Weight Watchers Recipe of the Day: Low Fat Pumpkin Streusel Coffeecake
An easy, healthy, low-fat pumpkin coffee cake with streusel topping that bakes up light and delicious.
I can't seem to let go of my pumpkin infatuation this year and have been perusing my cookbooks for even more light and healthy ways to enjoy its flavors.
Believe it or not, I've even started making my own pressure cooker pumpkin puree - it's so easy and tastes amazing!!
"Coffeecake" popped into my head recently which led me to cobble together this Weight Watchers friendly variation.
Low Fat Pumpkin Streusel Coffeecake
Recipe Notes
I wound up combining aspects of recipes from 3 cookbooks:
- Libby's Home-Baked Goodness
- Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving by Nick Malgieri
- Have Your Cake and Eat it, Too by Susan Purdy
Rod—who loves all things cake—enjoyed a piece with ice cream for dessert last night, giving it his full approval.
Light Pumpkin Streusel Coffee Cake
I think it's even better the next day when the crunchy Grapenuts in the streusel soften up a bit.
This low fat pumpkin streusel coffeecake would be a nice addition to a holiday breakfast or brunch.
How Many Calories and WW Points in this Low Fat Pumpkin Coffeecake?
According to my calculations each slice has 186 calories and
7 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
If you've made this Low-Fat Coffeecake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low-Fat Pumpkin Streusel Coffeecake Recipe
Ingredients
Streusel Topping:
- 3 tablespoons flour
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- 2 teaspoons butter
- 1 teaspoon canola oil
- 1 or more teaspoons apple juice or milk, if additional moisture is needed to achieve crumbly consistency
- 2 tablespoons Grapenuts (crunchy nugget cereal)
Coffeecake:
- 1-¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1-½ teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin puree (NOT pumpkin pie filling)
- ½ cup buttermilk
- ⅓ cup packed brown sugar
- ⅓ cup sugar
- 3 tablespoons canola oil
- 1 teaspoon vanilla
Instructions
- Position an oven rack in the middle of the oven. Preheat oven to 350F degrees. Spray a 9-inch round cake pan with cooking spray.
- To make the streusel topping, in a small bowl (affiliate link) combine the flour, brown sugar, ½ teaspoon cinnamon, butter and canola oil with a fork or your fingers until the mixture is crumbly. (Add about a teaspoon of apple juice or milk if you need a little more moisture to achieve a crumbly consistency.) Stir in the Grapenuts and set aside.
- To make the cake, in a small bowl (affiliate link), whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt until well combined.
- In a large mixing bowl (affiliate link), Whisk together the eggs, pumpkin, buttermilk, brown sugar, sugar, canola oil and vanilla until well blended. Add the flour mixture and stir just until combined.
- Scrape the batter into the prepared pan. Sprinkle the streusel topping evenly over the top of the cake.
- Bake in the preheated oven until a wooden toothpick inserted in the center comes out clean, 45 to 50 minutes.
- Remove from the oven and place on a wire rack to cool for 15 minutes. Serve warm.
Equipment
Recipe Notes
Recipe Sources:
Libbys Home-Baked Goodness (affiliate link)
Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving (affiliate link) by Nick Malgieri and David Joachim
Have Your Cake and Eat it, Too (affiliate link) by Susan Purdy
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Weight Watchers Friendly Pumpkin Recipes
- Low Fat Healthy Pumpkin Bread, Muffin and Scone Recipes
- Weight Watchers Healthy Baked Pumpkin Doughnuts
- Weight Watchers 2-Ingredient Chocolate Pumpkin Muffins
- Slim & Healthy Pumpkin Drinks
- Slow Cooker Pumpkin Pie Pudding
- Low Fat Cranberry-Pumpkin Scones
- Pumpkin Spice English Muffin Cheese "Danish"
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Alyssa (Everyday Maven)
I love the addition of Grape Nuts! What a neat idea 🙂
Mireya Merritt
Oh boy! Looks so light and tender. Where did you find the nutrition facts finder?
Martha
Thanks, Mireya. I use nutrition tool at about.com: http://caloriecount.about.com/cc/recipe_analysis.php
Lori
Just saw your guest post on Danica's Daily & I think I found my new favorite blog. Wow - this looks amazing!
Martha
Thanks, Lori. It was such a thrill to be able to guest post for Danica 🙂
Carol
I have tried a lot of pumpkin muffin and cake recipes to use up some of the many butternut squash I grow. I often find them too dense and heavy. This is definitely the best recipe I found and I have also made 12 muffins which works great. A few small changes. I used some maple syrup for half the brown sugar and reduced the white sugar amount a bit. I added a bit more spice and used bran buds because that is what I had. Muffins cook 18 to 20 minutes. Great breakfast muffin.
Debby
Hello Martha-made this coffee cake for our Sunday morning breakfast today. It was wonderful! Light texture, great flavor and easy to assemble. I'll be freezing serving size pieces to add to our menu for the next few weeks. Thanks for the great recipe.