Lemon Grove Lane

Easy Pumpkin Pecan Coffee Cake

This easy pumpkin pecan coffee cake is moist and flavorful with just the perfect amount of spices, nuts, and crumbly brown sugar on top. Enjoy as a delicious fall snack or dessert.

easy pumpkin pecan coffee cake

End of summer days are bittersweet.  Our garden and potted plants are spent and are ready to be removed.  In their place I will put hearty Fall foliage and cabbage.  Mums will be placed on the porch and I will change remove the alyssum from my urns and add something that will survive the winter.  We have lots of dark, cold days ahead so although I’m anxious for all the fun that Fall brings I’m trying to live in the moment and enjoy just being.

Easy Pumpkin Pecan Coffee Cake

What we love about it:

This coffee cake is just perfect for end-of-summer, early Fall.  It’s not too sweet so it has the perfect amount of spices, nuts, and crumbly brown sugar topping, making a delicious fall breakfast or snack.

There’s nothing better than a little Fall baking when that first cool, crisp morning comes arrives.  The smells of Fall baking is a simple, little pleasure that comes with the change of season.  I think this might be your new favorite Fall recipe!

easy pumpkin pecan coffee cake

Why we crave pumpkin pecan coffee cake

This easy pumpkin pecan coffee cake is simple to make and you can adjust to make it gluten free if need-be. It’s perfectly moist with lots of cinnamon and other warming spices, plus it’s filled with healthy, vitamin rich pureed pumpkin and pecans.  I’m not kidding, this recipe is one you will keep and serve every Fall.  We also love these individual pumpkin pies served in ramekins!

The perfect Fall weekend breakfast treat or snack

This is a recipe that your kids will remember and share with their kids.  If serving for breakfast, add something salty like uncured, organic bacon or pasture raised chicken eggs fried in organic butter. This is kid-approved and makes a great mid day or after school snack. Pumpkin recipes always seem to taste even better the next day and freeze well too.  Another kid-approved recipe is our Autumn Snack Mix!

easy pumpkin pecan coffee cake

Pumpkin Pecan Coffee Cake

This easy pumpkin pecan coffee cake is moist and flavorful with just the perfect amount of spices, nuts, and crumbly brown sugar on top. Enjoy as a delicious fall snack or dessert.

  • 2 cups flour
  • 1/2 cup maple syrup
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice  ( **see below for link to recipe for homemade pumpkin pie spice)
  • 1 cup pumpkin puree (**no sugar added)
  • 1/3 cup milk
  • 1 tbsp sour cream (**optional)
  • 1/2 cup butter, melted and cooled slightly
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees Fahrenheit.

  2. Lightly grease a 9 by 9 inch pan.

  3. Combine dry ingredients in large bowl.

  4. Add pumpkin puree, butter, milk, and sour cream. Whisk until smooth and no longer lumpy.

  5. Pour pumpkin mixture into your pan and add the topping.

For the topping, combine the following ingredients and add to the pumpkin mixture.

Topping for Pumpkin Pecan Coffee Cake

This is the topping for your pumpkin coffee cake mixture.

  • 2 tbsp melted butter
  • 1/2 cup brown sugar
  • 2 tbsp flour
  • 2/3 cup chopped pecans
  • 1 tsp cinnamon
  1. Mix all ingredients and spread over pumpkin mixture. I like to stir some of the topping into the cake mix.

Pumpkin Pie Spice Recipe

pumpkin pie spice

Also, don’t forget to add these recipe to your Fall baking list!

Pumpkin Pie in Ramekins 

pumpkin pie in ramekins

Autumn Snack Mix

- Leslie

- Leslie

Welcome to Lemon Grove Lane, where I share seasonal recipes and heartfelt home inspiration, all curated to nurture the art of a well-lived life.

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13 Responses

  1. I used to make a Pumpkin Pie Custard but it’s been a long time. I will have to try yours. The coffee cake sounds great too, I like the fact that it’s in a 9″ x 9″ pan. Most recipes call for a larger pan and we definitely do not need that much lol. :o)
    Hope you are having a nice weekend!

    1. Hi Diane,

      I haven’t tried making muffins but I’m sure it would work well:) I’d try a dozen cupcakes – fill 3/4 the way with the mixture. Bake for about 20-25 minutes and check to see if they are ready by inserting a toothpick in the center. Let me know how it goes ~ or tag me and I’ll share with my readers!

      Xx Leslie

      1. I have made this coffee cake 3 times now. It is very good. I double the recipe and make in 4 mini loaf pans. I have been giving them to family & neighbors. My husband can eat one load all by himself! I do add a teaspoon of baking soda to give it a little lift.

  2. Hi! I have made this recipe twice now. It is delicious!
    The recipe lists maple syrup as an ingredient, but the directions never mention when to add this. Thought you may want to correct this.
    Also, it would be helpful if the ingredients were listed together by all dry and all moist as to when to assemble. (I missed putting in the vanilla once.)

    1. Hi Diane,

      Corrections made! Thank you for taking the time to comment and I appreciate your helpful feedback. I’m glad you have enjoyed the recipe!

      Xx leslie

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