Skinny Pumpkin Coffee Cake

Everyone will LOVE this super moist, harvest coffee cake! It’s so easy to make since it starts with a cake mix. Each skinny slice has 226 calories and 8 grams of fatThis rustic cake is fantastic to make for your company this time of year. Or just bake it, slice it into individual servings and freeze for a wonderful treat in the future!
Skinny Pumpkin Coffee Cake

Helpful Tips About this Recipe

Makes 16 slices (each serving 1/16 of cake)

Healthy Benefits

Although the cake isn’t healthy, pumpkin, including canned, is a great source of beta-carotene, the vegetable pigment that the body turns into vitamin A. Pumpkin also contains a hefty amount of fiber, ample amounts of iron, and vitamin C.
Using a combination of sugar and sugar substitute in the glaze cuts the sugars and carbs down but doesn’t compromise the taste at all.

WW Freestyle SmartPoints 9-Blue
WW SmartPoints 9-Green

SKINNY FACTS: for 1 slice
226 calories, 8g fat, 3g protein, 36g carbs, 1g fiber, 314mg sodium, 21g sugar
FACTS: for Freestyle SmartPoints
210 calories, 0g sat fat, 21g sugar, 1g protein


Skinny Pumpkin Coffee Cake

Skinny Pumpkin Coffee Cake

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Prep Time 15 minutes
Bake Time: 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16
Calories 226 kcal


Ingredients for Cake:

  • Cooking spray (with flour in it)
  • 1 package (16.25 oz.) Duncan Hines yellow cake mix
  • 2 tablespoons flour
  • 1 package (3.4 oz.) vanilla instant pudding mix
  • cups canned pumpkin
  • ½ cup water
  • ⅓  cup canola oil
  • 3 egg whites
  • 1 large egg, I love Egg-Land’s Best eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup rolled oats, divided

Ingredients for Hot Buttermilk Glaze:

  • ¼ cup sugar
  • 4 packages Truvia, Splenda or your favorite sugar substitute
  • ¼ cup buttermilk
  • 2 tablespoons reduced-fat butter or Smart Balance Light
  • ¼ teaspoons baking soda
  • ½ teaspoon vanilla extract


  • Preheat oven to 350 degrees. Coat a 9” angel food cake pan, springform pan, or bundt pan with cooking spray.
  • Using an electric mixer or in a large bowl using a hand mixer, combine cake mix, flour, pudding, pumpkin, water, and canola oil.
  • Add egg whites and egg and mix well.
  • Stir in vanilla, pumpkin spice, and cinnamon.
  • Mix on high for at least one minute. Scrape down sides and mix again.
  • Pour ½ of the batter evenly into pan. Sprinkle with ¼ cup rolled oats. Pour remaining batter and spread evenly. Sprinkle with remaining ¼ cup rolled oats. Shake the pan on work surface after filling the batter to even out the batter.
  • Bake for at least 1 hour until a toothpick comes out mostly clean. It might take an extra 5 to 10 minutes depending on your oven. Let rest at least 15 minutes before removing from pan.

To make the glaze:

  • Place the sugar, sugar substitute, buttermilk, light butter, baking soda, and vanilla in a small saucepan and heat over medium heat.
  • Bring to a boil stirring constantly.
  • The glaze will foam up and thicken as the sugar dissolves and butter melts, about 2-3 minutes.
  • Using a fork, poke 12 holes all over warm cake and spoon the hot buttermilk glaze all over cake.


Serving: 1sliceCalories: 226kcalCarbohydrates: 36gProtein: 3gFat: 8gSodium: 314mgFiber: 1gSugar: 21gBlue Smart Points: 9Green Smart Points: 9Plus Points: 6
Tried this recipe?Let me know how it was!

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