I absolutely love this Healthy Pumpkin Coffee Cake Recipe because it strikes the perfect balance between indulgent and nourishing. Each bite has that cozy pumpkin warmth combined with a lightly sweet crumbly streusel topping that just melts in your mouth. Plus, it’s made with wholesome ingredients like white whole wheat flour and coconut sugar so you feel good about enjoying it any time of day.
This cake works wonders for breakfast treats, afternoon pick-me-ups, or even a simple dessert. I discovered this healthy twist years back when I wanted to curb the sugar but not compromise on flavor. You’ll find that it’s moist but not heavy, spiced just right, and pleasing for everyone whether you’re sharing with family or friends. It’s quickly become a fall favorite in my kitchen!
Why You’ll Love This Recipe
- Wholesome Ingredients: Uses nutrient-rich white whole wheat flour and natural sweeteners for a healthier treat.
- Deliciously Moist: Pumpkin puree and applesauce keep the cake soft and tender without extra oil or butter.
- Easy to Make: Straightforward steps mean you won’t feel overwhelmed in the kitchen.
- Perfect for Any Time: Breakfast, snack, or dessert — this cake fits any occasion beautifully.
Ingredients You’ll Need
To nail this Healthy Pumpkin Coffee Cake Recipe, you’ll want fresh, quality ingredients that blend well together. They’re simple but thoughtfully chosen to boost flavor and moisture while keeping it on the healthier side.
- White whole wheat flour: A lighter alternative to regular whole wheat flour that keeps texture tender.
- Coconut sugar: Adds gentle sweetness and a touch of caramel flavor without refined sugars.
- Coconut oil: Gives the cake moisture and richness with healthy fats.
- Ground cinnamon: Brings warmth and a classic fall spice note that pairs perfectly with pumpkin.
- Chopped pecans: For that irresistible crunch and nutty balance in the streusel topping.
- Baking powder & baking soda: Ensure the cake rises beautifully and stays fluffy.
- Ground cinnamon and kosher salt: Enhance the overall flavor profile.
- Eggs: Provide structure and moisture; make sure they’re at room temperature for best mixing.
- Unsweetened applesauce: Adds natural sweetness and extra moistness without fat.
- Pumpkin puree: The star ingredient lending that vibrant color and nutrition.
- Vanilla extract: Elevates all the flavors with a subtle sweet aroma.
- Plain yogurt & pure maple syrup: For a fresh, lightly sweet topping to drizzle before serving.
Variations
I love tweaking this Healthy Pumpkin Coffee Cake Recipe to suit different moods or occasions, and I encourage you to play around too! Whether you prefer more spice or want to keep it nut-free, small changes make it your own.
- Add extra spices: My go-to is adding a pinch of nutmeg and ground ginger for a deeper pumpkin spice vibe.
- Nut-free version: Simply omit pecans in the topping and swap coconut oil with a neutral vegetable oil without compromising texture.
- Swap applesauce: I’ve used mashed banana as an alternative to applesauce when I wanted a sweeter, richer flavor.
- Gluten-free option: I haven’t tried this personally but some friends substitute with a gluten-free all-purpose blend to great results.
How to Make Healthy Pumpkin Coffee Cake Recipe
Step 1: Prep your Oven and Pan
Preheat your oven to 350°F (177ºC). I always grease the bottom and sides of my 9-inch round cake pan with a little coconut oil and dust lightly with white whole wheat flour to ensure the cake doesn’t stick and comes out cleanly. This little step makes cleanup much easier and helps keep your cake intact when removing from the pan.
Step 2: Whip Up the Streusel Topping
In a small bowl, combine your white whole wheat flour, coconut sugar, and cinnamon. Then, mix in your softened but solid coconut oil with your fingertips until it turns crumbly — like coarse sand. Finally, fold in the chopped pecans and set this flavorful topping aside. This streusel adds that delightful crunch and nutty layer that makes the cake extra special.
Step 3: Mix the Dry Ingredients
Combine your white whole wheat flour, baking powder, baking soda, cinnamon, and salt in a medium-sized bowl. Give it a good whisk to evenly distribute everything. This ensures your cake rises properly and the flavors are balanced throughout. Set this mixture aside while you work on the wet ingredients.
