Breakfast & Brunch:

Honey Pumpkin Coffee Cake

Enjoy the fall air and take a minute to savor your morning with this pumpkin coffee cake. Not enough time in the morning? Grab a slice for dessert, because you won't want to miss these seasonal bites.

Yield 12 servings
Prep Time 10 minutes
Total Time 45 minutes

  • ½ cup unsalted butter at room temperature, plus more for greasing
  • ½ cup + 1/3 cup Nature Nate’s pure honey
  • One 15oz can unsweetened pumpkin puree
  • 2 large eggs
  • 1¼ cups sour cream
  • 1 tsp. vanilla
  • 1½ cups + 2 tsp flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 Tbsp cinnamon
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Preheat oven to 350 degrees. In an electric mixer, combine the butter, honey, pumpkin puree, eggs, sour cream and vanilla, and whisk until well-combined, scraping down the sides to ensure the butter is well-incorporated. In a separate bowl combine the flour, baking soda and salt, and stir to combine. With the mixer on low, gently add the dry ingredients into the wet ingredients a fourth at a time until completely combined.

Grease a 9×13 glass baking dish, and pour half of the mixture into the bottom. In a small mixing bowl, stir the 1/3 cup honey, 2 tsp flour and cinnamon until combined. Drizzle half of the cinnamon honey over the cake batter, then pour the rest of the batter over the top. Drizzle the rest of the cinnamon honey, and use a toothpick to swirl the topping into the batter. Bake 30 to 35 minutes or until cake tester comes out clean. Cool before slicing into 3- to 4-inch squares.

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