Pumpkin Pecan Coffee Cake with Maple Glaze
It's officially baking season, and nothing says cozy fall mornings quite like a warm slice of pumpkin coffee cake with your favorite cup of coffee!
This Pumpkin Pecan Coffee Cake is soft, moist, and filled with warm pumpkin spice flavors. Made with real pumpkin purée, Greek yogurt, and gluten-free flour, it's a delicious, better-for-you twist on a classic coffee cake.
The real star is the buttery brown sugar pecan streusel, made with crunchy Lark Ellen Farm pecans and Primal Palate pumpkin pie spice. It's finished with a simple maple glaze for just the right amount of sweetness.
Pumpkin provides fiber and beta-carotene, Greek yogurt adds a little extra protein, and pecans contribute heart-healthy unsaturated fats.
Whether you're baking for a slow Sunday morning, hosting brunch, or simply craving something sweet with your afternoon coffee, this recipe is sure to become a fall favorite!
PREP TIME
20 minutes
COOK TIME
35 minutes
INGREDIENTS
23
Serves: 9
Ingredients
Pumpkin Coffee Cake
- 1.75 cup1.75 cup1.75 cup Gluten-Free All-Purpose Flour - Primal Palate
- 1 tsp1 tsp1 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Sea Salt
- .5 tsp.5 tsp.5 tsp Pumpkin Pie Spice - Primal Palate
- .5 cup.5 cup.5 cup Pure Maple Syrup
- 2 whole2 whole2 whole Eggs
- 1 cup1 cup1 cup Organic Pumpkin - Thrive Market
- .5 cup.5 cup.5 cup Plain Greek Yogurt
- .25 cup.25 cup.25 cup Avocado Oil
- 1 tsp1 tsp1 tsp Vanilla Extract
Brown Sugar Pecan Streusel
- .75 cup.75 cup.75 cup Organic Sprouted Pecans - Lark Ellen Farm, chopped
- .33 cup.33 cup.33 cup Gluten-Free All-Purpose Flour - Primal Palate
- .25 cup.25 cup.25 cup Coconut Sugar
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice - Primal Palate
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted
Maple Glaze
- .33 cup.33 cup.33 cup Powdered Sugar
- 1 tsp1 tsp1 tsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Almond Milk
- .25 tsp.25 tsp.25 tsp Vanilla Extract
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- 2. In a medium bowl, combine the chopped Lark Ellen Farm pecans, gluten-free flour, brown sugar, Primal Palate pumpkin pie spice, and sea salt. Add the melted butter and mix with a fork until a crumbly mixture forms. Set aside while preparing the cake batter.
- 3. In a medium mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, sea salt, and pumpkin pie spice. Set aside.
- 4. In a large mixing bowl, whisk together the maple syrup, eggs, pumpkin purée, Greek yogurt, avocado oil, and vanilla extract until smooth and well combined.
- 5. Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just combined. Avoid overmixing. The batter should be thick but spreadable. If needed, add 1–2 tablespoons of milk to reach the desired consistency.
- 6. Transfer the pumpkin cake batter to the prepared baking dish, spreading it into an even layer. Sprinkle the pecan streusel evenly over the top, gently breaking apart any large clumps.
- 7.Bake for 35–45 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs. If the pecan topping begins to brown too quickly, loosely cover the cake with aluminum foil.
- 8. Remove the coffee cake from the oven and allow it to cool in the pan for at least 20–30 minutes. For the cleanest slices, allow it to cool completely before cutting.
- 9. In a small bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the milk as needed to achieve a drizzle consistency.
- 10. Drizzle the maple glaze over the cooled coffee cake. Slice into 9 squares and enjoy with your favorite cup of coffee!
Notes
Gluten-Free Flour: Use a gluten-free 1:1 all-purpose baking flour blend for the best results. Almond flour and coconut flour are not direct substitutes in this recipe. Pumpkin Purée: Be sure to use 100% pure pumpkin purée rather than pumpkin pie filling. Greek Yogurt: Plain Greek yogurt adds moisture and a little extra protein while helping create a tender cake. Pecans: Lark Ellen Farm pecans add crunch, texture, and unsaturated fats to the buttery streusel topping. Storage: Store the coffee cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving, if desired. Make Ahead: This coffee cake can be prepared the day before serving. For the best presentation, add the maple glaze shortly before serving.
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Baked Goods Gluten Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 440 |
| Fat: | 25 g |
| Carbohydrates: | 49 g |
| Protein: | 6 g |
| Cholesterol: | 12 g |
| Sodium: | 230 mg |
| Fiber: | 3 g |
| Sugars: | 21 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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