Name: Healthy Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 1/2 cup whole wheat flour; 1/4 cup coconut sugar or brown sugar; 1 teaspoon ground cinnamon; 1/4 cup coconut oil, melted

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

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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