I use to be addicted to Starbucks Pumpkin Loaf! I like the moist, sweet and mild pumpkin flavor. I like pumpkin…but not overpowering…like a pumpkin pie for instance. That’s just too much pumpkin for me. I use to go several times a week for a slice. Well at almost $2 a slice and the unhealthy ingredients, I decided to make my own little pumpkin dessert and added my own twist. Instead of a “loaf”, I created little cake bites and added chocolate (of course!) and my own topping and they are just as yummy and moist as the Starbucks version…but without all the preservatives and other unwanted ingredients. Moist, chocolatey and a much healthier Starbucks dessert for myself to enjoy. I went for a more chocolatey flavor, rather than a spicy pumpkin flavor. It met the craving and I’m satisfied!
Recipe: Makes 16 cake bites Prep time: 15 mins Cook time: 20 mins
Ingredients:
1 cup whole wheat pastry flour (regular whole wheat will make them too chewy)
3/4 cup organic evaporated cane juice
2 tablespoons coconut sugar or organic brown sugar or sucanat
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/2 cup pumpkin
1/2 cup almond milk
1 tablespoon orange juice
1/4 cup grapeseed oil
1 teaspoon Madagascar bourbon vanilla (or 2 teaspoons regular vanilla)
1/2 cup vegan chocolate chips
Topping:
1/2 cup ground almonds (I grind my own using whole almonds, roughly for a crunchy topping, measure 1/2 cup after grinding)
2 tablespoons coconut sugar (or light brown sugar)
Combine the two topping ingredients in a small bowl and set aside.
Directions:
Preheat the oven to 350 degrees. In a medium bowl, sift together the first 5 ingredients. In a large bowl, combine the pumpkin, milk, oil, and orange juice. Beat with an electric mixer on medium speed until everything is combined.
In a small separate bowl, melt the chocolate chips in the microwave. Heat for 30 seconds, stir, then another 30 seconds and stir again. You want them melted but not overcooked. Mine only took two 30 second warmups and stirring the second time finished melting them. If yours still needs a little more, just do 10 seconds at a time. Add the melted chocolate to the liquid batter and beat gain until thoroughly mixed. Stir in the vanilla.
Now add half the dry ingredients to the liquid, fold it in, then add the remaining dry ingredients. Spray an 8X8 pan with nonstick spray, lightly, you don’t want the cake bites to get greasy. I blotted my pan with a paper towel. Pour the batter in and spread out evenly and sprinkle with the almond sugar topping. Bake 15-20 minutes until a toothpick comes out clean from the center. Let them cool completely before slicing and removing them. Cut into 16 squares. I liked mine slightly reheated and served alongside some coffee or tea! Yum!
Nutrition: 142 calories/1.8g protein/5.89g fat/22.4 carbs (Based on 16 squares)
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I know that loaf from Starbucks, it is delicious. Your version is much better, healthier and sounds just as good.
Thank you! Well, I’m certainly biased to mine and while it doesn’t have the exact same flavor (more chocolatey) it is moist and cake like from the pumpkin (like Starbucks) and it is what inspired this recipe and met my craving! So, no need for the Starbucks version anymore!
These look delicious! Thank you for sharing!
I am definitely going to bake these! Fall = pumpkin anything for me (I pressed post comment too soon)
Thank you so much!! I agree…I have everything Fall on my mind!! Hope you enjoy them as much as I did! Love your new blog btw!
Thank you! You are so sweet!
Brandi,
hey, just asking. . you can totally turn me down if you think this is lame. . I’m starting a thing called #FlyFridays. . just trying to get people to bake, share, pause, reflect and be thankful for what we have:
http://hipfoodiemom.com/fly-fridays/
Seriously, no need to even respond to this. . but if you’d like to join just one Friday, please let me know. thank you!
Um, that looks so much tastier and healthier than the starbucks version! I must admit I love pumpkin and that I’m totally down with pumpkin pie, but pairing it with chocolate puts it through the roof!
Aww thanks so much Somer!! I agree..chocolate makes everything BETTER! Ha!
It’s the dang endorphins and antioxidants Can’t be beat! (or at least that’s my excuse)
Yay. It’s Fall, and that means it pumpkin time. I like this recipe. Looks great in the photo too!
Thank you very much! I love fall too!
Making this today for minnie me and hubbt!!
Wonderful Tiff! I hope you love them..let me know and give me feedback later! Yay!
Can you substitute the grapeseed oil for another one? Coconut oil maybe?
Hi Karol-you can certainly try. Coconut oil is much heavier and concentrated than grapeseed so it might make the cakes more dense but it’s worth a shot. Try it out and let me know how it turns out! Thanks for your comment
They look so good!!
Thank you, they were!
