Pumpkin-Chocolate Chip Snack Cake (Low-fat)
The pumpkin-and-chocolate combination is so good! You will be making these again and again!
Servings: 16
Equipment
Ingredients
- 1 cup unbleached all-purpose flour
- 1 tablespoon pumpkin pie spice store bought or homemade
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsweetened pumpkin purée canned or homemade
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup vegetable oil
- ¼ cup plain or vanilla yogurt fat-free or low fat
- 2 extra-large eggs
- ½ teaspoon pure vanilla extract
- ½ cup mini semi-sweet chocolate chips
Instructions
- Adjust oven rack to middle position and preheat oven to 350°F. Lightly spray an 8 x 8-inch metal baking pan with baking spray; set aside.
- In a large bowl, whisk together, flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a separate medium bowl, whisk together the pumpkin purée, sugars, oil, yogurt, eggs and vanilla extract.
- Stir pumpkin mixture into flour mixture and stir just until combined. Stir in chocolate chips just until incorporated. Transfer to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes.
- Let cake cool in the pan for 20 minutes. Remove cake from pan and let cool completely on a wire rack, about 1 hour. Snack away! (Cake can be wrapped in plastic wrap and stored at room temperature for up to 3 days.) Enjoy!
Notes
Need to serve a crowd some "snacks"? Just double the ingredients (use the whole (15 ounce) can of pumpkin purée if you use store bought) and bake in a 9 x 13-inch metal baking pan.
Nutrition
Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 148mg | Potassium: 110mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2419IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
