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Pumpkin Coffee Cake
Michonne Zendaya

Pumpkin Coffee Cake

A moist and spiced pumpkin coffee cake topped with a cinnamon-oat streusel — a lighter, healthier fall breakfast or dessert option.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

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)

Equipment

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

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick spray.
  2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together pumpkin puree, maple syrup, applesauce, coconut oil, eggs, and vanilla.
  4. Combine wet and dry ingredients until just mixed. Pour batter into prepared baking dish.
  5. In a small bowl, stir oats, brown sugar, cinnamon, and coconut oil to make streusel topping. Sprinkle over the batter.
  6. 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.