Cinnamon-Maple Pumpkin Coffee Cake Recipe

Name: Cinnamon-Maple Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup White Whole Wheat Flour; 1-1/2 cup All-purpose Flour; 2-1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1-1/2 teaspoon Cinnamon; 1/4 teaspoons Nutmeg; 1/4 teaspoons Cloves; 1/2 cups Granulated Sugar Substitute Or Sugar; 1/4 cups Brown Sugar; 2 Eggs; 1/2 cups Canned Pumpkin; 3 Tablespoons Butter, Softened; 1/4 cups Non-fat Plain Yogurt; 1/4 cups Maple Syrup; 3/4 cups Non-fat Milk; FOR THE FILLING/TOPPING:; 1/2 cups Brown Sugar; 1/4 cups All-purpose Flour; 1 Tablespoon Cinnamon; 2 Tablespoons Butter, Melted; 1 Tablespoon Maple Syrup

Servings: persons

FOR THE CAKE:
1-1/2 cup White Whole Wheat Flour
1-1/2 cup All-purpose Flour
2-1/2 teaspoons Baking Powder
1/4 teaspoons Baking Soda
1/2 teaspoons Salt
1-1/2 teaspoon Cinnamon
1/4 teaspoons Nutmeg
1/4 teaspoons Cloves
1/2 cups Granulated Sugar Substitute Or Sugar
1/4 cups Brown Sugar
2 Eggs
1/2 cups Canned Pumpkin
3 Tablespoons Butter, Softened
1/4 cups Non-fat Plain Yogurt
1/4 cups Maple Syrup
3/4 cups Non-fat Milk
FOR THE FILLING/TOPPING:
1/2 cups Brown Sugar
1/4 cups All-purpose Flour
1 Tablespoon Cinnamon
2 Tablespoons Butter, Melted
1 Tablespoon Maple Syrup

1
1. Preheat oven to 350 F. Lightly spray a 9x9 baking dish with non-stick cooking spray. Set it aside.
2
2. In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
3
3. In the bowl of a stand mixer, beat together sugars and eggs until creamy. Add in pumpkin, butter, and yogurt. Beat until well-combined. Beat in maple syrup and milk on low until combined.
4
4. Slowly add dry ingredients into the wet ingredients and beat until just combined. Set aside.
5
5. Stir together all of the ingredients for the filling/topping until mixture resembles coarse crumbs.
6
6. Spread half of the cake batter into the bottom of the prepared baking dish. Sprinkle half of the filling/topping mixture over the top. Top that with the remaining cake batter. Sprinkle the remaining filling/topping mixture over the top.
7
7. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8
8. Remove it from the oven and allow cake to cool for 15-20 minutes before cutting into pieces.
9
9. Store leftovers in an airtight container.

857

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup White Whole Wheat Flour, 1-1/2 cup All-purpose Flour, 2-1/2 teaspoons Baking Powder, and more.

Yes, Cinnamon-Maple Pumpkin Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon-Maple Pumpkin Coffee Cake

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