Roy’s Light Pumpkin Bread Coffee Cake

12 Servings 3 Better Balance Bites/Blue Points

Calories 160 Fat 4.4g Sat. Fat 0.8g Protein 5.8g Carbs 40g Fiber 1.5g Sugars 1.3g

Ingredients

Streusel

· 1/3 cup flour

· 1/3 cup (38 grams) chopped walnuts

· 1/3 cup packed brown sugar replacement

· 1/2 tsp pumpkin pie spice

· 2 tablespoons light butter

Cake

· Cooking/baking spray

· 2 cups flour

· 1/4 cup cornstarch (see notes)

· 2 tsp baking powder

· 2 tsp pumpkin pie spice

· 1/2 tsp salt

· 1/4 tsp baking soda

· 1 cup pumpkin puree (NOT pumpkin pie MIX!)

· 2/3 cup sugar replacement (see notes)

· 1/2 cup almond milk, room temperature

· 1/2 cup plain nonfat Greek yogurt, room temperature

· 3 eggs, room temperature

· 1 tsp vanilla extract

Directions

1. Heat oven to 350°F. Coat a 13x9-inch baking dish with cooking/baking spray.

2. In a small bowl, mix the flour, brown sugar replacement, and pumpkin pie spice with a fork until combined. Add in the walnuts, then mix in the light butter until it forms small crumbs.

3. In a medium bowl, whisk together the flour, cornstarch, baking powder, pumpkin pie spice, salt, and baking soda; set aside.

4. In large bowl, whisk together the pumpkin puree, sugar replacement, almond milk, Greek yogurt, eggs, and vanilla. Stir in flour mixture and pour into the prepared baking dish. Sprinkle the streusel evenly over the batter in pan and cover the pan with foil.

5. Bake 25 minutes, then remove the foil and bake another 25-30 minutes, until a toothpick inserted in center comes out clean and dry. Allow to cool to room temperature before cutting into 12 pieces.

Notes

· Need to increase your protein intake? Replace up to 1/2 cup of flour for vanilla protein powder.

· The cornstarch is there to help create a lighter texture. You can replace it with flour or protein powder, but it may alter the texture slightly.

· You could use brown sugar replacement in the cake if you’d like.

· Covering the cake with foil for the first half of the baking helps to keep the cake moist.

· Make-Ahead: Make as directed through step 4. Cover with foil and refrigerate up to 24 hours. Remove from the refrigerator as you preheat the oven, uncover, and bake as directed in step 5. You may need to add a few minutes to the baking time.

· Cover leftovers and store at room temperature for up to 4 days. Store refrigerated for about a week. Store frozen for 3-4 months, thawing in the refrigerator overnight.