Nov 27, 2017



Cheryl Wixson
These tasty cakes are low in sugar and packed with fiber. My motto: any cake enjoyed before 9 AM is technically a muffin!


  • 1/2 cup butter at room temperature
  • 1/4 cup sugar brown or white
  • 2 eggs
  • 1 jar Pumpkin Maple Butter
  • 1 ½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips


  • Preheat oven to 350 degrees. Grease a 12-cup muffin pan.
  • In the bowl of your mixer, cream together the butter and sugar. Beat in the eggs. Add the pumpkin maple butter and beat well to combine.
  • Add flour, baking soda and chocolate chips. Stir to combine. Spoon into pan. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.

Cheryl's Notes

Makes 12 snack cakes.
Nutritional analysis per snack cake: 195 calories, 4 grams protein, 22 grams carbohydrates, 11 grams fat, 180 mg. sodium, 3 grams fiber.
* If no Pumpkin Maple Butter: substitute: 1 ½ cups pumpkin puree, 2 tablespoons brown sugar, 1 tablespoon lemon juice

Get Cheryl’s next newsletter

See Previous Newsletters