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Pumpkin Coffee Cake

Pumpkin Coffee Cake

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There are lots of things that come to mind when I think of this time of year.  I think of leaves crunching beneath my feet, the crisp chill in the air, time spent with family and loved ones, the smell of cinnamon and spice and pumpkin… pumpkin everything!

Yes, I am guilty of being one of the many that become pumpkin obsessed as soon as the Minnesota weather begins to cool off, and I am not ashamed to admit it. From Mid August to the end of November I am a pumpkin loving fool, and with Thanksgiving right around the corner there is no better time to share the recipe for this delicious (and secretly healthy) Pumpkin Coffee Cake!

I love this coffee cake for so many reasons. I love the sweet pumpkin flavor combined with the cinnamon and spice, and adore the thick streusel ribbon that runs through the middle of the cake. This Pumpkin Coffee Cake is easy to prepare and leaves the most delicious aroma in your house as it bakes.

When recreating this recipe, I subbed in Greek Yogurt and pumpkin for the sour cream the original recipe called for.  The Greek yogurt helps keep the coffee cake moist and the pumpkin adds a seasonal spin to the coffee cake as well as fiber. A 1/2 cup of Pumpkin provides 100% of your RDA of vitamin A. The amount of pumpkin in this recipe also has more potassium than a banana.

Whip up this Pumpkin Coffee Cake for your next family brunch or wow your guests by making this tasty treat a part of your Thanksgiving dessert spread! Or better yet bake it for yourself and enjoy with a cup of coffee!

Pumpkin Coffee Cake

Brunch N’Cupcakes Adapted from Cooking Light Sour Cream Coffee Cake Muffin

Ingredients

  • 1/2 Cup Brown Sugar
  • 1/4 Cup Chopped Pecans (optional)
  • 1 1/2 Teaspoon Cinnamon
  • 1/2 Cup Granulated Sugar (add 1/2 cup more for a sweeter treat)
  • 1/4 Cup Butter Softened
  • 1/2 Cup Egg Substitute (or 4 Egg Whites)
  • 1/2 Cup Fage Greek Yogurt (or sour cream)
  • 1/2 Cup Pumpkin
  • 1 Teaspoon Vanilla Extract
  • 1 3/4 Cup Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda

Instructions

  1. Pre Heat your oven to 350 degrees and grease a bundt pan with cooking spray.
  2. Combine your first 3 ingredients and set aside.
  3. In a mixing bowl combine sugar and butter.  Beat with a mixer until well blended.  Now add your egg and beat for 3 minutes.
  4. Add in your yogurt, pumpkin and vanilla and beat until well incorporated.
  5. In a separate bowl combine flour, baking powder, and baking soda.  Whisk together and make a well in center of the mixture.  Carefully pour your wet ingredients into the center of your dry ingredients.  Stir until just combined (don’t over mix).
  6. Grab your greased bundt pan and pour half of the batter into it.  Spread batter evenly around pan.  Grab the brown sugar mixture you made earlier and sprinkle top of batter with the brown sugar mixture, make sure to reserve 3 tablespoons of the brown sugar mixture for a later use.
  7. Pour remaining cake batter over the brown sugar mixture and spread evenly around cake pan.  Top the batter with the remaining 3 tablespoons of the brown sugar mixture.
  8. Bake for 30-40 minutes or until a tooth pick inserted in the cake comes out clean.
Let cake completely cool before turning out onto a cake plate and serving.  To serve lightly dust the top with powdered sugar.  If serving for dessert serve with vanilla frozen yogurt.
Enjoy!

Hilliary Meisner

Hilliary Meisner is a former ballerina turned runner. She traded in her point shoes and tutu 6 years ago for running shoes and hasn't stopped running since. Hilliary is the writer, recipe developer and photographer behind the food blog Brunch N'Cupcakes, which she started as a creative outlet and way to share healthy recipes with family and friends. When Hilliary is not busy running or making a mess in the kitchen she loves spending time with her husband and family, hiking, brunching and hunting for the best Red Velvet cupcake in Minneapolis!

→ Hilliary Meisner

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