This Oatmeal-Molasses Pumpkin Cake with Caramel Glaze and Candied Pumpkin Seeds is moist sweet and wholesome. It makes a nice festive fall presentation, without fussy decoration. Perfect for most occasions.
I wanted a Pumpkin Cake that packed a nutritional punch, while still being sweet & yummy. Rather than going 100% natural, whole grain, etc., I balanced wholesome natural ingredients with some traditional baking ingredients. Of course, pumpkin itself is a great start. Molasses was used as a portion of the sweetener, just enough to add flavor without being overpowering, as molasses can be at times. A significant amount of oatmeal is also used. After doing a ton of gluten-free baking over the past few months I have grown to adore freshly ground oatmeal flour in my baked goods. It has nice flavor & texture, and holds moisture well. If you haven’t tried it yet, I encourage you to do so. No special tools or ingredients are needed, just pulse old fashioned oatmeal in a food processor until flour-like in texture.
If you are looking for a healthier dessert option Oatmeal-Molasses Pumpkin Cake may be just what you are looking for. The recipe would work well for muffins/cupcakes as well.
Oatmeal-Molasses Pumpkin Cake with Caramel Glaze and Candied Pumpkin Seed Topping (the cake portion)
- 1 1/2 cups old fashioned oatmeal
- 1 cup flour
- 1 tsp. baking soda
- 1 tsp baking powder
- 1/2 tsp Kosher salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom if you don't have this ingredient, just skip it
- 2 eggs
- 1/2 tsp vanilla extract
- 15 oz pumpkin puree canned
- 1/2 cup of molasses unsulfered
- 1 cup light brown sugar
- 1/4 cup canola oil
Preheat oven to 350 degrees, and coat bundt pan with non-stick cooking spray.
Put oatmeal in food processor, and pulse until ground to flour texture.
Add flour, baking powder, baking soda, and spices. Pulse to mix.
Beat eggs and vanilla in mixing bowl.
Add pumpkin, molasses, brown sugar and oil. Mix well.
Add the flour mixture, and mix well.
Pour batter into bundt pan.
Bake for 45-50 minutes.
Cool on baking rack.
Once cool, pour glaze over cake and top with seeds.
Nutrition is just for cake itself, add glaze and topping for total.
- 1/3 cup pumpkin seeds raw shelled
- 1 pinch of Kosher salt
- 1/2 tbs. Light brown sugar
Toast the seeds over med-high heat.
Once seeds are nicely toasted, add the salt & brown sugar.
Stir until sugar is melted, then dump the seeds onto a plate to cool.
*Once seeds are cooling on plate, I make the caramel glaze in same pan.
- 1/2 tbs. butter or coconut oil
- 1/3 cup milk I used almond milk
- 1 cup light brown sugar
- 1/4 tsp Kosher salt
Put butter in small sauce pan over med-high heat, once melted add the rest of the ingredients.
Stir while boiling, until a little thicker than maple syrup.
Remove from burner, and allow to cool until about the thickness of honey.
Pour on the top of cake and allow to drip down the sides.