Pumpkin Coffee Cake
Pumpkin is one of those autumn ingredients that can be a bit hit or miss. It's got a very distinct flavor, and some people love it while others can't stand it. This coffee cake is for lovers of pumpkin spice (and cream cheese frosting) who want to enjoy their favorite flavors in cake form.
For me, baking has never been my strong suit. Not even remotely close. When I decided to try this Pumpkin Coffee Cake, I knew I was in for the test. Not because it is difficult, but because I simply can’t bake to save my life. This simple recipe from Tone it Up is breathing new meaning for me; this whole baking thing is starting to get easier. (Much easier!)
If you've been following me for a while, you'll know how much I can't bake to save my life! I'm currently obsessively loving this Pumpkin Coffee Cake. It’s a much better-for-you version, and it’s protein-packed! Yaaa gotta love that!! How are you enjoying your mornings?
Key Ingredients & Their Health Properties
EGGLESS
1 egg = 1 Tbsp ground flaxseed + 3 Tbsp water
This is the perfect vegan substitute when it comes to baking. I flax egg is the equivalent of 1 large egg, beaten.
1 cup canned pumpkin puree
Use fresh pumpkin puree if you can't find canned pumpkin puree at your grocery store. Just scoop the flesh out of a cooked pumpkin and blend it until smooth. You may need to cook your pumpkin first if it's not already soft enough to blend easily—just put a whole peeled and seeded one in a pot with about 2 inches of water, cover it, and turn the heat on low until tender (about 45 minutes). Once cooked, scoop out the flesh and blend as described above.
1 teaspoon baking powder
You will also need one teaspoon of baking powder. Baking powder is a leavening agent that helps make your cake rise and have a lighter texture. Baking soda works with an acid to create carbon dioxide, so adding lemon juice or vinegar (acidic) to your batter helps the two ingredients react quickly and effectively, giving you more lift in your baked goods.
Baking soda can be used alone for some recipes, but it’s difficult because it takes longer for the reaction to take hold and begin working its magic on your batter. The result? A denser cake that won't rise as much when baked. For baking soda to work its magic properly, it needs another ingredient: acidity!
This combination creates carbon dioxide bubbles that cause cakes and cookies to rise during baking while also producing tender crumb structures within those treats' interiors by breaking down sugars into smaller particles which then dissolve into a liquid form upon heating up inside ovens without affecting their appearance externally due to having been prepped beforehand using only vegetable oil instead of butter; this allows them both tasty enough even though they're not quite as delicious tasting compared against those made entirely from scratch using whole wheat flour instead of white flour since those kinds are less likely than ever going off course due
1 teaspoon baking soda
Baking soda is a leavening agent, which means it helps your cake rise. It also helps neutralize the pumpkin puree's acid and make your coffee cake tender and fluffy!
1 teaspoon salt
Salt is an important ingredient in baking, whether used as a leavening or to add flavor to the other ingredients.
Salt helps to enhance the flavor of other ingredients by bringing out their sweetness, while at the same time countering any bitterness that might be present. It can also help bring out spices and herbs' full range of flavors. In addition, salt helps add texture and moisture; it's often used in cakes because it makes them soft but not too sweet.
2 teaspoons ground cinnamon
Cinnamon is a spice that comes from the inner bark of several trees. The most common type of cinnamon used in baking and cooking is cassia, which comes from Indonesia. There are two types of cassia: Chinese cinnamon (Cinnamomum aromaticum) and Saigon cinnamon (Cinnamomum loureiroi).
These both have a strong flavor and can be used interchangeably with Ceylon or Korintje cinnamon (also known as Indonesian true or "true" cinnamon). They all contain coumarin, which has been shown to increase blood pressure and heart rate in rats at high doses. However, there is no evidence that this has any effect on humans.
2 teaspoons pumpkin pie spice or mixed spice
This is a universally-loved flavor combination of cinnamon, nutmeg, cloves, and ginger. It can be found in most supermarkets and also easily made at home by stirring together one tablespoon of cinnamon, ½ teaspoon each ground nutmeg and ground cloves, and ⅛ teaspoon of ground ginger.
Pumpkin Coffee Cake gluten-free
Pumpkin Coffee Cake
Recipe makes 8 servings.
What You'll Need
Cake:
1/2 cup oat flour
1/2 cup protein power (I used Sakara’s Protein + Greens)
1 tsp. baking powder
1sp baking powder
1 tsp. pumpkin pie spice
1/4 tsp. sea salt
1/2 cup pumpkin puree
3-4 drops stevia (or 1/4 cup coconut sugar)
1 flax egg
1/4 cup unsweetened cashew milk
1 Tbsp. coconut oil
1/2 tsp. vanilla powder
Cinnamon Sugar Topping:
1 Tbsp. cinnamon
1 tsp. ground cinnamon
1 Tbsp. coconut sugar
What You'll Need To Know
1. Preheat the oven to 350.
2. Mix all of the dry ingredients together in a medium bowl. Add in the wet ingredients and stir until fully combined.
3. Spray a 8” round baking pan with coconut oil spray and pour the mixture in making sure it is evenly spread.
4. Bake for 30-40 min or until a toothpick comes out clean.
5. Let cool for 5 minutes and remove pan and sprinkle with cinnamon and sugar. Slice up and enjoy!
This article was first published October 2016 and updated by our editors September 2022.