This Pumpkin Spice Coffee Cake will be a treat for you and your whole family! It is rich in flavor, texture and has lots of pumpkin spice flavor.
The Maple Cream Cheese glaze compliments the Cake and adds a bit of extra sweetness.
Ingredients:
Coffee Cake:
- 1 cup oat flour
- 3 scoops vanilla protein powder (bone broth or grass fed whey)
- 1/3 cup granulated Erythritol sweetener
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp vanilla extract
- 1/2 cup (canned) pumpkin puree
- 1/3 cup yogurt: plain unsweetened coconut or Greek
- 2/3 cup egg whites
- 1/3 cup almond milk
- 1/4 cup dried cranberries (or raisins) optional
- 2 tbsp crushed pecans (or walnuts) could use more
Maple Cream Cheese Glaze:
- 1/2 scoop vanilla protein powder
- 4 tbsp almond milk
- 2 TB pure maple syrup
- 2 tbsp whipped (or light) cream cheese (organic is ideal)
- 2 tbsp granulated erythritol
- 1/4 tsp cinnamon
Directions:
Pre-heat your oven to 350F. In a large bowl, mix all your dry ingredients together. Add your remaining wet ingredients and stir in completely. You may stir in your cranberries/pecans with the batter, or sprinkle on top right before baking 🙂
Spray a baking dish or springform cake pan (I used a square Pyrex dish) with non-stick spray (I used my Misto with olive oil) and pour in your batter.
Bake at 350F for 30 minutes, or until it is fully baked through and a toothpick comes out clean.
For the glaze, mix all ingredients well in a small bowl. Add the liquid one tbsp at a time as you reach your desired consistency. I was able to “drizzle” mine on top, but you could make it thicker like a frosting 😉
Nutrition Info: (Makes 16 servings)
One serving: 75 calories 7.5g carbs 7g protein 2g fat
