This Sugar-Free Pumpkin Maple Spice Cake mixes in just one bowl and is so moist and sweet!
Because, everyone needs a good pumpkin spiced cake for this special time of year.
I also make it sometimes as a quick muffin recipe without icing.
These are made using a low carb/low fat/high fiber baking blend that is fantastic!
You can purchase it using my affiliate link here if you’d like. Or for an alternative to make your own this one is highly recommended.
One of my favorite things about this cake though is that it makes such a fantastic base for my Maple Cream Icing!
This frosting was tweaked from Appleby’s Maple Cream Blondies topping and you could eat it with a spoon! This recipe makes a big enough batch that you can if you want to or just pour extra icing onto each piece if you wish. 🙂
Check out even more fall pumpkin inspired recipes from nanaslittlekitchen.com featuring the Pumpkin Honey Bun Cake, Pumpkin Spice Caramel Sauce, Pumpkin Latte Syrups and Lattes, and Pumpkin Pie Dip with crispy Cinnamon Buttered Chips.
Here are a few pumpkin recipes from other bloggers that I think you’ll love:
Pumpkin Cream Cake ~ Mrs Criddles Kitchen
Pumpkin Spice Chaffle ~ Yellow Glass Dish
Watch for affiliate links to products I have used in these recipes when testing them and those which I can fully recommend.
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Up until now I’ve pretty much just published bundt cakes because I literally grew up making them. What type cake is your favorite? Bundt, layer, or sheet pan? Let me know in the comments because I need to post more cakes and I’d love them to become your new faves!!
Pumpkin Maple Spice Cake
Ingredients
First the Pumpkin Spice Cake
- Preheat the oven to 325 degrees.
- 1 cup butter (very soft)
- 1 cup pure pumpkin puree
- 3/4 cup Gentle Sweet  or ( 1/3 cup Truvia)
- 5 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 tsp. salt
- 2 cup THM Baking Blend – measure this scantly, do not pack it down! or try this DIY Quick Mix
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup chopped walnuts or pecans (divided, I use 3/4 for the cake and 1/4 for garnish) *don't leave them too big or the cake won't slice well
Maple Cream Frosting:
- 1/2 cup very hot water- Do Not Boil-
- 1/2 cup Gentle Sweet or  (1/4 cup Truvia or Pyure blend)
- 1/16 teaspoon xanthan gum  or two donks
- 1 dash of  mineral saltÂ
- 1 teaspoon maple flavoring (I used Watkins from Wal-Mart)
- 1/4 teaspoon high-quality  vanilla extractÂ
- 1/4 cup butterÂ
- 8 ounces cream cheese (softened well)
- 1/2 Â tsp molasses
Instructions
For the cake:
- Soften the butter to room temperature. Â Then add in the pumpkin and sweetener and beat, next add in the eggs one at a time, beating after each and then add the flavorings. Â Really beat some air into this cake at this stage.
- Now  sprinkle the baking blend right on top of the well mixed wet ingredients then sprinkle the baking soda and powder on top of all along with the nuts and mix by hand, just until it is mixed in well. Â
- Grease a bundt pan very well and drop the batter in by spoonfuls, it is fairly stiff. Â Â
- Place in the oven to cook at 325 degrees for 20 minutes. Â It's been getting done in 30, but I always check it after 20. Â Test for doneness by inserting a fork in the dampest looking part of the cake and when the fork comes out clean the cake is done. Â The pumpkin in this cake makes it a little more dense than the others, but it is very cakey when cool. Â Do not overcook!
- While the cake cooks make the icing. Â I converted this icing last year from a copy cat recipe I used to make that is similar to Applebee's warm maple cream sauce which they serve over their ice cream topped blondies.
Now for the frosting *Â Have a whisk handy for when you ad the xanthan gum.
- Heat the water to very Hot in a medium saucepan. To the very HOT water, sweetener, and xanthan gum *(I couldn't sub gluccie it continued to thicken.. Whisk this mixture around for just a minute or two and then add in the salt, flavoring and vanilla extract.
- Whisk this all together well!
- Add to the saucepan the butter, softened cream cheese, and molasses
- I use an immersion blender to mix the frosting ingredients in thoroughly, but if the cream cheese is softened (I use the microwave) you should be able to use regular beaters. Â Pour 1/2 of this mixture over the cooled cake and reserve the extra for serving with the cake.
- Â Garnish with the nuts.
Notes
Make sure you use a non stick pan for this cake. Â (I replaced my big heavy 30 year old bundt pan for the purposes of these grain free cakes and paid just $7.99 for mine, but it has a nice finish and is a little smaller and very light weight.) Â I have made many cakes now and have never had one stick, but I know they would have if I'd used the old pan because they are fragile when hot.
