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Pumpkin Coffee Cake
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Pumpkin Coffee Cake

A moist and spiced pumpkin coffee cake topped with a cinnamon-oat streusel — a lighter, healthier fall breakfast or dessert option.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: healthy pumpkin coffee cake, pumpkin breakfast, pumpkin coffee cake, pumpkin dessert
Servings: 12 slices
Calories: 210kcal
Author: Michonne Zendaya
Cost: 9

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • spatula
  • measuring cups and spoons

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup rolled oats
  • 1/4 cup brown sugar
  • 1 tsp cinnamon (for streusel)
  • 2 tbsp coconut oil, melted (for streusel)

Instructions

  • Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray.
  • In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In another bowl, whisk together pumpkin puree, maple syrup, applesauce, coconut oil, eggs, and vanilla.
  • Combine wet and dry ingredients until just mixed. Pour batter into prepared baking dish.
  • In a small bowl, stir oats, brown sugar, cinnamon, and coconut oil to make streusel topping. Sprinkle over the batter.
  • Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Best served warm. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.