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5 from 21 votes
Home By Course Desserts

Healthy Pumpkin Coffee Cake with Brown Sugar Crumb Topping!

This Healthy Pumpkin Coffee Cake with Brown Sugar Crumb Topping is my new favorite dessert! It’s wonderfully and warmly spiced with cozy fall flavors and has the most perfect soft, moist, tender and crumbly texture. It seriously makes for the most epic healthy fall breakfast, snack or dessert!

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By: Lauren published: Sep. 21, 2022 updated: Mar. 28, 2024 28 Comments

This post may contain affiliate links. Please read my disclosure policy.

Healthy Pumpkin Coffee Cake squares topped with glaze on a plate.
Contents hide
About This Recipe
Why You’ll Love This Healthy Pumpkin Coffee Cake
Ingredients and Substitutions
Optional Variations and Dietary Adaptations
How To Make
How To Store
FAQ: Healthy Pumpkin Coffee Cake
More Delicious Pumpkin Recipes You’ll Love
Healthy Pumpkin Coffee Cake with Brown Sugar Streusel
MyFitnessPal Entry
Did You Make This?

About This Recipe

Tis the season for pumpkin spice lattes and all things pumpkin. My favorite season with the BEST recipes – It’s pumpkin season baby! Which also means is baking season, and I have the PERFECT fall recipe for you guys!

This Healthy Pumpkin Coffee Cake is a twist on classic coffee cake with a moist and tender texture and pumpkin pie essences throughout. The brown sugar streusel topping is amazingly sweet, buttery and crumbly and we take it to the next level by drizzling some sweet glaze on top!

And it’s been lightened up by using less oil and sugar and by using healthier ingredients, like white whole wheat flour. With absolutely zero sacrifice in taste I must say! Seriously this one is insane y’all. It doesn’t taste lightened up for a second!

If you’re looking for more pumpkin recipes, check out this 15+ Healthy Pumpkin Recipes round up post including my Healthy Pumpkin Cinnamon Rolls, Pumpkin Chocolate Chip French Toast Bake, or M&M Pumpkin Protein Oat Bars.

Healthy pumpkin poffee cake with brown sugar crumb topping on a plate cut into nine squares.

Why You’ll Love This Healthy Pumpkin Coffee Cake

  • The most epic fall recipe (dare I say) EVER!!!
  • Simple ingredients and quick to prepare.
  • Healthier take on classic coffee cake.
  • Great for breakfast, snack or dessert! 
  • Easy to make gluten-free, dairy-free, or vegan.
  • Crowd favorite! Everyone will absolutely FLIP over this one, I guarantee it!

Ingredients and Substitutions

Ingredients for pumpkin coffee cake.
  • Flour – All-purpose or white whole wheat flour work best for this recipe for most authentic coffee cake taste and texture. Oat flour would probably work just fine (would just alter the flavor and texture some).
  • Protein Powder – I like Vanilla or Snickerdoodle for this cake. I used PEScience (code Laurenfitfoodie to save!) If you need to sub, please make sure it is a protein powder you know bakes well, ideally a whey + casein blend. Vegan works too! You can also omit entirely and replace with extra flour.
  • Baking essentials: baking powder, baking soda, vanilla extract, salt
  • Pumpkin pie spice
  • Brown sugar – use a brown sugar substitute like Swerve or Truvia to make this coffee cake lower in calories and sugar.
  • Sugar – use a sugar substitute like Swerve or Truvia to make this coffee cake lower in calories and sugar.
  • Canned pumpkin – not pumpkin pie mix, canned pumpkin is unsweetened.
  • Canola oil – or melted coconut oil, vegetable oil, olive oil, avocado oil.
  • Milk – I used unsweetened almond milk. You can use any milk of your choice.
  • Butter – cold butter to make the crumble. Do not use light butter for this! Use dairy-free butter if needed.
  • Confectioners sugar – optional for the glaze. Use regular or a powdered monk fruit sweetener.

Optional Variations and Dietary Adaptations

  • To make gluten-free: use 1:1 gluten-free flour like Bob Red Mill’s 1:1 or King Arthur’s measure for measure for the most similar taste and texture.
  • To make dairy-free: use a dairy-free protein powder, dairy-free milk and plant-based butter.
  • Add chopped pecans: coffee cake and nuts were made for each other! Add some chopped pecans to the batter or to the crumble (or both!) to add a yummy crunch!
  • Make it muffins! Instead of baking in a square or circle pan, add batter to a greased muffin pan instead!

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

Dry ingredients in a mixing bowl with a whisk.

1. To a large bowl, add the dry ingredients (flour through brown sugar). Whisk well to combine. 

Wet ingredients added to the dry ingredients in the mixing bowl.

2. To the same bowl, add the wet ingredients (pumpkin, oil, and milk).

Ingredients for healthy pumpkin coffee cake in a mxing bowl being mixed with an electric mixer.

3. Using a hand or stand mixer, mix on high speed to combine. Pumpkin cake batter will be thick.

Healthy pumpkin coffee cake batter in a square baking dish with parchment paper.

4. Transfer the batter to the dish and spread out evenly. Good no mess/fuss trick: Spray a sheet of parchment paper with cooking spray and press down to even out the top. This is important to ensure even baking!

Healthy pumpkin coffee cake topped with streusel topping in a square pan with parchment paper before being baked.

5. In a small bowl, combine the streusel topping ingredients. Mash/stir with a fork until mixed together well. You can also use a food processor to combine. Sprinkle streusel mix over the batter. 

Healthy pumpkin coffee cake topped with streusel topping in a square pan with parchment paper before being baked.

6. Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean. For a more moist cake, take out when a toothpick inserted in the center comes out mostly but not completely clean.

