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This healthy pumpkin coffee cake is a delicious twist on classic coffee cake made with wholesome ingredients like whole wheat flour, Greek yogurt and pumpkin. It’s perfect for breakfast, a snack, or served at a holiday brunch!
This healthier pumpkin coffee cake recipe is a combination of two of my favorite things: pumpkin and coffee cake! It’s made with ingredients you can feel good about but delicious enough for entertaining and sharing too. Pair with your morning coffee and thank me later!
About This Recipe
This pumpkin coffee cake is light and fluffy, topped with a delish cinnamon streusel topping and seriously one of my favorite pumpkin baked goods I’ve ever made. Here’s why you’ll love this one!
- Moist and flavorful. Even though it’s made with less sugar and healthier ingredients than traditional coffee cake, it’s still SO moist and perfectly sweet.
- Made with healthier ingredients. This recipe calls for wholesome ingredients like whole wheat flour, Greek yogurt, and pumpkin for a coffee cake that’s a little more packed with nutrition.
- Fiber and protein. Thanks to healthier ingredients, each slice has 5 grams of protein and 3 grams of fiber.
Obsessed with pumpkin recipes like me? You’ve also gotta try my Cottage Cheese Pumpkin Muffins and Protein Pumpkin Bread next!
Ingredients
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Pumpkin puree: Make sure to grab real pumpkin puree, not pumpkin pie filling. It adds moisture and gives the cake it’s soft texture.
- Greek yogurt: Adds moisture, protein and creaminess.
- White whole wheat flour: My favorite whole wheat flour to add nutrition without the heavy dense texture of whole wheat. All purpose flour also works.
- Pumpkin pie spice and cinnamon: For the perfect amount of fall spices.
- Milk: Thins the batter for a soft crumb and keeps things moist!
- Eggs: Provides structure and helps the cake rise.
- Oil: I like to use avocado oil but any neutral oil will do like canola oil or vegetable oil.
- Dark brown sugar: For sweetness and a caramel-like flavor. You could also use coconut sugar.
- Vanilla extract: Rounds out those warm, cozy flavors.
- Baking powder, baking soda and salt: Baking powder and soda help it rise and keeps things fluffy while the salt balances out the sweetness.
Topping Ingredients
- White whole wheat flour: A whole wheat base for the streusel topping.
- Quick oats: Adds texture for a hearty streusel. Oat flour would work too!
- Dark brown sugar + cinnamon: Essential for that sweet cinnamon caramelized crunch!
- Salted butter: Cold butter is the key ingredient that binds everything together and gives it the perfect buttery flavor. You could also swap in coconut oil if you wanted to.
- Optional glaze: A simple two ingredient glaze made from powdered sugar and milk.
Variation Ideas
- Make it nutty. Add 1/2 cup of chopped pecans or walnuts to the streusel topping for extra crunch and flavor.
- Pumpkin apple. Fold in 1 small peeled and diced apple.
- Muffins instead. Divide the batter into a muffin tin and top each muffin with the topping. Reduce bake time to 18-20 minutes.
- Add chocolate. Add 1/2 cup of mini chocolate chips to the batter for a chocolate chip version!
- Maple glaze. Make the glaze with maple syrup instead of milk.
How To Make Pumpkin Coffee Cake
- Add streusel topping ingredients. Add all topping ingredients to a small bowl.
- Mix. Mix well using your hands until fully combined and crumbly (should resemble wet sand). Make sure to fully work the butter into the dry ingredients.
- Combine wet ingredients. In a large bowl, add all wet ingredients to a bowl and whisk until fully combined and smooth.
- Mix and add dry ingredients. In another large bowl whisk together dry ingredients and then add to wet ingredients. Mix until just combined.
- Pour and top. Line an 8×8″ or 9×9″ metal baking pan with parchment paper or spray with oil. Pour cake batter into the pan and then top with streusel topping. Make the glaze by mixing powered sugar and milk in a small bowl if desired.
- Bake and glaze. Bake at 350 degrees for 28-30 minutes, or until a toothpick inserted into the center comes out clean (or with just a crumb or two). Allow to cool for 10 minutes, drizzle with glaze and slice.
How To Store
This coffee cake keeps great in an airtight container at room temperature for up to 4-5 days. If glazed, store in the fridge for up to 4-5 days.
You can also freeze in an airtight freezer safe container for up to 2 months!
Recipe TIps
Tips For Success
- Don’t over bake. This one seems obvious, but you really want to make sure you don’t over bake your coffee cake it to keep it fluffy and moist. Start checking around 27-28 minutes and remove from the oven when a toothpick comes out clean or with just one or two crumbs.
- Line with parchment paper. Lining your baking pans with parchment paper is one of my favorite tricks. Not only does it make removing it super easy, but it also prevents the sides and bottom from over browning and keeps your pan cleaner, too!
- Use a metal baking pan. I recommend using an 8×8″ or 9×9″ aluminum baking pan for the even and consistent baking. If you use a ceramic or glass pan, your coffee cake will take a few extra minutes.
More Pumpkin Treats To Try
If you’ve made and loved this Healthy Pumpkin Coffee Cake or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Healthy Pumpkin Coffee Cake
Perfectly sweet, moist and flavorful pumpkin coffee cake made with healthier ingredients like whole wheat flour, pumpkin and Greek yogurt.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 2 eggs
- 1/3 cup avocado oil, or canola oil
- 1/2 cup dark brown sugar, packed
- 1 tsp vanilla
Dry Ingredients
- 1 2/3 cup white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
Topping
- 1/4 cup white whole wheat flour
- 1/4 cup quick oats
- 2 tbsp dark brown sugar
- 1/2 tsp cinnamon
- 3 tbsp cold salted butter, diced
Glaze (optional)
- 1/4-1/2 cup powdered sugar
- 1-2 tsp milk
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 8×8” (or 9×9” also works) pan with parchment paper (or you can also spray with cooking spray or coat with oil).
- In a small bowl, make the crumb topping by first adding flour, oats, brown sugar and cinnamon to the bowl. Combine using a whisk or fork.
- Add butter to the dry ingredients and mix well using your hands until fully combined and crumbly (should resemble wet sand). Make sure to fully work the butter into the dry ingredients.
- In a large bowl, add all wet ingredients: pumpkin puree, Greek yogurt, milk, eggs, avocado oil, brown sugar, and vanilla. Whisk until fully combined and smooth.
- Next, add all dry ingredients to a medium bowl and whisk to combine.
- Add dry ingredients to wet ingredients and mix together until just combined.
- Pour batter into baking pan and then top evenly with the topping.
- Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean (or with just a crumb or two). Note: If you’re not using a metal baking pan, you will need to add a few minutes onto your bake time.
- (Optional) In a small bowl prepare the glaze by mixing sugar and milk. You can add more sugar to make it thicker or more milk to make it thinner.
- Allow to cool for 10 minutes, and slice. Drizzle with glaze, leave it plain or sprinkle with a light dusting of powdered sugar.
Nutrition
Serving: 1slice | Calories: 222kcal | Carbohydrates: 29g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 220mg | Potassium: 172mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3318IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
