Small Batch Pumpkin & Cream Coffee Cake

2 WW Points per serving 

Indulge in the delightful flavors of this Small Batch Pumpkin & Cream Coffee Cake. This seasonal treat combines the warmth of pumpkin with the richness of cream, creating a perfect balance of sweetness and spice.

Each bite is a heavenly experience, with moist cake layers and a creamy filling that will leave you craving for more. Whether paired with your morning coffee or enjoyed as a sweet treat throughout the day, this coffee cake is sure to satisfy your cravings.

Serves 6

Preheat oven 350 degrees, grease 6” round cake pan

Filling: Blend (blender) to mix, some whole cottage cheese curds is okay

½ cup 2% cottage cheese

1 tsp cornstarch

1 tbsp zero calorie sweetener, Monkfruit

2 tbsp FF Greek yogurt

Crumble: Mix into a sandy texture and set aside

40 grams of a high protein pancake mix

2 tsp brown sugar substitute, Monkfruit

1 tbsp of light margarine spread, I use Imperial 27%

½ tsp pumpkin spice

Cake Batter:

80 grams of the same pancake mix as used for crumble

1 large egg

3/8 cup of pumpkin puree

3 tbsp zero calorie sweetener, Monkfruit

1 tsp of baking powder

¼ tsp of salt

3 tbsp unsweetened almond milk

1 tsp vanilla extract

1 ½ tsp pumpkin spice

Mix dry ingredients in a medium bowl, add wet ingredients and whisk until combined

Transfer half the batter to the cake pan, gently spread filling, top with remaining cake batter, be sure top batter covers all the cream.  Add crumble.

Bake 30-35 minutes. Let cool in pan 10-15 minutes. 

To release from pan, gently place hand over top, turn upside (do this over the kitchen sink) cake will release, place serving plate on bottom and flip back over.

If you like to add the drizzle- mix about 4 tbsp of powdered sweetener substitute with about 1 tbsp of almond flour. Drizzle over cake once it has cooled slightly