This post may contain affiliate links.Please read our disclosure policy.Another version of my viral recipe, this Pumpkin Yogurt Cake is ready for you and ready for fall! You definitely need another one-bowl, single layer cake in your life, and it’s this one, packed with pumpkin spice flavor.

Every change of season deserve a special little cake, am I right? Move over lemon yogurt cake of spring, fall has arrived! This pumpkin version of my viral yogurt cake is your next must-bake item.You can bake my chocolate yogurt cake any time of year, but when you buy that first can of pumpkin, please think of this recipe! This recipe is based on my other yogurt cake recipes, and it shows how tricky baking with pumpkin is.Pumpkin contains significant moisture, which means we need less oil and slightly less yogurt for this cake.

Don’t worry–there is still enough yogurt in this cake for its characteristic tang and fluffiness! I choose to frost this cake, because it’s a way to get even more pumpkin spice flavor in each bite.I use my cream cheese frosting recipe from my carrot cake cupcakes, but I include a small amount of yogurt, too! Ingredients Oil.One-quarter cup of any plain oil.

It should be neutral in flavor, like avocado oil, grapeseed oil, canola oil, or vegetable oil.I don’t recommend olive or coconut oil because they have strong flavors.Eggs.Two large eggs.

Yogurt.For any yogurt cake you bake, you really need to use full-fat who

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