Einkorn pumpkin coffee cake is not only delicious, but completely satisfies the fall ambiance you would expect this time of year! Warm, cozy, brown sugar streusel, and beautiful orange moist cake – coffee cake just got a wonderful fall makeover!
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For more einkorn breakfast inspiration check out these recipes for: einkorn bagels, einkorn pumpkin pancakes, einkorn blueberry scones, einkorn biscuits, einkorn pancakes, einkorn waffles, and einkorn blueberry muffins!
Fall time is my favorite time!
Don’t get me wrong, summer is great and is really a blessing of a season. Autumn is just so cozy! Images of cuddling up near a fire place, crisp air as you go on walks, and really just the overall feeling of slowing down in the day to day activities appeals to me the most.
When the nostalgic smells from the kitchen emerge and more and more time is spent together as a family, it creates an atmosphere that just can’t be beat for this quality time gal!
Recently I was gifted some lovely pumpkins from a sweet friend. It got me thinking how I could incorporate my favorite autumn squash into some old familiar dishes. My family loves, no, craves coffee cake and I make it on occasion for them.
I was about to fulfill a request when the thought crossed my mind that I wanted to make pumpkin spice cake with those pumpkins.
Well, we couldn’t just have two cakes around the house, so I decided to make this combination of the two: einkorn pumpkin coffee cake!
It turned out better than I could tell you in words! So if you are a pumpkin fan and also love coffee cake, please don’t rob yourself of this tasty treat and make it as soon as possible!
Is einkorn flour healthier?
YES! Einkorn is such a wonderful ancient grain. It is nutrient dense and very filling because it contains more protein. I love the flavor of it and how it doesn’t upset my family’s tummies. I have written an entire article about the benefits of using einkorn and why it is superior to other grains, if you’d like to check it out!
How is working with einkorn different than working with modern wheat?
Einkorn can be tricky in some recipes, the flour to liquid ratios can be a bit challenging at times. While some recipes work with a 1:1 replacement, others take some tweaking and shifting to get the right outcome.
When working with einkorn, it is best to weigh the einkorn flour. This is why all my einkorn recipes show measurements in grams. This also eliminates more dirty dishes since you’ll be pouring them directly into your mixing bowl – who wouldn’t appreciate that!
If would like more recipes using einkorn that are easy to follow with great results, you can find them in my einkorn tab!
How to make einkorn pumpkin coffee cake
Ingredients for einkorn pumpkin coffee cake
- Eggs
- Butter
- Milk
- Sugar
- Pumpkin Puree
- Flour
- Baking Powder
- Baking Soda
- Pumpkin Pie Spice
Ingredients for streusel topping
- Brown Sugar
- Flour
- Butter
- Pumpkin Pie Spice
Easy steps for making einkorn pumpkin coffee cake
- First, preheat your oven to 350 degrees.
- Then grab a 9×13 dish and butter the bottom and sides.
- In the bowl of a standing mixer, or a regular mixing bowl, add your wet ingredients: eggs, butter, milk, pumpkin puree, and add the sugar. Mix on low speed.
- Next add your dry ingredients. I remove the bowl from my kitchen aid and place it on a kitchen scale. Zeroing it out before adding the einkorn flour for a perfect measurement. Then I add in the rest of the ingredients for the cake batter: baking powder and soda, and the pumpkin pie spice. Set your mixer to medium-low.
- Turn your mixer off and let the batter sit aside while you make the streusel topping.
Easy steps for making streusel topping
In a separate bowl, combine brown sugar, flour, butter, and pumpkin pie spice. You can use a fork or a potato masher to combine the ingredients.
Assembling the einkorn pumpkin coffee cake
- Pour the cake batter in to the prepared baking dish. Using a spatula level the top of the batter so that it will cook evenly.
- Then using your hand, sprinkle the streusel crumbs evenly over the top of the cake.
- Place in the oven and cook for 55-60 minutes.
- Check with a toothpick inserted at the center of the cake to check that no dough sticks to it.
- Finally, allow the cake to cool for at least 20 minutes before serving.
Let me know in the comments if you try this seasonal einkorn pumpkin coffee cake!
Rejoice in the Lord always: and again I say, Rejoice.
Philippians 4:4
Einkorn Pumpkin Coffee Cake
Ingredients
- 2 Eggs
- 113g Butter
- 125g Milk
- 200g Sugar
- 425g Pumpkin Puree
- 360g Einkorn Flour all-purpose
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1 Tbsp Pumpkin Pie Spice
Ingredients for streusel topping
- 220g Brown Sugar
- 60g Einkorn Flour all-purpose
- 50g Butter
- 1 tsp Pumpkin Pie Spice
Instructions
Preparing the batter
- Preheat your oven to 350 degrees.
- Grab a 9×13 dish and butter the bottom and sides.
- In a bowl of a standing mixer, or a regular mixing bowl, add 2 Eggs, 113g Butter, 125g Milk, 425g Pumpkin Puree, and add the 200g Sugar. Mix on low speed.
- Next, turn off your mixer and add the 360g Einkorn Flour, 1 Tbsp Baking Powder, 1 tsp Baking Soda, and 1 Tbsp Pumpkin Pie Spice. Set your mixer to medium-low.
- Turn your mixer off and let the batter sit while you make the streusel topping.
Easy steps for making streusel topping
- In a separate bowl, combine 220g Brown Sugar, 60g Einkorn Flour, 50g Butter, and 1 tsp Pumpkin Pie Spice. You can use a fork or a potato masher to combine the ingredients.
Assembling the einkorn pumpkin coffee cake
- Pour the cake batter into the prepared baking dish. Using a spatula level the top of the batter so that it will cook evenly.
- Next, using your hand, sprinkle the streusel crumbs evenly over the top of the cake.
- Place in the oven and cook for 55-60 minutes.
- After the time is complete, use a toothpick and insert it at the center of the cake to make sure that no dough sticks to it. If it comes out clean it is done. If there is batter on it let it cook for another 5-10 minutes and recheck.
- Allow the cake to cool for at least 20 minutes before serving.
Notes
- 2 Eggs
- 1 stick Butter
- ½ cup Milk
- 1 cup Sugar
- 2 cups Pumpkin Puree
- 3 cups Einkorn Flour
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1 Tbsp Pumpkin Pie Spice
- 1 cup Brown Sugar
- ½ cup Flour
- 4 Tbsp Butter
- 1 tsp Pumpkin Pie Spice
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This was amazing, I had a piece at Bible study!!!
I’m so glad you liked it!
This was so delicious! My family gobbled it up! Thank you for sharing! Its the perfect way to fall into autumn 🍂
I am so glad your family loved it! That made my heart happy!