Step 4: Cream the Oil and Sugar
Using a stand mixer or a hand mixer, beat the solid coconut oil and coconut sugar on medium speed until it becomes creamy and lighter in color — about 2 minutes. This step is crucial because it traps air that’ll help your coffee cake become light and fluffy. Don’t rush it; it’s worth the wait.
Step 5: Add the Eggs One at a Time
Scrape down the bowl to catch any uncooked bits. Then add eggs one at a time, mixing each for around 30 seconds until fully incorporated. Doing this slowly prevents curdling and ensures a beautifully smooth batter.
Step 6: Stir in Pumpkin, Applesauce & Vanilla
Mix in the pumpkin puree, applesauce, and vanilla extract on medium speed for about 30 seconds. You’ll see the batter start to have a gorgeous autumn orange color and smell so inviting — this always makes me feel like fall is fully here!
Step 7: Fold In Dry Ingredients Carefully
Gently fold your dry ingredients into the pumpkin mixture using a spatula, just until you no longer see any flour streaks. Resist the urge to overmix here — that can make your cake dense instead of tender. This delicate folding keeps your cake light.
Step 8: Assemble and Bake
Spread your batter evenly into the prepared pan, then sprinkle the streusel topping over it. If you’re like me and love extra crunch, add a few extra pecans on top. Let the batter sit for about 10 minutes before popping it in the oven — this little resting period helps the ba king powder activate, leading to a better rise.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. You’ll know it’s done when the edges are golden and pulling away slightly from the pan.
Step 9: Cool and Add Yogurt Drizzle
Allow your coffee cake to cool in the pan on a wire rack for about 20 minutes. Then run a knife around the edges and gently transfer it to the rack to cool completely. Just before serving, whisk together plain yogurt and pure maple syrup, then drizzle it over the top. That tangy sweetness from the yogurt topping ties all the flavors together perfectly.
Pro Tips for Making Healthy Pumpkin Coffee Cake Recipe
- Room Temperature Ingredients: Using room temp eggs and coconut oil makes mixing smoother and batter more uniform.
- Avoid Overmixing: Stir the flour gently at the end to keep the cake tender and light, not chewy.
- Rest the Batter: Letting the batter sit for 10 minutes before baking helps the leavening agents bloom for a better rise.
- Watch the Baking Time: Check your cake around 40 minutes to avoid drying it out—every oven is a bit different.
How to Serve Healthy Pumpkin Coffee Cake Recipe
Garnishes
I love topping this coffee cake with just a simple drizzle of the yogurt and maple syrup mixture — it adds a fresh tang that brightens every bite. Sometimes, I sprinkle a few extra chopped pecans on top for crunch. If you want a little extra indulgence, a dusting of powdered sugar or a swirl of whipped cream works beautifully too.
Side Dishes
This pumpkin coffee cake pairs wonderfully with a hot cup of coffee or chai tea, perfect for cozy mornings. For a brunch spread, I like serving it alongside fresh fruit salad or scrambled eggs to balance the sweetness and make for a filling meal. It’s so versatile!
Creative Ways to Present
For a festive touch, I’ve arranged individual slices of this coffee cake on a platter with autumn leaves or mini pumpkins as decoration. Another idea I tried was cutting the cake into squares, stacking them with layers of creamy mascarpone, and topping each with pecans for a rustic pumpkin tiramisu-inspired dessert. Playing with presentation makes it extra fun to serve at gatherings!
Make Ahead and Storage
Storing Leftovers
I store leftover coffee cake wrapped tightly in plastic wrap or a cake container at room temperature, which keeps it fresh for up to 3 days. If your kitchen is warm, I prefer refrigerating it to maintain texture and prevent spoilage. Just bring it back to room temp before serving for the best experience.
Freezing
I’ve had excellent success freezing this pumpkin coffee cake either before or after baking. Before baking, cover the assembled cake securely with foil and freeze up to 3 months—then bake straight from frozen, adding a few extra minutes. Or freeze individual slices wrapped well for quick thaw-and-enjoy treats.
Reheating
Leftover slices reheat beautifully in a microwave for 20-30 seconds or in a preheated 325°F oven wrapped loosely in foil for about 10 minutes. Reheating brings back that fresh-baked warmth while maintaining moisture. If you have yogurt drizzle, add it fresh after warming up.
