On Friday I had a half-full, forlorn can of pumpkin sitting on my counter, begging for a home. Pumpkin cake for Shabbos would be perfect, right?

Silly me.

My kids decided there was no need to wait for Shabbos to inhale it.

And see this knife? Apparently it was a mere suggestion.

I admonished my kids only to have my 5-year-old, with a mouth full of cake, respond, “Don’t worry, Mommy, take a picture and tell them that I liked it.”

Next time, I’ll guard this cake more closely.

1 cup fresh or canned pumpkin
1 cup whole wheat flour
2/3 cup almond flour (could substitute reg. flour, but it may not be as moist)
1t baking powder
1/2t baking soda
1t pumpkin spice
1t vanilla
2/3 cup brown sugar
3T maple syrup
1 egg
1/2 cup apple sauce
1/4 cup raisins

Preheat the oven to 350 degrees. Mix the flours, baking powder, baking soda and pumpkin spice in a bowl. In a separate bowl, mix the pumpkin, egg, vanilla, sugar, maple syrup and apple sauce. Add the wet mixture to the dry mixture and stir until well blended. Stir in the raisins. Pour mixture into a greased 8×8 baking dish and bake for 35 minutes, or until top is lightly browned and a toothpick comes out dry. (Make this recipe into muffins by cooking it for only 20 minutess)

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