Rich and Fluffy Pumpkin Coffee Cake
I just love the fall season. Not only can I pull out all of my hot and hearty soup and stew recipes, but I get to make all of my favorite, fall-themed desserts, like this pumpkin coffee cake. I know that there are some people, somewhere in this world, that don’t like pumpkin dishes, but they sure don’t live in this house.
I’ve been making pumpkin donuts, pumpkin cookies, pumpkin bread, pumpkin pie, and even my popular pumpkin cinnamon rolls, and they go so fast, I’ve got to make them twice just to get any myself. I’ve got three boys to compete with in this house. Even my 1 year old eats enough to compete with my husband. It’s a real problem. But at least I have a great excuse, being the fall, and no one is complaining about it.
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Just recently I made my Apple Cinnamon Coffee Cake, and everyone enjoyed it so much that I decided to give pumpkin a try. Boy was it amazing! It went so fast in fact, that I was just contemplating making it again. You see my pictures are of coffee cake on my oldest son’s plate. It turns out that being a mom of two hungry boys, and getting to take pictures of your own food is pretty difficult.
But I don’t complain too much. At least I know that with all of the healthy ingredients in this recipe, they are getting good food in their bellies. It could definitely be worse. Let’s look at how easy it was to pull this dish together!
Start by dumping in all of your dry ingredients.
Next add in all of your wet ingredients.
And mix. It’s going to be really thick and that’s just right.
Then spread your mixture into your prepared dish.
Now mix your topping with a fork.
It will be crumbly.
Spread this on top of your mixture.
Bake for about 35 minutes or until a knife poked into the middle comes out clean.
Now it’s your turn to try it!
More Recipes You’re Sure to Love:
Clean Eating Pumpkin Cinnamon Rolls
Clean Eating Pumpkin Oatmeal Pancakes
Homemade Pumpkin Spice Granola for the Fall
Ingredients
- 2 cups whole wheat flour
- 1/2 cup coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon pink Himalayan salt
- 1 tablespoon pumpkin pie spice, homemade preferred
- 1 cup pumpkin puree, homemade preferred
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract, homemade preferred
- 1/2 cup organic whole fat milk
- Topping :
- 1/4 cup butter
- 1/4 cup whole wheat flour
- 1/2 cup coconut sugar
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 350 degrees F and grease a square casserole dish with some coconut oil.
- I would start by mixing in all of your dry ingredients first. That way your measuring cups and spoons won’t be messy when you need them for dry ingredients.
- Now mix in your wet ingredients.
- Your mixture will be really thick. Coffee cake is supposed to be thick and won’t cook right and be fluffy if you try and thin it out any. I know, it doesn’t make much sense.
- Pour your mixture into the casserole dish you prepared.
- Now mix your topping ingredients in a small bowl, using a fork to mix the butter in. Your topping should be crumbly and may take a little bit to mix together.
- Pour this over the top of your coffee cake mixture and spread out evenly.
- Pop in the oven and bake for about 35 minutes, or until a knife poked down into the middle comes out clean. Try not to eat it all at one time.
| Nutrition Facts | |
|---|---|
| Serving size: 1 | |
| Calories | 218 |
| Calories from Fat | 54 |
| % Daily Value * | |
| Fat 6 g | 9% |
| Saturated fat 4 g | 20% |
| Carbohydrates 38 g | 13% |
| Sugar 12 g | |
| Fiber 1 g | 4% |
| Protein 2 g | 4% |
| Cholesterol 7 mg | 2% |
| Sodium 63 mg | 3% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Honestly, I can’t believe that two of the three months of fall are already over. Yesterday was Halloween and I can remember being in labor with my last little one a year ago on that day. I swore that he wasn’t going to arrive on Halloween, and thankfully he listened to me. However, I labored everyday for a week until he came. It’s crazy that our kids grow so fast, and so much has happened since then.
We moved to Colorado to be near family with a brand-new baby, I started my blog and have learned so much, and we’ve been through a year of seasons in our new house. It was snowing when we got here, and Elliot was finally able to build snowmen in the back yard yesterday after asking for more snow for a year now. I now have three cookbooks published, and I’ve really enjoyed getting to make and create so many delicious recipes in my new home.
Don't miss out on my Easy and Delicious Healthy Recipes and Clean Eating Desserts cookbooks! Each book is chock full of all the healthy recipes I own, including chocolate chip cookies and double fudge brownies!
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Hopefully you’ve been following our journey and can enjoy all of the goodness of the fall with us for another month before all of the wonderful winter recipes come. Stay tuned for all of the yummy Thanksgiving recipes this month! In fact, this pumpkin coffee cake is a good start to all of the deliciousness to come, and would make a fantastic breakfast for all of the family coming to stay with you. If there’s ever a month to enjoy food and good cooking, this is it. Enjoy!
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