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 fat. This 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!
Why You'll Love This Skinny Pumpkin Coffee Cake
- An easy breakfast or dessert: A simple mix-and-bake recipe that yields an impressive, bakery-style coffee cake with minimal effort.
- Loaded with flavor: Cozy canned pumpkin, warm autumn spices, and a sweet buttermilk glaze baked right into every slice.
- Great for parties & make-ahead: Easily bake it ahead of time for weekend brunches, holiday gatherings, or sharing with guests!
- Great for meal prep & freezing: Stays wonderfully moist for days and freezes like a dream so you always have a sweet treat ready.
Ingredients For Skinny Pumpkin Coffee Cake
This lightened-up autumn treat combines yellow cake mix, flour, and instant vanilla pudding with real canned pumpkin, canola oil, and eggs. It's spiced and features layers of wholesome rolled oats baked throughout and is finished with a homemade hot buttermilk glaze sweetened with a touch of sugar and zero-calorie sweetener!
See the recipe card below for the complete ingredient list and exact amounts.
How to Make Skinny Pumpkin Coffee Cake
Making this gorgeous coffee cake couldn't be simpler! Beat the ingredients together until smooth, then layer half the batter in a greased tube or bundt pan with a sprinkling of oats before adding the rest. Bake until a toothpick comes out clean, let rest. Then poke holes across the top and spoon the freshly made buttermilk glaze all over so it soaks right in. Slice, serve warm, and enjoy!
See the recipe card below for complete step-by-step instructions, baking temperature, and cooking time.
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
WW POINTS PLUS 6
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
WW POINTS PLUS 6
| 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
Ingredients
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
- 1¼ 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
Instructions
- 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.
Nutrition
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!
