this lightened-up, healthy pumpkin coffee cake is an easy breakfast treat! Each slice packs whole grains, cinnamon, pecans, and pumpkin flavor. Enjoy!
Recipe Science
- Applesauce is an excellent substitute for some fat in a cake recipe. The solids provide structure while ensuring a moist cake.
- Cream together coconut oil and coconut sugar to incorporate air, creating a lighter crumb with better structure and lift during baking.
- Allow the cake batter to rest for 10 minutes before baking. This resting period hydrates the wheat bran, enhancing moisture retention and preventing the cake from becoming dry.
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Featured Comment 10
“Loooove! I just made this today and it turned out great. I added some pecans to the cake better but other than that I followed it exactly. I really appreciate how the cake is lightly sweet so you can still taste the pumpkin. It’s hard to find recipes for treats that aren’t overly sweet.”—Ashley
Why It Works
Are you ready for some fall baking? Start your day with a warm slice of this pumpkin coffee cake with a delicious crumb topping. I’ve made a few healthy adjustments for a lighter yet indulgent treat. It’s important to enjoy comfort foods mindfully.
By using whole wheat flour for added fiber and replacing some of the fat with unsweetened applesauce, we’ve created a pumpkin coffee cake recipe that’s delicious and a bit more nutritious. This cake is perfect for sharing, whether with family or friends—they’ll appreciate the thoughtful twist on this classic treat.
Ingredients You’ll Need
Coffee cake is the world telling you to have dessert for breakfast, but often, that leaves us feeling slightly guilty. It doesn’t have to be this way! To make a healthier cake base, there are a few key ingredients that I use:
- Pumpkin: I used canned pumpkin puree for a smooth texture and mild flavor.
- Whole Wheat Flour: I used white whole wheat flour because it provides a nutritional profile similar to 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 of 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 primarily medium-chain triglycerides, which may be more comfortable for your body to digest.
- Coconut Sugar: An unrefined sugar with a natural molasses flavor, complementing the pumpkin. The benefit is that it retains trace essential minerals and has a lower glycemic index than white granulated sugar.
- Applesauce: Unsweetened applesauce is a magical substitute for some fat in a cake recipe. Instead of 1 cup of coconut oil, ½ cup of oil and ½ cup of applesauce is used. Together, they keep a sturdy structure, ensuring a tender and moist cake texture.
- Leavening Agents: Baking soda and baking powder yields a tall and tender cake. Eggs are whipped into the batter, adding more air while binding the ingredients together for a sliceable texture.
- Flavoring: I use my homemade pumpkin pie spice, which consists of cinnamon, nutmeg, allspice, and cloves. Vanilla extract bumps up the baked aromas.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This pumpkin streusel coffee cake recipe is easy to customize! You can use more common pantry staples to switch up taste or experiment with different flavor combinations.
- Pumpkin Options: Learn how to make pumpkin puree from scratch using my recipe to add to the cake. Avoid using canned pumpkin pie filling. Sweeteners and flavorings have already been added, which can throw off the balance of the cake.
- Coconut Oil Substitute: Try using softened butter or margarine instead. Butter adds a rich flavor, while margarine gives a similar texture—both work beautifully in this pumpkin coffee cake, ensuring a tender crumb and delicious taste.
- White Whole Wheat Flour Swap: You can use all-purpose flour, gluten-free, or regular whole wheat flour. The texture and baking time may vary slightly, so keep an eye on your cake as it bakes to catch any changes.
- Coconut Sugar Substitute: Use granulated sugar, dark or light brown sugar, or both.
- Yogurt Options: You have a few yogurt options for the coffee cake topping. You can use dairy or plant-based yogurt like soy, coconut, or almond. Greek yogurt works great for a thicker, creamier finish.
- Add a Glaze: If you’re leaning towards a classic vanilla glaze, check out my powdered sugar and milk recipe for my cinnamon rolls. Alternatively, drizzle on some caramel sauce.
