Recipe: Pumpkin Crumble Coffee Cake

I’m not a huge cake fan, but when it comes to coffee cake, it’s a whole different story ( I mean, it has coffee in the name, so obviously it must be good!). I stumbled upon this recipe via Pinterest and when I tweaked it according to what I had in my kitchen,  a delightful pumpkin crumble coffee cake was born.

This recipe is perfect for fall, or really anytime you are in the mood for something pumpkin-y that pairs perfectly with coffee.


Plus, since my version of this recipe uses healthier ingredients like coconut oil, coconut sugar, maple syrup, and whole wheat flour, this coffee cake is much better for you. So go ahead and mix this yummy recipe up and enjoy it with a good cup of coffee. Happy baking!


Crumble Topping

  • 1/2 cup whole-wheat flour
  • 1/4 cup unsalted butter, cold and cut into cubes
  • 1/2 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

Pumpkin Coffee Cake

  • 2 cups whole-wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup pure pumpkin puree
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/2 cup coconut oil (melted)
  • 1/4 cup pure maple syrup
  • 1/4 cup almond milk (I use unsweetened vanilla flavor)

Spiced Glaze (optional)

  • 1/2 cup coconut sugar (you can use powdered sugar too)
  • 1-2 Tbsp almond milk or half and half
  • 1 tsp pumpkin pie spice


  1. Preheat oven to 350. Grease 13 by 9 inch pan (I use my glass Pyrex pan, and I grease it with coconut oil spray. If you want this cake to be taller, you can put this in an 8 or 9 inch pan, just bake longer). Set aside.
  2. Put crumble topping ingredients in food processor and pulse until the mixture resembles wet sand. If you don’t have a food processor, put ingredients in bowl and cut in butter with a fork. Set bowl in fridge until you’re ready to use it.
  3. Dump all the cake ingredients together in one bowl. Mix it up until everything is incorporated.
  4. Spread batter evenly into pan. Pour crumble topping evenly over top, and pat it down a little.
  5. Bake for 18-25 minute, depending on your oven. Cake is done when a knife inserted into the middle comes out clean.
  6. While the cake is cooling, make the spiced glaze by mixing all the ingredients in a bowl until you have a drippy glaze (add more or less until it looks right). If using coconut sugar, put the icing in the microwave for a few minutes so the sugar melts.
  7. Drizzle the icing over the top of the cake, and enjoy! Your friends and family will thank you.

Pictures below from when I made it last:


If you try this recipe out comment below and let me know how it goes! I’d love to experiment and see if I could make it gluten free by using gluten free flour. If I found a substitute for the butter it could be vegan too, but I love how the butter tastes so I don’t think I’ll change that too soon. 🙂


IMG_20160717_193837 (1)

Recipe inspiration was from Sally’s Baking Addiction.

3 thoughts on “Recipe: Pumpkin Crumble Coffee Cake

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