Post on: 2018-10-08.

Posted in: Cook, Read.

Pumped about Pumpkin Spice season!


If you love fluffy cakes with lots of flavour (but, low on the sweetness) than you’ll want to CARVE a piece of this Pumpkin Spice Coffee Cake. Plus, this recipe is easy to whip up. If you’re drooling already, you’re only 45 minutes away from biting into this. Enjoy!


I have a confession make – I am NOT a fan of pumpkin pie. So, this year for the FALL family festivities, I hit the kitchen to experiment with pumpkin to create a delicious dessert that is healthyish…you know, a little lower in sugar and gluten-free. On that note, this Pumpkin Spice Coffee Cake recipe has already had it’s sugar cut by a third (my favourite way to make traditional recipes a little healthier), so be wary of cutting it down much more or the dry to wet ratio of the ingredients may not be balanced. If you’d like to learn more, here’s all about natural sugar alternatives.

As for gluten-free flours, this cake was made with almond flour giving it a nutty flavour and slightly fluffy texture – that’ll LEAF you feeling satisfied (thank you protein found in almond flour). You could substitute in the flour of your choice. Another healthy substitution to traditional coffee cakes was the use of yogurt instead fo sour cream. It works well if you add a little extra baking soda (1/4 tsp).


Streusel topping



Preheat the oven to 350 degrees F. Get out your 8×8 pan and grease (option to line with parchment paper). In a bowl, melt the streusel butter, then add in other ingredients and mix with a fork. In a second bowl, mix the dry ingredients for the Pumpkin Spice Coffee Cake (flour, baking soda, powder, sugar, salt). In a third bowl, start the cake wet ingredients; soften butter and mix in sugar until fluffy. Add in egg and yolk – mix well. Add in yogurt , vanilla and pumpkin puree. Add the dry ingredients from the second bowl into the third bowl’s wet ingredients. Slowly stir together until just blended – do not over-mix or the batter with be tough. Put cake batter into pan. Sprinkle the streusel topping over the cake. Bake in oven for 35 minutes.


Enjoy CARVING this delicious fall-festive Pumpkin Spice Coffee Cake for up to 3 days after you baked it (best to LEAF it on the counter top).