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My Pumpkin Spice Coffee Cake is the perfect treat to have with a creamy cup of coffee. The cake itself is moist and the glaze is simply divine.
I really love coffee cakes for breakfast in the Fall. They are so cozy, especially when served warm! I mean, who can resist cake for breakfast? Usually, this a unicorn luxury, but with Trim Healthy Mama friendly cakes, it’s totally cool to have coffee cake as much as you want!
This coffee cake is great because it’s totally Fall-themed. The cake is moist and dense, with just the right amount of pumpkin spice flavoring. Speaking of flavoring, did you guys know they make pumpkin spice extract? I literally JUST found out about this! I’ve been using it to make my coffee, yogurt, and just about everything else pumpkin spice esque. What can I say, I’m basic to the core and unashamed. 🙂
I should probably mention that you don’t have to make the glaze if you don’t want to. I mean, it’s a nice topping, but the cake is just fine without it! Trim Healthy Mama friends, this cake is a THM:S due to the fats. I like having a Trimmy Light with it just to be sure I have enough protein! This Pumpkin Spice Coffee Cake is also low-carb, sugar-free, grain-free, and keto-friendly.
I usually get questions about what kind of pan I use to make cakes that look like this. Unfortunately, this particular bundt pan was found at a thrift store (like most of my things!), but I found one that is similar. You can find it here. I love using silicone pans, but the only downside is that I find my baked goods take longer to cook! Does anyone else have this problem?
If you don’t have a bundt pan on hand, feel free to use an 8×8 inch pan. By the way, that’s how much this recipe makes. 🙂