Breakfast · Muffins and Breads

Healthy Pumpkin Crumble Coffee Cake

There is nothing like a warm slice of coffee cake with some steamy coffee on a brisk autumn morning.  This cake is extremely moist and fluffy, yet much more nutritious than the average pumpkin coffee cake recipe.  I again used Greek yogurt in the icing.  I think this is my favorite pumpkin recipe yet.

Healthy Pumpkin Crumble Coffee Cake

Makes 8 servings.  Requires about 45 minutes from start to finish.

Ingredients:

Ingredients

1 cup whole wheat flour

1 cup all purpose flour

1 tsp baking soda

½ tsp baking powder

2 Tbsp pumpkin spice

¾ cup canned pure pumpkin

½ cup brown sugar

½ cup unsweetened applesauce

¼ cup water

¼ cup veg oil-based butter, melted

Topping:

¼ cup brown sugar

½ cup whole wheat flour

¼ cup canned pure pumpkin

½ cup pecan halves, chopped

Icing

¼ cup plain, nonfat Greek yogurt

¼ cup powdered sugar

1 tsp vanilla extract

Directions:

  1. preheat oven to 350°F
  2. sift dry ingredients together in a large mixing bowl and mix wet ingredients in a separate mixing bowl
  3. add wet ingredients to dry ingredients and mix until just combined (do not overmix). Batter will be thick!
  4. pour mixture in a greased 9-inch round baking pan and spread evenly
  5. add crumble ingredients to a small mixing bowl, and combine using hands until ingredients are blended. This will be thick.  Dollop evenly over cake batter.
  6. place in center of oven and bake for 30-32 minutes. While cake is baking, combine icing ingredients in a small bowl and set aside.
  7. when cake is done (toothpick comes out clean), spread the icing over the top. I poured the icing into a small plastic bag and cut a small hole in one of the corners to provide a more “clean” look when pouring on top of the cake. This is optional.

pumpkin-coffee-cake

Average of 3 popular pumpkin crumble coffee cake recipes: 455 calories, 19 grams of fat (6 grams of saturated fat), 280 mg sodium, 68 grams of carbohydrate (4.5 carb choices), 2 grams of fiber, 44 grams of sugar, 5 grams of protein

IMG_1630[1]

Moist Pumpkin Crumble Coffee Cake IMG_1629[1]

Make Ahead Instructions:

Complete steps 2 – 5 and then cover with plastic wrap and set in refrigerator overnight.  In the morning, preheat the oven to 350, remove the wrap, and bake for 31-33 minutes until toothpick comes out clean.  Then drizzle the icing on top.

Moist Pumpkin Crumble Coffee Cake

Advertisements

One thought on “Healthy Pumpkin Crumble Coffee Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s