Pumpkin Coffee Cake Recipe – Low-Fat & Fabulous!

(Last Updated On: August 10, 2019)

Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe – Low-Fat & Fabulous!

Tis the season for pumpkin….I was trying to think of a fun way to enjoy pumpkin this Fall and I decided to try my hand at Coffee Cake.  And to be honest, I have never made any kind of cake from complete scratch, so I am here to tell you, if I can do this Pumpkin Coffee Cake Recipe, you can too!  You all know that I always making us yummy food that has less fat and calories in it, so you will notice that with this one too.  But it is definitely full of flavor 🙂

Low Fat Pumpkin Coffee Cake recipe

First, I started with a simple topping – that took me less than 5 minutes to mix together.  No butter and I used cereal for that crunchy goodness 🙂

Healthier Pumpkin Coffee Cake Recipe

The batter was just a matter of mixing everything together!  I did use my mixer, but you can definitely do it by hand if prefer to mix it that way.

Now, here’s the recipe:

Pumpkin Coffee Cake – Low Fat!
Recipe Type: Breakfast or Dessert
Author: Tracy @ HavingFunSaving.com
Prep time:
Cook time:
Total time:
Serves: 8
  • Topping Ingredients
  • 3 Tablespoons flour
  • 2 Tablespoons brown sugar
  • ½ teaspoon cinnamon
  • 2 teaspoons low-fat or skim milk (more if extra moisture is needed)
  • 2 tablespoons crunchy nugget cereal – I used Honey Bunches of Oats with Almonds
  • Coffeecake Ingredients
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • 2 large eggs
  • 1 cup canned 100% pumpkin puree
  • ½ cup low-fat buttermilk
  • ⅓ cup packed brown sugar
  • ⅓ cup sugar
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla
Topping Instructions
  1. In a small bowl combine the flour, brown sugar, cinnamon, cereal and milk with a fork until the mixture is crumbly.
Coffee Cake Instructions
  1. Mix the flour, baking powder, pumpkin pie spice, baking soda in a small mixing bowl
  2. In a large mixing bowl, add the eggs, pumpkin, buttermilk, brown sugar, sugar, canola oil and vanilla mix until well blended
  3. Add the flour mixture and mix just until combined
  4. Add the batter into a 9×9 pan or a round cake pan that is sprayed with cooking spray
  5. Sprinkle the topping evenly over the top of the cake
  6. Bake at 350 degrees for 40 to 45 minutes or until knife or toothpick comes out clean when inserted into the center
This is a healthier version of a Fall favorite recipe – Enjoy!

I hope you and your family enjoy this Low Fat Pumpkin Coffee Cake Recipe as much as we did!

Low Fat Pumpkin Coffee Cake Recipe

We had ours for breakfast – it is absolutely amazing with a nice cup of coffee, but it would also make for a perfect Fall dessert.

Low Fat Pumpkin Coffee Cake Recipe on Food Wine Sunshine

Love Pumpkin?  Check out this Banana Pumpkin Pancake Recipe!

Low Fat Pumpkin Pancakes Recipe

While you are at it, be sure to check out all the delicious recipes on Food Wine Sunshine and follow me on Facebook, Twitter, Pinterest, Google + and Instagram.

Looking for more delicious pumpkin recipes?

How To Make A Divining Pumpkin and Bacon Dip Appetizer on Food Wine Sunshine No Bake Pumpkin Cheesecake Recipe on Food Wine Sunshine Pumpkin Protein Smoothie on Food Wine Sunshine No Bake Pumpkin Protein Bites on Food Wine Sunshine

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Comment section

11 thoughts on “Pumpkin Coffee Cake Recipe – Low-Fat & Fabulous!

  1. I’m not really a pumpkin fan but this looks and sounds great. It would be good with a cup of coffee. I will give it a try!

  2. I love coffee cake, but I am trying to eat better. So this recipe excites me that there is a healthy version of what I love! Thanks and I can’t wait to make it 🙂

  3. Anything pumpkin is awesome and I love coffee cake although I make it rarely,as a special Sunday brunch. I love how easy and healthy this recipe is!

  4. Hello, Tracy:

    I’m making this coffeecake now, and realized that there’s no salt listed; it this correct? I’m going ahead with making it without salt, and I’ll let you know how it turns out!


  5. I’m eating a piece right now, and it is delicious and moist! My husband loves it, too! I can’t believe it’s so low in fat! I’m definitely making it again and again; next time I’ll add 1/4 teaspoon of salt and an additional 1/2 teaspoon of pumpkin pie spice. Thank you for an excellent recipe

    1. I am glad to hear it! It’s one of our favorites too 🙂 Be sure to let me know how it is after you make the additions too – I am thinking it will be even better. I will have to try it!

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