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Pumpkin Spice Coffee Cake

Seems like autumn is the only time I use pumpkin around here! This is a coffee cake that is delicious any time of the year and you can use canned pumpkin! Try it with coffee or tea for breakfast.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Servings: 9 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Coffee Cake
  • 1 cup all purpose flour
  • 1 cup coconut flour (you can use all purpose flour but the coconut flour gives the cake a lighter taste)
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • 1 tbsp pumpkin pie spice (1 ½ tsp cinnamon, ¾ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice)
  • 1 cup pumpkin puree
  • 1 tsp vanilla
  • ½ cup milk
  • ¼ cup avocado or taste-free coconut oil
Streusel Topping
  • ¼ cup unsalted butter, melted
  • ¼ cup coconut or all purpose flour
  • 1 cup brown sugar
  • 1 tbsp cinnamon

Equipment

  • 9 x 9 square baking pan
  • large bowl
  • medium bowl for batter
  • mixing spoon

Method
 

Coffee Cake
  1. Preheat oven to 350℉
  2. Prepare 9 x 9 baking pan with cooking spray or oil and set aside.
  3. Mix flour, sugar, baking powder, salt and spices in a large bowl and mix well.
  4. Stir in pumpkin, oil, vanilla and milk. Hand mix until incorporated.
  5. Spread batter into prepared baking pan and set aside.
Mix and Add Streusel Topping
  1. In a small bowl mix all streusel ingredients together with a fork.
  2. Spread streusel topping on top of the pumpkin cake layer.
  3. Bake 35-40 minutes until toothpick inserted comes out clean.
  4. Remove from oven and let cool for about an hour.
  5. Store on counter or freeze for up to one month.