Pumpkin Cream Cheese Coffeecake

Some weekends just call for something special for breakfast.

The atmosphere and idea of coffeecake for breakfast has always appealed to me, but I hate the high and crash of eating something carbohydrate and sugar heavy in the morning.

Knowing it was Labor Day weekend, and the start of September, I was craving something pumpkin, with cream cheese…one of my favorite fall combos. I was also craving coffeecake…or the idea of coffeecake. 🙂

This version of my fall favorite is filled with whole grains, is low in sugar, contains healthy fats, and tastes delicious with a mug of Pumpkin Spice Coffee. (my favorite) It is definitely a weekend recipe, as it will take you a little time to prepare, but it’s yummy!  My conclusion: you can have your cake and eat it too!

Pumpkin Cream Cheese Coffeecake


1 1/4 cup whole wheat flour
1/2 cup almond flour
1/4 oat flour
1 tsp. baking powder
1tsp. baking soda
1 tsp. cinnamon
2 tsp. pumpkin pie spice
1/2 tsp. nutmeg
1 cup almond milk (or milk of choice)
1/4 c. unsweetened applesauce
1 egg, lightly beaten
1/4 c. coconut oil, melted
1/2 c. pure maple syrup

Preheat your oven to 350 degrees.
Mix all your dry ingredients together, in a medium bowl, set aside.


Follow the directions below each ingredient list to make your pumpkin and cream cheese layers. 

Pumpkin layer:
1 c. pumpkin (not pumpkin pie filling)
1 Tbsp. pure maple syrup
1 egg white
1 tsp. pumpkin pie spice

*Mix all ingredients together in a small bowl, set aside.

Cream Cheese layer:
3 oz. lowfat cream cheese
1/2 c. plain greek yogurt
1 tsp. vanilla extract
5 drops vanilla liquid stevia

*Mix all ingredients in a small bowl, set aside.

Now returning to your coffeecake dry ingredients add the milk, applesauce, egg, coconut oil, and maple syrup. Stir until just blended.

Lightly grease a 9 inch round spring form pan with coconut oil. Make sure to spread oil up the sides of the pan as well.
Next pour 1/2 of the coffee cake batter into the pan and spread evenly.


Next take your pumpkin layer mixture and spread it evenly over the coffee cake batter in the pan. Do the same with the cream cheese layer spreading it over the top of the pumpkin layer.

Then take your remaining coffeecake batter and drop by spoon fulls over the top of the cream cheese layer and taking a table knife carefully spread the batter over the top.

Finally, make your topping:

1/2 c. pecans, chopped
1 Tbsp. maple sugar
1 tsp. cinnamon
1 tsp. coconut oil, solid

Sprinkle over the top of the coffeecake.


Bake at 350 degrees for about 30-35 minutes. Baked goods tend to bake faster here in the mountains, so it may take a little longer where you live. Either way, test with a toothpick inserted in the middle. When the toothpick comes out clean, it’s done. Cool for about 10 minutes, and serve.


Look at all that yummy cream cheesy goodness!

Just because I was curious…
Head to head with Starbucks Pumpkin Spice Bread, here’s how a slice of this coffeecake adds up:

Starbucks Pumpkin Bread/1 slice : 390 cal / 14g fat / 61g Carb / 6g Protein / 38g Sugar (wow!)

Pumpkin CC Coffeecake/ 1 slice: 270 cal/ 12g fat / 33g Carb / 7g Protein / 15g Sugar

Your Turn: What is your favorite pumpkin/fall indulgence? Favorite fall baking recipe?

Hope you’ll try this coffeecake some lazy weekend, and have an amazing Monday!


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