Without a doubt, pumpkin is the be-all and end-all flavor of fall. From pumpkin spice lattes and pumpkin cookies to roasted pumpkin seeds and pumpkin soup, Americans can’t seem to get enough of this gorgeous fall gourd.

Happily, pumpkin is a trend your body can get on board with, too. This fall vegetable is high in many of the essential nutrients your body needs, including fiber, notes the U.S. Department of Agriculture (USDA). Most Americans fall short on this crucial nutrient, averaging around 15 grams of fiber per day, about half the recommended amount, reports UCSF Health. Adding more vegetables to your diet, including pumpkin, can go a long way toward meeting your dietary fiber needs.

Cake may not be the most nutritious delivery system for pumpkin, but it is one most people will gladly eat. The internet is abuzz with love for pumpkin coffee cake, with TikTok videos featuring the dessert garnering tens of thousands of views. While many of those recipes — even ones tagged vegan and gluten-free — are packed with added sugar in a crumb toppings and glaze, this version keeps added sugars to a minimum and adds in some protein to make this one satisfying slice.

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Pumpkin Coffee Cake

Pumpkin coffee cake combines fall's favorite flavor with the traditional dessert. Using pumpkin puree in the recipe keeps the cake moist without unhealthy fats, and adds valuable nutrients such as vitamins A and C, fiber, calcium, and iron to the mix, per USDA data. In this version, Greek yogurt adds a light tang as well as calcium and a good dose of protein, according to data from the USDA. Using a mixture of whole-wheat and all-purpose flour adds valuable fiber and B vitamins to your cake as well, notes the USDA. Together, these ingredients produce a cake that contains 2 more grams of protein and more than double the fiber of traditional coffee cake, with considerably less sugar (more than 18 fewer grams, but who’s counting?). And it tastes so good, you won’t even realize it’s good for you, too.

contains Wheat, Dairy, Eggs

4.6 out of 48 reviews

SERVES

9

CALORIES PER SERVING

161

AUTHOR

Kelly Kennedy, RDN

PREP TIME

10 min

COOK TIME

35 min

TOTAL TIME

45 min

Ingredients

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 9x9-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.