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Light Pumpkin Coffee Cake

 

Light Pumpkin Coffee CakeCake you’re allowed to eat for breakfast?!? Yes, it’s true this light pumpkin coffee cake is delicious without being overly sweet and yes it is allowed for breakfast, but it makes a great snack or dessert too!  I love that it is made without added sugar–maple syrup adds the sweetness and perfectly complements the oats and pumpkin.

Light Pumpkin Coffee Cake

Ingredients:

Cake:

1 cup whole wheat flour

1/2 cup old fashioned oats

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 cup pumpkin

1 large egg

1/2 cup milk

1 teaspoon vanilla

1/3 cup sour cream

1/4 cup maple syrup

Pumpkin Coffee Cake--perfect for fall!Topping Ingredients:

1/2  rolled oats

2 Tablspoons flour

1 Tablespoon maple syrup

1/2 teaspoon cinnamon

Directions:

Combine flour, oats cinnamon, pumpkin pie spice and baking powder in large bowl.  In a sperate bowl carefully mix the pumpkin, milk, vanilla, sour cream and vanilla until well blended.  Created a “well” in the dry ingredients and add the wet ingredients to the dry and stir to combine.  Pour batter into greased cake pan or 8×8 baking dish. In a separate bowl stir the oats, flour and maple syrup together to form a crumble for the top.  Scatter crumble over the top of the cake. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean.

A healthy pumpkin coffeecake

Serve warm with a cup of coffee for the perfect breakfast and a guaranteed good start to your day.  Just be sure to refrigerate the leftovers.

Linking up to Sweet Bella Roos

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14 Comments

  1. Stopping by from pick your pin link party..I had to comment! These are all my favorite flavors when it comes to pumpkin desserts. I love light and healthy baking too, so this is right up my alley! Thanks for sharing! Love your blog too 🙂 Happy to find you! Have a fantastic weekend!

    Alexis @ www,chemistrycachet.com

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