Pumpkin Coffee Cake
This easy pumpkin coffee cake recipe is moist, filled with pumpkin spices, and the pecan crumb topping is irresistible. Perfect for fall!
Servings: 12 squares
Calories: 256kcal
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup almond flour
- 1 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs
- ¾ cup milk of choice
- ½ cup pumpkin puree
- 2 tablespoons melted coconut oil or butter
For the crumb topping:
- ½ cup all-purpose flour
- ¼ cup almond flour
- ¼ cup chopped pecans
- ¼ cup coconut sugar
- ¼ cup melted butter or coconut oil
Instructions
- Preheat the oven to 350ºF. Grease and line a 9"x9" baking pan with parchment.
- Whisk together all the dry ingredients in a large bowl. Set aside.
- In a separate bowl, beat together the wet ingredients. Pour the dry ingredients into the wet and stir to combine.
- In a third small bowl, mix together all the crumb topping ingredients.
- Transfer the batter to the prepared pan. Smooth the top with a spatula and sprinkle with the crumb topping.
- Bake on the center rack for 40 - 45 minutes until a cake tester inserted into the center comes out clean.
- Allow to cool in the pan for at least 10 minutes, then transfer to a wire rack and cool completely before slicing.
Video
Nutrition
Serving: 1square | Calories: 256kcal | Carbohydrates: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 192mg | Potassium: 132mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1748IU | Vitamin C: 0.5mg | Calcium: 76mg | Iron: 2mg