Pumpkin Streusel Coffee Cake

INGREDIENTS

Cake

1 cup almond flour

3/4 cup coconut flour

2 tsp baking soda

1/4 tsp salt

1 tsp pumpkin pie spice 

3 eggs or 3/4 c liquid whites 

1/4 cup butter, softened

1 c canned pumpkin purée

3/4 cup nonfat Greek yogurt

1/4 cup almond milk or desired milk 

1 tsp vanilla extract

1 cup granulated sweetener, used monk fruit/erythritol or monk fruit/allulose blend works well. 

Cinnamon Streusel 

1/2 c chopped pecans

1/4 c monk fruit, can use brown sugar type 

2 T coconut flour

1/2 tsp cinnamon 

2 T  butter, softened to room temp. 

Maple Glaze (optional)

1 T maple syrup

1/4 c confectioner or granulated monk fruit sweetener or sugar 

1-2 T desired milk

pinch of salt 

STEPS

1)In a large bowl, add flours, baking soda, spices, and salt. Stir to combine and set aside.

2)In a large mixing bowl, add eggs, softened butter, yogurt, milk, vanilla extract, and pumpkin 

3)Mix with a mixer on low until well combined or stir really well with a whisk. 

4) Add granulated sweetener and mix on low/medium until combined or stir really well with a whisk. 

5)Add flour mixture and mix until all incorporated. 

6)In a medium bowl, make the cinnamon streusel. By mixing pecans, monk fruit, coconut flour, and 2 tbsp softened butter. Use the back of a fork or pastry cutter to make a crumble consistency. 

7)Pour half the cake batter into a greased 9 x 9 or 8 x 8 glass dish, top with half the streusel, then the other half of the cake batter, and the rest of the streusel on top and bake at 350° for 45-55 minutes. If using a metal pan, it’ll cook quicker like 35 minutes or so. Allow to cool 30 min before removing from pan. 

8)While baking, make the glaze, if desired by combining the ingredients in a bowl and whisking well. Add milk a little at a time and add more monk fruit or milk as needed if it’s too thick/runny. Drizzle glaze over baked and cooled cake. 

9)Store in the fridge, good for up to a week. Makes 9 servings

Per slice with glaze

260cal/20fat/14carb/7fiber/3sugar/10protein

🍑Nourishment Breakdown

PROTEIN some in flours, yogurt, eggs

FAT egg yolks, almond flour, butter,  pecans 

FIBER coconut flour, some in pumpkin 

CARB/STARCH some in pumpkin, maple 

xx, Meredith 🧡🍑


Pumpkin Streusel Coffee Cake

Meredith Mann

Calories

260

Ingredients

  • Cake
  • 1 cup almond flour
  • 3/4 cup coconut flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice 
  • 3 eggs or 3/4 c liquid whites 
  • 1/4 cup butter, softened
  • 1 c canned pumpkin purée
  • 3/4 cup nonfat Greek yogurt
  • 1/4 cup almond milk or desired milk 
  • 1 tsp vanilla extract
  • 1 cup granulated sweetener, used monk fruit/erythritol or monk fruit/allulose blend works well. 
  • Cinnamon Streusel 
  • 1/2 c chopped pecans
  • 1/4 c monk fruit, can use brown sugar type 
  • 2 T coconut flour
  • 1/2 tsp cinnamon 
  • 2 T  butter, softened to room temp. 
  • Maple Glaze (optional)
  • 1 T maple syrup
  • 1/4 c confectioner or granulated monk fruit sweetener or sugar 
  • 1-2 T desired milk
  • pinch of salt 

Steps

  1. 1)In a large bowl, add flours, baking soda, spices, and salt. Stir to combine and set aside.
  2. 2)In a large mixing bowl, add eggs, softened butter, yogurt, milk, vanilla extract, and pumpkin 
  3. 3)Mix with a mixer on low until well combined or stir really well with a whisk. 
  4. 4) Add granulated sweetener and mix on low/medium until combined or stir really well with a whisk. 
  5. 5)Add flour mixture and mix until all incorporated. 
  6. 6)In a medium bowl, make the cinnamon streusel. By mixing pecans, monk fruit, coconut flour, and 2 tbsp softened butter. Use the back of a fork or pastry cutter to make a crumble consistency. 
  7. 7)Pour half the cake batter into a greased 9 x 9 or 8 x 8 glass dish, top with half the streusel, then the other half of the cake batter, and the rest of the streusel on top and bake at 350° for 45-55 minutes. If using a metal pan, it’ll cook quicker like 35 minutes or so. Allow to cool 30 min before removing from pan. 
  8. 8)While baking, make the glaze, if desired by combining the ingredients in a bowl and whisking well. Add milk a little at a time and add more monk fruit or milk as needed if it’s too thick/runny. Drizzle glaze over baked and cooled cake. 
  9. 9)Store in the fridge, good for up to a week. Makes 9 servings
  10. Per slice with glaze
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1 comment

Making this today. It looks and sounds SO GOOD!! I would love more protein for the number of calories/serving…do you think I could replace any amount of the dry ingredients with some of your peachie vanilla? You might have tried it & it didn’t work. Just curious! Thanks!
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thepeachiespoon replied:
I have so many high protein pumpkin recipes! I’d just make one of those. Use the search bar on here for pumpkin muffins, pumpkin pancakes, pumpkin crumble cookies etc and still use this coffee cake streusel on top. You can use any of those recipes and bake in a square dish. That’s safer than swapping imo.

Kelly

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