With lightened-up options, this can be eaten guilt-free! And the crumb topping is out of this world amazing!
5 stars (3 ratings)
Ingredients
1cupall-purpose flour
¾cupwhole wheat pastry flour
½cupsugar
¼cupbrown sugar, packed
1 ½teaspoonpumpkin pie spice
1teaspoonbaking soda
1teaspoonbaking powder
¼teaspoonsalt
1cuppumpkin purée
⅓cupcoconut oil
¼cupunsalted butter, melted
¼cupapplesauce
2large eggs
1teaspoonvanilla extract
For the crumb topping
1 ¼cupall-purpose flour
½cupbrown sugar, packed
¼cupsugar
1teaspoonpumpkin pie spice
½cup1 stick unsalted butter, melted
Instructions
Preheat the oven to 350 degrees F. Lightly coat three 5 3/4-inch mini loaf pans with nonstick spray. To make the crumb topping, combine flour, sugars, pumpkin pie spice and butter; set aside.
In a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop the batter evenly into the loaf pans. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.