Cozy Flourless Maple Pecan Pumpkin Yogurt Cake (Gluten-Free Fall Dessert)

Friends, thank you so much for stopping by today—it means the world to me that you’re here! 🍁 If you’re searching for a dessert that feels like a hug from autumn itself, this Flourless Maple Pecan Pumpkin Yogurt Cake will make your kitchen smell like fall magic. It’s naturally gluten-free, lightly sweetened with maple syrup, and has the perfect balance of creamy pumpkin and crunchy pecans. I’m thrilled to share this one with you—it’s been a hit at family gatherings, and I can’t wait for it to become a favorite in your home too.

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Overview of Recipe Content

This cake is everything we adore about fall in one bite:

• A moist, tender crumb thanks to pumpkin purée and Greek yogurt.
• Sweetness from pure maple syrup, making refined sugar unnecessary.
• A nutty crunch from pecans sprinkled inside and on top.

It’s an ideal holiday dessert, Thanksgiving table centerpiece, or even a cozy afternoon snack with tea. The flavor is warmly spiced, subtly sweet, and wholesome without being heavy.

Ingredients You’ll Need

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• 🎃 1 cup pumpkin purée (unsweetened)
• 🥚 3 large eggs
• 🥛 1/2 cup Greek yogurt (plain, unsweetened)
• 🍁 1/2 cup pure maple syrup
• 🥥 2 tbsp coconut oil (melted)
• 🌰 2 cups almond flour
• 🥄 1 tsp baking powder (gluten-free if needed)
• 🥄 1 tsp cinnamon
• 🥄 1/2 tsp ground ginger
• 🧂 Pinch of salt
• 🌰 1/2 cup chopped pecans (plus extra for topping)

Tools Needed

• Mixing bowls
• Whisk & spatula
• 9-inch round cake pan (or springform pan)
• Parchment paper

Substitutions & Additions

• Nut-Free: Swap almond flour for oat flour (texture will be denser).
• Oil Swap: Use melted butter or avocado oil instead of coconut oil.
• Add-Ons: A sprinkle of chocolate chips or dried cranberries adds a festive touch.

How to Make Flourless Maple Pecan Pumpkin Yogurt Cake

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1. Preheat & Prep – Warm your oven to 350°F (175°C). Grease and line your cake pan with parchment.
2. Whisk Wet Ingredients – In a large bowl, combine pumpkin purée, eggs, Greek yogurt, maple syrup, and melted coconut oil. Stir until creamy and smooth.
3. Add Dry Ingredients – Gently fold in almond flour, baking powder, cinnamon, ginger, and salt. The batter will be thick but airy.
4. Fold in Pecans – Stir in chopped pecans for that nutty crunch.
5. Bake – Pour the batter into the prepared pan. Sprinkle with extra pecans. Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
6. Cool & Serve – Let cool for at least 15 minutes before slicing. This cake shines when served slightly warm with a drizzle of maple syrup or a dollop of whipped cream.

What to Serve with Flourless Maple Pecan Pumpkin Yogurt Cake

This cake pairs beautifully with:

• A hot cup of chai latte or cinnamon tea.
• A scoop of vanilla ice cream or whipped coconut cream.
• For brunch, serve alongside Protein Cookie Dough bites for a fun twist!

Tips for Making It Perfect

• Don’t overmix—the almond flour can get dense if stirred too much.
• Line your pan with parchment to avoid sticking.
• Toast your pecans before adding for extra flavor.
• For extra moisture, don’t skip the Greek yogurt—it makes this cake rich without being heavy.

Storage Instructions

• Room Temp: Keeps fresh for 2 days in an airtight container.
• Fridge: Store up to 5 days.
• Freeze: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge.

General Information

Pumpkin has been used in American baking since the colonial days, and pairing it with pecans is a nod to classic Southern flavors. The addition of Greek yogurt modernizes this dessert—making it lighter, protein-rich, and tangy. Perfect for both tradition lovers and health-conscious bakers!

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Frequently Asked Questions

1. Can I make this dairy-free?
Yes! Swap Greek yogurt for coconut yogurt.

2. Can I use canned pumpkin pie filling?
No—stick to pure pumpkin purée to avoid added sugar and spices.

3. Can I bake this as muffins?
Absolutely! Divide batter into a lined muffin tin and bake 18–20 minutes.

4. How do I keep the cake extra moist?
Don’t overbake—pull it as soon as a toothpick comes out clean.

Conclusion

This Flourless Maple Pecan Pumpkin Yogurt Cake is proof that wholesome desserts can still taste indulgent. With creamy pumpkin, nutty pecans, and warm spices, it’s a fall recipe you’ll want on repeat.

If you love this, you might also enjoy:

• Protein Cookie Dough
• Easy Homemade Carbonara
• Delicious Spaghetti Carbonara Recipe
• Protein Pancakes
• Healthy Overnight Oats

Happy baking, friends! 🍂

Interactive Elements

I’d love to see your version! Leave a comment and ⭐⭐⭐⭐⭐ rating if you make this. Snap a photo and share on Pinterest or tag me on Instagram @poulefrecipe!

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Nutritional Information (per slice, 10 servings)

Calories	Protein	Carbs	Sugar	Fat	Fiber
260	8g	18g	10g	18g	3g

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