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Lightened Up Pumpkin Coffee Cake

I know, I know.  We started with the pumpkin in September – but I’m not done yet.  I have 4 cans left from the case I hoarded this year (ONLY 4, I know!). 

I actually only used pumpkin in this recipe as a substitute for applesauce.  Based on Sara’s Cinnamon Streusel Protein Cake recipe, I made a few slight changes (including cutting back on the topping and icing).

Pumpkin Coffee Cake (adapted from Cinnamon Streusel Protein Cake, courtesy of Nourish and Flourish)

Cake ingredients:

1 cup oat flour

3/4 cup whole wheat pastry flour

2 scoops French Vanilla Designer Whey

6 drops vanilla Stevia

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 Tbsp cinnamon

1/4 tsp ginger

1/8 tsp allspice

6 oz plain greek yogurt

1 cup pumpkin

1.5 Tbsp light butter spread, melted

1/4 cup vanilla almond milk (as needed)

Topping:

1/3 cup quick oats

2 Tbsp brown sugar Splenda Blend

3 drops vanilla stevia

1/8 tsp salt

1 Tbsp light butter spread, melted

1) Pre-heat oven to 350.  Spray baking dish (I used a shallow brownie pan).

2) Combine dry cake ingredients in a large bowl.

3) Seperately, combine wet ingredients (beginning with  until well mixed, then stir in to dry just until combined.

4) Spread batter evenly in baking dish.

5) Combine topping ingredients, mixing well.  Sprinkle over batter.

6) Bake 25-28 minutes, until corners start to pull away from pan & toothpick inserted into center comes out clean.

Top with icing, if desired (I made a quick mixture of powdered sugar and almond milk).

Approximate nutrition (1/15th of cake, without icing): 110 calories, 3 grams fat, 15 grams carbs, 6 grams protein

The icing (using approximately 3/4 cup of powdered sugar) added about 25 calories per slice, but I thought it tasted just fine without it.

I’m still not tired of pumpkin.

Definitely stocking up on two cases next season.

Working on improving my photos.  These ones are making me hungry.

Are you pumpkin-ed out? 

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23 responses to “Lightened Up Pumpkin Coffee Cake

  1. Shannon from Healthiful Balance January 5, 2012 at 7:53 am

    I love coffee cake and this one looks amazing! Love the nutrition facts too, theyre great! 🙂

  2. Brittany @ Itty Bits of Balance January 5, 2012 at 8:07 am

    There is no such thing as being pumpkined out in my book 😉 In fact, I take pride in incorporating pumpkin into my meals year-round. Oatmeal, baked goods, yogurt bowls– it’s never a bad idea!

  3. loftyappetite January 5, 2012 at 8:25 am

    i use pumpkin all year round as random substitutes, just not daily like i do in the fall 😉 this looks good! your photos are improving, i can see the texture of the cake and it looks delicious! One thing that helped me when i was still using a point and shoot was bringing over a desk lamp into the kitchen to add more light. i’m still trying to figure out this photography thing myself!

  4. weid0089 January 5, 2012 at 9:22 am

    Never be ashamed of your pumpkin! I hope to see more pumpkin recipes before next September!

  5. Ashley @ My Food 'N' Fitness Diaries January 5, 2012 at 9:59 am

    yum, yum, and more yum! this looks delicious. i could never grow tired of pumpkin – i love it! i still use it on a regular basis even though the holidays are over.

  6. Lindsay @ The Lean Green Bean January 5, 2012 at 10:06 am

    yum!! love coffeecake. and pumpkin. this looks awesome. i make a lemon blueberry coffeecake that is great!!!! love it

  7. sprint2thetable January 5, 2012 at 10:28 am

    I could NEVER be pumpkin-ed out! This looks delicious. I love these lightened up recipes – especially the fact that you take the sugar out. Can’t wait to try it!

  8. Sara @ Nourish and Flourish January 5, 2012 at 12:23 pm

    Your pumpkin-fied version looks SO good! I never grow tired of pumpkin…ever! I eat it year-round, and absolutely love its versatility. I’ll definitely be trying this variation. 🙂

  9. Shanna, like Banana January 5, 2012 at 12:34 pm

    I’m not tired of pumpkin either and am totally salivating over this. It’s going into my must-make recipe log!

    Thanks for the comment today girl — it sounds scarier than it was 😉

  10. char on a mission January 5, 2012 at 1:24 pm

    I can’t believe you bought a case of pumpkin – too funny still! I totally was not on the pumpkin wagon this year, maybe you’ll convince me next year though! Especially if you keep making desserts that include it!

  11. Kathryn @ Flopoodle January 5, 2012 at 4:56 pm

    I’m so not pumpkined out! In fact, I’m wondering if stores are still stocking it because now I want to make this…

  12. Matt @ The Athlete's Plate January 5, 2012 at 7:55 pm

    I was never into pumpkin to begin with 😉

  13. Paige January 5, 2012 at 9:07 pm

    Aw man! This is one of those posts where I wasn’t hungry until I read it 😉
    YUM!

  14. Kelly January 6, 2012 at 12:42 pm

    What a great recipe, this looks SO delicious! I love that it’s lightened up! 🙂

  15. The Teenage Taste January 6, 2012 at 3:19 pm

    I love love love coffee cake and pumpkin just makes it even better! Thanks for posting!

  16. DeskSnacker January 9, 2012 at 11:31 am

    Mmm, this is a perfect substitute for a high sugar cake. Thanks for sharing!

  17. honeywhatscooking January 10, 2012 at 12:03 am

    wow, Claire this is just what I needed to see. I have 2 cans of leftover pumpkin, and maybe I’ll just make this pumpkin coffee cake for my family. looks great.

  18. Healthy Organo Gold Coffee January 31, 2012 at 6:11 pm

    This looks amazing! I eat pumpkin all year long. It is too good to keep just for the winter time and during the holidays!

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