Pumpkin Coffee Cake with Streusel

Pumpkin Coffee Cake is made with healthy, whole wheat and pumpkin puree. A streusel topping provides delicious crunch. Make it for a special brunch.

pumpkin coffee cake, a light version. #pumpkincoffeecake

Pumpkin, cinnamon, coriander and ginger. Can you imagine how delicious your house will smell when you make this Pumpkin Coffee Cake? The smell alone would make this dish worth making. Imagine your family and guests waking up to the aroma of cinnamon wafting up to them while the coffeecake is baking. They will be downstairs in seconds to help you cook just so they can have a bite of this luscious coffeecake. Maybe you are saying “Are you crazy, Christie?” I don’t have time to make coffeecake Thanksgiving morning. No problem, make it the day before or a few days before and freeze it. Yes, freeze it. Put it in the refrigerator the day before you want to eat it so it will defrost. Voila you have breakfast served. You are King or Queen for the day!

Lightened Pumpkin Streusel Coffeecake www.fooddonelight.com

Coffeecake always makes me laugh! What? You didn’t realize coffeecake was funny. It is actually an inside family joke. My husband who is from India was eating a piece of coffeecake and said “Wow, I don’t taste the coffee in here”. Yes, he was perfectly serious. We all burst out laughing. Coffeecake is just one of those things that we take for granted that everyone knows there really is no coffee in it. We explained to him that while it is called coffeecake there is actually no coffee in it. It is great to eat with coffee. I have a great husband!!

Perfect with a cup of coffee or tea.

To me a coffeecake is not a coffeecake unless it has a streusel topping. When I was little, I use to love the Entenmanns Crumb Coffee Cake. It was such a treat when you bought one that was still fresh. I loved to bite into it and have the streusel topping start to crumble off. I would try to push all the streusel back on. You cannot waste good crumb topping. I was really happy I was able to add a streusel topping without adding a lot of extra calories and fat. I was over the moon that whole wheat flour worked just as well as regular white flour. It makes this decadent breakfast healthier. No guilt here!

If you are looking at the tablespoon of cinnamon in the recipe and thinking typo, she must have meant teaspoon; no I meant tablespoon. My Mom, who makes the most fabulous pumpkin pie, always doubles or triples the spices. So I carry on that tradition when I am making anything with pumpkin. While is a lot of cinnamon, it fits perfectly in this dish. It will not over power the pumpkin.

Pumpkin Coffee Cake makes me so happy. What great memories I have. What food brings happy memories for you?

Imagine the smell of cinnamon and pumpkin wafting through your house.


Pumpkin Coffee Cake

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 189 kcal
Author Christie Daruwalla


Streusel Topping:

  • 1/2 cup Whole Wheat Pastry Flour
  • 1/2 cup quick oats
  • 1/3 cup packed light brown sugar
  • 2 tsp . ground cinnamon
  • 3 tbsp . light butter melted

Cake Batter:

  • 1 1/2 cups all purpose 150 grams, unbleached white flour
  • 3/4 cup whole wheat pastry flour 90 grams
  • 1 1/2 tsp . baking powder
  • 1/2 tsp . baking soda
  • 1 tbsp . ground cinnamon
  • 1 tsp . ground coriander
  • 1 tsp . ground ginger
  • 1/4 tsp . kosher salt
  • 1/2 cup granulated sugar
  • 1/4 cup sugar/stevia mix
  • 1 cup pumpkin puree
  • 1/2 cup egg substitute or equivalent to 2 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup 0% fat Fage Greek Yogurt
  • 1 tsp . vanilla extract


