Peanut Butter Pumpkin Coffee Cake

by Marla on March 23, 2011 · 94 comments

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Peanut Butter Pumpkin Coffee Cake |

The ultimate pairing for me is a sweet little cake with a steamy Caffe Americano. The definition for coffee cake is simply a cake to enjoy with coffee. It usually has a crumble topping, in this case that is chopped peanuts. Around here coffee cake, snack cake and breakfast cake are used interchangeably. This is great for anytime of day. Grab a slice or two and slather with some extra peanut butter if you wish.

Peanut Butter Pumpkin Coffee Cake |

Thank goodness no one over here is allergic to nuts. They are a eaten constantly in our house. Although my kids are not allowed to have nuts in school they more than make up for it at home. We are a nut loving family. Love ‘em by the handful or in cakes like this.

Peanut Butter Pumpkin Coffee Cake |

If you are allergic or would like to make this cake for a “nut free zone” try using sunflower seed butter and a roasted sunflower seed topping instead. This would be a delicious and simple cake to serve at school, brunch, tea parties and casual get togethers.

Marla Meridith |

Lately I have been spending lots of time at my kids school. Here is my little guy showing off his mama and his ladybug book. Moments like this I will never forget. We have some plans for me to teach the little ones baking in the next few weeks, after my trip to Syracuse University.

Marla Meridith & Averie Sunshine |

Cakes like this I bring along for snacks when on the road. I love ordering a good cup of coffee, but coffee shop pastry cases are not my thing. I had a lovely coffee break this week with my long time blog friend Averie from Love Veggies and Yoga.

Peanut Butter Pumpkin Coffee Cake |

Pumpkin is an ingredient you will see around here all year long. It adds so much texture and flavor to baked goods. It gives a moistness that can replace the large amounts of fat that is usually found in cakes, muffins, cookies and such. This is a simple quick bread that is reminiscent of banana bread.

Peanut Butter Pumpkin Coffee Cake |

Serve with some slightly sweetened whipped cream, cream cheese, greek yogurt, butter or more peanut butter.

Peanut Butter Pumpkin Coffee Cake |

What is your favorite recipe for coffee cake? Do you love peanuts as much as I do? If not, what is your favorite nuts or seeds to use in baking?

Peanut Butter Pumpkin Coffee Cake

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8-10 servings

Peanut Butter Pumpkin Coffee Cake


  • 1 cup Whole Wheat Pastry Flour
  • 1 cup Corn Flour
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon fine Sea Salt
  • 1 to 1 1/2 teaspoons Stevia Powder to taste
  • 1/2 teaspoon ground Cinnamon
  • 1/4 cup natural Peanut Butter (crunchy or smooth both good), softened in microwave if needed
  • 1 cup unsweetened Pumpkin Purée
  • 1 large Egg, whisked
  • 1 cup fat free or low fat Milk
  • 1 teaspoon pure Vanilla Extract
  • 1/4 cup chopped toasted, salted Peanuts


  • Preheat oven to 350 degrees F with the rack in the middle. Line a cookie sheet with parchment paper and toast the peanuts for 8-10 minutes until fragrant and golden brown. Prepare a non stick loaf pan (9" x 5" x 3") with parchment paper or cooking spray. In a medium bowl mix together dry ingredients (excluding chopped peanuts.) In a separate bowl mix together wet ingredients. Combine the wet and dry well to form a batter. Pour into loaf pan, smoothing top with a knife or spatula. Top cake with chopped nuts. Bake for about 35-40 minutes, until a skewer or toothpick comes out crumb free.
  • Notes
  • You can use any nut butter or sunflower seed butter in this recipe.
  • It is not essential to toast your nuts first, but I love the heightened flavor it adds when I do.
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