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Healthy Pumpkin Coffee Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 70 reviews
  • Author: Lisa
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://yumyy.com/healthy-pumpkin-coffee-cake-recipe/