Whole Grain Pumpkin Coffee Cake
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 251.4
- Total Fat: 8.2 g
- Cholesterol: 35.0 mg
- Sodium: 331.4 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 4.2 g
- Protein: 3.4 g
View full nutritional breakdown of Whole Grain Pumpkin Coffee Cake calories by ingredient
Introduction
A higher fiber coffee cake that keeps you fuller longer. Yay fiber! A higher fiber coffee cake that keeps you fuller longer. Yay fiber!Number of Servings: 9
Ingredients
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For the cake:
1 small box Bob's Red Mill Whole Grain Muffin Mix (unflavored)
1 can pureed pumpkin
1 cup AP Flour
1/4 cup demerara
1/3 c sugar free maple syrup
2 tbsp olive oil
1 egg
1 tsp each - baking soda and baking powder
1 tbsp cinnamon
For the Crumb Topping:
1/3 stick butter
1/10 cup flour (about 1-2 tbsp)
2 tbsp brown sugar (packed)
Directions
Preheat oven to 350.
For the cake - mix all dry ingredients together. Then add in all wet ingredients (including pumpkin). Stir until combined. Spread into a greased or pan sprayed 8x8 pan.
For topping: cut butter up into little cubes. Rub the butter with the flour and brown sugar until coarse meal or pea sized bit consistency.
Sprinkle crumb topping over batter.
Bake at 350 for 45-60 minutes. Don't over bake or it will dry out. Knife inserted in center should come out mostly clean with a few moist crumbs sticking to it.
Number of Servings: 9
Recipe submitted by SparkPeople user LIKELYSTORY.
For the cake - mix all dry ingredients together. Then add in all wet ingredients (including pumpkin). Stir until combined. Spread into a greased or pan sprayed 8x8 pan.
For topping: cut butter up into little cubes. Rub the butter with the flour and brown sugar until coarse meal or pea sized bit consistency.
Sprinkle crumb topping over batter.
Bake at 350 for 45-60 minutes. Don't over bake or it will dry out. Knife inserted in center should come out mostly clean with a few moist crumbs sticking to it.
Number of Servings: 9
Recipe submitted by SparkPeople user LIKELYSTORY.