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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.
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.
I think it’s even better the next day when the crunchy Grape-Nuts in the streusel soften up a bit.
This low fat pumpkin streusel coffeecake would be a nice addition to your holiday breakfast or brunch table.
How Many Calories and WW Points in this Low Fat Pumpkin Streusel Coffeecake?
According to my calculations each slice has 186 calories.
To see your WW Points for this recipe, track it in the WW App!
7 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made this Low-Fat Pumpkin Pie Spice 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
Equipment
Ingredients
Streusel Topping:
- 3 tablespoons flour
- 2 tablespoons brown sugar
- 1/2 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 Grape-Nuts (crunchy nugget cereal)
Coffeecake:
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup buttermilk
- 1/3 cup packed brown sugar
- 1/3 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, 1/2 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.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 5 PointsPlus (Old plan) I think it’s even better the next day when the crunchy Grape-Nuts in the streusel soften up a bit. This low fat pumpkin streusel coffeecake would be a nice addition to your holiday breakfast or brunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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.
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.
Just saw your guest post on Danica’s Daily & I think I found my new favorite blog. Wow – this looks amazing!
Thanks, Lori. It was such a thrill to be able to guest post for Danica 🙂
Oh boy! Looks so light and tender. Where did you find the nutrition facts finder?
Thanks, Mireya. I use nutrition tool at about.com: http://caloriecount.about.com/cc/recipe_analysis.php
I love the addition of Grape Nuts! What a neat idea 🙂