Pumpkin Spice Cake with Crumb Topping Directions:
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Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan with nonstick spray.
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In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.
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In a large bowl, combine Swerve sweeteners, pumpkin puree, melted light butter, eggs, and vanilla extract until smooth.
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Gradually add the dry mixture to the wet mixture, alternating with skim milk. Mix until just combined—do not overmix.
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Pour batter into the prepared pan and spread evenly.
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For the crumb topping, mix flour, Swerve sweeteners, and cinnamon. Add melted light butter and stir until crumbly.
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Sprinkle the topping evenly over the batter.
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Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
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Let the cake cool in the pan on a wire rack before slicing.
WW Points Calculation (2025 System)
Gold Medal Whole Wheat Flour (2 ½ cups total) – 23.00
Baking powder, soda, salt, pumpkin pie spice – 0.00
Swerve Granular + Brown Sweeteners – 0.00
Canned pumpkin puree (1 cup) – 0.00
I Can’t Believe It’s Not Butter!® Light (6 tbsp total) – 10.00
Eggs (2 large) – 4.00
Vanilla extract – 0.00
Skim milk (½ cup) – 2.00
Points Information:
Total Points: 39.00
Servings: 12
Points per serving: 3.25
Nutrition Information
Calories: 158
Fat: 5g
Protein: 5g
Carbohydrates: 24g
Sugar: 2g
Sodium: 170mg
I'm waiting for your comments! Enjoy!
