Pumpkin Coffee Cake

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


Mix together whole wheat pastry flour, coconut sugar, cinnamon and coconut oil.

1. Make Crumb Topping

Add whole wheat pastry flour, baking powder, baking soda, salt and pumpkin pie spice to a medium mixing bowl and stir to combine.

2. Mix Dry Ingredients

Whisk together eggs, pumpkin puree, coconut sugar, Greek yogurt, coconut oil and vanilla in a large mixing bowl.

3. Mix Wet Ingredients

Add the flour mixture to the wet mixture and stir until just combined.

4. Stir Batter Together

Add cake batter to the prepared pan and sprinkle with the crumb topping. Bake.

5. Bake Cake

Whisk together powdered sugar, vanilla extract and almond milk in a small bowl.

6. Make Icing

Drizzle icing over warm cake. Cut into squares and serve!

7. Drizzle with Icing

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