Skinny Pumpkin Streusel Cake

It’s that time of year again…bring on the apple and pumpkin spice, sweaters and boots.

I’ve been thinking about this pumpkin streusel cake for the past few weeks and I knew it I needed to kick off the season by making it.

The streusel topping makes this cake super delicious and with a little fat free Reddi whip or low point ice cream, you have a dessert that is sure to be a crowd pleaser.

Ingredients:

  • 1/2 cup sugar substitute ( I use Splenda or Stevia)
  • 1/2 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened almond milk or cashew milk
  • 1/4 cup non fat plain or Greek yogurt
  • 1 (15oz) can 100% pure pumpkin purée

Ingredients for top layer:

Directions:

  1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
  2. In a large mixing bowl combine, 1 3/4 cups kodiak pancake mix, baking powder, salt, sugar substitute and pumpkin pie spice and cinnamon. Stir to incorporate.
  3. Stir in pumpkin, yogurt, vanilla and almond milk until mixed.
  4. Pour into pan. Set aside. In a small mixing bowl, combine flour, brown sugar substitute, cinnamon and using a fork cut light butter.
  5. Stir with a fork to combine. ( it should be crumbly). Sprinkle on top of cake layer.
  6. Bake for 25-30 minutes or until toothpick comes out clean when inserted.
  7. Remove from oven and let it cool for 10 minutes on the counter
  8. Slice cake into 8 equal slices.

Servings: Makes 8 servings / 4 Freestyle smart points per serving (which is 1/8th of the 9×13 pan)

Notes:

You can make the slices smaller and cut it into 10 servings for 3 Freestyle smart points per slice

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