Pumpkin Coffee Cake

If cozy had a flavor, this would be it. This Better-for-You Pumpkin Coffee Cake is soft, spiced just right, and topped with the dreamiest walnut streusel and cream cheese drizzle. It’s giving “first sip of pumpkin season” energy — the kind of recipe that makes your kitchen smell like a fall café and your morning coffee taste even better.

Let’s be honest… waiting for fall to officially start? Couldn’t be me. I’m in full autumn mode over here, baking all the cozy things and not looking back. So grab your whisk, light that candle, and let’s make something pumpkin-y and perfect.

The Recipe

Streusel Topping:

• 3 ½ tbsp gluten-free oat flour or almond flour
• 3 ½ tbsp melted coconut oil
• ¼ cup Lakanto monkfruit sweetener
• ½ cup chopped walnuts
• ¼ tsp pumpkin pie spice

Pumpkin Coffee Cake:

• 1 cup pumpkin purée
• ¼ cup melted and cooled coconut oil
• ¼ cup + 2 tbsp Lakanto monkfruit sweetener OR other sweetener of choice
• ¼ cup + 2 tbsp pure maple syrup
• 1 flax egg, 1 whole egg, OR 2 egg whites
• 1 tsp vanilla extract
• 1 scoop Pumpkin Spice Protein Powder OR Vanilla – may omit or use collagen
• 2 cups gluten-free flour OR all-purpose
• ½ cup almond flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp pumpkin pie spice
• ¼ tsp sea salt

Icing Topping:

• ⅓ cup room temp cream cheese
• ½ cup Lakanto powdered monkfruit sweetener
• 1–3 tbsp milk of choice (adjust for consistency)

How to Make It

1. Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper or greased foil.

2. Make the streusel: Combine all ingredients in a bowl and mix until crumbly and well incorporated. Set aside.

3. Make the pumpkin cake: In a large bowl, whisk together pumpkin, protein powder, coconut oil, sweetener, maple syrup, egg, and vanilla until smooth. Add flour, almond flour, baking soda, baking powder, pumpkin spice, and salt. Mix until just combined — batter will be thick!

4. Spread batter evenly into your prepared pan and sprinkle the streusel on top.

5. Bake 35–40 minutes, or until a toothpick comes out clean. Let cool for 40 minutes before drizzling the icing.

6. Whisk icing ingredients until smooth, drizzle generously, and try not to eat it all in one sitting.

Why You’ll Love It

– Packed with real pumpkin and warm spices for that cozy fall flavor.
– Gluten-free and refined sugar-free — but no one would ever guess.
– Perfect for brunch, dessert, or an afternoon coffee treat.
– Smells like a bakery, tastes like fall.

Store leftovers in an airtight container for up to a week, and warm slightly before serving for maximum coziness. 🍁

✨ Find more fall café recipes at WhatRobinEats.com or hang out with me on Instagram @WhatRobinEats for daily fall baking inspo!

Pumpkin Coffee Cake

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Servings 12 slices

Ingredients

  

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• 1 cup pumpkin puree
• 1/4 cup melted coconut oil
• 1/4 cup + 2 tbsp sugar of choice
• 1/4 cup + 2 tbsp maple syrup
• 1 egg OR flax egg
• 1 tsp vanilla extract
• 1 scoop protein powder (linked my favs in my blog)
• 2 cups all-purpose flour OR GF 1-to-1 sub
• 1/2 cup almond flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp pumpkin pie spice
• 1/4 tsp sea salt

Streusel Topping

• 3 + 1/2 tbsp oat flour OR almond flour
• 3 + 1/2 tbsp melted coconut oil
• 1/4 cup sweetener of choice
• 1/2 cup walnuts, raw and chopped
• 1/4 tsp pumpkin pie spice

Icing Topping

• 1/3 cup cream cheese, room temp
• 1/2 cup sweetener of choice
• 1-3 tbsp milk of choice (depending on desired consistency

Instructions

 

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• Make the streusel: Add Streusel ingredients to a small bowl. Using a spatula or your hands, stir until well incorporated. Set aside.
• Make the pumpkin cake: Add all the wet ingredients to a large bowl: pumpkin, pumpkin protein powder, coconut oil, monkfruit sweetener, maple syrup, egg and vanilla. Whisk until well combined. Add the dry ingredients: flour, almond flour, baking soda, baking powder, pumpkin spice and sea salt. Whisk together until just incorporated, making sure no flour patches remain. Batter will be very thick.
• Pour batter into the prepared pan and sprinkle the streusel over it. Bake for 35-40 minutes. Remove from the oven, let cool for 40 minutes before drizzling the icing on top.
• Store leftovers in an airtight container for up to a week. Warm slightly before enjoying.

Tried this recipe?Let us know how it was!