Pumpkin Spice Coffee-Cake

Filed in cakes, Real Food by on September 25, 2020 2 Comments

Let the flavor of real pumpkin shine with this less-sweet pumpkin spice coffee cake.

Autumn means everything pumpkin and pumpkin spice. But often pumpkin flavored items are very sweet. What if you love the flavor of pumpkin and don’t want it overwhelmed with sweetness?

The answer is this coffee-cake. Coffee cake is cake’s less showy cousin. Meant for breakfast or teatime, it has less sugar than a traditional cake, and usually lacks extravagant frosting or sugary icings.

Pumpkin Spice Coffee-Cake

Let the flavor of real pumpkin shine with this less-sweet pumpkin spice coffee cake.
Servings 16


  • 1/2 cup butter softened
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 cup canned, unsweetened pumpin puree
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Topping
  • 1/2 cup chopped walnuts
  • 1 medium apple peeled, cored, and diced
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon granulated ginger


  • Preheat oven to 350 degrees.
  • In a large bowl cream butter and sugar. Add eggs one at a time, beating after each.
  • Add vanilla and pumpkin puree and beat to combine.
  • Stir in flour, baking powder, and spices.
  • Spoon into a greased 9 x 9-inch baking dish.
  • Top with chopped walnuts and diced apples. Combine cinnamon and sugar. Sprinkle over the top of the cake.
  • Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Cool before serving.


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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

Comments (2)

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  1. godwin aldarondo says:

    I added crystallized ginger to the topping

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