Truly the only Healthy Pumpkin Coffee Cake you want – it’s low fat, high protein, sugar free and absolutely delicious with the protein cream cheese icing on top!

This delightful confection is a celebration of autumn flavors without the guilt. It’s got no sugar added, is very low fat and extremely indulgent at the same time.

I had this recipe on my list for a while, and then someone happened to request it through a comment on my Instagram. I guess it was meant to be.

The main reason I made this recipe though was the steusel! That cinnamon-y crunch on the top with the cozy pumpkin vibe – it was so perfect!

Ingredients for Healthy Pumpkin Coffee Cake

This recipe for high protein healthy pumpkin coffee cake is made with a clean and healthy ingredients, and actually easy to make Vegan because it’s got no eggs!

Pumpkin Puree
Vanilla Protein Powder: For a pumpkin coffee cake with no sugar; I used Quest Nutrition Vanilla
Unflavored Protein Powder: This replaces some of the flour; I used Quest Nutrition whey-casein here.
Whole Wheat Pastry Flour
Coconut Flour
Pumpkin Pie Spice
Hot Water
Some Lemon Juice
A bit of Melted Butter
Baking Soda
Vanilla Extract

For the Sugar-free Cinnamon Streusel:

More Protein Pancake Mix
Ground Cinnamon
1:1 Zero Calorie Brown Sugar Substitute – I use Lakanto, to keep this recipe sugar free; (code HAYLSKITCHEN for a discount here too)
Some cold Cubed Butter

For the Protein Cream Cheese Icing:

Vanilla Protein Powder: I recommend Quest Nutrition Vanilla here since it’s whey-casein and blends well with the yogurt.
Low-fat Cream Cheese
Non-fat Greek Yogurt
Unsweetened Almond Milk

How to make Pumpkin Coffee Cake with Protein Powder

This pumpkin coffee cake really is easy to make – even though it uses protein powder – but here’s some pointers to keep in mind when baking to get it right.

Whisk all wet ingredients in a bowl – Hot water, pumpkin puree, lemon juice, melted butter vanilla extract.
Use hot water – it’s needed!
Use melted butter so that it mixes well into the healthy pumpkin crumb coffee cake batter.

Whisk dry ingredients – flour, coconut flour, vanilla protein powder, unflavored protein powder, pumpkin pie spice and baking soda.

Add dry mix to wet; Whisk until just combined.
Don’t over-mix or cake will get tough!

Taste the batter and see if you need some extra sweetener.
Use stevia powder to maintain the consistency of the batter and have healthy, sugar free pumpkin protein crumb cake.

Make Streusel topping on Pumpkin Crumb Cake:

Combine ingredients in a small food processor – flour, brown sugar, cinnamon and cold butter.
Use cold butter, so that you get a crumbly streusel and not melty butter.

Process until crumbles just form!
Over-processing will make the butter melt

Assemble and Bake:

Pour ½ batter into baking pan.
Don’t let the batter sit out too long; Pour immediately into baking pan and bake to avoid any reactions between the ingredients.
Add sprinkle streusel on top.

Pour remaining batter, then remaining streusel.
Bake for 25-30 mins.

Stop baking when tester/knife comes out just dry, but moist.
Don’t over-bake the cake or it will get tough.

Icing:

Let cake cool before icing or the icing will melt.

Mix softened cream cheese, yogurt, protein powder, milk.
Use softened cream cheese so it mixes well.
Don’t add too much milk in the icing; It will come together quickly.

How to store Healthy Pumpkin Crumb Cake?

This healthy pumpkin crumb cake keeps really well and is great for a meal prep snack, dessert or post-workout treat.

Protein powder pumpkin crumb cake keeps at room temperature for a few hours and for 4 or 5 days in the fridge in an airtight container.

To freeze, slice protein pumpkin crumb cake, wrap in plastic wrap, and place the pieces in a freezer-safe zipper bag. You can even store the whole cake itself!
Thaw before eating.

Alternatives for Healthy Pumpkin Streusel Cake

For the perfect healthy pumpkin streusel, I used protein powder to replace the sugar. I really would recommend using the ingredients and brands listed, but here’s some healthy alternatives you can try.

Whole Wheat Pastry Flour: Use All purpose flour or 1:1 Gluten Free Baking Flour in the same amount by weight not cups.
Unflavored Protein Powder: Use more flour
Coconut Flour: ½ cup more Flour or Oat Flour
Melted Butter: Melted Coconut Oil or Dairy Free Butter
Lemon Juice: Apple Cider Vinegar or White Vinegar

For the streusel and topping:

Sugar-free Brown Sugar: Regular brown sugar
Butter: Vegan butter
Greek Yogurt: Coconut Yogurt
Reduced-fat Cream Cheese: Regular Cream Cheese

More High Protein Pumpkin Cake Recipes:

More Recipes with Streusel: