Dessert: Pumpkin Cake with Little Ghosts Recipe | MyRecipes

Don't let this creepy cake fool you, it's infused with hauntingly-good spices, rich pumpkin flavor, and a decadent chocolate drizzle. Even the little ghosts are edible!

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Cake with Little Ghosts Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon ground ginger
4 large eggs
1 (15-oz.) can pumpkin puree
1 cup vegetable oil
1 cup wheat-bran cereal
1 cup semisweet chocolate chips
1 cup coarsely chopped pecans
Simple Chocolate Gananche
Little Ghosts

Instructions

Preheat oven to 350 °F. Grease and flour a 10-inch Bundt pan. Combine first 9 ingredients. In a separate bowl, beat eggs with an electric mixer at medium speed until foamy. Add pumpkin, oil and cereal, beating until combined. Add in dry ingredients, beating until moistened.
Stir in chocolate chips and pecans. Pour batter into prepared pan. Bake cake for 1 hour or until a toothpick stuck into center of cake comes out clean. Let cool in pan on a wire rack for 15 minutes.
Drizzle Simple Chocolate Gananche over top of cake. Arrange Little Ghosts around center of cake.