A cozy flourless pumpkin cake made with Greek yogurt, maple syrup, and pecans. Naturally gluten-free and perfect for fall!

Scale

1 cup pumpkin purée

3 large eggs

1/2 cup Greek yogurt

1/2 cup maple syrup

2 tbsp coconut oil

2 cups almond flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground ginger

Pinch of salt

1/2 cup chopped pecans

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1. Preheat oven to 350°F (175°C) and line a 9-inch cake pan.

2. Whisk together pumpkin, eggs, yogurt, maple syrup, and coconut oil.

3. Fold in almond flour, baking powder, cinnamon, ginger, and salt.

4. Stir in pecans.

5. Pour into pan, top with extra pecans.

6. Bake 35–40 minutes until golden.

7. Cool before slicing.

For extra flavor, toast pecans before adding.

Swap Greek yogurt with coconut yogurt for dairy-free.

Can be baked as muffins (18–20 min).