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Pumpkin spice coffee cake

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    Pumpkin spice coffee cake Low Sodium

    Pumpkin is packed with nutrition for healthy eyes and a strong immune system! It contains alpha and beta carotene, which convert to vitamin A in your body.


    nonstick cooking spray
    2 1/4 cups all-purpose flour, divided
    1/4 cup dry old fashioned oats
    1/2 cup packed dark brown sugar
    3 3/4 teaspoons ground cinnamon, divided
    1/4 cup cold unsalted butter
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    1 cup canned 100% pure pumpkin purée
    1/2 cup packed light brown sugar
    1/2 cup canola oil
    1/4 cup maple syrup
    1/4 cup 2% milk (You can also use fat-free, 1% or whole milk.*)


    1. Preheat oven to 350 F. Spray a 9-inch round pan with nonstick cooking spray, then lightly sprinkle with a small amount of flour. Set aside.
    2. Make the crumb topping: In a small bowl, combine ½ cup flour, oats, dark brown sugar and 2 1/4 teaspoons cinnamon. Cut in butter with a pastry blender or fork until mixture looks like coarse crumbs. Set aside.
    3. Make the cake: In a large bowl, whisk together the remaining flour and cinnamon, baking soda, baking powder, nutmeg and cloves. In a medium bowl, combine pumpkin purée, light brown sugar, oil, maple syrup and milk. Stir. Add wet ingredients into the large bowl with the dry ingredients and stir until just blended. Batter should be thick.
    4. Pour batter into prepared pan and spread evenly. Sprinkle crumb topping on top and pat lightly with a spatula to press into batter.
    5. Bake for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Allow to cool slightly, slice and enjoy!

    Makes 12 servings

    Recipe contains: wheat, milk

    Carb choices per serving: 3

    *Option not included in nutrition facts.


    Make sure to buy 100% pure pumpkin purée (not pumpkin pie filling) as you shop for ingredients.

    Nutrition Facts