Indulge in the flavors of fall with our Healthy Pumpkin Coffee Cake, a delightful blend of pumpkin and warming spices topped with a crumbly streusel. This recipe is perfect for a cozy breakfast or a satisfying dessert, offering a healthier twist on a classic favorite. Made with whole wheat flour, pure maple syrup, and coconut oil, this cake is a delicious way to enjoy the season’s best flavors without the guilt.
Ingredients:
For the Cake:
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup pumpkin puree
1/2 cup pure maple syrup
1/4 cup coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
For the Streusel Topping:
1/2 cup whole wheat flour
1/4 cup coconut sugar or brown sugar
1 teaspoon ground cinnamon
1/4 cup coconut oil, melted
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper.
Prepare the Cake Batter:
In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
In another bowl, mix together the pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can make the cake dense.
Prepare the Streusel Topping:
In a small bowl, combine the whole wheat flour, coconut sugar, cinnamon, and melted coconut oil. Mix until the mixture becomes crumbly.
Assemble the Cake:
Pour the cake batter into the prepared baking pan and spread it evenly. Sprinkle the streusel topping evenly over the batter.
Bake:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan before slicing and serving.
Serving Tips:
Warm or Room Temperature: This coffee cake can be enjoyed warm, straight from the oven, or at room temperature. If serving warm, allow it to cool slightly to avoid crumbling when cutting.
Pair with Beverages: Serve alongside a hot cup of coffee, tea, or a glass of milk for a cozy, comforting treat.
Garnish Ideas: For an extra touch, you can dust the top with a light sprinkle of powdered sugar, cinnamon, or a dollop of whipped cream.
Storage Tips:
At Room Temperature: Store the coffee cake in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, consider refrigeration to maintain freshness.
In the Refrigerator: To extend the shelf life, store the cake in the refrigerator. It will keep well for up to 5 days. Be sure to let it come to room temperature before serving, or gently warm individual pieces in the microwave for a few seconds.
Freezing: This coffee cake freezes well. To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container or zip-top bag. It can be frozen for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
Reheating: To enjoy the cake warm, reheat slices in the microwave for 15-20 seconds, or warm the entire cake in a 350°F (175°C) oven for 10-15 minutes.
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FAQs:
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for whole wheat flour in this recipe. However, keep in mind that the texture and nutritional content will change slightly. All-purpose flour will result in a lighter, fluffier cake, while whole wheat flour adds a denser texture and more fiber.
Can I use a different sweetener instead of maple syrup?
Yes, you can use other liquid sweeteners like honey or agave syrup as a substitute for maple syrup. If you prefer using granulated sugar, use the same amount (1/2 cup) but note that the texture and flavor might be slightly different.
Can I make this cake vegan?
To make this coffee cake vegan, you can replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg, let sit for a few minutes until gel-like). Also, ensure the sweetener and other ingredients you use are vegan-friendly.
How can I add more flavor or texture to this coffee cake?
You can enhance the flavor and texture by adding ingredients such as chopped nuts (like walnuts or pecans), raisins, or chocolate chips. Simply fold them into the batter before adding the streusel topping. You can also experiment with adding a swirl of cream cheese or a drizzle of icing for a richer treat.
Conclusion:
This Healthy Pumpkin Coffee Cake is the perfect treat for those crisp autumn mornings or any time you’re craving something cozy and comforting. With its wholesome ingredients and delicious flavors, it’s a guilt-free indulgence that you’ll want to make again and again. Whether you’re enjoying it with a warm cup of coffee or as an afternoon snack, this cake is sure to become a family favorite.
📖 Recipe:
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Healthy Pumpkin Coffee Cake
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Indulge in our delicious and Healthy Pumpkin Coffee Cake, a perfect blend of warm pumpkin spices and a crumbly streusel topping. This wholesome dessert or breakfast option is made with whole wheat flour, pure maple syrup, and coconut oil, offering a guilt-free treat. Ideal for cozy fall mornings or any time you crave a comforting slice
Ingredients
For the Cake:
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup pumpkin puree
1/2 cup pure maple syrup
1/4 cup coconut oil, melted
2 large eggs
1 teaspoon vanilla extract
For the Streusel Topping:
1/2 cup whole wheat flour
1/4 cup coconut sugar or brown sugar
1 teaspoon ground cinnamon
1/4 cup coconut oil, melted
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Grease an 8×8 inch baking pan or line with parchment paper.
- Prepare the Cake Batter: In a large bowl, whisk together dry ingredients (whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt). In another bowl, mix wet ingredients (pumpkin puree, maple syrup, melted coconut oil, eggs, and vanilla extract). Combine wet and dry ingredients, mixing until just combined.
- Prepare the Streusel Topping: Mix whole wheat flour, coconut sugar, cinnamon, and melted coconut oil in a small bowl until crumbly.
- Assemble the Cake: Pour cake batter into the prepared pan. Sprinkle streusel topping evenly over the batter.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan before slicing and serving.
Notes
For a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).
Can be stored at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 180 kcal per serving
Keywords: healthy pumpkin coffee cake, pumpkin spice coffee cake, fall dessert, whole wheat coffee cake, gluten-free option, vegan option, coconut oil, maple syrup