How To Store

Wrap this healthy Pumpkin Coffee Cake tightly in plastic wrap or store in an air tight container (important to prevent it from drying out). Coffee cake will stay fresh at room temperature for 1-2 days or refrigerated for 5-6 days.

Zoomed in view of a square of healthy pumpkin coffee cake topped with glaze on a plate.

FAQ: Healthy Pumpkin Coffee Cake

Can I leave off the glaze?

The glaze is so yummy and takes this coffee cake over the top but of course you can leave it off. It will still delicious without it!

Can I make this coffee cake gluten-free?

Yes, just use gluten-free flour that is good 1:1 sub for regular flour. I recommend Bob Red Mill’s 1:1 or King Arthur’s measure for measure for the most similar taste and texture.

Do I have to add the protein powder?

Nope! If you want to leave the protein powder out, just add an extra 1/4 cup flour in its place.

Can I freeze this healthy pumpkin coffee cake?

Yes! To freeze, let coffee cake cool completely then cut into pieces. Wrap each piece individually (and tightly) in plastic wrap or aluminum foil. Then place in a freezer-safe bag with all the air removed. Coffee cake will keep fresh in the freezer for 3 months.

More Delicious Pumpkin Recipes You’ll Love

Pumpkin Cinnamon rolls topped with icing in a baking dish.

Healthy Pumpkin Cinnamon Rolls (That Taste Like the Real Deal)

Creamy pumpkin pie protein overnight oats served in jars topped with whipped cream and pecans, garnished with a cinnamon stick.

High Protein Pumpkin Overnight Oats

Slices of no bake pumpkin dessert pie on small plates with forks.

No Bake Pumpkin Dessert Pie with Graham Cracker Crust

Healthy pumpkin chocolate chip blondies stacked on top of each other on a small plate.

The Best Healthy Pumpkin Chocolate Chip Blondies! (100 Calories)

Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

Healthy Pumpkin Coffee Cake squares topped with glaze on a plate.
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5 from 21 votes

Healthy Pumpkin Coffee Cake with Brown Sugar Streusel

? Dairy-Free ? Gluten-Free ? Macro-friendly ? Vegan ? Vegetarian
This Healthy Pumpkin Coffee Cake with Brown Sugar Crumb Topping is my new favorite dessert! It’s wonderfully and warmly spiced with cozy fall flavors and has the most perfect soft, moist, tender and crumbly texture. It seriously makes for the most epic healthy fall breakfast, snack or dessert!
Yield: 9
Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
Calories: 283kcal
Protein: 6.1g
Fat: 9.2g
Carbs: 44g

Ingredients

  • 1.5 cups white whole wheat flour (180g)
  • 1/4 cup vanilla protein powder (30g) or extra flour
  • 1 Tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup sugar (96g) or sugar substitute for low sugar*
  • 1/2 cup brown sugar (96g) or brown sugar substitute for low sugar*
  • 1 cup canned pumpkin puree (240g)
  • 1/4 cup canola oil (60g) or light olive oil
  • 1/4 cup unsweetened almond milk (60g) or milk of choice

Streusel Topping:

  • 1/4 cup white whole wheat flour (30g)
  • 3 Tbsp brown sugar (36g) or brown sugar substitute for low sugar*
  • 2 Tbsp unsalted butter (28g) cold – do not use light butter!
  • 1/2 tsp pumpkin pie spice

Optional Glaze:

  • 1/2 cup powdered sugar (72g)
  • 1 Tbsp unsweetened almond milk (15g) or milk of choice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

Instructions

  • Preheat the oven to 350 degrees. Spray a 8×8-inch baking dish with cooking spray and line with parchment paper. Set aside.
  • To a large bowl, add the dry ingredients (flour through brown sugar); whisk well to combine.
  • To the same bowl, add the pumpkin, oil, and milk. Using a hand or stand mixer, mix on high speed to combine. Batter will be thick. Transfer the batter to the dish and spread the top out evenly to ensure even baking.
  • In a small bowl, combine the streusel topping ingredients. Mash/stir with a fork until mixed together well. Sprinkle streusel mix over the batter.
  • Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean. For a more moist cake, take out when a toothpick inserted in the center comes out mostly but not completely clean.
  • Allow the cake to cool for 15 or minutes. Then, in a zigzag motion, drizzle the glaze across the cake.

Equipment

  • 8×8-inch baking dish

Video

Notes

To store: Wrap Pumpkin Coffee Cake tightly in plastic wrap or store in an air tight container (important to prevent it from drying out). Coffee cake will stay fresh at room temperature for 1-2 days or refrigerated for 5-6 days.
Good no mess/fuss trick! You can spray a sheet of parchment paper with cooking spray and press down to even out the top (again, which is important to ensure even baking).

*If using a sugar substitute, macros for same serving size is:
188
calories 19C | 9.2F | 6.1P
(Log in MFP as LFF Pumpkin Coffee Cake Low Sugar)

Nutrition Information

Serving: 1/9 of cake (99g), Calories: 283kcal (14%), Carbohydrates: 44g (15%), Protein: 6.1g (12%), Fat: 9.2g (14%), Saturated Fat: 6.6g (41%), Cholesterol: 11.7mg (4%), Fiber: 3.8g (16%), Sugar: 26.9g (30%)

Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.

MyFitnessPal Entry

LFF Pumpkin Coffee Cake

© Author: Lauren

Healthy Pumpkin Coffee Cake squares topped with glaze on a plate.

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Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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Hey There!

I’m Lauren, a food lover sharing healthy, macro-friendly recipes that taste good and you can feel good about eating. Here you’ll find everything from breakfasts to easy dinners to lightened up desserts because desserts are absolutely mandatory around here!

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