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+ servings
Nine pumpkin coffee cake squares on a sheet of parchment paper.
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5 from 8 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 Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Breakast
Cuisine: American
Keyword: pumpkin coffee cake
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