- Nut Options: Instead of pecans, add walnuts, almonds, peanuts, or cashews.
- Add Seeds: I like to top the cake batter with pepitas using my roasted pumpkin seed recipe.
How to Make Pumpkin Coffee Cake
Step 1: Preheat the Oven
Preheat the oven to 350°F (177ºC). Grease and lightly flour a 9-inch round cake pan. The fat and flour create a barrier to prevent the cake from sticking.
Step 2: Make the Streusel Topping
In a small bowl, combine flour, coconut sugar, and cinnamon. Mix in solidified coconut oil until crumbly, then stir in chopped pecans for the streusel topping. This pumpkin coffee cake has a subtle sweetness, and the streusel topping adds just the right balance, perfectly complementing the flavors.
Step 3: Mix the Dry Ingredients
Blend the flour, baking powder, baking soda, cinnamon, and salt. This process ensures that the leavening agents and spices are evenly distributed, which promotes consistent rise and uniform flavor throughout the pumpkin coffee cake.
Step 4: Cream the Oil and Sugar
Combine the solidified coconut oil and coconut sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until creamy. This creaming process incorporates air into the fat, which helps create a lighter, more tender crumb in the final cake by providing structure and lift during baking.
Step 5: Add the Eggs
Scrape down the sides of the bowl to ensure even mixing. Add the eggs one at a time, mixing on medium speed for about 30 seconds after each addition. This gradual incorporation helps emulsify the batter, promoting a uniform texture and stable structure in the cake.
Step 6: Add the Pumpin and Apple Sauce
Add the pumpkin puree, applesauce, and vanilla extract, and mix on medium speed. The applesauce adds moisture and subtle sweetness and reduces the fat content, making the cake lighter and still delicious.
Step 7: Make the Cake Batter
Gently fold the flour mixture into the pumpkin mixture until just combined, with no streaks of flour remaining. Be careful not to overmix, which could lead to a denser cake.
Step 8: Assemble the Cake
Spread the cake batter evenly into the prepared pan, then sprinkle the streusel topping over it. For added crunch, you can add chopped pecans. Allow the batter to rest for 10 minutes before baking.
Tips for Perfect Execution: This resting period helps hydrate the wheat bran, ensuring the cake remains moist and doesn’t taste dry.
Step 9: Bake
Bake the coffee cake for about 45 minutes, or until a wooden toothpick inserted into the center comes out clean. This ensures the cake is fully cooked.
Step 10: Cool
Cool the coffee cake in the pan on a wire rack for 20 minutes. This cooling process lets the cake finish cooking gently through carryover heat, ensuring a perfectly set texture and fully developed flavor.
Step 11: Make the Yogurt Topping
Whisk together yogurt and maple syrup, then drizzle the glaze over the coffee cake before serving. I love how this topping adds a hint of tang that perfectly balances the sweetness in every delicious bite!
Frequently Asked Questions
To make pumpkin coffee cake, start by creaming softened coconut oil and sugar together, which helps give the cake its structure. Leavening agents like eggs, baking soda, and baking powder help the cake rise quickly in the oven. Once the wet ingredients are combined, the flour mixture is gradually folded with minimal stirring to avoid overdeveloping the gluten, ensuring the cake remains soft and tender. This cake is considered a quick bread with a tender, muffin-like texture.
Store the pumpkin coffee cake in an airtight container at room temperature for up to 4 days. For more extended storage, wrap the cake tightly in plastic wrap, then freeze it for up to 2 months. When ready to enjoy it again, thaw it at room temperature.
More Pumpkin Recipes
If you tried this Healthy Pumpkin Coffee Cake Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Healthy Pumpkin Coffee Cake
Ingredients
Streusel Topping
- ¼ cup white whole wheat flour
- 3 tablespoons coconut sugar
- ¾ teaspoon ground cinnamon
- 1 tablespoon coconut oil, solid yet soft at room temperature
- ½ cup coarsely chopped pecans
Coffeecake
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup coconut oil, solid yet soft at room temperature
- 1 cup coconut sugar
- 2 large eggs
- ½ cup unsweetened apple sauce
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Yogurt Topping
- 2 tablespoons plain yogurt
- 1 tablespoon pure maple syrup
Instructions
- Heat the Oven – Heat the oven to 350°F (177ºC). Grease and lightly flour a 9-inch round cake pan.
