Pumpkin Cake!

Yes! It is that time of year that pumpkin desserts are abundant! Here is a
yummy pumpkin cake that I made for my family. I found the original
recipe in a Rachael Ray magazine, but changed it a little to make it more
healthy. My family enjoyed it, so you should try it too!

Pumpkin Cake:
1 c. whole wheat flour
3/4 c. honey
1 T. pumpkin pie spice
1 t. baking powder
1/2 t. salt
4 eggs separated
5 egg whites at room temperature
1/2 c. sugar
1 c. canned pure pumpkin puree

1. preheat the oven to 325 degrees. In a large bowl, whisk together the flour, 3/4 c honey, pumpkin pie spice, baking powder and salt. In a medium bowl, combine the 4 egg yolks and pumpkin puree. Stir the pumpkin mixture into the flour mixture until smooth.
2. Using an electric mixer with a whisk attachment, whip the remaining 9 egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the 1/2 c sugar; increase the speed to high and beat until stiff but still moist, about 2 minutes.
3. Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture the same way. Pour the batter into a 10-inch tube pan and bake until springy to the touch and a cake tester or toothpick comes out clean, 55 to 60 minutes.
4. Let cool in the cake pan for 5 minutes, then take it out and place on a cooling wrack or plate for about an hour to completely cool. Enjoy!

**Instead of making it into cake, I divided the mixture into muffin tins...it made about 24 muffins. On half I put a few chocolate chips on top prior to baking. When you put them on top and not mixed in, you use less and then I left some without for those that didn't want chocolate. I cooked the muffins for about 30 - 35 minutes, depending on your oven.