Whole Wheat Pumpkin Snack Cake

Are you sick of all things pumpkin yet?  I hope not because I have a yummy one for you today!


I love pumpkin flavored everything and can’t wait until September hits and I start feeling like it is normal to put it in all of my baked goods.


The recipe I’m sharing today is simple and delicious.  It works as a dessert or a snack.  To make this, I revved up my Wondermill and poured in my soft white wheat berries.  The mill worked beautifully, as did the whole white wheat in this recipe.



Whole Wheat Pumpkin Snack Cake
Recipe type: Snack/Dessert
Cuisine: American
Serves: 8-10
  • 1 cup freshly milled white whole-wheat flour
  • ¾ sugar
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp cinnamon
  • ½ cup pumpkin puree
  • ½ cup milk
  • 4 tbsp melted butter or coconut oil
  • 1 egg
  1. Preheat oven to 350.
  2. Mix together the dry ingredients (first five ingredients).
  3. Add the wet ingredients one at a time, mixing well between each addition.
  4. Pour into a prepared 8 inch square glass or metal baking dish.
  5. Bake for 24-26 minutes.
  6. Dust with powdered sugar or top with icing.


About Colleen Anderson

Colleen is a teacher turned stay-at-home mom to three little ones - ages 4, 2, and 1. Her days are filled with laughing and tears, joys and frustrations, toddlers and babies. She hopes to lead her family down the path of leading a more sustainable, intentional, and full life. Check out my blog at littlehomesteaders.com

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