Description
A deliciously moist coffee cake made with pumpkin puree and Greek yogurt, sweetened with maple syrup and spices, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup pumpkin puree
- 3/4 cup Greek yogurt
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, mix together the pumpkin puree, Greek yogurt, brown sugar, granulated sugar, maple syrup, eggs, and vegetable oil until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before slicing and serving.
Notes
- For an extra touch, sprinkle some chopped walnuts or pecans on top before baking for added crunch!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg