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–+ servings
Pumpkin Pecan Coffee Cake

Pumpkin Pecan Coffee Cake - Cozy Fall Flavor in Every Slice

This Pumpkin Pecan Coffee Cake is a delightful egg-free treat, perfect for a cozy breakfast or snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups flour Substitute with gluten-free flour for a GF version.
  • 3/4 cup granulated sugar Use coconut sugar for a lower-glycemic option.
  • 2 tsp baking powder Leavening agent that helps the cake rise.
  • 1/2 tsp salt Essential for balancing sweetness.
  • 1 tbsp pumpkin pie spice Can use store-bought or homemade.
  • 1 cup pumpkin puree Can substitute with other pureed fruits like applesauce.
  • 1/2 cup milk Use almond or soy milk for dairy-free.
  • 1/2 cup oil (vegetable or canola) Substitute with melted coconut oil for a unique flavor.
  • 1 tsp vanilla
For the Topping
  • 1/2 cup brown sugar
  • 2 tbsp butter (melted) Can replace with vegan butter or oil.
  • 2 tbsp flour
  • 2 tsp cinnamon Enhances the warm flavor profile.
  • 1/2 cup chopped pecans Can use walnuts or omit for nut-free.

Equipment

  • Mixing Bowl
  • 9x9-inch baking pan
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice.
  3. Add pumpkin puree, milk, oil, and vanilla to the dry ingredients. Stir gently until just combined.
  4. In a separate bowl, melt butter and mix with brown sugar, flour, cinnamon, and chopped pecans to create a crumbly topping.
  5. Pour the cake batter into the greased pan and sprinkle the topping over it, pressing down lightly.
  6. Bake for 30-40 minutes until a toothpick inserted comes out with a few moist crumbs.
  7. Let the cake cool in the pan for about 10-15 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 3000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, use fresh pumpkin puree. To maintain freshness, cover the cake with plastic wrap for up to two days at room temperature, or refrigerate for longer shelf life.

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