Pumpkin Coffee Cake

5 from 15 votes

A light and fluffy pumpkin coffee cake made with whole wheat pastry flour, Greek yogurt, and warm spices, finished with a sweet cinnamon streusel topping.

Prep Time15

Cook Time35

Total Time50

Course: Breakast

Cuisine: American

Servings:

Author: Brittany Mullins

Ingredients

Cake

2 cups whole wheat pastry flour or all-purpose flour or gluten free 1 to 1 baking flour*
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon pumpkin pie spice
2 large eggs
1 cup pumpkin puree
⅔ cup coconut sugar
½ cup full fat Greek yogurt
¼ cup coconut oil melted
1 teaspoon vanilla

Crumb Topping

½ cup whole wheat pastry flour or all-purpose flour or gluten free 1 to 1 baking flour*
½ cup coconut sugar
2 teaspoons ground cinnamon
¼ cup coconut oil not melted

Icing

½ cup powdered sugar
¼ teaspoon vanilla
2-3 teaspoons almond milk plus more to thin

Instructions

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.
Add flour, baking powder, baking soda, salt and pumpkin pie spice to a medium mixing bowl and stir to combine.
Whisk together eggs, pumpkin puree, coconut sugar, Greek yogurt, coconut oil and vanilla in a large mixing bowl.
Add the flour mixture to the wet mixture and stir until just combined.
Add cake batter to the prepared pan and sprinkle with the crumb topping.
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.
Drizzle icing over warm cake. Cut into squares and serve!

Video

Notes

Gluten-free: I tested this cake with Bob’s Red Mill 1 to 1 gluten free baking flour and it turned out so good!
Storage: Store leftover pumpkin coffee cake in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Freezer: If freezing, cut the cake into individual squares first so you can thaw one at a time. Let thaw overnight in the fridge or for a few hours at room temperature.

Nutrition