It’s official! Only 14 days, 2 exams, 3 presentations and 2 papers and I am done with my classroom work for my Physical Therapy Doctorate degree!!! I couldn’t be more excited to start my clinical internships and finally have a regular schedule! It’s pretty crazy thinking back, I never would have imagined I would be in Boston at Simmons College. I graduate in August 2014, after completing two clinicals- where I am basically working as a PT with a mentor teaching me along the way.
Even though I will be working Monday through Friday I will have plenty of time to plan out new recipes and bake delicious goodies. Every once and a while I come across a delicious treat that just seems to outdo all of the others. I really believe this pumpkin spice coffee cake is one of the best pumpkin recipes I have ever made!
The cake is perfectly spongy with a crumbly, crunchy topping and a spicy pumpkin flavor. I am so excited to share this recipe because it is also a little lower fat than usual coffee cake because it is made with Greek Yogurt -which is my favorite addition so I don’t feel guilty eating more than one serving!! Check out the Chobani conversion chart to add Greek Yogurt to your other recipes here!
Enjoy and let me know what you think!
(I swear I did not make this heart on purpose!!) 🙂
- 1 &1/4 cups whole-wheat pastry flour
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1/4 cup canola oil
- 1/4 cup Chobani Plain 0% Greek Yogurt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup milk
- 1 egg
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup finely chopped walnuts
- 1 teaspoon cinnamon
- 1. Preheat oven to 350° F.
- 2. In a large bowl mix until combined: flour, brown sugar, granulated sugar, canola oil, yogurt, pumpkin pie spice, and salt. Mixture will look crumbly.
- 3. Remove 3/4 cup of the mixture and place in a small bowl. Add chopped walnuts and cinnamon, mix well. Set aside to be used as the topping.
- 4. Add to the large bowl with flour ingredients (step 2): milk, pumpkin puree, egg, baking soda, and baking powder and mix until combined and smooth.
- 5. Grease an 8x8" baking pan then add cake batter.
- 6. Evenly spread walnut topping over cake batter.
- 7. Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean.
- 8. Enjoy!
Recipe adapted from: Joyful Healthful Eats.
Baked by Michelle for MoreChocolate.net