In the past, I have found myself searching for desserts made with pumpkin. I always seemed to run into the same things over and over….pumpkin pancakes, pumpkin muffins, and of course, pumpkin pie. I have made all of these things, and love them all, but my creative side wanted something different, a pumpkiny dessert with unique goodness!
I can only hope when I’m creating that all of my precious organic ingredients don’t have the fate of the trash can! ( It’s happened many times…)
I thought about how my husband loved coffee cake….and coffee….and oh yeah sweets in general (that’s why superfood raw desserts like three layer raw dessert is a perfect break to all the flour, and sugar) I knew if this Pumpkin spice coffee cake would turn out, it would be right up his alley!
I have to say it turned out beautifully moist, layered with walnut crumble, and bursting with fall flavors! I have to add that I didn’t even pull the mixer out for this! Yep…. just how I like it!
Making Bundt Cakes are simple!
I enjoy when I don’t have to pull out the mixer! You can mix up this quick cake simply with a wooden spoon!
The crumble topping makes a great addition to this pumpkin dessert making the perfect pumpkin spice coffee cake!
Pumpkin Spice Coffee Cake
- 2 ½ cups unbleached flour
- 1 tablespoon baking powder aluminum-free
- ½ teaspoon pink or sea salt
- ½ cup sugar +2 tbsp
- 2 eggs
- 5 tablespoon butter softened
- 3 tablespoon refined coconut oil softened
- 1 cup milk
- 1 cup pumpkin purée
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¾ cup unbleached flour
- ½ cup packed brown sugar
- 1 cup chopped walnuts
- 6 tablespoon melted butter
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ginger
- ⅛ teaspoon cloves
- Preheat oven to 350.
- Grease a bundt pan, Set aside.
- In a large mixing bowl mix eggs, milk, sugar, butter, coconut oil, and pumpkin, set aside.
- In a medium mixing bowl, mix flour, baking powder, salt, and spices. Mix with a whisk to incorporate well.
- With a wooden spoon mix dry ingredients into the wet, until completely incorporated.
- Set aside.
- In a separate bowl mix flour, walnuts, sugar, and spices with a wooden spoon.
- Add melted butter and mix until incorporated, set aside.
- Pour half of cake batter into pan, then sprinkle evenly with half of crumble mixture.
- Pour the rest of batter, then top with the remaining crumble mix.
- Bake for 45 minutes or until knife inserted comes out clean.
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