Pumpkin Tres Leches Cake! A lightweight and delicious pumpkin spice cake soaked with 3 milks and amaretto, then topped with cinnamon amaretto cream. A deliciously tasty cake that will heat you up on a cool winter night.

Pumpkin Tres Leches Cake

Now for a fast lesson that took me a lot of time to realize: one of the necessary aspects of Tres Leches is that you just cannot use regular cake. Yes, it’ll still taste nice because cake and decadent milk are good no matter how it’s served, but a really quality Tres Leches is formed with a sponge or chiffon cake that’s on the airier/drier side and may absorb all the liquid you’re pouring into it while not being mushy.

There’s a particular difference on the end results of a Tres Leches created with classic moist cake and sponge cake. After twenty-four hours of soaking, a regular cake would turn into a mushy one. It became a dessert you’d scoop into a bowl instead of slicing it nicely.

The aim is to make a refreshing creamy cake that’s nicely balanced between the spongy cake and the moisture from the kinds of milk.

Ingredients

For the Cake

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon salt

• 2 teaspoons baking soda

• 1 tablespoon pumpkin pie spice

• 1 cup sugar

• ¾ cup vegetable oil

• 2 teaspoons vanilla extract

• 2 cups pumpkin puree (strained through cheesecloth to remove excess liquid)

• 4 large eggs

• 12 oz evaporated milk

• 14 oz sweetened condensed milk

• ⅓ cup heavy cream

• ⅔ cup Disaronno Amaretto

For the Spiced Whipped Cream

• 2 cups heavy whipping cream

• 3 tablespoons powdered sugar

• 1 teaspoon ground cinnamon

• 1 tablespoon Disaronno Amaretto

Instructions

1. Bake the Cake

1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch pan.

2. In a medium bowl, whisk together flour, baking powder, salt, baking soda, and pumpkin pie spice.

3. In a stand mixer, combine sugar, vanilla, oil, and strained pumpkin puree. Beat in the eggs, one at a time.

4. Gradually add the dry ingredients into the wet mixture, mixing until just combined.

5. Pour into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool for 1 hour.

2. Soak with Tres Leches

1. In a bowl, whisk together evaporated milk, sweetened condensed milk, heavy cream, and Amaretto.

2. Once the cake is cooled, poke holes all over with a fork.

3. Slowly pour the milk mixture over the cake, letting it soak in. Cover and refrigerate overnight.

3. Make the Whipped Cream

1. Beat the heavy cream until it begins to thicken.

2. Add powdered sugar, cinnamon, and Amaretto. Continue beating until stiff peaks form.

3. Spread evenly over the chilled cake. Garnish with extra cinnamon if desired.

Tips & Notes

• Pumpkin prep: Straining the pumpkin puree is key for keeping the cake light, not soggy.

• Overnight rest: The cake tastes best when chilled at least 8 hours, allowing the milk mixture to fully absorb.

• Amaretto swap: For a non-alcoholic version, replace Amaretto with an equal amount of milk or cream.

Make-Ahead & Storage

• Make-Ahead: This cake is perfect to make the night before serving.

• Storage: Keep covered in the refrigerator for up to 3 days. Best enjoyed cold.

Serving Suggestions

• Dust with extra cinnamon or nutmeg before serving.

• Top with crushed candied pecans for a crunchy finish.

• Serve with a cup of coffee or chai for the ultimate fall dessert pairing.

Share the image below to your Pinterest board if you like this Spicy Pumpkin Tres Leches Cake!

These Low Carb Banana Cocoa Muffins are a perfect little treat when you want something sweet without the sugar overload. I’ve been cutting back on carbs lately, focusing on more protein, veggies, and natural ingredients — and these muffins have been one of my favorite go-to bakes.

Most low-carb recipes I came across either called for ingredients that tasted a little off or didn’t quite satisfy the way a good dessert should. That’s why I wanted to create something that feels indulgent but still fits a balanced way of eating.

I don’t use artificial sweeteners like aspartame or sucralose — they’re just not my thing. Instead, I lean on natural options. Stevia works well, but I’ve found Xylitol gives these muffins the best flavor and texture. It’s not as common in every grocery store yet, but it’s worth tracking down.

