Pumpkin Streusel

Another pumpkin recipe for you. I keep thinking I need to take a break from pumpkin, but then I’m inspired and suddenly craving more of that pumpkin flava!

My daughter mentioned the other day having a coffee cake at a friend’s house for breakfast and how good it was. Ever since her comment, I could not stop thinking about how good a coffee cake sounded! Think I might have a problem? I think I might as well. 🤣 🤷🏼‍♀️

I had about a cup of pumpkin leftover from a former recipe, so I decided to incorporate pumpkin into my quest to create the perfect macro friendly pumpkin coffee cake (which I actually landed on creating more of a streusel). I wasn’t feeling the thick, crumbly topping. I wanted more of a sugary topping with the sugary crunch. I love a little sugar crunch atop a softer bar, muffin or cake.

I also love a good glaze on my coffee cake or streusel. However, I realized I am somehow out of powdered sugar!? So I thought I would up the protein and make a glaze with protein powder. I liked the result! My kids were like – “Is this icing with protein powder 😒?” However, when they had it, they all agreed the icing made the streusel even better!

In this recipe I used this Kodiak Cakes mix as my flour base. This Buttermilk Pancake mix creates such great breads, muffins, and pancakes (obviously). It somehow manages to create foods that are both moist and fluffy.

Give this recipe a try. It’s the perfect breakfast on a cool, fall morning or midday snack. Serve warm. This reheats very well in the microwave. Also, I find that it stores best in the refrigerator and freezes wonderfully as well!

Pumpkin Streusel

A macro friendly yet delicious treat for those cool, fall mornings or mid-day break.


    For the Cake:
  • 2 cups Kodiak Cakes Buttermilk mix
  • 2 tsp cinnamon
  • 1 tsp pumpkin spice
  • 1 cup pumpkin puree
  • 1/3 cup Unsweetened Vanilla Almond Milk (can sub any dairy or nondairy milk)
  • 1/4 cup pure maple syrup
  • 1 TBS vanilla extract
  • 1 large egg
  • Sugar Topping:
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • Optional Protein Glaze Icing:
  • 1 scoop Devotion Nutrition Angel Food Cake protein powder (can sub any PP)
  • 6 TBS Unsweetened Vanilla Almond Milk (the PP I used gets thick really fast, so add only enough milk to create a drizzle)
  • 1/2 tsp (or dash) of vanilla extract
  • optional sprinkles for added fun and crunch


  1. Preheat the oven to 350 degrees. Prepare a 9×9 pan with nonstick spray and parchment paper.
  2. Whisk together the Kodiak mix and spices.
  3. Whisk together all the wet ingredients.
  4. Combine and stir until smooth. Batter will be thick!!!
  5. Spread in prepared pan. Sprinkle the cinnamon sugar mixture over the top. Can swirl this in with a butter knife – leave some on top of crunch.
  6. Bake at 350 for 25 minutes.
  7. Remove and let cool some before icing, and drizzle with icing, if you are using.


Per serving: 159 calories; 27 g carbohydrates; 2 g fat; 9 g protein