How can you make pumpkin streusel coffee cake healthier?

Easy – by following my recipe! I don’t use refined sugar – I use monk fruit sweetener and coconut sugar to add sweetness without any of the bad stuff.

What is pumpkin streusel coffee cake made of?

My pumpkin streusel coffee cake is made of a few wholesome ingredients including all-purpose flour, pumpkin pie spice, baking soda, baking powder, eggs, monk fruit sweetener, coconut sugar, neutral cooking oil, pumpkin purée, salt, and vanilla extract.

Can I make this pumpkin coffee cake without eggs?

Now, I have not tried it, but if you are looking to replace the eggs, you could just add more pumpkin purée or use a flax egg, which is best if you need this to be vegan.

How do I make sure the streusel topping stays crunchy?

Definitely make sure you butter is cold when making the streusel topping. That will help it retain the crunch.

Can I make this pumpkin coffee cake gluten-free?

Yes, just use your favorite gluten-free all-purpose flour and make sure your baking powder is gluten-free too.

Can I freeze pumpkin streusel coffee cake for later?

Absolutely, and I highly recommend it. I snuck a piece of my frozen pumpkin streusel coffee cake out the other day to treat myself and it did not disappoint!

What’s the best way to reheat leftover coffee cake?

For a slice, put it on a microwave-safe plate, drape a damp paper towel over it, and heat it in 10 to 20 second increments until it’s warmed up.

Pumpkin Streusel Coffee Cake Recipe with a Healthy Twist

Name: Pumpkin Streusel Coffee Cake Recipe with a Healthy Twist
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1.5 cups flour; 1 Tablespoon pumpkin pie spice; 1/2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 2 eggs; 1/2 cup monk fruit sweetener; 1/2 cup coconut sugar; 2/3 cup light olive oil, vegetable oil or any neutral oil; 1/2 cup pumpkin puree (or make yours using this recipe); 2 tsps vanilla extract; 2 tablespoons Splenda brown sugar; 1/4 cup coconut sugar; 3/4 cup all-purpose flour; 1 tsp pumpkin pie spice; 1 tsp ground cinnamon; Tiny pinch of salt; 1/3 cup melted butter; 2 TBS cream cheese; 1 cup powdered sugar; 1-2 TBS milk

Description

This Pumpkin Streusel Coffee Cake with a Healthy Twist is tender, perfectly spiced, and topped with a crunchy, crumbly delicious streusel. Made with wholesome ingredients and warm fall flavors, it’s the perfect cozy treat for breakfast, brunch, or an afternoon pick-me-up. If you love pumpkin season as much as we do, this cake belongs on your fall baking list! It’s your perfect Thanksgiving and Christmas dessert!

Ingredients

Scale

For the cake:

1.5 cups flour
1 Tablespoon pumpkin pie spice
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 eggs
1/2 cup monk fruit sweetener
1/2 cup coconut sugar
2/3 cup light olive oil, vegetable oil or any neutral oil
1/2 cup pumpkin puree (or make yours using this recipe)
2 tsps vanilla extract

For streusel or topping

2 tablespoons Splenda brown sugar
1/4 cup coconut sugar
3/4 cup all-purpose flour
1 tsp pumpkin pie spice
1 tsp ground cinnamon
Tiny pinch of salt
1/3 cup melted butter

For Glaze (optional)

2 TBS cream cheese
1 cup powdered sugar
1-2 TBS milk

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Instructions

Gather the Ingredients. Ensure you have everything you need for this cake before you start. It’s really a quick process if you have what you need.
Combine Dry Ingredients. Place all your dry ingredients into a bowl and whisk together, then set aside.
Beat/combine the Wet Ingredients. In a large mixing bowl, add the sugars (Monk fruit and coconut sugar), and eggs, and beat. Beat for about a minute until smooth, then slowly stream in the oil while mixing. Then, stir in the pumpkin purée and vanilla extract until fully incorporated. Make sure everything is combined well.
Add Dry and Wet Ingredients Together. Gradually add the dry ingredients to the wet mixture. Mix well to combine without over mixing.
Prepare for Baking. Grease an 8×8-inch baking pan and line it with parchment paper. Pour the cake batter into the prepared pan and spread it out evenly.
Make the Streusel Topping. In a mixing bowl, combine all streusel ingredients using a fork. Then add the melted butter and mix until crumbly (you may need to use a clean hand). Sprinkle the streusel evenly over the cake batter.
Bake, Cool, and Enjoy! Bake at 350°F (175°C) for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. I baked mine for 35 minutes. Let the cake cool completely before slicing. Enjoy a cup of pumpkin latte as a snack or as a dessert.

Notes

Don’t skip whisking the dry ingredients. This helps evenly distribute the ingredients.

Avoid overmixing once the dry ingredients are added.

Use room-temperature ingredients when possible. Room-temperature eggs and cream blend more easily and help the cake rise better.

I typically never make glaze or sprinkle powdered sugar over my coffee cakes after baking, primarily because they are just perfect for us, and we like them so. However, I have included the ingredients you will need if you wish to glaze yours.

Check the cake starting at 30 minutes. Every oven bakes differently. Insert a toothpick into the center; a few moist crumbs are okay, but no wet batter. I baked mine for 35 and 37 minutes at two different times this fall. Bottom line is to keep your eyes on this wholesome, nutritious pumpkin streusel coffee cake!