1or more teaspoons apple juice or milk, if additional moisture is needed to achieve crumbly consistency
2tablespoonsGrapenuts (crunchy nugget cereal)
Coffeecake:
1-¾cupsall-purpose flour
2teaspoonsbaking powder
1-½teaspoonspumpkin pie spice
½teaspoonbaking soda
¼teaspoonsalt
2largeeggs
1cupcanned pumpkin puree (NOT pumpkin pie filling)
½cupbuttermilk
⅓cuppacked brown sugar
⅓cupsugar
3tablespoonscanola oil
1teaspoonvanilla
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 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, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt until well combined.
In a large mixing bowl, 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.
Recipe Notes
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.7*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Low-Fat Pumpkin Streusel Coffeecake Recipe
Amount Per Serving (1 slice)
Calories 186Calories from Fat 52
% Daily Value*
Fat 5.8g9%
Carbohydrates 30.2g10%
Fiber 1.3g5%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.