Lightened up pumpkin coffee cake is an easy breakfast treat to feed a crowd! Each slice packs whole grains, cinnamon, pecans and pumpkin flavor. Enjoy!
Let’s start the day off right with a warm slice of pumpkin coffee cake made with cinnamon and apples. Care to join me? My pantry is stocked with all the ingredients necessary for some impromptu baking. I decided for this Fall inspired recipe I would switch a few things up for a healthy twist!
It’s okay to indulge in some comfort foods every once in a while. It’s hard to turn down cake for breakfast. The good news is with just a few simple substitutions we can provide more nutrition in each serving. To lighten up this recipe, whole wheat flour adds increased fiber and the fat is reduced by half when using unsweetened applesauce. This pumpkin coffee cake is meant to be shared, your family or coworkers will thank you.
How to make pumpkin coffee cake healthier
Coffee cake is the world telling you to have dessert for breakfast, but often that leaves us feeling a little bit guilty. It doesn’t have to be this way! To make a healthier cake-base, there are a few key ingredients that I use:
- Whole wheat flour: I used white whole wheat flour because it provides a similar nutritional profile as whole red wheat. The bran and germ are in the flour, which means you still obtain B vitamins, minerals, and fiber. The main advantage is the milder flavor from the white wheat because it does not contain strongly-ﬂavored phenolic compounds like red wheat.
- Coconut Oil: Instead of creaming butter with sugar, coconut oil is used instead to give a tender cake structure. It contains saturated fat from mostly medium-chain triglycerides, which may be more comfortable for your body to digest.
- Coconut Sugar: An unrefined sugar that has a natural molasses flavor, complementing the pumpkin. The benefit is it retains trace essential minerals and has a lower glycemic index compared to white granulated sugar.
- Applesauce: Unsweetened applesauce is a magical substitute for some of the fat in a cake recipe. Instead of 1 cup of coconut oil, 1/2 cup of oil and 1/2 cup of applesauce is used. Together they keep a sturdy structure, ensuring a tender and moist cake texture.
Learn how to make pumpkin puree on your own!
You can’t have a traditional coffee cake without a streusel topping! A combination of whole wheat flour, coconut oil and sugar, cinnamon and chopped walnuts because it adds an irresistibly crumbly and crunchy texture.
This pumpkin coffee cake isn’t overly sweet, so the addition of the streusel topping balances each other very nicely. However, I can’t resist a little drizzle on top! Instead of glopping on powdered sugar, vanilla yogurt and a hint of pure maple syrup are added right on top just before serving. I love the tiny bit of tang that it adds to each bite!
What type of baked product is Coffee Cake?
Coffee cake is considered a quick bread, which has a tender cake and muffin-like texture. Leavening agents like eggs, baking soda, and baking powder help the bread rise rapidly in the oven. A creaming mix method using softened coconut oil whipped together with the sugar gives structure to the cake. The flour mixture is gradually added to the wet mixture with minimal stirring to minimize gluten development and to avoid a tough baked good.