- Make the Streusel Topping – In a small bowl, combine flour, coconut sugar, and cinnamon. Mix in solidified coconut oil into the sugar mixture until crumbly in texture. Stir in the chopped pecans and set aside.
- Mix the Dry Ingredients – In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream the Oil and Sugar – In a stand mixer fitted with the paddle attachment, add the solidified coconut oil and coconut sugar. Mix on medium speed until creamy, about 2 minutes.
- Add the Eggs – Scrape down the sides of the bowl. Add eggs one at a time, mixing on medium speed until mixed well, about 30 seconds for each addition.
- Add the Pumpin and Apple Sauce – Add the pumpkin puree, applesauce, and vanilla extract. Mix on medium speed for 30 seconds.
- Make the Batter – Fold the flour mixture into the pumpkin mixture until no streaks of flour are left. Do not overmix.
- Assemble the Cake – Spread the cake batter into the prepared cake pan. Sprinkle the streusel topping over the batter. If desired, add chopped pecans. Allow batter to sit for 10 minutes before baking.
- Bake – Bake for 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool – Cool the coffee cake in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen it, then carefully transfer the cake to a wire rack to cool completely before serving.
- Make the Yogurt Topping – In a small bowl, whisk together yogurt and maple syrup. Drizzle on top of the coffee cake right before serving.
Notes
- Coconut Oil Substitute: Use softened butter or margarine.
- White Whole Wheat Flour Substitute: Use all-purpose, gluten-free, or whole wheat flour. The texture of the cake and baking times will differ slightly.
- Coconut Sugar Substitute: Use granulated sugar, brown sugar, or a mixture.
- Yogurt Options: Use dairy or plant-based yogurt, such as soy, coconut, or almond. Greek yogurt can be used for a slightly thicker topping.
- Storing: Store in an airtight container for up to 4 days. Wrap and freeze for up to 2 months.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Ashley says
Loooove! I just made this today and it turned out great. I added some pecans to the cake better but other than that I followed it exactly. I really appreciate how the cake is lightly sweet so you can still taste the pumpkin. It’s hard to find recipes for treats that aren’t overly sweet. Thank you!
Jessica Gavin says
You’re welcome, Ashley! I love the addition of the pecans!
Sarah says
Teenage son wanted a piece almost right away, well the delicious smell brought him up from his gaming room so that’s a win! He loved it and I am sure this will be gone in no time as we are in the middle of cross country season and can’t seem to keep baked goods around long! Added a touch of pumpkin pie spice to the batter and streusel.
Jessica Gavin says
This made me smile! I could imagine your son emerging from his intense game to eat some coffee cake. Love that you added pumpkin pie spice, I will have to do that nextime!
Melissa Ramirez says
Hi Jessica,
I enjoy your blog and recipes a lot! The science is interesting. We are gluten free due to two children with celiac and my own gluten intolerance. Have you tried this recipe with a gluten free baking flour? I’m wondering if a straight flour substitution will work.
Thanks!
Jessica Gavin says
Hi Melissa! I found that bob’s red mill 1:1 baking flour works really well as a wheat flour substitution. I would give that a try, please let me know how it goes!
Melissa Ramirez says
I tend to use Pamela’s or King Arthur’s brands, primarily, so I’ll try one of those first and hope it works! Thanks.
Jessica Gavin says
I can’t wait to hear back!
Adina says
Looks so good!
Can we use more oil instead of applesauce?
Thank you
Jessica Gavin says
Hi Adina- Yes, you can substitute the 1/2 cup applesauce with 1/2 cup coconut oil or less, depending on what you prefer.