The pumpkin in this cake makes it a little more dense than the others, but it is very cakey when cool. Â Do not overcook!
Thank you! This looks absolutely awesome – I’m going to make it for Thanksgiving dinner!
Yay Jan, hope you enjoy it and have a great Thanksgiving!
Do you need to store in the refrigerator?
Hi Cindy! I sometimes leave it out on the counter for a while, but normally it’s best in the refrigerator.
What size can of pumpkin??
It’s a CUP of pumpkin not a can Nancy. 🙂
Did you figure a fat and carb count for this recipe?
Strike the fat part…lol since it’s an S… but how about a carb count?
Hi Diane! Sorry but I don’t have a count for this recipe. I used THM -S approved ingredients and combined them carefully so that if you eat this in an S setting you will be in low carb or S territory.
Is there a recipe for this to be a single muffin or muffin in a mug?
I don’t have one for this yet, sorry!
I made this last night and mine took considerably longer to bake and was fairly dry. At 45 minutes it was still quite gooey in the middle. What did I do?
Oh I’m so sorry Joy and I’ve never had that happen. I’ve made it twice this year already and my sister bakes it throughout the year because it reminds her of sweet potato pie and her husband (not THM) loves it. I’ll ask her if she’s ever had that happen. I would really consider just taking it out when it seems a little underdone maybe. Also make sure your pan is big enough? Another problem is that the products you use can make a big difference. Be sure and use THM baking blend if you can and don’t use the huge or tiny eggs, just the regular size. I make this in a bundt pan for special occasions but we just love it cooked in a 13×9 inch pan with nuts added to it and topped with a small pat of butter on each piece as we eat it. It cooks faster that way too so if you love the flavor maybe try a half batch in an 8×8 next time to test it? Hope this helps Joy 🙂
I don’t have all those spices in the house but I do have pumpkin pie spice, do you know how much I would use in place of what you listed? Thank you! I’m excited to try this recipe!
Hi Angela! Try 2 1/2 – 3 teaspoons? That’s what I’d do if I were you, it won’t be exact but it should be good.
I was wondering if this recipe could be made into cupcakes?
Hi Megan and sure it can be but really reduce the cooking time.
Could I maybe leave out the nuts? My family isn’t the fondest of nuts in their cakes. 🙂 And how long do you bake it in the 9×13? Thanks for posting the recipe! <3
Hi Anna! Yes I’ve made it without nuts but I didn’t notice how long it took to cook in the 13×9 so just set your timer for half the time specified for the bundt and go up in 5 minutes increments till done. I prefer it as a snack cake style like this and hope you do too.
Okee doke! Thank you ma’am! 🙂
I made this once already and it was fabulous! I am wondering if it is gluten free? (I’m not very familiar with gluten free but need to make a GF dessert soon). Thank you!
Yes it is gluten free because the THM baking blend is but not nut or grain free. Glad you enjoyed it Mary Jane! 🙂
Just made this and it is delicious!
Hi Joy! I’m so glad you enjoyed it and thanks so much for letting me know 🙂
Thus was good! I made it in a 9×13 for my mother’s birthday! With less than 1/5th left it was definitely enjoyed! We used only half of the glaze and added extra cream cheese and vanilla. The only instruction I found I needed and couldn’t find was that you need to smear the cake evenly into the pan after you drop it in as it doesn’t spread on its own. Oh and we used sweet blend in place of truvia and used less than called for. Great cake, wonderful flavors! I’d make it again and ate too much! 🙂
This was amazing! Thankyou!
Thanks Tara! Glad you liked it 🙂
WOW, WOW 🙂 🙂 This is the cake that will keep me on plan during Thanksgiving! Knowing that I have a slice of this great cake as a dessert who would feel deprived? All the tastes of fall in one bite. I have made this 3 times in the last couple of weeks and it turns out great every time. My family loves it and they have no idea they are eating THM sugar free. Thanks for all your hard work in creating the recipes that give our taste buds freedom to indulge!!!!!!
Thanks so much Malisia for the great encouragement! I am thrilled that this cake is a blessing to you and yours. Happy Thanksgiving!
Think this would work in two loaf stoneware loaf pans??
I have never baked in stoneware so I’m not sure about that Joan, but I do think two normal sized regular loaf pans should work. My favorite is to bake it in a 9×13 really. Watch it carefully as the cooking times will be different and it can be difficult to tell when it’s done. Good luck!
This was fantastic!! I made it for an on-plan NYE dinner with family members who aren’t following THM, and they loved it! They couldn’t believe it could be “diet food!” I had to sub super sweet (half the amount)in the icing, because I ran out of gentle sweet, and it worked fine! I might’ve overcooked it a bit, because I kept checking it (fork check like you suggested), but it just seemed like it needed to be more firm to come out of the pan in once piece! Next time I’ll trust you on the 30 min! I baked 35-38 min. It didn’t burn or anything–just probably would’ve been softer at 30 min! Thanks for a recipe I’ll keep coming back to!!
