Healthy Pumpkin Coffee Cake with Brown Sugar Streusel
Servings: 9
Calories: 283kcal
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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Equipment
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
Instructions
- Preheat the oven to 350 degrees. Spray a 8x8-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.
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)
*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
Serving: 1/9 of cake (99g) | Calories: 283kcal | Carbohydrates: 44g | Protein: 6.1g | Fat: 9.2g | Saturated Fat: 6.6g | Cholesterol: 11.7mg | Fiber: 3.8g | Sugar: 26.9g