Ready to dive into the cozy flavors of fall without compromising your health goals? This Healthy Pumpkin Coffee Cake is your ticket to enjoying a moist, flavorful treat that’s as nutritious as it is delicious. Perfect for breakfast or a snack, it’s sure to become a seasonal staple.
Why This Recipe Works
- Uses whole wheat flour and almond flour for a fiber-rich base that doesn’t skimp on texture.
- Pumpkin puree adds moisture and a dose of vitamin A, keeping the cake tender without excess oil.
- A touch of maple syrup and coconut sugar offer natural sweetness, reducing refined sugar content.
- The cinnamon and pumpkin spice blend delivers that iconic fall flavor everyone craves.
- Greek yogurt in the batter boosts protein, making this cake more satisfying than your average dessert.
Ingredients
- 1 cup whole wheat flour
- 1 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 cup Greek yogurt
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup almond milk
Equipment Needed
- 9-inch round baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F and greasing your 9-inch round baking pan. This ensures your cake won’t stick and bakes evenly. Tip: Use parchment paper at the bottom for extra insurance against sticking.
Mix Dry Ingredients
In a large bowl, whisk together the whole wheat flour, almond flour, baking soda, salt, and pumpkin pie spice. This combination creates a flavorful, nutritious base for your cake. Tip: Sifting the flours can prevent lumps for a smoother batter.
Combine Wet Ingredients
In another bowl, mix the pumpkin puree, maple syrup, coconut sugar, Greek yogurt, eggs, vanilla extract, and almond milk until smooth. The wet ingredients add moisture and sweetness naturally. Tip: Room temperature eggs blend more easily into the batter.
Bring It All Together
Gradually add the dry ingredients to the wet, stirring until just combined. Overmixing can lead to a tough cake, so stop when you no longer see flour streaks. The batter will be thick but spreadable.
Bake to Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and spring back when lightly touched.
Tips and Tricks
For an extra moist cake, consider adding a tablespoon of coconut oil to the wet ingredients. If you’re out of pumpkin pie spice, make your own by combining cinnamon, nutmeg, ginger, and cloves. For a nut-free version, substitute the almond flour with oat flour and use a different milk alternative. Always let the cake cool in the pan for at least 10 minutes before transferring to a wire rack to prevent breaking.
Recipe Variations
- Add a streusel topping made from oats, nuts, and a bit more maple syrup for extra crunch.
- Mix in dark chocolate chips or chopped nuts for added texture and flavor.
- Use butternut squash puree instead of pumpkin for a slightly different taste profile.
- Make it vegan by substituting the eggs with flax eggs and using a plant-based yogurt.
- For a gluten-free version, ensure your oats are certified gluten-free and use a gluten-free flour blend.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake keeps well at room temperature for up to 2 days or in the fridge for up to 5 days. Just make sure it’s tightly covered to maintain freshness. You can also freeze it for up to 3 months; thaw overnight in the fridge before serving.
Can I use canned pumpkin pie filling instead of puree?
It’s best to stick with pure pumpkin puree as the pie filling contains added sugars and spices that could throw off the balance of the recipe. If you only have pie filling, reduce the added sweeteners and spices accordingly.
How can I tell when the cake is done?
Beyond the toothpick test, look for the edges pulling away slightly from the pan and the top feeling firm to the touch. If it jiggles in the middle, it needs more time. Remember, ovens vary, so start checking at the 25-minute mark.
Summary
This Healthy Pumpkin Coffee Cake is a guilt-free way to enjoy the flavors of fall. With its nutritious ingredients and delicious taste, it’s perfect for any occasion. Whether you’re serving it for breakfast or as a dessert, it’s sure to impress.