**# Pumpkin Coffee Cake: A Fall Favorite with a Protein Boost**
Every autumn, the aroma of **Pumpkin Coffee Cake** fills our home, bringing warmth and joy. It’s a tradition that started when my kids were little, and they’d help me mix the batter, eager to taste the first slice. One year, my daughter suggested adding a protein boost to our favorite **Pumpkin Coffee Cake** recipe, inspired by her love for **Fall Recipes High Protein**. We experimented with cottage cheese, creating a delightful **Cottage Cheese Pumpkin Dessert** that became an instant hit. Now, this recipe is a family staple, perfect for breakfast or as a sweet treat, and it’s loved by kids and adults alike. Whether you’re looking for **Pumpkin Snacks For Kids** or a healthier dessert option, this **Pumpkin Coffee Cake** is sure to satisfy.
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**Cuisine:** American
**Category:** Breakfast/Dessert
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Total Time:** 60 minutes
**Serves:** 8 people
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## What You’ll Need
**Pumpkin Puree:** The star of our **Pumpkin Coffee Cake**, pumpkin puree adds moisture and a rich, autumnal flavor. Choose pure pumpkin without added sugars for the best results.
**Whole Wheat Flour:** Opting for whole wheat flour adds a nutty flavor and increases the fiber content, making this a healthier option. Look for whole grain varieties to enhance the nutritional value.
**Greek Yogurt:** Using Greek yogurt in place of some of the oil helps keep the cake moist while adding a protein boost. Choose plain, unsweetened yogurt to control the sweetness of your cake.
**Cottage Cheese:** Adding cottage cheese to the mix creates a **Cottage Cheese Pumpkin Dessert** that’s creamy and packed with protein. It’s a great way to add nutrition without compromising on taste.
**Maple Syrup:** For natural sweetness, maple syrup is a delicious choice. It pairs perfectly with the pumpkin flavor and adds a touch of autumn to every bite.
**Spices:** Cinnamon, nutmeg, and ginger are essential for that classic fall taste. They enhance the pumpkin flavor and add warmth to the cake.
**Eggs:** Eggs help bind the ingredients and add structure to the cake. They also contribute to the protein content, making this a **Pumpkin Protein Dessert**.
## INGREDIENTS
Dry Ingredients:
– **1¾ cups** whole wheat flour
– **1 tsp** baking powder
– **½ tsp** baking soda
– **1 tsp** cinnamon
– **½ tsp** nutmeg
– **¼ tsp** ginger
– **½ tsp** salt
Wet Ingredients:
– **1 cup** pumpkin puree
– **½ cup** Greek yogurt
– **½ cup** cottage cheese
– **2** large eggs
– **½ cup** maple syrup
– **¼ cup** melted coconut oil
– **1 tsp** vanilla extract
Optional:
– **½ cup** chopped nuts (walnuts or pecans)
– **¼ cup** raisins or dried cranberries
## PREPARATION
1. **Preheat oven** to **350°F** and **grease** a **9×9 inch** baking pan.
2. **Mix dry ingredients** in a medium bowl: **whisk** together **1¾ cups** whole wheat flour, **1 tsp** baking powder, **½ tsp** baking soda, **1 tsp** cinnamon, **½ tsp** nutmeg, **¼ tsp** ginger, and **½ tsp** salt.
3. **Combine wet ingredients** in a large bowl: **stir** **1 cup** pumpkin puree, **½ cup** Greek yogurt, **½ cup** cottage cheese, **2** large eggs, **½ cup** maple syrup, **¼ cup** melted coconut oil, and **1 tsp** vanilla extract until smooth.
4. **Fold dry ingredients** into the wet mixture until just combined. Avoid overmixing to maintain a tender **Pumpkin Coffee Cake**.
5. **Stir in optional ingredients** like **½ cup** chopped nuts or **¼ cup** raisins if desired.
6. **Pour batter** into the prepared pan and **spread evenly**.
7. **Bake** for **45 minutes** or until a toothpick inserted into the center comes out clean.
8. **Cool** in the pan for **10 minutes**, then transfer to a wire rack to cool completely.
## NUTRITION INFORMATION
– **290 calories** per serving
– **8g protein** per serving
– **10g fat** per serving
– **45g carbohydrates** per serving
– **5g fiber** per serving
– **20g sugar** per serving
## Getting That Perfect Texture
Achieving the perfect texture in your **Pumpkin Coffee Cake** is all about balance. The combination of whole wheat flour and Greek yogurt helps create a moist and tender crumb. Be sure not to overmix the batter, as this can lead to a denser cake. If you find your cake is too dry, try adding a bit more yogurt or pumpkin puree next time. For an extra moist cake, you can also brush the top with a simple syrup made from equal parts water and maple syrup right after baking.
