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RD, newlywed, and wanna-be foodie in Pittsburgh, PA
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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?
I love coffee cake and this one looks amazing! Love the nutrition facts too, theyre great! 🙂
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!
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!
“Just not daily” is a great way to think about! 🙂
Never be ashamed of your pumpkin! I hope to see more pumpkin recipes before next September!
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.
yum!! love coffeecake. and pumpkin. this looks awesome. i make a lemon blueberry coffeecake that is great!!!! love it
Is it on your site? I’ll have to check it out! 🙂
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!
Makes it appropriate for my current attempt at breaking the sugar overload!
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. 🙂
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 😉
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!
Girl, I’ve done my best! 😉
I’m so not pumpkined out! In fact, I’m wondering if stores are still stocking it because now I want to make this…
I was never into pumpkin to begin with 😉
It’s still hard for me to wrap my mind around! 🙂
Aw man! This is one of those posts where I wasn’t hungry until I read it 😉
YUM!
What a great recipe, this looks SO delicious! I love that it’s lightened up! 🙂
I love love love coffee cake and pumpkin just makes it even better! Thanks for posting!
Mmm, this is a perfect substitute for a high sugar cake. Thanks for sharing!
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.
This looks amazing! I eat pumpkin all year long. It is too good to keep just for the winter time and during the holidays!