Low Waste Pumpkin Coffee Cake

Is there anything better than a cool day, delicious coffee and a fall treat? It’s such a good way to welcome October. One of the things I look forward to every year is the pumpkin muffins from Dunkin’. I’m always a little disappointed after my first one, though. There’s never enough crumble on top, the icing is crunchy and it just has a weird after taste. Plus, as I mentioned in my overview post, it comes with trash that we can do without. This coffee cake is the answer to my fall, pumpkin, baked good dreams!

After the many (but easy!) steps of the Pumpkin Cream Cold Brew I shared, this coffee cake comes together pretty fuss-free. No mixer, no weird ingredients- just things you probably have in your cabinet and 10 minutes to throw it together.

Low Waste Pumpkin Coffee Cake

recipe and instructions from Sally’s Baking Addiction. Any notes I add will be included in italics

all my notes on low waste baking ingredients can be found here. I’ll keep this as updated as possible as I continue to post.

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup  unsalted butter, cold (I used Miyoko’s for this recipe)
  • 1/2 cup packed light or dark brown sugar (I used light following the recipe in my low waste baking post)
  • 1/4 tsp salt
  • 2 tsp ground cinnamon

Pumpkin Coffee Cake

  • 2 cups  all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 cup  pumpkin puree
  • 1/2 cup  packed light or dark brown sugar
  • 1/2 cup melted coconut oil (or canola or vegetable oil if you can find that low waste. I used coconut oil)
  • 1/4 cup pure maple syrup (if you can’t find maple syrup in glass, honey could also be used. I haven’t tried this so it may impact the flavor a bit)
  • 1/4 cup milk (the original recipe suggested butter milk here as it produces a more moist cake. To keep things easy, I just used the milk I had and the texture was still phenomenal)


  • 1 cup confectioners sugar
  • 2 TBSP pumpkin spice creamer or milk (I used 1 TBSP Pumpkin Syrup and 2 TBSP milk)
  • 1/4 tsp vanilla


  1. Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch square or round baking pan with nonstick spray. Set aside.
  2. Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.
  3. Make the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to over mix the batter. It will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter. You will likely have a little bit of crumb leftover. Trust me, though, fit as much as you can on the cake. You won’t be sorry.
  4. Bake the cake for 30 minutes. Check the cake’s doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes. The cake takes 30 minutes in my oven.
  5. Make the glaze: Whisk the confectioners’ sugar, 1 TBSP of the Pumpkin Syrup and 2 Tablespoon of milk together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

Notes for original recipe

  1. Freezing Instructions: This cake may be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.
  2. Spices: Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon.

This cake is SO good. I suggested my Dad take some to work and he opted to keep it for himself. I like that it’s a cake instead of a muffin so have more control over how much you want to eat and it lends itself well to being vegan without any major changes (mine was all vegan. I used Miyoko’s butter for the crumbs, coconut oil in the cake and homemade oat milk). It also comes together so easily and with ingredients you probably already have (anyone else WELL stocked on canned pumpkin right now?? 🙂 )

Let me know if you end up making this this weekend in celebration of October and fall.

What are some of your favorite fall treats you look forward to each October?

2 thoughts on “Low Waste Pumpkin Coffee Cake

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