Pumpkin Coffee Cake
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Pumpkin Coffee Cake
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An easy recipe for moist, healthy pumpkin coffee cake with streusel topping, cozy spices, and sweet vanilla glaze. The best fall breakfast!
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Ingredients
FOR THE STREUSEL TOPPING:
- ⅓ cup pecan finely chopped
- ¼ cup all-purpose flour
- ⅓ cup brown sugar light or dark (use 1/4 cup for a slightly less sweet topping, packed
- 1 teaspoon ground cinnamon
- 3 tablespoons butter melted, unsalted
FOR THE COFFEE CAKE:
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or whole wheat pastry flour or regular whole wheat flour, or all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 cup pumpkin NOT pumpkin pie filling, puree
- ⅓ cup brown sugar (light or dark)
- ⅓ cup canola oil
- ¼ cup Greek yogurt nonfat plain
- ¼ cup pure maple syrup
- ¼ cup milk (I used 1%)
- 1 teaspoon vanilla extract pure
FOR THE GLAZE:
- ⅔ cup powdered sugar
- 3 to 4 teaspoons milk half-and-half, or pumpkin spice coffee creamer
- ½ teaspoon vanilla extract pure
Instructions
- Place a rack in the center of your oven and preheat to 350°F. Line an 8-inch square baking pan with parchment paper so that the paper overhangs two sides like handles. Coat with nonstick spray.
- Make the topping: In a medium bowl, stir together with a fork the pecans, flour, brown sugar, and cinnamon. Pour the melted butter over the top. Stir until evenly moistened. Place in the refrigerator while you prepare the rest of the cake.
- Make the cake: In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice cinnamon, and ginger.
- In a medium bowl, whisk together the pumpkin, brown sugar, oil, yogurt, maple syrup, milk, and vanilla until evenly combined.
- Pour the wet ingredients into the dry ingredients. With a wooden spoon or rubber spatula, stir gently, just until the flour disappears. Do not overmix. The batter will be very thick.
- Pour the batter into the prepared baking pan and smooth the top.
- Remove the topping from the refrigerator and sprinkle over the top of the batter.
- Bake the pumpkin coffee cake for 27 to 30 minutes, until a toothpick inserted in the center comes out mostly clean with just a few crumbs of batter clinging to it. Place the pan on a wire rack and let cool for 15 minutes. With the parchment handles, lift the cake out of the pan for serving or to let finish cooling.
- Make the glaze: Whisk together the powdered sugar, 3 teaspoons milk, and vanilla extract. The glaze should be smooth and somewhat thick but still pourable. If it's too thick, add more milk 1 teaspoon at a time; if it's too thin, add more powdered sugar 1 tablespoon at a time. Drizzle over the warm cake. Slice and enjoy.
Notes
- TO STORE: Refrigerate coffee cake in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze coffee cake in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator.
Nutrition Information
Show Details
Serving
1(of 12)
Calories
288kcal
(14%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
8mg
(3%)
Potassium
148mg
(3%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
3280IU
(66%)
Vitamin C
1mg
(1%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices (1 8-inch square cake)
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Serving | 1(of 12) | |
| Calories | 288kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 3280IU | 66% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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