Name: Pumpkin Coffee Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: For the Cake; 1 cup almond flour; 1/2 cup all-purpose flour (I used Bob’s Red Mill 1:1 gluten-free baking flour); 3/4 cup granulated sugar (I used coconut sugar); 2 tsp. cinnamon; 1 tsp. baking powder; 1 tsp. vanilla extract; 1/4 cup milk (I used almond milk); 1/2 cup pumpkin purée; 2 eggs; For the Crumb Topping; 1/2 cup all-purpose flour (same gluten-free flour as above); 1 tsp. cinnamon; 1/3 cup granulated sugar (I used coconut sugar); 3 tbsp. milk (I used almond milk)

Hey there, pumpkin lovers!
If you’re a fan of fall flavors, cozy mornings, and yummy treats, then you have to try this Pumpkin Coffee Cake. It’s soft, sweet, and full of warm cinnamon spice. I love making this when the weather gets cooler it fills the whole kitchen with the most amazing smell! And guess what? It’s super easy to make, even if you’re new to baking. Let’s get into it!

Method

Preheat the Oven & Prep Your Pan

Start by preheating your oven to 350°F (175°C). This gives your oven time to get nice and hot while you prepare the batter. Next, take a loaf pan and either spray it with cooking spray or line it with parchment paper. This step helps prevent the cake from sticking, making cleanup easier and giving you perfect slices.

Mix the Wet Ingredients

In a large mixing bowl, add the pumpkin purée, almond milk, vanilla extract, and eggs. Grab a whisk or a spoon and give it a good mix until everything is fully combined. This creates a smooth, creamy base that gives the cake its moisture and rich pumpkin flavor.

Add the Dry Ingredients

Now it’s time to add in the dry ingredients: almond flour, all-purpose flour (or your gluten-free alternative), coconut sugar, cinnamon, and baking powder. Gently stir everything together until just combined. Be careful not to overmix doing so can make the cake tough instead of tender. You want to mix just enough to blend the wet and dry parts into a thick, slightly fluffy batter.

Spread the Batter in the Pan

Once your batter is ready, pour it into the prepared loaf pan. Use a spoon or spatula to spread it evenly across the pan so it bakes up nice and level. Smooth the top gently, making sure there are no big bumps or air pockets.

Make the Crumb Topping

In a separate small bowl, it’s time to make that delicious crumbly topping! Combine the all-purpose flour, coconut sugar, cinnamon, and almond milk. Stir it all together until you get a crumbly, chunky texture. You can use your fingers or a fork to get the right consistency think little clumps, not a smooth dough. Sprinkle this mixture generously over the top of your batter, covering the whole surface for that classic coffee cake look and extra burst of flavor.

Bake the Cake

Now pop the loaf pan into the preheated oven and bake for about 45 minutes. Keep an eye on it near the end every oven is a little different! You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean (or with just a few crumbs).

Cool Before Slicing

Once it’s done baking, take the pan out of the oven and let it cool for at least 10–15 minutes. This helps the cake set and makes slicing much easier. If you cut it too soon, it might fall apart so be patient (even though it smells so good!).

Necessary Tools

1 large mixing bowl
Whisk or spoon
Measuring cups & spoons
Loaf pan
Oven
Cooking spray or parchment paper

Pumpkin Coffee Cake

Recipe by Henry AveryCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

For the Cake
1 cup almond flour
1/2 cup all-purpose flour (I used Bob’s Red Mill 1:1 gluten-free baking flour)
3/4 cup granulated sugar (I used coconut sugar)
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. vanilla extract
1/4 cup milk (I used almond milk)
1/2 cup pumpkin purée
2 eggs
For the Crumb Topping
1/2 cup all-purpose flour (same gluten-free flour as above)
1 tsp. cinnamon
1/3 cup granulated sugar (I used coconut sugar)
3 tbsp. milk (I used almond milk)

Directions

Preheat your oven to 350°F (that’s 175°C). Spray or line your loaf pan so nothing sticks.
In a large bowl, whisk together the pumpkin purée, almond milk, vanilla extract, and eggs.
Add in the dry ingredients: almond flour, all-purpose flour, sugar, cinnamon, and baking powder. Stir everything until it’s just mixed, don’t overdo it!
Pour the batter into your loaf pan and spread it out evenly.
Now for the best part the crumb topping! In a small bowl, mix together the flour, sugar, cinnamon, and milk. Use your fingers or a fork to crumble it on top of the batter.
Bake for 45 minutes. It should be golden and smell amazing! Check with a toothpick if it comes out clean, it’s done.
Let it cool a bit before slicing. Enjoy it warm or at room temperature!

Notes

Don’t overmix the batter. Too much mixing can make the cake dense instead of soft.
Measure carefully. Especially with gluten-free flour, the right amount keeps the cake from being too dry.
Watch the bake time. Every oven is different! If your cake looks done in 40 minutes, check it early.
Let it cool. Cutting it too soon can make it fall apart. Let it rest before slicing.

Serving Suggestions

With a hot drink: Try it with coffee, chai, or a pumpkin spice latte.
Add a drizzle: Warm up some maple syrup or a little cream cheese glaze for extra sweetness.
Make it fancy: Add whipped cream and a sprinkle of cinnamon on top for a fun dessert.

Fun Fact

Did you know that pumpkins are actually a type of fruit? Even though we treat them like a veggie, they grow from flowers and have seeds just like apples and melons!

Conclusion

This Pumpkin Coffee Cake is a cozy, delicious treat that’s easy to make and perfect for fall (or any time you need a little pumpkin love). Whether you’re baking with family, making breakfast special, or just treating yourself you’ll love every bite.Go grab your mixing bowl and get baking. Your kitchen is about to smell amazing!