Delicious homemade Pumpkin Coffee Cake topped with spices and frosting.

introduction

Pumpkin Coffee Cake is a delightful treat that combines the warm flavors of pumpkin and spices with a moist, tender crumb. It’s perfect for breakfast or an afternoon snack, especially during the fall season. If you’re looking for something sweet yet comforting, this recipe fits the bill. Not only does it taste amazing, but it also uses healthier ingredients, making it a guilt-free indulgence. For more breakfast ideas, consider checking out delicious breakfast bundt cakes that are just as simple to make!

why make this recipe

This Pumpkin Coffee Cake stands out for a number of reasons. First, it’s easy to prepare, making it a great choice whether you are an experienced baker or just starting out. Second, it incorporates nutritious ingredients such as gluten-free flour and pumpkin puree, which add fiber and moisture. Lastly, the combination of pumpkin pie spice and walnuts creates a delicious flavor profile that is sure to please anyone.

how to make Pumpkin Coffee Cake

Ingredients

3 + ½ tbsp gluten free oat flour or almond flour
3 + ½ tbsp coconut oil, melted
¼ cup monkfruit sweetener
½ cup walnuts, chopped
¼ tsp pumpkin pie spice
1 cup pumpkin puree
¼ cup melted + cooled coconut oil
¼ cup + 2 tbsp monkfruit sweetener
¼ cup + 2 tbsp pure maple syrup or Lakanto syrup substitute
1 flax egg or 1 whole egg or 2 egg whites
1 tsp vanilla extract
1 scoop pumpkin protein powder
2 cups gluten free flour
½ cup almond flour
1 tsp baking soda
½ tsp baking powder
1 tsp pumpkin pie spice
¼ tsp sea salt

Directions

Preheat the oven to 350°F (175°C). Grease a baking pan.
In a bowl, combine the streusel topping ingredients until crumbly; set aside.
In a large bowl, mix together pumpkin puree, melted coconut oil, monkfruit sweetener, maple syrup, and flax egg (or eggs).
Stir in the vanilla extract and protein powder.
In another bowl, whisk together gluten free flour, almond flour, baking soda, baking powder, pumpkin pie spice, and sea salt.
Combine the wet and dry ingredients until just mixed.
Pour the batter into the prepared baking pan and sprinkle the streusel topping over it.
Bake for 30-35 minutes or until a toothpick comes out clean.
Allow to cool before serving.

how to serve Pumpkin Coffee Cake

Serve the Pumpkin Coffee Cake warm or at room temperature. It pairs well with a cup of coffee or tea. You can also sprinkle some extra walnuts on top or add a drizzle of icing for an extra special touch.

how to store Pumpkin Coffee Cake

To store the Pumpkin Coffee Cake, place it in an airtight container. You can keep it at room temperature for a couple of days. For longer storage, refrigerate it, where it will last for about a week. You can also freeze slices for up to three months. Simply wrap them tightly in plastic wrap and then place them in a freezer-safe bag.

tips to make Pumpkin Coffee Cake

To make the best Pumpkin Coffee Cake, consider these tips:

Make sure all your ingredients are at room temperature for even mixing.
Use fresh pumpkin puree for better flavor, but canned pumpkin works well too.
Adjust the sweetness according to your taste if you prefer it less or more sweet.

variation

You can easily customize the Pumpkin Coffee Cake by adding chocolate chips, dried cranberries, or even swapping out the nuts. For a spicier version, add more pumpkin pie spice or a pinch of nutmeg.

FAQs

Can I use other sweeteners instead of monkfruit sweetener?
Yes, you can use other sweeteners like coconut sugar or honey, but be aware that it may change the final flavor and texture of the cake.

Is it possible to make this recipe vegan?
Absolutely! Just use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) and ensure that all other ingredients are vegan.

Can I substitute regular flour for gluten-free flour?
Yes, you can swap gluten-free flour with all-purpose flour if you do not need a gluten-free option. The texture will be slightly different, but it should still be delicious!