Fluffy Whole Wheat Pumpkin Coffee Cake

I used to think coffee cake was this fancy dessert that required some serious baking skills. My mom would buy those pre-made ones from the grocery store, and I figured that was just easier than making it from scratch.

But it turns out coffee cake is actually pretty simple to make at home. This whole wheat pumpkin version is especially forgiving—the pumpkin keeps it moist, and the whole wheat flour gives it a nice hearty texture without being heavy. Plus, it makes your kitchen smell like fall in the best possible way.

What Kind of Pumpkin Should I Use?

For this coffee cake, you’ll want to stick with canned pumpkin purée rather than fresh pumpkin. Canned pumpkin has a consistent texture and moisture level that works perfectly in baked goods, plus it saves you the hassle of roasting and puréeing your own. Make sure you’re buying plain pumpkin purée and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works well, but any 100% pure pumpkin will do the trick. If you do happen to have fresh pumpkin purée on hand, just make sure it’s well-drained so your cake doesn’t turn out too wet.

Options for Substitutions

This coffee cake is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Whole wheat pastry flour: Regular whole wheat flour works fine, though your cake will be a bit denser. All-purpose flour is also great if you want a lighter texture – just use the same amount.
• Pecans: Walnuts, chopped almonds, or even pumpkin seeds make tasty alternatives for the topping. You can also skip the nuts entirely if you have allergies.
• Non-dairy milk: Regular dairy milk works perfectly here. If you’re out of both, try thinning some yogurt with water or even use buttermilk (just skip the vinegar if using buttermilk).
• Apple cider vinegar: White vinegar or lemon juice will do the same job of creating that tender crumb when mixed with the milk.
• Pumpkin purée: Sweet potato purée or butternut squash purée work well, though the flavor will be slightly different. Make sure you’re using plain purée, not pumpkin pie filling.
• Spice blend: Don’t have all these spices? Use 2 teaspoons of pumpkin pie spice instead, or just stick with cinnamon and ginger for a simpler version.

Watch Out for These Mistakes While Baking

The biggest mistake when making whole wheat pumpkin coffee cake is overmixing the batter, which can lead to a tough, dense texture – mix just until the ingredients are combined and you still see a few flour streaks.

Another common error is not measuring your whole wheat pastry flour correctly, so make sure to spoon it into your measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour and create a dry cake.

Don’t skip the step of combining the non-dairy milk with apple cider vinegar and letting it sit for a few minutes, as this creates a buttermilk substitute that helps tenderize the whole wheat flour and gives you a better crumb.

Finally, resist the urge to open the oven door too early – whole wheat baked goods need consistent heat to rise properly, so wait until at least 30 minutes before checking with a toothpick inserted in the center.

What to Serve With Pumpkin Coffee Cake?

This spiced pumpkin coffee cake is perfect with a hot cup of coffee or tea – the warm spices really complement both drinks beautifully. I love serving it for brunch alongside some fresh fruit like sliced apples or pears, which echo those cozy fall flavors. A dollop of whipped cream or a scoop of vanilla ice cream makes it feel more like dessert if you’re serving it after dinner. You could also pair it with some Greek yogurt and a drizzle of honey for a lighter option that still feels indulgent.

Storage Instructions

Keep Fresh: This pumpkin coffee cake actually gets better after a day or two! Store it covered at room temperature for up to 3 days, or in the fridge for up to a week. The flavors really meld together nicely, and the texture stays perfectly moist thanks to all that pumpkin.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. I like to slice the whole cake first, then freeze pieces separately so I can grab just what I need for a quick breakfast or snack.

Serve: Frozen slices thaw beautifully at room temperature in about 30 minutes. If you want to warm it up, just pop a slice in the microwave for 15-20 seconds or toast it lightly. It’s honestly just as good cold straight from the fridge with your morning coffee!