Ingredients

• 1¾ cups low-carb baking mix (such as Bob’s Red Mill)

• ⅓ cup Xylitol sweetener

• ⅓ cup dark cocoa powder

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 2 ripe bananas, mashed

• 1 cup low-fat Greek yogurt

• 2 large eggs

• 1 tablespoon Stevia nectar

• 4 tablespoons peanut butter (optional, for topping)

• 2 tablespoons sugar-free chocolate chips (Lily’s, ChocZero, or similar, for topping)

Instructions

1. Prep the Oven

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

2. Mix the Wet Ingredients

In a medium bowl, mash the bananas until smooth. Stir in the Greek yogurt, eggs, and Stevia nectar until well combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the baking mix, Xylitol, cocoa powder, baking powder, baking soda, and salt.

4. Make the Batter

Add the dry mixture to the wet ingredients and stir until just combined — don’t overmix.

5. Fill the Muffin Tins

Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the tops with sugar-free chocolate chips. If using peanut butter, add a small dollop on top before baking.

6. Bake

Bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Serve

Let muffins cool on a wire rack for about 15 minutes before serving.

Tips & Notes

• Chocolate chips: Use sugar-free chocolate chips (Lily’s, ChocZero, Bake Believe) to keep this recipe low carb. If unavailable, chop up a bar of 85–90% dark chocolate.

• Bananas: The riper, the better — they add more natural sweetness.

• Sweetener swap: Xylitol can be replaced with monk fruit or erythritol.

Make-Ahead & Storage

• Storage: Keep in an airtight container in the fridge for up to 5 days.

• Freezer-friendly: Freeze cooled muffins for up to 2 months. Thaw overnight in the fridge or reheat gently.

Nutrition Facts:

87 Calories | 1.6 Fat | 9 Carbs | 3.5 Protein

If you’ve liked this low-carb, low-calorie recipe, please check these below:

Low Carb Donuts Glazed With Maple

Low Carb Chocolate Muffins With Almond Flour

Low-Calorie Airfood recipe ideas

Chocolate Banana Bread Easy Recipe is so simple to prepare. This chocolatey concoction should be called a chocolate cake instead of Chocolate Banana Bread. However you want to call it, I challenge you to find something more appealing.

This simple to make, quick bread recipe is the ultimate blend of chocolate and banana.

Banana bread knows no season, and that’s what i like about it. It may be the day before Christmas, or the middle of a heat wave in Juli, once I get the yearning for a banana loaf, i am going to make it.

It really doesn’t even matter if I’ve got ripe bananas, I’ll use them straight from the market if I have to. However it just so happens that middle October or early November is the good time to make this chocolate version, trust me on this. And it’s an excellent way to flex your, and warm-up baking muscles just a touch bit before the starter bell rings and holiday madness begins.

How to make the Sliced Banana Topping for Chocolate Banana Bread ?

• One whole banana is sliced down to its whole length, into three planks.
• The secret for this recipe isn’t to use one of those soft blackened bananas, save those for the batter, instead use a bright yellow one that is firm enough.
• Use a small kitchen knife, and slice it slowly. It’ll slice like butter.
• Just in case be sure to have a spare banana handy, in case things don’t go well.

Pin the image below if you like this chocolate banana recipe!

Dry ingredients

• 1 1/4 cups of flour, all purpose
• 1/3 cup of unsweetened cocoa powder
• 3/4 tsp of baking powder
• 1 1/4 tsp of baking soda
• 1 tsp of salt

Wet ingredients

• 4 mashed ripe bananas
• 1 cup and 2 Tbsp of brown sugar
• 6 Tbsp of butter, unsalted
• 2 whole eggs
• 1/3 cup of sour cream
• 1 tsp of vanilla extract
• 4oz of dark chocolate

For the topping

• 1 banana, bright yellow and firm
• 1 Tbsp of raw or demerara sugar

How to make Chocolate Banana Bread Easy Recipe Instructions

• Heat the oven to 350F
• Take a 9×5 loaf pan and spray it nicely with cooking spray
• Place the dry ingredients along in a bowl, whisk and put aside.
• Cream the sugar and butter for around four minutes till nice and fluffy.
• Scrape the edges of the bowl a couple of times to get all the sugar and butter mixed nicely.
• Beat the eggs in, one at a time, and mix in the mashed bananas, vanilla and sour cream. (The mixture might look coagulated at this stage, however don’t worry, it’s going to be just fine.)
• Fold in the dry ingredients till just barely blended, then fold in the chocolate chips, combining till everything is just mixed and there’s no dry flour left.
• Pour batter into your pan and even it out nicely.
• Slice the banana lengthwise into three slices, and arrange on the top.
• Sprinkle Banana bread with sugar and bake for 60-70 minutes, or till a toothpick comes out clean, without batter on it.

If you like this recipe, I’m sure you’ll also love this Strawberry Banana Bread recipe.