Give yourself the gift of a moist, tasty cake with extra protein and fibre and less sugar. Without using bad fats, pumpkin puree and applesauce keep this cake incredibly moist.
Pumpkin is without a doubt the season’s ultimate flavour. Americans can’t seem to get enough of this magnificent fall gourd, which is used in everything from pumpkin spice lattes and cakes to roasted pumpkin seeds and soup.
Fortunately, pumpkin is a trend that your body can enjoy as well. According to the U.S. Department of Agriculture, this autumn vegetable is rich in many of the vital elements your body needs, including fibre (USDA). The average daily intake of fibre in the United States is just approximately 15 grammes, or roughly half the recommended amount.
Pumpkin coffee cake combines the traditional dessert with the season’s favourite flavour. According to USDA data, using pumpkin puree in the recipe adds important nutrients like vitamins A and C, fibre, calcium, and iron to the mix while also keeping the cake moist without using bad fats. According to information from the USDA, Greek yoghurt gives this version a little tang as well as calcium and a significant amount of protein. According to the USDA, using a combination of whole-wheat and all-purpose flour gives your cake important fibre and B vitamins. Together, these components result in a cake that has significantly less sugar (more than 18 fewer grammes, but who’s counting) and more than double the fibre and 2 more grammes of protein than typical coffee cake. You won’t even realise it’s healthy for you since it tastes so nice.
- ¾ cup all-purpose flour
- ¾ cup whole-wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp kosher salt
- 2 tbsp pumpkin pie spice
- ½ cup pure maple syrup
- 1 cup pumpkin puree
- ½ cup unsweetened applesauce
- ¼ cup plain, nonfat Greek yogurt
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 tbsp powdered sugar (optional)Directions
- Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine flours, baking soda, baking powder, salt, and pumpkin pie spice.
- In a separate bowl, whisk together pumpkin puree, applesauce, yogurt, eggs, and vanilla extract.
- Add wet ingredients to dry ingredients and stir just until moistened, being careful not to overmix. Pour batter into the prepared dish and bake until a toothpick inserted in the center comes out clean, about 35 to 45 minutes. Allow to cool in the pan and sprinkle with powdered sugar, if desired.
- Store at room temperature for 3 to 4 days or in the refrigerator for up to 6 days.
Nutrition per serving: 161 calories, 2g total fat (0.5g saturated fat), 5g protein, 32g carbohydrates, 2.6g fiber, 13.5g sugar (10.9g added sugar), 219mg sodium