Description

This Healthy Pumpkin Coffee Cake with Brown Sugar Streusel is a moist, flavorful autumn-inspired treat perfect for breakfast or dessert. Made with wholesome ingredients like white whole wheat flour, pumpkin puree, and a touch of pumpkin pie spice, it offers a delightful balance of warm spices and sweet streusel topping. The glaze adds a subtle sweetness and attractive finish, making it a comforting and delicious cake to enjoy with your morning coffee or afternoon tea.

Ingredients

Cake Batter

1.5 cups white whole wheat flour (180g)
1/4 cup vanilla protein powder (30g) or extra flour
1 Tbsp pumpkin pie spice
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup sugar (96g) or sugar substitute for low sugar
1/2 cup brown sugar (96g) or brown sugar substitute for low sugar
1 cup canned pumpkin puree (240g)
1/4 cup canola oil (60g) or light olive oil
1/4 cup unsweetened almond milk (60g) or milk of choice

Streusel Topping

1/4 cup white whole wheat flour (30g)
3 Tbsp brown sugar (36g) or brown sugar substitute for low sugar
2 Tbsp unsalted butter (28g), cold (do not use light butter!)
1/2 tsp pumpkin pie spice

Glaze

1/2 cup powdered sugar (72g)
1 Tbsp unsweetened almond milk (15g) or milk of choice

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray an 8x8-inch baking dish with cooking spray and line it with parchment paper to ensure easy removal of the cake. Set aside this prepared dish.
Combine Dry Ingredients: In a large bowl, combine the white whole wheat flour, vanilla protein powder, pumpkin pie spice, baking powder, baking soda, salt, sugar, and brown sugar. Whisk these dry ingredients thoroughly to evenly distribute the spices and leavening agents.
Mix Wet Ingredients and Form Batter: Add the canned pumpkin puree, canola oil, and almond milk directly into the bowl with the dry ingredients. Using a hand mixer or stand mixer, mix at high speed until the batter is well combined and thick. Spread the batter evenly into the prepared baking dish to ensure uniform baking.
Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, cold unsalted butter, and pumpkin pie spice. Use a fork or your fingers to mash and stir the ingredients until the mixture becomes crumbly and well combined. Sprinkle this streusel evenly over the top of the batter.
Bake the Cake: Place the baking dish into the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out mostly clean, indicating moistness. For a moister cake, remove it when the toothpick is only mostly clean but not completely.
Cool and Add Glaze: Allow the cake to cool for about 15 minutes to set. Prepare the glaze by mixing powdered sugar and almond milk until smooth. Using a zigzag motion, drizzle the glaze over the cooled cake to add sweetness and a decorative finish. Slice and serve.

Notes

You can substitute sugar and brown sugar with sugar substitutes to reduce sugar content.
Use cold unsalted butter in the streusel for a better crumbly texture; avoid light butter.
Ensure not to overmix the batter to keep the cake tender.
Check doneness with a toothpick to avoid overbaking and retain moistness.
Glaze can be customized by adding a pinch of cinnamon or vanilla extract for extra flavor.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.