Name: Pumpkin Spice Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup all purpose flour; 1 cup almond flour; 1/3 cup brown sugar; 1 tbsp pumpkin pie spice; 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup coconut oil, melted; 1 cup pumpkin puree ((at room temperature)); 2 large eggs ((at room temperature)); 1 tbsp vanilla extract; 1/4 cup coconut oil; 1/2 cup all purpose flour; 1/2 cup brown sugar; 1 tsp pumpkin pie spice

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There’s nothing quite like the smell of pumpkin spice filling your kitchen on a crisp fall morning. This pumpkin spice coffee cake is exactly what you need to get the cozy fall vibes going. It’s soft, fluffy, warmly spiced, and topped with the most delicious spiced crumble. Pair it with a warm cup of coffee or tea and you’ve got the best fall morning ever.

This recipe uses a blend of almond flour and all-purpose flour to give this coffee cake a soft and moist texture. The base of the cake is rich with pumpkin flavor and warm spices, but not too sweet. The crumble topping adds the sweetness and texture to make this coffee cake really delicious. It’s seriously perfection with a cup of hot coffee or tea.

Quick nutrition tip: while this pumpkin spice coffee cake is delicious on its own, it’s not very high in protein or fiber. To make it part of a balanced breakfast, pair it with scrambled eggs with veggies or a scoop of Greek yogurt with fruit. This adds a good source of protein and fiber to help keep you fuller for longer, while still being able to fully enjoy a cozy seasonal treat. This is a perfect example of nutrition by addition.

This cake is perfect for slow weekend mornings, and you can actually whip it up in just about 45 minutes. It also stores well, making it great to add to meal prep breakfasts throughout the week. Just store individual slices in an airtight container in the fridge to keep it fresh. It also freezes well. I like to warm it up before eating it for even more coziness!

I hope you enjoy this pumpkin spice coffee cake. Leave a comment below if you try it! If you’re looking for more cozy pumpkin recipes, check out my pumpkin recipe roundup!

Pumpkin Spice Coffee Cake

Cozy up with this soft and delicious pumpkin spice coffee cake with a crumble topping. Perfect for fall mornings!

Print Recipe Pin Recipe

Prep 15

Cook 30

Total 45

Course Breakfast, Dessert, Snack

Cuisine American, Vegetarian

Servings 16

Calories 186 kcal

Ingredients

Dry Ingredients

1 cup all purpose flour
1 cup almond flour
1/3 cup brown sugar
1 tbsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients

1/4 cup coconut oil, melted
1 cup pumpkin puree (at room temperature)
2 large eggs (at room temperature)
1 tbsp vanilla extract

Crumble Topping

1/4 cup coconut oil
1/2 cup all purpose flour
1/2 cup brown sugar
1 tsp pumpkin pie spice

Instructions

Preheat oven to 350F and line a 9×9 baking dish with parchment paper.
In a medium bowl, add all dry ingredients and mix to combine.
In a large bowl, add eggs and whisk. Add remaining wet ingredients and mix to combine.
Add dry ingredients to wet ingredients and stir to combine. The batter will be thick. Pour into baking dish and spread evenly.
In a separate small bowl, mix crumble topping ingredients until a crumbly, sandy texture forms. Sprinkle evenly on top of the batter.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool. Once cooled, slice into 16 equal squares.