Mini Pumpkin Jar Cakes

Mini pumpkin jar cake on a plate

Image credit: Bizzy B Bakes.


  • Cooking spray
  • 2 whole eggs
  • 2 egg whites
  • ½ cup canned pumpkin
  • ⅓ cup light brown sugar, packed
  • ¼ cup canola oil
  • ¼ cup skim milk
  • 1 teaspoon vanilla extract
  • ⅓ cup all-purpose flour
  • ⅓ cup whole-wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon salt


  • Spray six (6 ounce) glass jars or ramekins or coffee mugs with cooking spray.
  • In a large bowl, whisk together whole eggs, egg whites, pumpkin, sugar, oil, milk and vanilla until smooth.
  • In a separate bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, cinnamon, nutmeg, ginger and salt.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Spoon ⅓ cup of the batter into each glass jar or ramekin and microwave one at a time for 45 seconds.  The cake will puff up (like a soufflé) and then fall to below the level of the jar once completely cooked.
  • Cool 1 – 2 minutes before serving. Serve with a small scoop (2 tablespoons) of frozen vanilla yogurt.


Makes 6 servings. (Serving size equals 1 cake.)

Each serving counts as 1 starch and 2 fats.

Nutrition analysis per serving:  (Note: Frozen yogurt not included in nutrition analysis.)

  • Calories:                    210
  • Fat:                             11 grams
  • Saturated Fat:          1.5 grams
  • Trans Fat:                 0 grams
  • Cholesterol:              60 milligram
  • Sodium:                     140 milligrams
  • Carbohydrate:          22 grams
  • Fiber:                         1 gram
  • Sugar:                        12 grams
  • Protein:                     5 grams

 – Submitted by Mary Ligotti-Hitch, R.D., Weight Control Center at the Beaumont Health Center. Adapted from Weeknight Wonders by Ellie Krieger.

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