Brown Sugar Pumpkin Coffee Cake

Brown Sugar Pumpkin Coffee Cake

This cake will have your home smelling like fall all day long.

Freezes well for ~3 months if you have leftovers. Best served with a HUGE scoop of vanilla ice cream, and maple syrup.

Brown Sugar Pumpkin Coffee Cake

This recipe has been modified from the original recipe: “Crazy for Crust: Pumpkin Coffee Cake

Makes: 1 round cake
Time to prepare: 15 minutes prep, 30 minutes baking time


  • 2 cups whole wheat flour
  • 3/4 cup sugar
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 3/4 cup pure pumpkin puree
  • 1/4 cup plain Greek Yogurt
  • 1 tsp pure vanilla extract
  • 1/2 cup unsweetened almond milk

For the brown sugar topping:

  • 1 tbsp melted butter
  • 1/2 cup brown sugar
  • 1/2 tbsp cinnamon
  • 2 tbsp flour
  • 1/2 cup crushed walnuts


  1. Preheat your oven to 350 degrees. Use a round baking pan and spray with non-stick cooking spray on all sides and bottom.
  2. BOWL 1: Whisk pumpkin puree, greek yogurt, vanilla and almond milk. Add in sugar, baking powder, salt and pumpkin pie spice. Switch to a wooden spoon and stir in the flour. The batter will be very thick. Pour into baking pan.
  3. BOWL 2: Mix melted butter, brown sugar, cinnamon and flour with a fork. Add in the crushed walnuts and switch to mixing with your hands. Drop tiny dollops of mixture on top of the cake batter.
  4. Bake for 25-30 minutes until a toothpick comes out clean. Wait until it cools down before serving.

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