Ingredients
Scale
- 2 cups all-purpose flour (or substitute with whole wheat pastry flour for a nuttier flavor)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 tablespoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil (or melted coconut oil for a subtle tropical note)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 scoop (about 30g) vanilla or unflavored pumpkin pie protein powder
- 1/2 cup buttermilk (or milk with 1 tablespoon lemon juice as a substitute)
- 1/2 cup chopped pecans or walnuts (optional, but adds a lovely crunch)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. I always like to line the pan with parchment paper so the cake lifts out easily—Mama Lou taught me this trick when I was just a kid watching her handle her kitchen like a pro.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt, and protein powder until well combined. This dry mix is the backbone of your cake’s flavor and texture.
- In another bowl, beat the eggs with granulated sugar and brown sugar until the mixture is light and fluffy. This can take about 3-4 minutes with an electric mixer. When I make this, I think about Ouma and how we used to compete over who could get the fluffiest batter—it’s those little moments that make this cake so special.
- Add the oil, pumpkin puree, vanilla extract, and buttermilk to the egg mixture. Stir gently until everything is blended smoothly, but don’t overmix—Mama Lou always said, “Mix with love, not with anger.”
- Slowly fold the dry ingredients into the wet ingredients until just combined. If you’re adding nuts, fold them in here. Ouma swears by adding pecans for the perfect crunch and nutty contrast to the soft pumpkin flavors.
- Pour the batter into your prepared pan and smooth the top with a spatula. This is when the magic starts—watching it bake and fill the kitchen with that cozy pumpkin scent always fills me with warmth.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so start checking at 30 minutes. You want it moist but fully cooked.
- Once baked, remove from the oven and let cool completely in the pan before frosting. This patience is key—I remember Mama Lou telling me stories about waiting so long for her cakes to cool so the frosting didn’t melt away.
- Top with your favorite frosting—my go-to is a light cream cheese frosting lightly spiced with cinnamon, which complements the pumpkin pie protein perfectly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
