This pumpkin coffee cake is the perfect fall dessert, breakfast, or snack. It’s moist, fluffy, has the perfect crumble top, and is packed with all the best fall flavors. Plus, it’s super easy to make – you can have it in the oven in just a few minutes.
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This pumpkin coffee cake is perfect for breakfast, brunch, or even a mid-day snack. It’s also great for entertaining because it can be made ahead of time and served at room temperature. So if you’re looking for a delicious and easy fall dessert, this pumpkin coffee cake is the perfect recipe for you.
The first time I made this pumpkin coffee cake my husband immediately said “yes, this is the one”. I told him it was a “healthier” version and pestered him with questions. I wanted to make sure it was sweet enough, the base was moist with good coffee cake density, and mostly, that it was delicious even if he wasn’t looking for a healthier option. The cake passed the test. Sometimes when baking with almond flour, unrefined sugar, and healthier ingredients, baked goods might taste off. You can tall it’s just ‘healthier’. But I wanted this coffee cake to still have an indulgent taste while using different ingredients. To me, this recipe accomplished that.
Ingredients needed for the Pumpkin Coffee Cake
- Almond flour
- Pumpkin puree
- Pumpkin pie spice
- Tapioca flour
- Eggs
- Melted butter
- Vanilla
- Maple syrup
- Sugar (regular or coconut sugar)
- Pecans
- Cinnamon
- Baking soda
- Salt
How to make Pumpkin Coffee Cake
- Preheat the oven to 350
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a larger bowl.
- Pour the dry ingredients into the wet bowl.
- Pour into a greased or parchment paper lined 9×9 (8×8 works too) pan.
- Make the streusel: mix some almond flour, pecans, sugar, melted butter, and cinnamon with a fork or your fingers. Pour over the cake mix.
- Bake, cool, enjoy
Why we love this recipe…
- The best fall flavor, pumpkin spice
- It’s made with wholesome ingredients
- Less sugar than traditional coffee cake recipes
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Ingredients
Method
- Preheat oven to 350.
- Mix the dry ingredients in a bowl. The first five ingredients Mix the wet ingredients in a larger bowl. The pumpkin puree through the sugars.
- Pour the dry ingredients into the wet bowl and mix until combined.
- Pour into a greased or parchment paper lined 9×9 (8×8 works too) pan.
- Make the streusel topping by mixing streusal ingredients in a bowl. You can mix with a fork or your fingers. Pour over the cake mix. Bake, cool, enjoy
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