  1. Preheat oven to 350°.
  2. Spray a 14 cup bundt pan or angel food cake pan with baking spray. Be sure to fully spray the center core.
  3. For streusel: combine flour, oats, brown sugar and cinnamon. Pour in the butter and rub together with your hands or a pastry cutter until mixture is in small crumbles.
  4. For batter: In a medium bowl, whisk together both flour, baking powder, baking soda, cinnamon, coriander, ginger and salt.
  5. In a large bowl, mix together the sugar, sugar/stevia mix, pumpkin puree, egg substitute, oil, Greek yogurt and vanilla extract.
  6. Slowly add the flour mixture and stir until just combined. Do not over mix!
  7. Spoon batter into the pan and smooth with a spatula.
  8. With a spoon, scatter streusel around the top.
  9. Bake for 60-70 minutes or until a toothpick inserted into the middle of the coffeecake comes out clean.
  10. Place on a wire rack and cool for 15 minutes.
  11. Remove coffeecake from pan and place directly on a wire rack to cool completely.
Nutrition Facts
Pumpkin Coffee Cake
Amount Per Serving
Calories 189 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 14g
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

But wait, there’s more.  Check out these deliciously, healthy brunch recipes:

Love this lightened coffeecake - sweet potato, chocolate and marhsmallow - yum Sweet Potato Smores Coffeecake www.fooddonelight.comSweet Potato Smores Coffee Cake

Light & Healthy Pumpkin Sticky Buns www.fooddonelight.com #stickybun #pumpkinrecipe #healthybreakfast #thanksgivingbreakfast #vegetarianrecipe #breadrecipesPumpkin  Pecan Sticky Buns

Pumpkin Oatmeal French Toast www.fooddonelight.com #pumpkinrecipe #pumpkinmuffin #pumpkinfrenchtoast #pumpkinoatmeal #healthybreakfast #thanksgivingbreakfastPumpkin Oatmeal French Toast Muffins

I cannot believe how good this coffee cake was. Moist and full of pumpkin flavor. It's perfect for Thanksgiving morning - Low Calorie, Healthy Recipe



  1. This coffee cake looks soo perfectly delicious! I love the whole wheat and yogurt in there :)
  2. What a fab cake!
  3. That looks really yummy! thanks for stopping by and linking up! Hopefully I'll see you again on our Coffee Friday Party!
  4. Yum! I'm pinning this now! Thanks for posting!
  5. Happened upon your Blog through Craftmates ~ Marvelous Monday Linky Party ! Shared this link for Pumpkin Coffee Cake with my Recipe Exchange on Facebook...hopefully will be trying it myself in the very near future. "Just Me" Cindy
  6. It looks wonderful! Whole wheat and oats in the topping - I looooooooovwe it
  7. Your pumpkin coffee cake sounds delicious and it looks just beautiful. I love the wonderful fall spices you have used and the streusel topping looks divine!
  8. This looks amazing! Would love it if you linked up on my blog hop www.w-t-fab.com/search/label/bloghop. Also let me know if you'd like to follow each other!
  9. Thanks so much for sharing with Adorned From Above. This recipe looks delicious. Debi @ Adorned From Above
  10. What a lovely presentation for your Pumpkin Coffeecake! Have a great weekend and thank you so much for sharing with Full Plate Thursday. Come Back Soon! Miz Helen
  11. I love fall baking and how delicious it makes the house smell! And a coffee cake with a streusel really is the best way to make it!! Thanks for sharing on Trick or Treat Tuesday.
  12. I bet this smells wonderful while it bakes! Thanks for sharing at All my Bloggy Friends. I'm looking forward to seeing what you share this week! :)
  13. This looks delicious. Thanks so much for sharing at last Wednesday's Adorned From Above Link Party. This weeks party is live. The link to the party is http://www.adornedfromabove.com/2012/11/wednesdays-adorned-from-above-link_14.html Can't wait to see you there. Have a great week. Debi
  14. I think when I was a kid, I thought the same thing your husband did :P But it is definitely one of the best things to have for breakfast! Yours looks absolutely gorgeous and you cannot go wrong with pumpkin and streusel. Thanks for linking up to last week's Tasty Thursday!
  15. This is in the oven as I type!!! I can't wait to try it!! :)

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