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 20-24 g
• Fat: 80-90 g
• Carbohydrates: 290-320 g

Ingredients

For the streusel layer:

• 1/2 cup chopped raw pecans
• 1/3 cup (64 g) lightly packed light brown sugar
• 2 tbsp whole wheat pastry flour
• 1 1/2 tsp ground cinnamon
• 2 tbsp neutral-flavored oil

For the spiced pumpkin cake:

• 2 cups (240 g) whole wheat pastry flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• 1/3 cup plant-based milk (such as soy or oat)
• 1 1/2 tsp apple cider vinegar
• 1 cup canned pumpkin purée
• 3/4 cup (144 g) lightly packed light brown sugar
• 1/3 cup neutral oil (sunflower, avocado, or grapeseed)
• 1 1/2 tsp vanilla extract

Step 1: Prepare the Baking Pan and Preheat the Oven

Preheat your oven to 350°F (175°C).

Line an 8×8-inch baking pan with parchment paper, ensuring the edges hang over for easy removal later.

This preparation helps prevent sticking and makes cleanup a breeze.

Step 2: Make the Pecan Cinnamon Topping

• 1/2 cup chopped raw pecans
• 1/3 cup (64 g) lightly packed light brown sugar
• 2 tbsp whole wheat pastry flour
• 1 1/2 tsp ground cinnamon
• 2 tbsp neutral-flavored oil

In a small bowl, combine the chopped raw pecans, 1/3 cup light brown sugar, 2 tablespoons whole wheat pastry flour, and 1 1/2 teaspoons ground cinnamon for the topping.

Add 2 tablespoons neutral-flavored oil and mix until the mixture is well combined and slightly clumpy.

Set this topping aside for later.

Step 3: Mix the Dry Ingredients

• 2 cups (240 g) whole wheat pastry flour, spooned and leveled
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves

In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, fine sea salt, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves.

Whisk until everything is well blended and there are no visible streaks of spices.

Step 4: Prepare the Wet Ingredients

• 1/3 cup plant-based milk (such as soy or oat)
• 1 1/2 tsp apple cider vinegar
• 1 cup canned pumpkin purée
• 3/4 cup (144 g) lightly packed light brown sugar
• 1/3 cup neutral oil (sunflower, avocado, or grapeseed)
• 1 1/2 tsp vanilla extract

In a large bowl, add the plant-based milk and apple cider vinegar.

Stir and let this mixture sit briefly to curdle—it should thicken slightly, which is normal.

Then, add the pumpkin purée, 3/4 cup light brown sugar, neutral oil, and vanilla extract.

Stir together with a rubber spatula or whisk until fully combined into a smooth, cohesive mixture.

I like to let the milk and vinegar mixture sit for 2 to 3 minutes before adding the other wet ingredients for the best texture.

Step 5: Combine the Batter

• dry mixture from Step 3
• wet mixture from Step 4

Add the mixed dry ingredients from Step 3 into the wet ingredients from Step 4.

Use a rubber spatula to fold the dry and wet together until just incorporated; be careful not to overmix, as the batter will be thick.

Overmixing can make the cake dense, so mix gently and stop as soon as the flour is no longer visible.

Step 6: Assemble the Cake and Add the Topping

• cake batter from Step 5
• pecan cinnamon topping from Step 2

Scrape the batter into the prepared baking pan, spreading it evenly into the corners.

Evenly sprinkle the reserved pecan cinnamon topping from Step 2 over the surface.

Use a knife or toothpick to gently swirl the topping into the batter, making sure not to go too deep—just enough to create a marbled look.

Step 7: Bake and Cool the Cake

Bake the assembled cake in the preheated oven for 35 to 41 minutes, or until a toothpick inserted near the center comes out with just a few tiny dry crumbs.

Begin checking at 35 minutes to avoid overbaking.

When done, remove the pan from the oven and cool the cake in the pan for about 15 minutes.

Then, lift the cake out using the parchment and transfer to a rack to cool completely—about 1 1/2 hours—before slicing and serving.

I find letting the cake cool fully makes it easier to cut cleanly and really brings out the cozy spice flavors.