Ingredients

The following ingredients have 4 Servings
  • 15 ounces Canned Pumpkin Puree
  • 1/2 cup Honey
  • 1/2 cup Brown Sugar
  • 2 large Eggs
  • 1 cup Whole Wheat Flour
  • 1 cup Old Fashioned Rolled Oats
  • 4 teaspoons Baking Powder
  • 2 teaspoons Pumpkin Pie Spice
  • 1/2 teaspoon Kosher Salt
  • 2 medium Apples (diced)
  • 1 cup Walnuts or Pecans (toasted & chopped), Sweetened Dried Cranberries, Raisins, or Chocolate Chips

Instruction

  • In a large mixing bowl mix together the pumpkin, honey, brown sugar and eggs by hand with a silicone spatula or wooden spoon.
  • Add the flour, oats, baking powder, pumpkin pie spice and salt and mix very well by hand.
  • Fold in chopped apples and up to 1 cup of optional ingredients such as toasted and chopped walnuts or pecans, dried cranberries, raisins or chocolate chips.
  • Spread batter evenly into lightly oiled 3.5 quart casserole Crock-Pot.
  • Place the lid on the slow cooker with a single layer of paper towels (or a clean flour sack type kitchen towel) between the lid and the slow cooker.
  • Cook on HIGH for 3 to 4 hours or until a toothpick inserted in the middle of the cake comes out clean.
  • Let cake cool completely uncovered before serving.