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+ servings

Healthy Pumpkin Coffee Cake

Angelina
A perfectly moist pumpkin bundt cake with a crunchy brown sugar walnut streusel topping.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Cake
Servings 10 -12 servings

Ingredients 

  • 1 cup pumpkin puree
  • ¾ cup Greek yogurt
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 cup whole wheat flour
  • ½ cup oat flour
  • 2 tbsp flaxseed meal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ tsp ground nutmeg

Streusel

  • cup brown sugar
  • ½ cup flour
  • pinch of salt
  • 1 cup chopped walnuts
  • 2 tsp cinnamon
  • 4 tbsp butter melted

Instructions 

  • Preheat oven to 350°F. Lightly grease a bundt pan and set aside.
  • To make the topping: Combine the sugar, flour, salt, cinnamon, and walnuts. Add the melted butter, stirring just until well combined. Set the topping aside.
  • In a medium size bowl, whisk together pumpkin puree, yogurt, eggs, and vanilla until combined. Add sugar and brown sugar.
  • In a large bowl, combine flour, oat flour, flaxseed meal, baking soda, baking powder, salt, and spices.
  • Add wet ingredients to dry and mix until just combined.
  • Pour into prepared bundt pan.
  • Sprinkle the topping over the batter.
  • Bake 30-35 minutes, or until toothpick inserted into the center comes out clean.
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