Pumpkin spice coffee cake is made with simple ingredients, swaps out sour cream for greek yogurt and is lower in sugar than typical coffee cake. Packed with pumpkin and pumpkin spice, it doesn’t lack in fall flavor and makes for the perfect dessert or treat to have in the fall!
For the streusel:
- ⅓ cup brown sugar
- ¼ cup all-purpose flour
- ½ cup pecans or walnuts, roughly chopped
- 1 tsp. pumpkin pie spice
- 3 tbsp. butter, melted
For the cake:
- 2 cups all-purpose or 1:1 gluten free flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 2 tsp. pumpkin pie spice
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- ½ cup coconut oil
- 1 container siggi’s pumpkin & spice yogurt
- 2 eggs, lightly beaten
For the glaze:
- ¼ cup confectioners sugar
- 1 tbsp. maple syrup
- up to 1 tbsp. of almond milk to thin out if necessary
- Preheat the oven to 350°F. Spray the bottom of an 8X8 inch square pan with nonstick cooking spray.
- In a small bowl, combine all of the streusel ingredients with a fork until crumbly.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and both sugars. In a small bowl, stir together the pumpkin puree, oil, siggi’s pumpkin & spice yogurt, and eggs. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until just combined.
- Spoon half of the batter into the prepared pan. Sprinkle with half of the streusel. Spread the remaining batter over the streusel. Sprinkle with the remaining streusel so that it mostly covers the whole top.
- Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- In a small bowl combine the sugar and maple syrup until an icing forms. If it’s too thick to drizzle on top, thin it out with a little bit of almond milk. Drizzle over the warm cake. Cut into squares and enjoy!
Keywords: pumpkin spice coffee cake