FAQs
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Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and saves time. Just make sure it’s pure pumpkin, not pumpkin pie filling which contains added sugars and spices.
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Is coconut sugar interchangeable with regular brown sugar?
You can swap coconut sugar for brown sugar in equal amounts, but coconut sugar adds a subtle caramel flavor and is considered less processed. Regular brown sugar will still give a lovely sweetness if that’s what you have at home.
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Can I make this cake vegan?
With some tweaks, yes! You could replace eggs with flax or chia egg substitutes and use a plant-based yogurt for the topping. Just keep in mind baking times and textures might vary slightly.
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How do I know when the coffee cake is done baking?
The best way is to insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, it’s ready. Also, the top should be golden brown and spring back lightly when you press it.
Final Thoughts
What makes this Healthy Pumpkin Coffee Cake Recipe so special to me is how it feels like a warm hug on a plate — guilt-free but full of flavor and comfort. I always look forward to baking it when pumpkin season hits or any time I want to treat my family without overdoing the sugar. Give it a try like I’m sharing it over coffee with a friend, and I promise you’ll want to make it again and again.
Print
Healthy Pumpkin Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Healthy Pumpkin Coffee Cake is a moist and flavorful treat perfect for fall or any time you crave a cozy coffee cake. Made with wholesome ingredients like white whole wheat flour, coconut sugar, and real pumpkin puree, it balances a tender crumb with a crunchy pecan streusel topping. Finished with a light yogurt and maple syrup drizzle, this delicious cake is a guilt-free indulgence ideal for breakfast or dessert.
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: Preheat your oven to 350°F (177ºC). Prepare a 9-inch round cake pan by greasing it well and lightly dusting it with flour to prevent sticking.
- Make the Streusel Topping: In a small bowl, combine white whole wheat flour, coconut sugar, and cinnamon. Add the solid coconut oil and mix with your fingers or a fork until the mixture becomes crumbly. Stir in the coarsely chopped pecans and set aside for later use.
- Mix the Dry Ingredients: In a separate medium bowl, whisk together white whole wheat flour, baking powder, baking soda, cinnamon, and kosher salt. Set this mixture aside.
- Cream the Oil and Sugar: Using a stand mixer fitted with the paddle attachment, beat the solid yet soft coconut oil and coconut sugar on medium speed until the mixture is creamy and smooth, approximately 2 minutes.
- Add the Eggs: Scrape down the bowl sides to ensure ingredients are evenly mixed. Add eggs one at a time, beating on medium speed for about 30 seconds after each addition until fully incorporated.
- Add the Pumpkin and Apple Sauce: Pour in the pumpkin puree, unsweetened applesauce, and vanilla extract. Mix again on medium speed for 30 seconds until combined evenly.
- Make the Batter: Carefully fold the dry flour mixture into the wet pumpkin mixture until no streaks of flour remain. Avoid overmixing to keep the batter tender.
- Assemble the Cake: Spread the prepared batter evenly into the greased cake pan. Sprinkle the streusel topping generously over the batter. Optionally, add extra chopped pecans on top. Let the batter rest for 10 minutes before baking to allow flavors to meld.
- Bake: Place the cake in the oven and bake for 40 to 45 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool: Remove the cake from the oven and cool it in the pan on a wire rack for 20 minutes. Run a knife around the edges to loosen, then carefully transfer the cake to the wire rack to cool completely before serving.
- Make the Yogurt Topping: In a small bowl, whisk together plain yogurt and pure maple syrup until smooth. Drizzle the topping over the cooled coffee cake just before serving to add a creamy, tangy contrast.
Notes
- White whole wheat flour provides a lighter texture compared to regular whole wheat flour but retains the nutritional benefits.
- Using solid yet soft coconut oil helps achieve the right creamed texture for the batter and streusel.
- Allowing the batter to rest before baking improves texture and flavor melding.
- Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling, to avoid excess sweetness and spices.
- This cake can be stored in an airtight container in the refrigerator for up to 3 days; warm slightly before serving.
- You can substitute plain Greek yogurt for added protein in the yogurt topping if desired.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 280
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 11 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
