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Reduced Fat Pumpkin Coffee Cake

With pumpkin as its star, and a bit of apple sauce, this pumpkin coffee cake doesn’t need the excess butter to make it moist or delicious. It’s a healthy way to remind ourselves of the taste of fall. I tested the results on my toddler’s playgroup and both mom’s and kids seemed to give it a stamp of approval. My husband says it’s really good too. "


¼ cup (1/2 stick) butter.
1 cup white sugar
2 tsp. vanilla extract
2 egg whites
1 cup reduced fat sour cream
1 cup pumpkin puree
(fresh is best if it’s seasonal)
For sprinkle topping:
1 tsp. cinnamon
¼ cup flour
Cut in 4 tbs. butter

2 1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 ½ tsp. cinnamon


In a Cuisinart Stand Mixer, beat together: ¼ cup (1/2 stick) butter, 1 cup white sugar, 2 tsp. vanilla extract, 2 egg whites, 1 cup reduced fat sour cream, 1 cup pumpkin puree (fresh is best if it’s seasonal)
Beat in gradually: 2 1/2 cups flour, 2 tsp. baking powder, 1 tsp. baking soda, 1 ½ tsp. cinnamon
For sprinkle topping, mix together in a separate bowl: 1 tsp. cinnamon, ¼ cup flour,
Cut in 4 tbs. butter
Preheat oven to 350 degrees.
Pour mixture into an 8 x 12 pan sprayed with baking spray.
Sprinkle topping evenly over the cake mixture.
Bake for 30 minutes until cooked through.

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Nutritional Information
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