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Low Fat Pumpkin Streusel Coffeecake

Low Fat Pumpkin Streusel Coffeecake

An easy, healthy, low fat pumpkin coffee cake with streusel topping that bakes up light and delicious.



  • 3 Tablespoons flour
  • 2 Tablespoons brown sugar
  • ½ 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 Grapenuts (crunchy nugget cereal)


  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1-1/2 teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
  • ½ cup buttermilk
  • ⅓ cup packed brown sugar
  • ⅓ cup sugar
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla


Position an oven rack in the middle of the oven. Preheat oven to 350 F 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.

Original post: Simple Nourished Living