Go Back
+ servings

Pumpkin Granola Chocolate Chip Coffee Cake

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 servings


  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • 1 large egg
  • 1/2 cup coconut sugar or brown sugar
  • 1/4 cup xylitol or sugar
  • 1/4 cup vegetable oil
  • 1/4 cup plain yogurt
  • 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips divided
  • 1 cup granola


  • Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
  • In a large bowl, whisk flour, baking powder, baking soda, salt, and spices until combined. In a separate large bowl, whisk pumpkin, egg, sugars, oil, yogurt, buttermilk, and vanilla until smooth. Gently fold flour mixture into liquid mixture, stirring until just combined. (batter will be quite thick) Fold in 3/4 cup chocolate chips.
  • Spread batter evenly into prepared pan and smooth top. Sprinkle granola and 1/4 cup remaining chocolate chips evenly over batter. Bake coffee cake at 350F 40-45 minutes or until a toothpick tests done. Cool coffee cake on a wire cooling rack at least 20 minutes before slicing into squares and serving warm.


Store coffee cake in an airtight container at room temperature up to 4 days.