This Protein Pumpkin Coffee Cake will be your new Fall favorite cake let me tell you! It is made with super clean ingredients, and is also gluten free, oil free, & paleo. It is so incredibly fluffy and packed with all the cinnamon streusel you could imagine. Instead of using oil or butter, I use Greek yogurt and it creates the PERFECT texture. It’s an easy way to cut the calories & fat. Plus, it gives you some extra protein at the same time! Be sure to try my Greek Yogurt Banana Coffee Cake recipe as well.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
What You Will Need
For the Cake
- ¼ cup plain nonfat Greek yogurt
- ¼ cup maple syrup
- 40g pumpkin protein powder – I used the Truvani Pumpkin Spice Protein Powder.
- 1 cup organic pumpkin puree
- 4 eggs
- 1 cup almond flour – Get almond flour at an awesome discount at prozis with the code KATIE10.
- 1/4 cup grain free flour mix – I used @bethblends. You can use anything you like, such as plain coconut flour too
- 1/2 tsp. baking soda
- 1 tsp. pumpkin pie spice
- ½ tsp. cinnamon
- ½ tsp. salt
For the Topping
- 1/4 cup grain free flour – I used one by Beth Blends.
- 1/3 cup almond flour – Get almond flour at an awesome discount at prozis with the code KATIE10.
- 2 tbsp. coconut sugar
- 1/2 tsp. cinnamon
- 2 tbsp. maple syrup
How To Make Them
- Preheat your oven to 325°F & line a 9×9 dish with parchment paper.
- Make the crumb topping by mixing together all the topping ingredients in a small bowl. Set aside.
- In a large mixing bowl, combine the Greek yogurt, maple syrup, and pumpkin. Mix well.
- Add in the eggs and mix until fully incorporated.
- Add in the dry ingredients. Mix until smooth. Do not overmix!
- Pour into prepared pan and top with crumb topping. Bake for 45 minutes & enjoy!
How To Store
Store your coffee cake covered in a cool dry place for 4 days or in the fridge for up to 6 days.
Check Me Out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Protein Pumpkin Coffee Cake
This Protein Pumpkin Coffee Cake will be your new Fall favorite cake let me tell you! It is made with super clean ingredients, and is also gluten free, oil free, & paleo. It is so incredibly fluffy and packed with all the cinnamon streusel you could imagine
Ingredients
Pecan Streusel Topping
Instructions
-
Preheat your oven to 325°F & line a 9x9 dish with parchment paper.
-
Make the crumb topping by mixing together all the topping ingredients in a small bowl. Set aside.
-
In a large mixing bowl, combine the Greek yogurt, maple syrup, and pumpkin. Mix well.
-
Add in the eggs and mix until fully incorporated.
-
Add in the dry ingredients. Mix until smooth. Do not overmix!
-
Pour into prepared pan and top with crumb topping. Bake for 45 minutes & enjoy!
Serving Size 1 slice
Servings 9
- Amount Per Serving
- Calories 212kcal
- % Daily Value *
- Total Fat 11.1g18%
- Saturated Fat 1.4g7%
- Cholesterol 95.8mg32%
- Sodium 287.5mg12%
- Total Carbohydrate 19.8g7%
- Dietary Fiber 3.6g15%
- Sugars 9.8g
- Protein 9.5g19%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
