Pumpkin Coffee Cake



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This pumpkin coffee cake with a cinnamon streusel topping is the ultimate fall breakfast or dessert! It’s moist, soft and made with healthier ingredients like Greek yogurt, whole wheat flour and coconut sugar.

Even though it’s still quite hot in Richmond, I can’t stop thinking about fall and all the delicious pumpkin recipes! I love all things pumpkin, especially when it comes to baked goods… bread, cookies, muffins… if it has the word pumpkin in it I’m all about it!

Today, I’m super excited to be sharing this new pumpkin coffee cake recipe with you! It’s soft, moist and made with healthier ingredients like whole wheat flour, Greek yogurt, coconut sugar and pumpkin puree. And don’t even get me started on the cinnamon streusel topping… it’s definitely what takes this coffee cake to the next level! Paired with a warm cup of coffee and you’ve got a match made in heaven.

Nine pumpkin coffee cake squares on a sheet of parchment paper.

Why You’ll Love This Recipe

  • It’s the perfect festive recipe to make for fall!
  • It’s healthy enough to enjoy for breakfast, but also makes for a great dessert option!
  • The cinnamon streusel topping is chef’s kiss!
  • The pumpkin and Greek yogurt not only add extra nutrition to this cake but also extra moisture, so less oil is needed.
Ingredients measured out to make pumpkin coffee cake: whole wheat pastry flour, pumpkin pie spice, baking soda, baking powder, salt, eggs, pumpkin puree, vanilla, coconut oil, coconut sugar, Greek yogurt, cinnamon, powdered sugar and almond milk.

Ingredients Needed

  • whole wheat pastry flour – a whole grain, nutrient-dense flour that results in a light and fluffy cake. My go-to brand is Bob’s Red Mill whole wheat pastry flour. Cake flour and all-purpose flour will also work.
  • baking powder & baking soda – to help the cake rise.
  • pumpkin pie spice – a must for this pumpkin coffee cake! Make your own pumpkin pie spice at home or use a store-bought blend.
  • salt – to bring all the flavors together.
  • pumpkin puree – you can use canned pumpkin or homemade pumpkin puree. If using store-bought, just make sure the ingredient list is only “pumpkin” – you don’t want to accidentally buy pumpkin pie filling, which has added sugars.
  • eggs – binds the ingredients together and provides structure for the cake.
  • coconut sugar – to keep things refined sugar-free we’re using coconut sugar instead of white sugar. White sugar or brown sugar also works in a pinch!
  • Greek yogurt – Greek yogurt keeps this cake moist without a lot of added oil. I recommend using plain whole milk (full fat) yogurt for the best results. If you need this recipe to be dairy-free, a vegan yogurt should work just fine!
  • coconut oil – you want the oil to be in a liquid state so warm it a bit if necessary before measuring. Melted butter, ghee or another oil like avocado oil will work as well. 
  • vanilla extract – a much needed flavor enhancer. A little goes a long way!
  • crumb topping – you can’t have coffee cake without a crumb topping! We’re combining whole wheat pastry flour, coconut sugar, cinnamon and coconut oil to make this topping.
  • icing – optional, but highly recommended! Just whisk together powdered sugar, vanilla extract and almond milk and you’ll have a sweet icing to drizzle over your warm coffee cake.
Two coffee cake squares stacked on top of each other.

Whole Wheat Pastry Flour vs Whole Wheat Flour

You’ll often see whole wheat pastry flour used here on EBF when I’m making lightened-up baked goods! The reason I like using whole wheat pastry flour is that it is a whole grain flour, which means more fiber + nutrients than regular all-purpose flour. And it’s more finely ground than regular whole wheat flour so it produces lighter, softer baked items. It also has less gluten than regular whole wheat flour.

If you don’t have whole wheat pastry flour, all-purpose flour or a blend of all-purpose and regular whole wheat flour will work as a substitute.

Collage of four photos showing a pumpkin coffee cake being made: topped with crumble, baked and drizzled with icing.

How to Make

Prep: Begin by preheating the oven to 350°F and grease a 9×9-inch baking pan or line with parchment paper.

