
For the Maple Pecan Topping
- ¼ cup chopped pecans
- 2 tablespoons pure maple syrup
- ½ teaspoon ground cinnamon
Optional Maple Glaze
- ½ cup powdered sugar
- 1–2 tablespoons maple syrup
- 1 teaspoon milk, if needed
Instructions
Step 1: Prepare the Oven and Baking Pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a 9-inch loaf pan with butter or cooking spray.
Line the bottom with parchment paper to make removing the cake easier.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, maple syrup, melted butter, eggs, and vanilla extract.
Mix until the ingredients are smooth and fully combined.
The pumpkin and yogurt create a creamy mixture that helps keep the finished cake moist and tender.
Step 3: Mix the Dry Ingredients
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Whisk thoroughly to distribute the spices and leavening agents evenly throughout the flour.
Step 4: Combine the Batter
Gradually add the dry ingredients to the wet mixture.
Stir gently with a spatula until just combined. Avoid overmixing, as this can make the cake dense.
Fold in the chopped pecans, reserving a small handful for the topping.
Step 5: Add the Maple Pecan Topping
Pour the batter into the prepared cake pan and smooth the top.
Sprinkle the reserved pecans over the batter and drizzle with 2 tablespoons of maple syrup. Add a light dusting of cinnamon.
Step 6: Bake the Cake
Place the pan in the preheated oven and bake for 40–50 minutes, depending on your pan.
The cake is ready when:
- The top is golden brown.
- A toothpick inserted into the center comes out clean or with a few moist crumbs.
- The center springs back gently when touched.
If the top browns too quickly, loosely cover it with aluminum foil during the final 10 minutes.
Step 7: Cool and Glaze
Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack.
For the optional maple glaze, whisk together powdered sugar and maple syrup. Add milk gradually until you reach a smooth, drizzle-friendly consistency.
Drizzle over the completely cooled cake and allow the glaze to set before slicing.
Nutrition Information
Estimated nutrition per serving, based on 10 slices and without optional glaze.
| Nutrient | Amount |
|---|---|
| Calories | 275 kcal |
| Carbohydrates | 34 g |
| Protein | 5 g |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sugar | 17 g |
| Sodium | 210 mg |
Nutrition values are estimates and may vary depending on the specific ingredients and brands used.
Tips for the Best Pumpkin Yogurt Cake
Use Pure Pumpkin Puree
Choose 100% pumpkin puree rather than pumpkin pie filling. Pie filling already contains sugar and spices, which can affect the sweetness and flavor of your cake.
Use Room-Temperature Ingredients
Allow the eggs and yogurt to come to room temperature before mixing. This helps the ingredients combine smoothly and creates a more even cake texture.
Toast the Pecans
For deeper flavor, toast the pecans in a dry skillet over medium heat for 3–5 minutes before adding them to the batter.
Avoid Overmixing
Once the flour is added, stir only until combined. Overmixing develops gluten and can make the cake tough instead of tender.
Check for Doneness
Start checking the cake at 40 minutes. Baking times vary depending on your oven and the type of pan you use.
Delicious Variations
1. Whole Wheat Pumpkin Yogurt Cake
Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and additional fiber.
2. Chocolate Chip Pumpkin Cake
Add ½ cup of dark chocolate chips to the batter for a rich chocolate-pumpkin combination.
3. Dairy-Free Version
Use an unsweetened dairy-free yogurt and melted coconut oil instead of butter.
4. Gluten-Free Pumpkin Yogurt Cake
Use a good-quality 1:1 gluten-free baking flour blend containing xanthan gum. Allow the batter to rest for 10 minutes before baking.
5. Extra Maple Flavor
Replace the optional glaze with a simple drizzle of warm maple syrup and sprinkle additional toasted pecans over each slice.
How to Store Maple Pecan Pumpkin Yogurt Cake
- Room temperature: Store in an airtight container for up to 2 days in a cool environment.
- Refrigerator: Keep refrigerated for up to 5 days, especially if using the yogurt-based glaze.
- Freezer: Wrap individual slices tightly and freeze for up to 3 months.
To enjoy, thaw frozen slices overnight in the refrigerator or warm them in the microwave for 15–20 seconds.
Frequently Asked Questions
Can I make this cake without refined sugar?
Yes! This recipe uses pure maple syrup instead of granulated sugar. However, maple syrup is still a source of sugar and carbohydrates.
Can I use regular yogurt instead of Greek yogurt?
Yes. Plain regular yogurt works well, although Greek yogurt produces a slightly thicker batter and a richer texture.
Can I make this cake in a loaf pan?
Absolutely. Use a 9 × 5-inch loaf pan and expect a baking time of approximately 45–55 minutes. Check the center with a toothpick before removing it from the oven.
Why is my pumpkin cake dense?
The most common reasons are overmixing the batter, using too much pumpkin puree, or measuring flour incorrectly. Spoon flour into your measuring cup and level it rather than packing it down.
Can I prepare this cake ahead of time?
Yes! Bake the cake a day ahead and store it in an airtight container. Add the maple glaze shortly before serving for the freshest appearance.
