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!
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!