Hi Shelly! Thanks so much for the wonderful feedback that really makes my day; and I am so glad your guests loved this cake. Happy New Year!
Thank you for this recipe! I just made it and the entire family (including two 3 and under) ate it quickly. I’ve made your cinnamon bunt cake many times. I made this this morning because I always start getting excited about fall food and fragrances in July. You are one of my favorite recipe creators for THM! I’ve been doing it for almost 2 years. Thank you.
Thank You Abby! Glad it was a hit and I sure appreciate the wonderful feedback too! I’m starting to look forward to the fall flavors already too 🙂
I just made this into muffins and OH MY GOSH they are delicious! I made a half batch to see how it would do as muffins, cooked them for 25 minutes, and they turned out perfectly! Thank you so much! They are definitely satisfying my pregnant pumpkin bread craving!
Made it into pumpkin bread. Wonderful!
That sounds so good Susan! Bread is about the only thing I haven’t done with this recipe, I need to try it in a loaf pan. Thanks for reminding me. 🙂 Have you tried the Pumpkin Honey Bun Cake yet? I used this cake as the foundation. <3
Can I substitute Swerve for the Gentle Sweet? I’m concerned about using Truvia bc it’s less dry ingredient.
Yes but you will need double the amount of Swerve.
I just made this cake & it was GREAT! I didn’t quite bake my long enough so it didn’t come out of my bundt pan :0 but it was still DELICIOUS. My whole family ate it up. I am making it for our Thanksgiving dinner. I love your recipes! Please keep it up… I have been doing THM 1 year & love your site. Thank you!
Hi Denise, thanks for stopping by and letting me know the cake was a hit. I love hearing that these recipes are a blessing to people and a help in their journey. 🙂 <3
I made this recipe today and we LOVED it – I did have to bake a little longer but was probably my oven 😉 very moist and I love the maple flavoring in the icing!! I will definitely make this again!!
Thanks, Jonni! I’m so glad you enjoyed it. 🙂 <3
Just made this for an October Birthday. Awesome!!!!
Thanks for sharing,
Darlene
Glad to hear it was a hit Darlene and thanks so much for letting me know. 🙂
Do you think it would be okay without the molasses? I don’t ever use or buy molasses and gphate to buy it for only 1/2 tsp.. Your recipes are some of my favorites!
Hi Judy. The molasses gives it a brown sugar flavor so leaving it out will change the flavors a bit but you could always give it a try with a half batch? \
Molasses is a handy ingredient to own on this diet. I use it to deepen the flavors of chocolate desserts and many others. If you ever used to enjoy recipes containing brown sugar, molasses is what is added to white sugar to get the brown sugar. Hope you enjoy. 🙂
Thank you for the quick reply. I will be purchasing molasses. I am making it in a 9×13 pan for a work luncheon. Do you use the blackstrap molasses?
Yes, that is normally what is recommended. I hope you guys enjoy!
I made this for a luncheon at work and everyone loved it! They are asking for the recipe. I know most of them won’t purchase THM baking blend. I was wondering first IF they could use Almond Flour and if so how much would they use instead of the baking blend? Thank you so much for you wonderful recipes!
Changing from baking blend to almond flour is not a very smooth sub because you have extra eggs and moisture in the baking blend recipes that just aren’t needed in almond flour baking.
There will be a textural difference but the transition will be a lot smoother if they will purchase ground golden flax seed, coconut flour, and almond flour. Use it in equal amounts and sub in 1:1 for the baking blend.
So if a recipe calls for 1 cup baking blend you will add 1/3 cup flax, 1/3 cup coconut flour, and 1/3 cup almond flour.
The icing alone was perfect, then when I added it to the cake, the combo was beyond perfect!! Thank you for a great recipe!
Hey Carole, I’m so glad you enjoyed it so much and thanks for taking the time to let me know. 🙂
Hi, Teresia!
I was wondering…is the frosting cooked at all? I’m confused about putting it in a saucepan but no directions are given for cooking. Did I happen to miss a step? Thanks so much!
Hi Becky! I think I’ve made it more clear now. You heat the water to Very Hot in a saucepan and then you mix everything else in, it’s not a cooked icing.
Thank you so much, Teresia! I’m so excited to try this recipe!
The case was delicious, quick, and easy – Thank you!
You’re welcome K and I’m glad it was a hit! 😀
Do you have a link for a good bundt pan to buy? Would like to get one but always second guest myself on what to buy.