Make topping: Add all the topping ingredients to a small bowl and mix with a fork until crumbly.

Mix dry ingredients: Add flour, baking powder, baking soda, salt, and pumpkin pie spice to a medium bowl and mix together until all ingredients are incorporated.

Whisk wet ingredients: In a large bowl, whisk together the eggs, pumpkin puree, coconut sugar, greek yogurt, coconut oil, and vanilla extract. 

Combine: Add the dry ingredients to the wet ingredients and stir until just combined.

Bake: Pour the cake batter into the baking dish and sprinkle on the crumb topping. Bake for 30-35 minutes, or until a toothpick placed in the center comes out clean.

Make icing: While the cake is cooling, prepare the vanilla glaze by whisking together powdered sugar, vanilla extract, and almond milk in a small bowl.

Serve: Cut the cake into squares, drizzle on the icing, serve, and enjoy!

Drizzling icing on top of the pumpkin coffee cake square.

Substitutions & Notes

  • Flour: You can substitute whole wheat pastry flour for all-purpose flour or a mix of all-purpose and regular whole wheat flour. I haven’t tried this cake with a gluten-free alternative, but I bet a 1:1 gluten-free all-purpose flour would work.
  • Eggs: I haven’t tested this cake with an egg substitute, but I bet flax eggs or chia seed eggs would work. Let me know if you try it in the comments below!
  • Greek yogurt: You could swap out Greek yogurt with regular yogurt or sour cream by using a 1:1 ratio. For vegan options you could use a dairy-free yogurt. I would just recommend using plain yogurt to not add any extra flavors or sweeteners to the cake.
  • Coconut sugar: If you don’t have coconut sugar on hand white granulated sugar or cane sugar will work just fine.
  • Coconut oil: Melted butter or another oil like olive oil or avocado oil will work as a substitute. If you’re looking to cut back on the oil, you could use more yogurt or even applesauce as a substitute.
  • Pumpkin: Pumpkin is the star ingredient in this cake and I love the flavor of this cake, but you could also use sweet potato puree or butternut squash puree instead of the pumpkin puree if you’d like.
  • Icing: The icing is delicious, but feel free to skip it if you want. Coconut butter drizzled on top would also be yummy!
A square of pumpkin coffee cake on a plate, a fork has a bite resting on it.

What to Serve with Coffee Cake

I am already dreaming up a fall brunch spread to pair with this pumpkin coffee cake. Here’s what I’m thinking:

Squares of pumpkin coffee cake scattered around and on top of each other.

How to Store Leftovers

Leftover pumpkin coffee cake will stay fresh for 2-3 days stored at room temperature. For longer storage, store in an airtight container in the fridge for 5-7 days or in the freezer for up to 3 months.

If storing in the freezer, I recommend cutting the cake into individual servings before freezing. Then you can pull out one piece at a time as needed. Let the cake thaw overnight in the fridge or for a few hours at room temperature.

Drizzling extra icing over a stack of two slices of pumpkin coffee cake.


Why is it called coffee cake?

Coffee cake received its name because it was a complimentary treat that people would usually enjoy with a cup of coffee. As it became more of a tradition, certain cakes started receiving the name coffee cake.

What is the difference between cake and coffee cake?

What sets coffee cake apart from regular cakes is the streusel topping. Regular cakes typically have some sort of glaze or frosting on them.

Does coffee cake actually have coffee?

No, coffee cake typically doesn’t have any actual coffee in it. It’s typically eaten with a cup of coffee instead of having coffee in it. However, British coffee cake typically does include actual coffee in the recipe. 

Can you prep this coffee cake ahead of time?

Yes! This pumpkin coffee cake will hold up really well if made in advance. You can either store it in the fridge or freezer until ready to serve.

