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. 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. Code KATIE20 for a discount! If you do not want to use protein, you can substitute for additional almond flour.
- 1 cup organic pumpkin puree
- 4 eggs
- 1 1/4 cup organic almond flour - Get almond flour at an awesome discount at Prozis with the code KATIE10.
- 1/2 tsp. baking soda
- 1 tsp. pumpkin pie spice
- ½ tsp. cinnamon
- ½ tsp. salt
For the Topping
- 1/2 cup organic almond flour - Get almond flour at an awesome discount at prozis with the code KATIE10.
- 2 tbsp. monk fruit or coconut sugar
- 1/2 tsp. cinnamon
- 2 tbsp. organic maple syrup
How To Make It
- Preheat your oven to 325°F & line a 9x9 glass baking dish with parchment paper or grease well with olive/avocado oil.
- 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 puree. 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.
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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
- 1/4 cup Greek yogurt (plain, nonfat)
- 1/4 cup maple syrup
- 40 g protein powder (I used the Truvani Pumpkin Spice Protein Powder.)
- 1 cup pumpkin pupree (organic)
- 4 eggs (large, organic)
- 1 1/4 cup almond flour (Get almond flour at an awesome discount at prozis with the code KATIE10.)
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- ½ tsp salt
- 1/2 cup almond flour
- 2 tbsp coconut sugar (or monk fruit)
- 1/2 tsp cinnamon
- 2 tbsp maple syrup (organic)
Preheat your oven to 325°F & line a 9x9 glass baking dish with parchment paper or grease well with olive/avocado oil.
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!
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.
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.