Pumpkin Spice Coffee Cake with Maple Cream Cheese Glaze

This Pumpkin Spice Coffee Cake will be a treat for you and your whole family! It is rich in flavor, texture and has lots of pumpkin spice flavor.

The Maple Cream Cheese glaze compliments the Cake and adds a bit of extra sweetness.

Ingredients:

Coffee Cake:

• 1 cup oat flour
• 3 scoops vanilla protein powder (bone broth or grass fed whey)
• 1/3 cup granulated Erythritol sweetener
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp vanilla extract
• 1/2 cup (canned) pumpkin puree
• 1/3 cup yogurt: plain unsweetened coconut or Greek
• 2/3 cup egg whites
• 1/3 cup almond milk
• 1/4 cup dried cranberries (or raisins) optional
• 2 tbsp crushed pecans (or walnuts) could use more

Maple Cream Cheese Glaze:

• 1/2 scoop vanilla protein powder
• 4 tbsp almond milk
• 2 TB pure maple syrup
• 2 tbsp whipped (or light) cream cheese (organic is ideal)
• 2 tbsp granulated erythritol
• 1/4 tsp cinnamon

Directions:

Pre-heat your oven to 350F. In a large bowl, mix all your dry ingredients together. Add your remaining wet ingredients and stir in completely. You may stir in your cranberries/pecans with the batter, or sprinkle on top right before baking 🙂

Spray a baking dish or springform cake pan (I used a square Pyrex dish) with non-stick spray (I used my Misto with olive oil) and pour in your batter.

Bake at 350F for 30 minutes, or until it is fully baked through and a toothpick comes out clean.

For the glaze, mix all ingredients well in a small bowl. Add the liquid one tbsp at a time as you reach your desired consistency. I was able to “drizzle” mine on top, but you could make it thicker like a frosting 😉

Nutrition Info: (Makes 16 servings)

One serving: 75 calories   7.5g carbs   7g protein   2g fat