Protein Pumpkin Coffee Cake

Sweets

Pumpkin

Coffee Cake

High Protein

Fall

Kelton Maloy · ★★★★★

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Protein Pumpkin Coffee Cake

PREP 12 min · COOK 28-34 min · SERVES 9

9 SERV

EASY

12 min

28-34 min

Ingredients

0 of 22 gathered

Cinnamon crumb

⅓ cup blanched almond flour

¼ cup old fashioned oats

2 tablespoons coconut sugar or light brown sugar

1 teaspoon cinnamon

Pinch of salt

2 tablespoons butter, melted

Pumpkin cake

Choose one flour option.

Oat flour option

1 cup oat flour

½ cup blanched almond flour

All purpose flour option

1 ¼ cups all purpose flour

For either option

½ cup vanilla protein powder, about 2 scoops

1 teaspoon baking powder

½ teaspoon baking soda

2 teaspoons pumpkin pie spice

½ teaspoon cinnamon

¼ teaspoon salt

¾ cup pumpkin puree

2 large eggs

½ cup plain Greek yogurt

⅓ cup pure maple syrup

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 to 2 tablespoons milk, only if needed

Method

Heat the oven to 350°F. Line an 8 inch square metal pan with parchment and lightly grease it.

Make the crumb by stirring together the almond flour, oats, sugar, cinnamon, and salt. Add the melted butter and mix until moist clusters form. Refrigerate while making the batter.

Whisk together your chosen cake flour option, protein powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.

In another bowl, whisk the pumpkin, eggs, Greek yogurt, maple syrup, melted butter, and vanilla until smooth.

Fold the wet mixture into the dry mixture just until no dry pockets remain. The batter should be thick but easy to spread. Add milk 1 tablespoon at a time only if needed.

Spread the batter evenly in the pan. Break the chilled crumb mixture over the surface.

Bake for 28 to 34 minutes. The edges should look set, the center should spring back slowly, and a toothpick should come out with moist crumbs but no wet batter.

Cool for at least 25 minutes before slicing.