Spice up your fall with our pumpkin coffee cake recipe! It’s moist, flavorful, and perfect for cozy fall mornings. Easy to make and absolutely delicious!

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Pumpkin Coffee Cake with Crumb Topping


Prep Time: 15 muns

Cook Time: 30 mins


For Pumpkin Coffee Cake Crumb Topping – ▢¼ cup. – all-purpose flour – ▢2 tbsp. – brown sugar – ▢1 tsp. – ground cinnamon – ▢½ tsp. - pumpkin pie spice – ▢2 oz. – unsalted butter (softened) – ▢2 tbsp. - confectioner sugar for dusting For Pumpkin Coffee Cake Batter – ▢2 cups - all-purpose flour – ▢½ cup - almond flour – ▢1 tsp. - baking soda – ▢2 tsp. - baking powder – ▢1 tsp. – pumpkin pie spice – ▢⅛ tsp. - sea salt – ▢6 large - eggs – ▢½ cup – granulated sugar – ▢½ cup – brown sugar – ▢1 tsp. - pure vanilla extract – ▢4 oz. - melted butter (cooled to warm) – ▢1 cup – pumpkin puree (I used homemade pumpkin puree)

Step 1

In a large bowl, combine flour, brown sugar, cinnamon, and pumpkin pie spice. Add butter and use a fork to mix until a crumb-like texture forms. Set the streusel topping aside.

Step 2

Sift all-purpose and almond flour into a medium-sized bowl. Add cinnamon, pumpkin pie spice, baking powder, baking soda, and a dash of sea salt. Mix well. In a separate bowl, beat eggs with white and brown sugar until foamy and pale. Add vanilla extract, pumpkin puree, and cooled melted butter, mixing thoroughly. Gradually fold in the dry ingredients with a rubber spatula to maintain a fluffy texture.

Step 3

Preheat your oven to 350 ℉. Pour the batter into a greased 8-inch round baking dish. Sprinkle the crumb topping evenly over the batter.

Step 4

Bake for about 30 minutes until a toothpick comes out clean from the center. Let the cake cool for 5 minutes in the dish, then transfer it to a wire rack. Optionally, dust with confectioners' sugar before serving. Your Pumpkin Coffee Cake is ready to enjoy!

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