Pumpkin & Walnut Cake



  • 1/2 cup oil
  • 3 eggs
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups pumpkin, cooked and mashed (about 1/4 pumpkin)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1 cup plain flour
  • 3/4 cup wholemeal flour


Walnut Mix

  • 1/2 cup chopped walnuts
  • 1 tsp cinnamon
  • 3 Tbsp maple syrup



How to make:

1. Preheat oven to 170*C. Whisk together oil, eggs, sugars, pumpkin, spices and baking powder.

2. Fold in the flours until just mixed. Set aside.

3. Mix the walnuts, cinnamon and maple syrup together in a small bowl until the walnuts are coated evenly.

4. Line and grease a 21 or 22cm cake tin. Fill this with half of the cake mixture. Sprinkle over half of the walnut mix. Add the remaining batter and top with the remaining walnut mix.

5. Bake for 40-50 minutes until the cake springs back when lightly touched, or a skewer comes out clean. Leave in the tin for at least 10 minutes before turning onto a cooling rack. 



  • This recipe is one way to use up leftover pumpkin. Make sure it is really soft to make mashing easy. Alternatively cook the pumpkin pieces in a small amount of water for 8-10mins.
  • Delicious hot from the oven, or served cold - just store this in an air-tight container to keep it fresh.



Published By

Amy Judd



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