## Choosing the Right Sweetener
Maple syrup is our go-to sweetener for this **Pumpkin Coffee Cake**, but you can experiment with other options. Honey adds a floral note and works well if you prefer a different flavor profile. For a lower glycemic option, consider using coconut sugar, though you may need to adjust the liquid content slightly. If you’re looking to reduce sugar altogether, try using a sugar substitute like stevia, but keep in mind it might affect the texture and flavor slightly.
## Timing It Right
Baking time can vary based on your oven and the size of your pan, so it’s important to keep an eye on your **Pumpkin Coffee Cake**. Start checking for doneness around **40 minutes** by inserting a toothpick into the center. If it comes out clean, your cake is ready. If not, continue baking in **5-minute increments** until done. Remember, the cake will continue to cook a bit as it cools, so don’t overbake.
## Storage Strategy
To keep your **Pumpkin Coffee Cake** fresh, store it in an airtight container at room temperature for up to **3 days**. For longer storage, wrap individual slices tightly in plastic wrap and freeze them for up to **3 months**. When you’re ready to enjoy, simply thaw at room temperature or warm in the microwave for a few seconds.
## Make-Ahead Tips
**Pumpkin Coffee Cake** is perfect for making ahead. You can prepare the batter and store it in the refrigerator overnight. In the morning, just pour it into your pan and bake as directed. If you want to go a step further, you can even bake the cake ahead of time and freeze it. When you’re ready to serve, let it thaw at room temperature or warm it in the oven at **300°F** for about **10 minutes**.
## Troubleshooting Tips
If your **Pumpkin Coffee Cake** turns out too dense, it might be due to overmixing the batter. Mix just until the ingredients are combined. If the cake is too moist, reduce the amount of yogurt or pumpkin puree next time. If the top is browning too quickly, cover it with foil for the last **10-15 minutes** of baking.
## Creative Variations
Feel free to get creative with your **Pumpkin Coffee Cake**. Add a swirl of cream cheese frosting for an extra indulgent treat. For a **High Protein Oatmeal Muffins** twist, substitute some of the flour with oatmeal and bake in muffin tins. You can also turn this into **Pumpkin Snacks For Kids** by cutting the cake into bite-sized squares and topping them with a drizzle of melted chocolate.
## FREQUENTLY ASKED QUESTIONS
Can I make this recipe ahead of time?
Yes! You can prepare the batter and refrigerate it overnight. Bake it fresh in the morning, or bake the entire cake ahead and freeze it for later enjoyment.
Why didn’t my recipe turn out properly?
If your cake is too dense, you might have overmixed the batter. If it’s too moist, reduce the yogurt or pumpkin puree next time. Ensure your oven is at the correct temperature and check for doneness around 40 minutes.
How can I store Pumpkin Coffee Cake?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices and freeze them for up to 3 months.
Can I substitute ingredients in Pumpkin Coffee Cake?
Yes, you can substitute the maple syrup with honey or coconut sugar. For a protein boost, consider adding more cottage cheese or using **Cottage Cheese Oatmeal Muffins** as a base. Experiment with different spices or add-ins like nuts and dried fruit.
Is Pumpkin Coffee Cake suitable for a healthy diet?
Absolutely! This **Pumpkin Coffee Cake** is packed with **Health Pumpkin Recipes** elements like whole wheat flour, Greek yogurt, and cottage cheese, making it a nutritious choice. It’s perfect for those looking for **Protein Fall Recipes** or **Styleitwithtrix Recipes**.
## Personal Conclusion + Social Media CTA
Baking this **Pumpkin Coffee Cake** brings back so many fond memories of autumn mornings with my family. It’s a versatile recipe that can be enjoyed as a hearty breakfast or a delightful dessert. I hope you give it a try and love it as much as we do!
Share your results on [my Facebook page](https://www.facebook.com/profile.php?id=61568081624621) – I love seeing your creations! Or, pin this recipe on [Pinterest @OlyviaBestRecipes](https://www.pinterest.com/OlyviaBestRecipes/) and tag me so I can see your delicious **Pumpkin Coffee Cake**!
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*Author: Olyvia T.*
