It’s no secret that many of us love a good dessert but also looking for ways to make recipes healthier! This healthy pumpkin cake recipe with applesauce and whole wheat flour is a foolproof way to accomplish the best homemade pumpkin cake. My favorite addition to this pumpkin cake is the brown butter maple frosting, it is just delish!
Once the crisp mornings and chilly nights start to become more frequent, it seems like all things pumpkin come to the surface - and for good reason! We love pumpkin spice and everything nice around here. Some of my favorite pumpkin flavor desserts from last year include my Keebler mini pumpkin pies and these swirled pumpkin cheesecake bars! Just a reminder that Registered Dietitians love dessert too, even if they aren’t perfectly “healthy” for you!
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Ingredients
- Pumpkin puree: Smooth, cooked pumpkin, perfect for adding moisture and fall flavor.
- Eggs: Provide structure and richness to baked goods.
- Unsweetened applesauce: Adds natural sweetness and moisture.
- Pure maple syrup: A natural sweetener with a rich, earthy flavor.
- Vanilla extract: Enhances sweetness and adds depth to baked goods.
- Cinnamon: Warm, spicy flavor.
- Granulated sugar: Classic sweetener that adds sweetness and texture. You can use brown sugar or coconut sugar if you do not have granulated sugar.
- Whole wheat flour: A hearty, nutritious flour with a slightly nutty flavor. You can also use all purpose flour if you do not have whole wheat.
- Baking soda
- Salt
- Unsalted butter: Adds richness without extra salt.
- Powdered sugar
- Heavy cream: Rich and creamy, adds thickness to the frosting.
See recipe card for quantities.
How to Make Healthy Pumpkin Cake Recipe with Applesauce
Prep the oven: Preheat the oven to 350 degrees F. Grease an 8-inch x 8-inch square pan and set aside.
Mix wet ingredients: In a large bowl, whisk together the pumpkin, eggs, applesauce, maple syrup, and vanilla extract.
Add dry ingredients: To the same bowl, add the sugar, whole wheat flour, baking soda, and salt and whisk until the wet and dry ingredients are well combined.
Bake: Pour into the greased pan and bake in a preheated oven until a toothpick is inserted in the center of the cake and comes out clean about 45-55 minutes.
For the brown butter maple frosting: Heat the butter in a saucepan over medium heat. Be sure to stir often until melted. Once the butter starts to bubble and foam, the butter should turn a golden brown with a nutty aroma. Remove from the heat and pour into a separate bowl (medium bowl) for the butter to cool completely.
Add the other frosting ingredients: Once the butter has completely cooled, mix the butter, powdered sugar, heavy cream, and maple syrup with a hand mixer in a medium-sized bowl until creamy and smooth.
Frost the cake: Spread the frosting over the pumpkin applesauce cake and serve.
Hint: When browning the butter, watch it very carefully as it can start to burn quickly and easily.
Variations
Add nuts: Try adding a ½ cup of pecans, walnuts, or almonds.
Add dried fruit: Dried cranberries, raisins, or chopped dried apricots would all be lovely additions!
Make a basic cream cheese frosting like this one from Love and Lemons blog.
Instead of store-bought pumpkin puree, try making your own homemade pumpkin puree, this one is from the Pioneer Woman food blog.
Substitutions
Gluten-Free
- Replace the whole wheat flour with oat flour or almond flour.
Dairy-Free
- Replace the butter with canola oil, coconut oil, or vegan butter.
- Replace the heavy cream with coconut heavy cream.
Nutrition
To make this pumpkin cake recipe healthier we are using ingredients like whole wheat flour, applesauce to lower saturated fat content, and pure pumpkin puree.
There are many ingredients in this pumpkin cake that aren’t “healthy” and I am fully aware of that. My nutrition philosophy is not to cut out all ingredients that may not meet the definition of healthy. It is all about balance and with this recipe, it is just that.
Storage
Store this healthier pumpkin cake in the refrigerator either covered or in a sealed container. Consume within 3-5 days of making.
You can also freeze this cake for up to 3 months. After it is done baking let it cool completely then tightly wrap the unfrosted cake and store it in the freezer. Let it come to room temperature before frosting.
Top tip
If you want a lower-fat and lower-sugar cake, skip the frosting!
FAQ
Absolutely! Add ½ cup of walnuts, pecans, chocolate chips, or dried cranberries!
Yes! You can freeze it for up to 3 months. After it is done baking let it cool completely then tightly wrap the unfrosted cake and store it in the freezer. Let it come to room temperature before frosting.
Related
Looking for other recipes like this? Try these:
Did you try this recipe? I would love to see what you made! Tag me (@bewelltable) on Instagram and leave a 5 ⭐️ review below!
Healthy Pumpkin Cake with Applesauce
Ingredients
- 15- ounces pumpkin puree
- 2 large eggs
- 1 cup applesauce
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon cinnamon
- ¾ cup granulated sugar
- 2 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
Brown Butter Maple Frosting
- 12 tablespoons unsalted butter
- 3 cups powdered sugar
- ¼ cup heavy cream
- ¼ cup maple syrup
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-inch x 8-inch square pan and set aside.
- In a large bowl, whisk together the pumpkin, eggs, applesauce, maple syrup, and vanilla extract.
- To the same bowl, add the sugar, whole wheat flour, baking soda, and salt and whisk until the wet and dry ingredients are well combined.
- Pour into the greased pan and bake in preheated oven until a toothpick is inserted in the middle and comes out clean, about 45-55 minutes.
- For the brown butter maple frosting: Heat the butter in a saucepan over medium heat. Be sure to stir often until melted. Once the butter starts to bubble and foam, the butter should turn a golden brown with a nutty aroma. Remove from the heat and pour into a dish for the butter to cool completely.
- Once the butter has completely cooled, mix together the butter, powdered sugar, heavy cream, and maple syrup with a hand mixer in a medium-sized bowl until creamy and smooth.
- Spread the frosting over the cake and serve.
Andrea
Can I swap the sugar for honey?? Or maple syrup?