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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 (½ stick) butter. 1 cup white sugar 2 teaspoon. 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 teaspoon. cinnamon ¼ cup flour Cut in 4 tbs. butter 2½ cups flour 2 teaspoon. baking powder 1 teaspoon. baking soda 1 ½ teaspoon. cinnamon

Nutritional information

No nutrition information available


In a Cuisinart Stand Mixer, beat together: ¼ cup (½ stick) butter, 1 cup white sugar, 2 teaspoon. 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: 2½ cups flour, 2 teaspoon. baking powder, 1 teaspoon. baking soda, 1 ½ teaspoon. cinnamon For sprinkle topping, mix together in a separate bowl: 1 teaspoon. 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.