Skinny Pumpkin Coffee Cake
By: Skinny Kitchen
Diet:
Low Fat
Low Calorie
Cuisine:
American
Meal type:
Dessert
A delicious and moist pumpkin coffee cake topped with rolled oats and a sweet buttermilk glaze, perfect for a cozy fall treat.
| Prep | Cook | Steps | Servings | Cooking level |
|---|---|---|---|---|
| 15 m | 1 h | 11 | 16 | Intermediate |
Ingredients
| 1 |
cooking spray
with flour in it
|
| 16.25 ounces |
Duncan Hines yellow cake mix
|
| 2 tbsp |
flour
|
| 3.4 ounces |
vanilla instant pudding mix
|
| 1¼ cups |
canned pumpkin
|
| ½ cups |
water
|
| ⅓ cups |
canola oil
|
| 3 |
egg whites
|
| 1 |
large egg
I love Egg-Land’s Best eggs
|
| ½ tsp |
vanilla extract
|
| 1 tsp |
pumpkin pie spice
|
| 1 tsp |
cinnamon
|
| ½ cups |
rolled oats
divided
|
| ¼ cups |
sugar
|
| 4 |
Truvia, Splenda
or your favorite sugar substitute
|
| ¼ cups |
buttermilk
|
| 2 tbsp |
reduced-fat butter or Smart Balance Light
|
| ¼ tsp |
baking soda
|
Skinny Kitchen
Nancy Fox
https://www.skinnykitchen.comWelcome to Skinny Kitchen, where delicious food can be part of a healthy lifestyle. Imagine decadent-tasting foods we all love but with a twist, they’re Skinnyfied! Recipes include nutrition facts, skinny tips, and food finds.
Instructions
This recipe was provided by Skinny Kitchen. The original recipe steps can be found here.
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