Healthy Pumpkin Coffee Cake
Yield: 10 servings
Calories: 355kcal
Lightened up pumpkin coffee cake is an easy breakfast treat to feed a crowd! Each slice packs whole grains, cinnamon, pecans and pumpkin flavor.
Ingredients
Streusel Topping
- ¼ cup (36 g) white whole wheat flour
- 3 tablespoons (37 g) coconut sugar
- ¾ teaspoon ground cinnamon
- 1 tablespoon (15 g) coconut oil, solid yet soft at room temperature
- ½ cup (57 g) coarsely chopped pecans
Coffeecake
- 2 cups (284 g) white whole wheat flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 ½ teaspoons (4 g) ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (104 g) coconut oil, solid yet soft at room temperature
- 1 cup (198 g) coconut sugar
- 2 large eggs
- ½ cup (120 ml) unsweetened apple sauce
- 1 cup (283 g) pumpkin puree
- 1 teaspoon (5 ml) vanilla extract
Yogurt Topping
- 2 tablespoons (30 ml) plain yogurt
- 1 tablespoon (15 ml) 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
Calories: 355kcal | Carbohydrates: 43g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 249mg | Potassium: 66mg | Fiber: 4g | Sugar: 25g | Vitamin A: 3500IU | Vitamin C: 9.9mg | Calcium: 90mg | Iron: 2mg
Recipe Link