Pumpkin Spice Cakes

prep:20 minutes
cook:25 minutes
Show nutritional information
  • Serves: 8
  • Calories: 174
  • Total Fat: 10g
  • Total Carbohydrate: 15g
  • Protein: 5g

Serves: 8

Serves: 8decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350.
  2. In a large mixing bowl, combine dry ingredients.
  3. In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.
  4. Pour wet ingredients into dry and blend with a hand mixer until evenly combined.
  5. Lightly grease mini cake or loaf pans with coconut oil.
  6. Pour batter into mini cake pans, or mini loaf pans.
  7. Bake for 25-30 minutes, check with a toothpick.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    1. CarrieStratton
      November 16, 2012

      These are so great! I am sending my wheat intolerant son to school with them for tomorrow’s Thanksgiving “party” in middle school.

    2. LaraGaudry
      November 24, 2012

      These are AMAZING! Perfectly sweet despite the low sugar. I will be sharing this recipe with my foods class!

    3. HopefulOrganic
      December 4, 2014

      These were an instant hit with my son an husband. I reduced the maple slightly just because I could. Making them for kind Christmas concert tomorrow and my husband asked for me to make a second batch for him.

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