Pumpkin coffee cake is one of those bakes that makes the kitchen smell like fall itself. With a moist, pumpkin-spiced base and a crumbly cinnamon streusel topping, it’s cozy enough for a weekend breakfast but special enough to share at a gathering. The balance of tender cake and crisp topping means every bite is a little celebration of autumn.

Flour Highlight:
For this recipe, Better Basics Organic All-Purpose Red Fife Flour is the star. Stone-milled from heritage Red Fife wheat, this flour lends a naturally nutty depth of flavour that pairs beautifully with pumpkin and warm spices. Its balanced protein level helps create a tender, soft crumb while holding the streusel in place — no sinking or soggy layers here.

Recipe Note
This cake keeps beautifully at room temperature for two days, making it perfect for make-ahead brunches. For a shortcut, swap the homemade streusel for a quick sprinkle of lower-sugar store bought granola before baking  it still delivers crunch with a fraction of the effort.

Ingredients (makes 9 squares):
Cake:
1 3⁄4 cups (210 g) Better Basics Organic All-Purpose Red Fife Flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
1⁄2 cup (100 g) brown sugar, packed
1⁄2 cup (100 g) granulated sugar
1⁄2 cup (120 ml) olive oil or avocado oil
2 large eggs, room temperature
1 cup (240 g) pumpkin purée
1⁄2 cup (120 g) plain Greek yogurt
Streusel Topping:
1⁄2 cup (65 g) Better Basics Organic All-Purpose Red Fife Flour
1⁄2 cup (100 g) brown sugar, packed
1 teaspoon ground cinnamon
1⁄4 cup (55 g) unsalted butter, melted
Optional Glaze:
1⁄2 cup (60 g) powdered sugar
1 tablespoon milk
1⁄2 teaspoon vanilla bean paste
Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20 cm) square baking pan.
   In one bowl, whisk flour, baking powder, baking soda, salt, and spices. In another bowl, whisk sugars, oil, and eggs until smooth. Stir in pumpkin purée and yogurt. Fold in dry ingredients until just combined- don’t overmix.
2. Stir flour, brown sugar, cinnamon, and melted butter until crumbly.
3. Pour batter into the prepared pan. Sprinkle streusel evenly over top.
4. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Whisk glaze ingredients and drizzle over cooled cake before slicing, if using.