When the leaves start changing and there’s a crisp chill in the air, my baking instincts kick into high gear. And nothing says ‘fall’ quite like a warm slice of Pumpkin Coffee Cake. This recipe has become a family tradition, perfect for cozy weekend brunches or a sweet afternoon pick-me-up.
What I love most about this coffee cake is how incredibly easy it is to make. It’s an egg-free recipe, which is always a bonus for those with allergies, and the thick, moist crumb is simply irresistible. The streusel topping adds the perfect amount of crunch and sweetness, making each bite a little piece of autumn heaven.
Why You’ll Love It
This Pumpkin Coffee Cake is a true crowd-pleaser, and here’s why:
- Easy to make: This recipe is straightforward, perfect for bakers of all skill levels.
- Moist and tender crumb: The combination of pumpkin puree and oil creates a wonderfully moist and tender texture.
- Irresistible streusel topping: The thick, buttery streusel topping is the perfect complement to the moist cake.
- Perfect for any occasion: Whether it’s a cozy weekend breakfast, a holiday gathering, or a simple afternoon treat, this coffee cake always hits the spot.
Pumpkin Coffee Cake
- Total Time: 55 mins
- Yield: 9 servings
Description
This easy Pumpkin Coffee Cake is perfect for fall baking. It’s moist, tender, and topped with a delicious streusel. Great for a cozy weekend brunch or a sweet afternoon treat!
Ingredients
- 2 cups (248g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pure pumpkin puree
- ¼ cup (59ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (118ml) nonfat milk
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (31g) all-purpose flour
- 1 cup (200g) brown sugar
- 1 tablespoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
- Whisk together dry ingredients: 2 cups flour, ¾ cup sugar, baking powder, ½ teaspoon salt, and pumpkin pie spice.
- Combine wet ingredients: pumpkin puree, oil, vanilla extract, and milk.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Make streusel: Combine melted butter, ¼ cup flour, brown sugar, cinnamon, and a pinch of salt.
- Pour batter into pan and sprinkle with streusel.
- Bake for 30-40 minutes, or until a wooden skewer comes out clean.
- Cool slightly before slicing and serving.
Notes
For a richer flavor, use brown butter in the streusel topping. You can also substitute buttermilk for the nonfat milk for added moisture. If you like a thicker streusel, increase the amount of flour by 1-2 tablespoons. Feel free to add a glaze or whipped cream once the cake has cooled.
- Prep Time: 15 mins
- Cook Time: 30-40 mins
- Category: Desserts
- Method: Bake
- Cuisine: American
What You’ll Need
This Pumpkin Coffee Cake is surprisingly simple to make with everyday pantry staples. Here’s what you’ll need to gather:
For the Coffee Cake:
- 2 cups (248g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pure pumpkin puree
- ¼ cup (59ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (118ml) nonfat milk
For the Streusel:
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (31g) all-purpose flour
- 1 cup (200g) brown sugar
- 1 tablespoon cinnamon
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan. You can also use nonstick cooking spray for an easier cleanup.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, and 1 tablespoon pumpkin pie spice. Make sure everything is well combined.
Step 3: Mix Wet Ingredients
In a separate bowl, combine 1 cup pumpkin puree, ¼ cup vegetable oil, 1 teaspoon vanilla extract, and ½ cup nonfat milk. Mix until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Step 5: Make the Streusel
In a small bowl, combine ¼ cup melted unsalted butter, ¼ cup all-purpose flour, 1 cup brown sugar, 1 tablespoon cinnamon, and a pinch of salt. Mix with a fork until the mixture is crumbly.
Step 6: Assemble and Bake
Pour the coffee cake batter into the prepared pan. Sprinkle the streusel topping evenly over the batter.
Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Cool and Serve
Let the coffee cake cool in the pan for a few minutes before slicing and serving.
Better-Than-Grandma Tips
- Don’t overmix the batter. Overmixing can lead to a tough coffee cake. Mix just until the ingredients are combined.
- Use room-temperature ingredients. This helps the batter come together smoothly.
- For an extra layer of flavor, toast the pecans before adding them to the streusel. This enhances their nutty aroma and crunch. Check out our Desserts category for more inspiration!
- If you don’t have pumpkin pie spice on hand, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
Try These Variations
- Cream Cheese Swirl: Swirl a layer of softened cream cheese into the batter before adding the streusel topping for an extra tangy twist. For more dessert variations, take a look at our Desserts page.
- Spiced Pecan Streusel: Add ½ cup chopped pecans to the streusel mixture for added crunch and flavor.
- Maple Glaze: Drizzle a maple glaze over the cooled coffee cake for a touch of sweetness. Whisk together powdered sugar, maple syrup, and a splash of milk until smooth.
- Chocolate Chip Pumpkin Coffee Cake: Fold ½ cup of chocolate chips into the batter for a decadent treat.
How should I store leftover Pumpkin Coffee Cake?
This coffee cake stays fresh when stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze slices individually for up to a month. Thaw overnight in the refrigerator before enjoying.
Can I make this coffee cake without pumpkin?
While this recipe is egg-free, you can substitute the pumpkin puree with an equal amount of applesauce or mashed bananas for a slightly different flavor profile. Keep in mind that this might alter the texture and moisture of the final product.
Can I add anything to the streusel topping?
Absolutely! You can add chopped nuts like pecans or walnuts to the streusel topping for added crunch and flavor. Chocolate chips or dried cranberries would also be delicious additions.
How can I make the streusel topping even more flavorful?
For a richer flavor, use brown butter in the streusel. Simply melt the butter in a saucepan and cook until it turns a light brown color with a nutty aroma. Be careful not to burn it! Let it cool slightly before mixing it with the other streusel ingredients.
How to Serve
This Pumpkin Coffee Cake is delicious on its own, but it’s even better served warm with a scoop of vanilla ice cream or a dollop of whipped cream. A steaming cup of coffee or a glass of cold milk is the perfect complement. You could also drizzle a simple glaze over the top for an added touch of sweetness. For other delicious pairings, take a look at our Lunch category.
That’s a Wrap
This Pumpkin Coffee Cake is more than just a recipe; it’s a warm hug on a chilly morning. It’s the perfect way to welcome the flavors of fall into your home, and it’s simple enough for even beginner bakers to master. So go ahead, gather your ingredients, preheat that oven, and get ready to experience pumpkin spice perfection. Share the joy and bake this delightful coffee cake for your loved ones—they’ll thank you for it! Don’t forget to share your baking triumphs with me! Find me on Facebook, Pinterest, Instagram and X/Twitter. For more breakfast inspiration, check out our Breakfast category.