Another “WOW” recipe! This looks so good. I have bookmarked and am going to definitely make these. Triple yummy!!!
Thank you so much Judy, I appreciate the compliment!! My friend made these for her husband and son and it won them over, when a kid approves it, I know I’ve won lol! They are the pickiest eaters on the planet! I hope you enjoy it!
I love that loaf from Starbucks except for all the added ingredients that do not need to be in there. I need to try your recipe. I will try to substitute almond flour/coconut flour to make this gluten free. I will experiment and It I will let you know how it turns out. Great recipe, thank you!
Wonderful! That’s a great idea, hopefully the coconut flour won’t make it too dense and they hold together, but I’d love to hear if they turn out! ! Thank you so much for the comment!
Thank you! I will use very minimal coconut flour. I have many baking disasters before I learned how much liquid it can absorb. I’ll probably use 80% almond and 20% coconut. It is all about experimenting after all isn’t it? I’ll share how it turns out when I bake it
Absolutely, I’ve had my fair share of disasters lol! I have coconut flour too and if I remember, on the bag it says to use like a 1/5 to 1 cup ratio of flour, so it’s very minimal. I LOVE baking with almond flour, you just definitely have to combine it with another ingredient or it falls apart because of the lack of gluten…if the coconut and almond flour combo alone doesn’t work, you can try adding a little corn starch or arrowroot powder….or even potato starch. Have fun experimenting!
Looks divine Brandi!!! Can’t wait to try these. LOVE the new Gravatar btw. : ) So pretty!
Awww thanks Lauren!! Hope you like them. They are my most popular recipe thus far…I guess because of Fall and them containing pumpkin. Thank you, I just had it lightened as a strawberry blondish color…was getting too many grays, LOL!!
I have made your stunning pumpkin spelt squares & they were superb!! Yummy yummy Yummy! xxx
That’s wonderful Sophie!! So glad to hear that, I appreciate you trying so many of my recipes!
This looks sooooo delicious! Like you, I love the pumpkin flavor but not when it’s too much like in pumpkin pie. Can’t wait to try these out with a hot cup of tea one evening soon
Oh wonderful Amanda! I hope you love it as much as me and my friends who’ve tried it do!! I just love them with some warm Chai tea and the squares slightly warm…mmmmmmm….
Thank you so much for your comment!
I luv luv luv these pumpkin squares! I have made them three or four time for friends&they luv these too!!! They are so most thick and soft. It can pass for a birthday cake that’s how good these are!!
I am so happy to hear that Tiffany!! So glad everybody, including your son, loves them!! Thank you!
My daughter is going to absolutely love this blog of yours!!!
Oh that’s wonderful!! Thank you so much for sharing it, she can join and receive all my recipes by email if she’d like. I really appreciate you sharing it!!
This looks soooo delicious! I love your use of whole grains and orange juice in this chocolately pumpkin recipe! I might have to try that combo soon!
Thank you so much Erika! It really is so yummy and amazing warmed up with some hot coffee or tea! Enjoy!
love this !
I love the recipe but something occurred to me.I had heard that vegans do not use cane sugar because of the bone charcoal that is used in the processing.Do you know if that is true? I love meatless foods, but I have to admit to still being a bit of a hypocrite, meat-wise.There may be hope for me yet.
Yes, that is true for regular white sugar you buy, but that’s why I listed organic evaporated cane juice. It is not processed to the degree of regular white sugar. It even says vegan on my bag Same with the brown sugar.
Here’s the link on it. If you type in vegan it tells you all the info on the process
Thanks for the info.I try to take all into consideration.I want to teach people how to understand and entertain people of differing sensitivities,(physical, religious, moral) on my blog. I try to include vegan alternatives to many recipes, as well.
Absolutely, no problem! Yes, I understand. Whenever I entertain or have a party I have vegan and “regular” food too of course. I don’t expect people to only eat vegan just because I am. Luckily though, everybody who has eaten my vegan food and especially desserts have all loved them and requested them so I’ve gotten lucky lol! My blog however is dedicated to my husband and I’s vegan lifestyle, it was a necessity for health reasons and a choice we are very happy with. People certainly don’t have to be vegan to enjoy the food though, thats for sure!
Oh, absolutely! I have more request for recipes of my vegan offerings than meat dishes whenever I have a buffet ,party , etc. I love it!
Thank you, Brandi~ this dessert is FaBuLoUs!!! My husband loves it as much as I do!!
Oh, I’m so happy to hear that Susan!! Thank you so much for trying the recipe, I’m truly honored! Thanks a million
Oh this looks so scrumptious! Great recipe.
Thank you so much for your comment! I appreciate it very much!
Starbucks pastries are crazy! Love the idea of a healthier twist. Thanks for the inspiration.