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Healthy Pumpkin Streusel Coffee Cake

pumpkin coffee cake with a corner piece cut out and removed, showing the inside of the cake.

This healthy pumpkin streusel coffee cake with a simple cream cheese icing is an easy and delicious breakfast treat that’s perfect to eat as a snack with a cup of coffee or to share for a holiday brunch. Made with real pumpkin, whole wheat flour, and less sugar, this tender cake is perfectly spiced and topped with an irresistible streusel topping and cream cheese glaze.

Scale

Ingredients

Cake:

  • 3/4 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 2/3 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/3 cups white whole wheat flour (I like whole wheat pastry flour)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon

Streusel Topping:

  • 1/3 cup light brown sugar
  • 1/2 cup white whole wheat flour
  • 3 tbsp cold butter, cubed
  • 1 1/2 tsp pumpkin pie spice

Cream Cheese Icing:

  • 2 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp milk

Instructions

  1. Heat oven to 350°F. Line an 8-inch metal baking dish with parchment or lightly grease.
  2. In a large bowl, whisk the pumpkin, oil, sugar, eggs and vanilla until smooth and well blended.
  3. Add the dry ingredients (flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon). Stir until the flour is just blended in. Pour the batter into the prepared baking dish.
  4. Make the streusel topping. In a small bowl, whisk the brown sugar, flour and pumpkin pie spice. Cut in the cubed butter with a fork or pastry cutter (or just use your fingers to smush the butter into the flour) until large crumbs form.
  5. Sprinkle the crumb topping evenly over the batter in the pan.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. While the cake bakes, make the cream cheese icing. In a small bowl, whisk the cream cheese, powdered sugar, vanilla and milk until smooth.
  8. Once the cake is cooled, drizzle with cream cheese glaze.

Notes

  • Use a metal pan for baking, if possible. Ceramic dishes cause the cake to bake unevenly, resulting in the middle sinking.
  • Try not to over-mix once you add the flour for a more tender cake.
  • Use cold butter for making the crumb topping.
  • Set the cream cheese out to soften before you begin making the cake so that it’s easy to make a smooth icing.

Keywords: pumpkin coffee cake with streusel, healthy pumpkin coffee cake recipe, pumpkin streusel coffee cake with cream cheese icing

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