Name: Pumpkin-Ginger Coffee Cake with Cinnamon Streusel
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1-1/2 cups King Arthur Organic Unbleached White Whole Wheat Flour; 1/2 tsp. baking soda; 2 Tsp. baking powder; 1/2 tsp. Redmond Real Salt Ancient Fine Sea Salt; 1-1/2 to 2 tsp. Simply Organic Pumpkin Spice; 2 tsp. Vitacost Organic Ground Ginger (or fresh grated ginger); 1 tsp. Vitacost Organic Turmeric; 1 cup Farmer’s Market Organic Canned Pumpkin; 1/2 cup dairy milk (or almond milk); 1 tsp. vanilla; 1/4 cup Organic Valley Ghee (or melted butter); 1/4 cup Vitacost Certified Coconut Oil; 1/2 cup Vitacost Organic Light Brown Sugar (or Lakanto Monkfruit Sweetener); 1 egg, (room temperature); 1/4 to 1/2 cup brown sugar; 1/4 cup flour; 1/4 cup oats; 1/4 pumpkin seeds ( or dry quinoa); 1 tsp. cinnamon; 4 tsp. soft butter*

Autumn is in the air and the subtle aroma of pumpkin spice is everywhere (and we’re definitely not complaining!). Revolutionize your taste buds with this fall-inspired coffee cake made with pumpkin and ginger. Pair with a hot cup of java, cold brew or calming tea for a sweet, well-rounded snack.

It’s also important to note that pumpkin is a popular seasonal flavor – for sure – but this beta-carotene-rich gourd is also a prize pick that supports your health as well. It’s low in calories, packed with fiber and rich in vitamins A, C and E. Need we say more? Let’s get baking!

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Pumpkin-Ginger Coffee Cake with Cinnamon Streusel

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 12

Calories 195 kcal

Ingredients

Dry ingredients

1-1/2 cups King Arthur Organic Unbleached White Whole Wheat Flour
1/2 tsp. baking soda
2 Tsp. baking powder
1/2 tsp. Redmond Real Salt Ancient Fine Sea Salt
1-1/2 to 2 tsp. Simply Organic Pumpkin Spice
2 tsp. Vitacost Organic Ground Ginger or fresh grated ginger
1 tsp. Vitacost Organic Turmeric

Wet ingredients

1 cup Farmer’s Market Organic Canned Pumpkin
1/2 cup dairy milk or almond milk
1 tsp. vanilla
1/4 cup Organic Valley Ghee or melted butter
1/4 cup Vitacost Certified Coconut Oil
1/2 cup Vitacost Organic Light Brown Sugar or Lakanto Monkfruit Sweetener
1 egg, room temperature

Streusel topping

1/4 to 1/2 cup brown sugar
1/4 cup flour
1/4 cup oats
1/4 pumpkin seeds or dry quinoa
1 tsp. cinnamon
4 tsp. soft butter*

Instructions

Preheat oven 375 degrees F.
In bowl, combine coconut oil, melted butter and sugar. Whisk until smooth. Stir in egg, milk and vanilla. Set aside.
In another bowl, combine flour, baking powder, baking soda, salt, pumpkin spice, ginger and turmeric. Whisk to combine.
In large bowl, combine both wet and dry mixtures. Fold in canned pumpkin to form batter. Pour batter into 8 x 8-in. baking pan and set aside.
In small bowl, combine all streusel ingredients. Gently use fingers to combine until crumbly texture forms.
Layer streusel on top of batter and bake for 40 minutes or until golden.

Recipe Notes

*For the streusel topping, if butter is too dry, add a few tablespoons of coconut oil to soften and add flavor.
Not a fan of streusel? Enjoy this coffee cake plain, or spread on a generous layer of pumpkin butter.
Order the ingredients you need to make this recipe at Vitacost.com.

Nutrition Facts

Pumpkin-Ginger Coffee Cake with Cinnamon Streusel

Amount Per Serving (1 g)

Calories 195 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 8g40%

Cholesterol 28mg9%

Sodium 163mg7%

Potassium 195mg6%

Carbohydrates 24g8%

Fiber 2g8%

Sugar 15g17%

Protein 2g4%

Vitamin A 3255IU65%

Vitamin C 1mg1%

Calcium 77mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.