Pumpkin Spice Coffee Cake

Written by: Macy Smith


 Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 squares


Streusel Topping

  • ¼ cup Flourish Pumpkin Spice Protein Pancake Mix

  • ½ cup coconut sugar

  • ½ cup finely chopped pecans

  • ½ tsp ground cinnamon

  • 3 tbsp coconut oil, melted


  • 2 cups Flourish Pumpkin Spice Protein Pancake Mix

  • ¼ tsp baking powder

  • ½ tsp baking soda

  • ½  tsp salt

  • ½ cup coconut sugar

  • ⅓ cup maple syrup

  • 1 cup pumpkin puree

  • ¼ cup coconut oil

  • ½ cup greek yogurt, at room temperature

  • 2 large eggs 

Maple Glaze

  • ½ cup powdered erythritol, sifted

  • 3 - 4 tbsp maple syrup


  1. Preheat the oven to 350°F. Spray the bottom of a 9-inch square pan with coconut oil or line with parchment paper. Set aside.

  2. Start by making the streusel. In a small bowl, combine all of the streusel ingredients with a fork until crumbly.

  3. Next for the cake, using a small bowl, whisk together the pumpkin puree, coconut oil, yogurt, maple syrup and eggs. 

  4. In a large bowl, stir together the Flourish Pumpkin Spice Mix, baking powder, baking soda, salt, coconut sugar. Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently fold until just combined.

  5. Spoon half of the batter into the prepared pan and then sprinkle  half of the streusel on top. Layer the remaining batter over the streusel and top with the remaining streusel.

  6. Bake for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. 

  7. In a small bowl combine the sugar and maple syrup until a thick icing forms. 

  8. Drizzle over the warm cake. Cut into squares and serve. Store leftovers, covered, at room temperature for up to 4 days.

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