Description

This Healthy Pumpkin Coffee Cake is a deliciously moist and spiced cake perfect for autumn mornings or any time you crave a comforting breakfast treat. Featuring whole wheat flour, natural sweeteners like coconut sugar and maple syrup, and a crunchy pecan streusel topping, it offers a wholesome twist on a classic coffee cake. The addition of pumpkin puree and unsweetened applesauce keeps the cake tender and flavorful without added fats, making it a nutritious yet indulgent option.

Ingredients

Scale

Streusel Topping

¼ cup (36 g) white whole wheat flour
3 tablespoons (37 g) coconut sugar
¾ teaspoon ground cinnamon
1 tablespoon (15 g) coconut oil, solid yet soft at room temperature
½ cup (57 g) coarsely chopped pecans

Coffeecake

2 cups (284 g) white whole wheat flour
2 teaspoons (8 g) baking powder
½ teaspoon (2 g) baking soda
1 ½ teaspoons (4 g) ground cinnamon
¼ teaspoon kosher salt
½ cup (104 g) coconut oil, solid yet soft at room temperature
1 cup (198 g) coconut sugar
2 large eggs
½ cup (120 ml) unsweetened apple sauce
1 cup (283 g) pumpkin puree
1 teaspoon (5 ml) vanilla extract

Yogurt Topping

2 tablespoons (30 ml) plain yogurt
1 tablespoon (15 ml) pure maple syrup

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Instructions

Heat the Oven: Preheat your oven to 350°F (177ºC). Grease and lightly flour a 9-inch round cake pan to prevent sticking and ensure easy removal of the cake after baking.
Make the Streusel Topping: In a small bowl, mix the white whole wheat flour, coconut sugar, and ground cinnamon. Add the solid yet soft coconut oil and cut it into the dry ingredients using fingers or a fork until the mixture is crumbly. Stir in the coarsely chopped pecans and set this streusel topping aside.
Mix the Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, ground cinnamon, and kosher salt. This ensures even distribution of the leavening agents and spices for consistent flavor and texture.
Cream the Oil and Sugar: Using a stand mixer fitted with the paddle attachment, beat the coconut oil and coconut sugar together on medium speed for about 2 minutes until the mixture becomes creamy and well combined. This step helps create a light texture in the cake.
Add the Eggs: Scrape down the sides of the bowl to incorporate any unmixed ingredients. Add the eggs one at a time, mixing on medium speed for about 30 seconds after each addition until fully incorporated.
Add the Pumpkin and Apple Sauce: Add the pumpkin puree, unsweetened applesauce, and vanilla extract to the mixture. Mix on medium speed for about 30 seconds until everything is well blended.
Make the Batter: Gently fold the dry ingredient mixture into the pumpkin mixture by hand using a spatula. Fold just until no streaks of flour remain; avoid overmixing to keep the cake tender.
Assemble the Cake: Spread the batter evenly into the prepared cake pan. Sprinkle the streusel topping evenly over the batter. Optionally, add extra chopped pecans on top. Let the batter rest for 10 minutes before baking to help the flavors meld.
Bake: Bake the coffee cake in the preheated oven for 40 to 45 minutes, or until a wooden toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Cool: Allow the coffee cake to cool in the pan on a wire rack for 20 minutes. Then, run a knife around the edge to loosen it and carefully transfer the cake to the wire rack to cool completely before serving to prevent it from breaking apart.
Make the Yogurt Topping: In a small bowl, whisk together plain yogurt and pure maple syrup until smooth. Drizzle this topping over the cooled coffee cake right before serving for added moisture and a touch of sweetness.

Notes

Use white whole wheat flour for a lighter texture compared to regular whole wheat flour while keeping the nutritional benefits.
If you prefer a nut-free version, omit pecans or substitute with seeds like sunflower or pumpkin seeds.
The yogurt topping is optional but adds a pleasant tangy sweetness that complements the spices.
Make sure the coconut oil is solid yet soft to properly cream with sugar for the best texture.
Allowing the batter to rest before baking helps improve the cake’s texture and rise.
Store leftover coffee cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 250
Sugar: 15 g
Sodium: 150 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 40 mg