Healthy Pumpkin Coffee Cake with Brown Sugar Streusel
User Reviews
5
Healthy Pumpkin Coffee Cake with Brown Sugar Streusel
Description
The Healthy Pumpkin Coffee Cake blends whole wheat flour and protein powder for texture and nutrition, combined with pumpkin puree and spices like pumpkin pie spice for moisture and autumnal flavor. The batter is thick and bakes in an 8x8-inch square pan. A streusel topping made of flour, brown sugar, butter, and pumpkin pie spice adds a crispy, sweet crust contrasting the soft cake underneath. Baking for 30-35 minutes yields a tender interior that’s moist yet structured.
The optional glaze of powdered sugar mixed with almond milk adds a thin, sweet finish when drizzled on top after cooling. The cake is suitable for slicing and serving at breakfast or snack time, pairing well with coffee or tea. Its wholesome ingredients balance indulgence and nutrition.
Proper storage involves sealing the cake well to retain moisture, allowing it to stay fresh at room temperature for a couple of days or refrigerated longer. The recipe allows substitution with sugar substitutes and alternative milks for dietary preferences, with adjusted nutrition accordingly.
Ingredients
- 1.5 cups white whole wheat flour (180g)
- 1/4 cup protein powder 30g) or extra flour, vanilla
- 1 Tbsp pumpkin pie spice
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup sugar or sugar substitute for low sugar, 96g
- 1/2 cup brown sugar or brown sugar substitute for low sugar, 96g
- 1 cup pumpkin puree canned, 240g
- 1/4 cup canola oil or light olive oil, 60g
- 1/4 cup almond milk or milk of choice, unsweetened, 60g
Streusel Topping:
- 1/4 cup white whole wheat flour (30g)
- 3 Tbsp brown sugar or brown sugar substitute for low sugar, 36g
- 2 Tbsp butter cold - do not use light butter!, unsalted, 28g
- 1/2 tsp pumpkin pie spice
Optional Glaze:
- 1/2 cup powdered sugar 72g
- 1 Tbsp almond milk or milk of choice, unsweetened, 15g
Instructions
- Preheat the oven to 350 degrees. Spray a 8x8-inch baking dish with cooking spray and line with parchment paper. Set aside.
- To a large bowl, add the dry ingredients (flour through brown sugar); whisk well to combine.
- To the same bowl, add the pumpkin, oil, and milk. Using a hand or stand mixer, mix on high speed to combine. Batter will be thick. Transfer the batter to the dish and spread the top out evenly to ensure even baking.
- In a small bowl, combine the streusel topping ingredients. Mash/stir with a fork until mixed together well. Sprinkle streusel mix over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean. For a more moist cake, take out when a toothpick inserted in the center comes out mostly but not completely clean.
- Allow the cake to cool for 15 or minutes. Then, in a zigzag motion, drizzle the glaze across the cake.
Notes
- Store coffee cake wrapped tightly or in an airtight container to prevent drying out; it stays fresh 1-2 days at room temperature or 5-6 days refrigerated.
- For even baking, spray parchment paper with cooking spray before pressing batter to level the surface.
- You may substitute sugar with a sugar substitute; this changes the nutritional profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1/9 of cake (99g) | |
| Calories | 283kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 6.1g | 12% |
| Fat | 9.2g | 14% |
| Saturated Fat | 6.6g | 33% |
| Cholesterol | 11.7mg | 4% |
| Fiber | 3.8g | 15% |
| Sugar | 26.9g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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