Back with another small-batch coffee cake! I’m on this coffee cake train and won’t be getting off any time soon.
That buttery cinnamon-y crumble gives me life and pairs so well with my coffee break. So when I ran out and found some frozen pumpkin puree in the back of my freezer I went voila and this cake was born.
This one also happens to be the perfect breakfast because it’s low in sugar, half-way naturally sweetened with pumpkin and especially if you use whole wheat pastry flour, it won’t spike and crash your morning glucose even a little.
Just all around wholesome-ness. I’m writing the recipe small-batch style, but feel free to double it up and bake in a square dish!
Also if you want MOAR CRUMBS, go ahead and double up the crumb layer and make another mid layer of crumbs. Would be amaze, something I need to try!
Small-batch Pumpkin Coffee Cake
Equipment
- Standard loaf pan
Ingredients
- 1 egg beaten (sub egg replacer)
- 1 cup pumpkin puree (240 g)
- 1/4 cup any oil, yogurt or a mix (60 g) df if desired
- 1/4 cup sugar (48 g) brown/coconut sugar works best, increase for a really sweet cake
- 1 cup flour (120 g) gf all purpose if desired
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1-2 tsp pumpkin pie spice adjust to taste, i'm good with 1 tsp
- 1/4 tsp salt
Crumb topping
- 2 tbsp flour (15 g) gf all purpose if desired
- 2 tbsp brown/coconut sugar (24 g)
- 1/4 tsp ground cinnamon
- 1 tbsp butter/oil melted (14 g) df if desired
- 2 tbsp (optional) chopped nuts (15 g)
Instructions
- To make the streusel, mix sugar, cinnamon and flour and pour in melted butter, stir to combine, mix in nuts, chill in the refrigerator.
- Preheat oven to 350F and line a standard loaf pan with parchment.
- Mix all wet, add all dry, fold to combine, pour into loaf pan. Sprinkle with the streusel.
- Bake about 40 minutes until a knife inserted comes out mostly clean.
- Cool completely, slice and enjoy!!
Notes
- Any oil/yogurt/dairy-free alternative works for this recipe, you can even mix them making sure to use a total of 1/4 cup. Nutrition info is based on 2% greek yogurt.
- Recipe as written is sweet enough for snacks. You will want to add more sugar/sweetener for a dessert cake, or use the icing below:
- To make a quick icing mix together 2 tbsp powdered sugar and 2 tsp maple syrup (15 g each) until smooth and drizzle on! Really turns this cake into a rich dessert.