I saw this recipe on one of my favorite food blogs recently and knew that it would be a perfect dessert for my Halloween/Octoberfest dinner I made over the weekend for a few family members. I'm not usually a big cake making person, but this one looked so good and so easy, plus the ingredients were healthier than most cakes - so I figured I'd give it a try. The cake turned out nicely. It was a pretty dense cake, probably from all the eggs. I like the combination of pumpkin and maple and this cake uses olive oil as its fat, which is a nice change.
If you are looking for a fall dessert, give this one a try. I think it would be a nice addition to Thanksgiving as well. It will pair nicely with a cup of hot apple cider or tea. Below is my modified version of the original recipe posted on Healthy Green Kitchen. The original recipe calls for all organic products. I rarely specifically call for organic in the recipes on my blog, but it is what I use as much as I can. I encourage you to use organic products as much as possible as well.