Pumpkin Spice Coffee Cake
Recipe type: Breads
Prep time: 
Cook time: 
Total time: 
Serves: 9
If you are a pumpkin spice fan, this is the recipe for you! The crunchy topping with the moist pumpkin cake is a delicious combination!
  • 1½ cups of white wheat flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons of cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup light brown sugar
  • ¾ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup pumpkin puree
  • Streusel topping:
  • 1 cup chopped pecans
  • 2 tablespoons white wheat flour
  • ¼ cup + 2 Tablespoons light brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 4 tablespoons melted butter
  1. Preheat oven to 350 degrees.
  2. Spray a 9x9 pan with oil and set aside.
  3. In a large bowl, combine flour, baking powder, spices, brown sugar, and salt.
  4. In a separate bowl, combine eggs, vanilla, oil, and pumpkin puree.
  5. Add wet ingredients to dry ingredients and combine well.
  6. Add to 9x9 pan.
  7. For the topping, combine pecans, cinnamon, cocoa powder, brown sugar, and melted butter.
  8. Evenly spread over the top of the batter.
  9. Bake for 40 minutes or until knife comes out clean.
For Gluten Free / Dairy Free Version:
Sub 1½ cup Bob's Red Mill Gluten Free Baking Flour for white wheat flour
Sub ½ teaspoon of baking soda for baking powder
Add 2 teaspoons of apple cider vinegar
Streusel topping:
Sub 4 tablespoons of melted dairy free margarine for butter
Nutrition Information
Serving size: 1 square
Recipe by Betsy Ramirez at http://betsyramirez.com/pumpkin-spice-coffee-cake/