Sometimes I see recipes OVER AND OVER on Pinterest and finally I’m like, okay, okay! I will make you. (Yes, I talk to Pinterest. Whatever.) This is one of those recipes. The original recipe is for a pumpkin cream cheese loaf, and while not terribly bad for you, I looked at the recipe and knew I could lighten it up. So I did. And I made it a pumpkin cake. Why? Cause I love cake.
I subbed a little whole wheat flour, used light cream cheese, omitted an egg yolk and a little sugar and threw in some flax meal. The result? AMAZING. Delicious. Moist and indulgent. And three Weight Watchers Points Plus per serving. Yeah. I know. Squeee!
This pumpkin cake could be served as a breakfast treat- so good with a nice cup of coffee and some fresh fruit! Or serve it as dessert. Either way, you’re sure to impress and no one will believe it’s healthy!
Lovingly modified from An Edible Mosaic.