Sugar Free Pumpkin Cake with Walnut Maple Frosting



  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup pumpkin puree 
  • ¾ cup Lite&Sweet
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup sour cream


  • 2 ½ cups powder Lite&Sweet
  • 1/3 cup pure maple syrup
  • 3 tablespoons unsalted butter, softened.
  • ½ cup chopped walnuts


  1. Preheat oven to 350 degrees. Lightly butter or spray grease a 9-inch square baking pan; and line with parchment, and butter or spray the parchment. Dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. With an electric mixer on medium speed, beat butter, Lite&Sweet and pumpkin puree until fluffy, 3 to 5 minutes. Add eggs, one at a time, beating well after each addition; mix in vanilla.
  4. Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of sour cream, beat until just combined. Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.
  5. Make the icing: Powder the Lite&Sweet in a high-speed blender or food processor one cup at a time to make it easier. Combine the powdered lite&sweet, maple syrup and butter in a bowl, with a hand mixer mix the icing together until smooth.  Adjust the consistency with more syrup or powdered Lite&Sweet, if necessary. Spread maple icing over top of cake and sprinkle the walnuts all over the cake. Let set, at least 15 minutes, before serving in refrigerator. 


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Sugar Free Pumpkin Cake with Walnut Maple Frosting
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