Ok guys, are you ready for this?? I don’t think you are. You can’t be. This stuff is so delicious! I need you to do me a favor and make this Pumpkin Spice Coffee Cake immediately. It has a cinnamony sweet ribbon through the middle and a crumbly streusel on top, all the coffee cake classics. So, if you’re looking for something to eat for Thanksgiving breakfast, here it is. Granted….I’m not opposed to pumpkin pie for breakfast.
What’s your favorite Thanksgiving memory? What are your Thanksgiving plans? Growing up we always went to Grandma’s house and she’d pull out piles and piles of pies out of the oven. She would make them and freeze them months in advance so we’d have enough to go around at Thanksgiving. We would eat pie for dessert after every meal. And we’d all pile into the house and sleep on the floor and couches and beds and pack in everywhere. Lots of great memories there.
These days things are way more low key, a lot fewer people, but at least I get a bed now. And we definitely still have pie. Anyone who has lived with me knows that having pumpkin pie for breakfast on Black Friday is essentially a requirement. It’s just the best.
I hope you make this and love it and make it part of your holiday celebration. Leave me some comments and tell me about your favorite parts of Thanksgiving! Also…what are you going to eat? I mean, besides this coffee cake anyway. Just a heads up, this recipe is definitely a treat, and contains far more sugar than my usual recipes. So, if you want to cut back a bit, skip the filling. But if it’s a treat situation, definitely go for the filling.
Pumpkin Spice Coffee Cake
1c pumpkin puree
3/4c arrowroot starch
1t vanilla extract
1/2c maple syrup
2T butter, melted
2c blanched almond flour
1/4c coconut flour
1t baking soda
1/4t cream of tartar
1 1/2T pumpkin spice
1/3c coconut sugar
3/4t pumpkin spice
1/2c coconut sugar
1/2c almond flour
1t pumpkin spice
2T butter, melted
Preheat the oven to 350 degrees and spray a 9” square pan with oil.
In the bowl of a stand mixer, add the first 7 ingredients (through salt). Mix everything on medium speed until combined. Scrape the sides and bottom, making sure everything got mixed in.
In a bowl, whisk together the almond flour, coconut flour, baking soda, cream of tartar, and pumpkin spice.
Add the dry ingredients to the wet ingredients in batches, then mix on medium-high for about 1 minute.
Add 1/2 of the batter to the pan, and roughly spread it evenly.
In a small bowl, mix together the ingredients for the filling. Sprinkle the filling evenly over the batter in the pan.
Dollop the remaining batter on top of the filling, then carefully spread it into an even layer.
In a small bowl, mix together all of the topping ingredients. Using your hands, crumble the topping all over the cake.
Bake the coffee cake for 40 minutes, then allow the cake to cool for about 30 minutes before eating.
If you decide to make this coffee cake, snap a pic for me! I wanna see it, so tag me on instagram at #ideatthatfoodtoo. Or, click the image below to Pin this recipe and save it for later!