Healthy Pumpkin Coffee Cake Recipe: Fall’s Best Treat

Hey y’all! Looking for a delicious treat that perfectly embraces the flavors of fall? This Healthy Pumpkin Coffee Cake is just the right mix of spicy, sweet, and perfectly moist. It’s great for breakfast, a brunch gathering, or as a delightful dessert. Trust me, one slice and you’ll be hooked. Let’s get cooking!

Why You’ll Love This Healthy Pumpkin Coffee Cake

• It’s packed with autumn flavors that will make your kitchen smell heavenly.
• Made with wholesome ingredients, it’s a guilt-free indulgence.
• Perfect for sharing at brunches or cozy afternoons with coffee.
• It’s incredibly moist and stays fresh for days.
• Easy to make, even for those new to baking.

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 1/2 cup Greek yogurt
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans

Directions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan and set aside.

Mix the Dry Ingredients

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Combine the Wet Ingredients

In another bowl, mix the pumpkin puree, Greek yogurt, honey, melted coconut oil, eggs, and vanilla extract until well combined.

Combine and Bake

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped nuts. Pour the batter into the prepared pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 10 minutes before slicing.

Notes

• If you prefer a more traditional flavor, you can use brown sugar instead of honey (read more about sugar substitutes here).
• To make this recipe gluten-free, substitute the flour with a 1:1 gluten-free baking flour blend (check this guide to gluten-free baking).
• Ensure the coconut oil is melted but not hot to avoid cooking the eggs prematurely.

Variations

• Chocolate Chip Pumpkin Coffee Cake: Add 1/2 cup dark chocolate chips to the batter.
• Apple Pumpkin Coffee Cake: Incorporate 1/2 cup of finely chopped apples for extra moisture and flavor.
• Pumpkin Spice Latte Coffee Cake: Add 1 tablespoon of espresso powder to the dry ingredients.

Required Equipment

• 9×9 inch baking pan
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Oven

Storage Instructions

Store the Healthy Pumpkin Coffee Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil.

Suggested Pairings

This cake pairs wonderfully with a cup of hot coffee or a spiced chai latte. For a more indulgent treat, serve it warm with a dollop of whipped cream or a scoop of vanilla yogurt.

Pro Tips

• For a more intense flavor, let the batter sit for 10 minutes before baking to allow the spices to develop.
• To ensure even baking, make sure all ingredients are at room temperature before mixing (learn more about baking tips here).
• Use a toothpick to test the cake’s doneness to avoid overbaking.

FAQ

1. Can I use canned pumpkin pie mix instead of pumpkin puree?
   It’s best to use pumpkin puree, as pumpkin pie mix contains added sugars and spices which may alter the flavor.
2. Can I make this cake ahead of time?
   Absolutely! This cake can be made a day in advance and stored in an airtight container.
3. What if I don’t have Greek yogurt?
   You can substitute it with sour cream or a plain non-dairy yogurt for a similar texture and moisture.