Pumpkin Coffee Cake

My son is going through a growth spurt and eating everything in sight so I look for anything that’s even remotely healthy for him to eat. I thought I’d try this recipe since he likes pumpkin as well as coffee cake and I wasn’t disappointed. This has a very subtle pumpkin flavor, so next time I may increase the amount of pumpkin and decrease the milk.


  • 1 1/2 C whole wheat pastry flour
  • 1 T fine grain cornmeal
  • 1 tsp + 1 T ground cinnamon, divided use
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch ground cloves
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C plus 2 T sugar
  • 1/2 C pumpkin puree
  • 1/2 tsp pure vanilla extract
  • 2 large eggs, preferably organic or egg replacer
  • 1 C almond soy or rice milk

Ingredients for crumb topping:

  • 1/2 C whole wheat pastry flour
  • 3 T packed brown sugar
  • 1/4 tsp salt
  • 1/2 C pecan halves, toasted and finely chopped
  • 3 T Earth Balance


  1. Preheat oven to 350°F. Lightly grease an 8×8 inch square pan and line with parchment paper.
  2. In a medium bowl, whisk together the flour, cornmeal, 1 tsp cinnamon, rest of the spices, baking powder, baking soda, and salt for the cake.
  3. In a large bowl, whisk together 1/2 cup sugar and pumpkin puree in a large bowl until well-mixed. Whisk in vanilla extract. Whisk in eggs until well-combined.
  4. Add dry ingredients to wet in 3 additions, alternating with milk in 2 additions; stir until dry ingredients are fully moistened.
  5. Pour half of the batter into the prepared pan and smooth the top. Whisk remaining 2 T sugar and remaining 1 T cinnamon in a small bowl; sprinkle evenly over the top of the batter. Spread remaining batter over top in an even layer.
  6. In a small bowl, whisk together flour, brown sugar, salt, and nuts for the crumb topping. Add in the Earth Balance, and stir with a fork until crumbly. Scatter crumb topping evenly over the batter in the pan.
  7. Bake until top is golden brown and a toothpick inserted into the center of the cake comes out with a few moist crumbs, 35-40 minutes. Do not overbake, as it will be dry.
  8. Allow cake to cool in pan before cutting into pieces and serving. Coffee cake is best served the same day it is baked.

(9 servings)

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