Pumpkin-filled Coffeecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 285.1
  • Total Fat: 10.0 g
  • Cholesterol: 8.2 mg
  • Sodium: 78.8 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 6.0 g

View full nutritional breakdown of Pumpkin-filled Coffeecake calories by ingredient


Introduction

A not-too-sweet (breakfast) cake A not-too-sweet (breakfast) cake
Number of Servings: 12

Ingredients

    1 cup plus 3 tablespoons sugar
    5 tablespoons coconut oil (can use butter or margarine instead)
    1/2 cup egg substitute (can use whole eggs)
    1 teaspoon vanilla
    1 cup skim milk (can use any milk or milk substitute)
    1 cup all-purpose flour
    3/4 cup whole wheat flour
    1-3/4 cup old-fashioned oats, divided
    1 tablespoon baking powder
    1cup solid pack pumpkin puree
    1 teaspoon pumpkin pie spice
    3 tablespoons butter, melted (can use coconut oil or margarine)
    1/4 cup wheat germ (can use chopped nuts or omit)

Tips

Extra pumpkin pie spice would bring out more flavor in this cake. This MAY work with canola or other oil. This MAY work with all whole wheat flour.


Directions

Heat oven to 350 F. Spray 13x9-inch baking pan with no stick cooking spray. Beat 1 cup sugar and coconut oil until fluffy. Add egg substitute and vanilla: mix well. Stir in milk and combined flours, 1 cup oats and baking powder. Combine 1 cup batter, pumpkin and spice; set aside. Spread half the remaining batter into pan. Top with pumpkin mixture; spread other half of batter over pumpkin. Combine melted butter, 3/4 cup oats, 3 tablespoons sugar and wheat germ. Sprinkle over batter. Bake 30 minutes or until golden. Refrigerate leftovers.

Serving Size: 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user SUSANCARRINGTON.