Seems like autumn is the only time I use pumpkin around here! This is a coffee cake that is delicious any time of the year and you can use canned pumpkin! Try it with coffee or tea for breakfast.
Prep Time30 minutesmins
Cook Time35 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: coffee cake, pumpkin, pumpkin spice
Servings: 9servings
Equipment
9 x 9 square baking pan
large bowl
medium bowl for batter
mixing spoon
Ingredients
Coffee Cake
1cupall purpose flour
1 cupcoconut flour (you can use all purpose flour but the coconut flour gives the cake a lighter taste)
¾cupgranulated sugar
2tspbaking powder
1tbsppumpkin pie spice(1 ½ tsp cinnamon, ¾ tsp ginger, ¼ tsp nutmeg, ¼ tsp allspice)
1cuppumpkin puree
1tspvanilla
½cupmilk
¼cupavocado or taste-free coconut oil
Streusel Topping
¼cupunsalted butter, melted
¼cupcoconut or all purpose flour
1cupbrown sugar
1 tbspcinnamon
Instructions
Coffee Cake
Preheat oven to 350℉
Prepare 9 x 9 baking pan with cooking spray or oil and set aside.
Mix flour, sugar, baking powder, salt and spices in a large bowl and mix well.
Stir in pumpkin, oil, vanilla and milk. Hand mix until incorporated.
Spread batter into prepared baking pan and set aside.
Mix and Add Streusel Topping
In a small bowl mix all streusel ingredients together with a fork.
Spread streusel topping on top of the pumpkin cake layer.
Bake 35-40 minutes until toothpick inserted comes out clean.