More Pumpkin Recipes to Try

More Tasty Baked Goods to Try

Be sure to check out all of the pumpkin recipes as well as the full collection of breakfast recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

5 from 11 votes

Pumpkin Coffee Cake

This pumpkin coffee cake with a cinnamon streusel topping is the ultimate fall breakfast or dessert! It's moist, soft and made with healthier ingredients like Greek yogurt, whole wheat flour and coconut sugar.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12



Crumb Topping



  • Preheat the oven to 350°F. Grease an 9×9-inch baking pan or line with parchment.
  • Combine all of the crumb topping ingredients in a small bowl with a fork until crumbly and set aside.
    Topping ingredients mixed together.
  • Add flour, baking powder, baking soda, salt and pumpkin pie spice to a medium mixing bowl and stir to combine.
    Dry ingredients whisked together.
  • Whisk together eggs, pumpkin puree, coconut sugar, Greek yogurt, coconut oil and vanilla in a large mixing bowl.
    Wet ingredients in a bowl.
  • Add the flour mixture to the wet mixture and stir until just combined.
    Wet and dry ingredients mixed together.
  • Add cake batter to the prepared pan and sprinkle with the crumb topping.
    Sprinkling topping on to cake batter in square baking pan lined with parchment paper.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
  • Let cake cool for about 15 minutes before serving.
  • While cake is cooling, make icing by whisking together powdered sugar, vanilla extract and almond milk in a small bowl.
    Icing mixture in bowl with a whisk.
  • Drizzle icing over warm cake. Cut into squares and serve!



Serving: 1 piece | Calories: 289kcal | Carbohydrates: 45g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Monounsaturated Fat: 1g | Cholesterol: 32mg | Sodium: 259mg | Potassium: 103mg | Fiber: 4g | Sugar: 26g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: pumpkin coffee cake
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    I was a bit hesitant to try this coffee cake recipe when butter wasn’t an ingredient in the crumble topping, but I was so glad I made it! It was so tasty and it was the perfect coffee cake to make for my overnight Thanksgiving guests! I never get tired of trying a new pumpkin recipe and this one will be a favorite!

    1. AHH YAY! This makes me so happy, Cindy, I am so glad you have this recipe a try and it turns you out fabulous for you. Thanks for sharing your review + star rating, I truly appreciate it!

  2. Do you think if I subbed dairy free yogurt for what you are calling for Greek Yogurt, it would still work out alright?

  3. 5 stars
    I made this pumpkin coffee cake as muffins and they turned out so well! The recipe makes enough batter for a little more than a dozen muffins but I just put the leftover batter in a small dish and baked as a mini cake. AMAZING!!!

    1. Woo! I am so excited to hear that this recipe turned out for you, Beth. I love the idea of turning this batter into muffins, the perfect grab and go breakfast/ or afternoon treat. Thank you for sharing your review & star rating, it means so much to me!

  4. I have Celiac too (like another commenter)! I’ll try it with Pamela’s GF pancake/baking flour. Bet it will work just fine. Thanks for this recipe!

    1. Woo! That makes me so happy to hear, Tina. Thanks for making it and for coming back to leave a review. I so appreciate it!!

  5. This recipe looks really good and I love anything pumpkin. I was wondering if this could be made gluten free. I am celiac, could I substitute the flour for cup-4-cup gluten free flour?

    1. I bet using an all-purpose 1:1 gluten-free flour would work! Let me know if you end up trying it and what you think of it!

  6. 5 stars
    Made this in two loaf pans as I didn’t have a 9×9 available and increased crumb topping recipe by 50%…absolutely delicious! So moist and a nice crumb. Would never know the cake has only 1/2 cup fat due to moisture from pumpkin and yogurt. Freezing one loaf for later this fall.

    1. Oh yay!! So excited to hear that this recipe turned out for you in two loaf pans! Thanks for making it and for coming back to share. So glad you loved it!

  7. 5 stars
    Okay WOW! This is my favorite coffee cake recipe ever. It was 90 some degrees out today and I embraced this pumpkiny goodness with enthusiasm. I planned on sharing the finished product with a friend but I’m not sure I want to share, ha!

    1. Ahh yay!! This makes me so happy to hear, Gwyn. I’m so glad you loved this cake. Thanks so much for making it and for coming back to leave a review. I so appreciate it!

  8. Yay, another pumpkin recipe. I’ll definitely make this when we reach fall. I live in a warm climate, so it will feel like summer a bit longer.