It all started with a chilly Sunday morning and a craving for something warm and comforting. As the leaves changed outside, I pulled out my trusty recipe book and landed on this gem. It’s been a family favorite ever since, gracing our table every autumn.
This Pumpkin Coffee Cake is an absolute delight for pumpkin spice lovers! It’s incredibly moist and full of flavor, thanks to the generous amount of pumpkin puree and pumpkin pie spice. The buttery, cinnamon-spiced streusel adds the perfect touch of sweetness and crunch. Plus, it’s egg-free, which makes it a wonderfully versatile treat!
Why You’ll Love It
This Pumpkin Coffee Cake isn’t just your average breakfast treat. It’s packed with comforting flavors and textures that will make you instantly fall in love. Here’s why it’s a must-bake:
- It’s incredibly moist and tender: Thanks to the pumpkin puree, this coffee cake stays wonderfully moist for days. No dry crumbs here!
- The streusel topping is irresistible: The buttery, cinnamon-y crumble adds the perfect contrast in texture, giving you a little crunch with every bite.
- It’s bursting with pumpkin spice flavor: The combination of pumpkin puree and pumpkin pie spice delivers that warm, cozy flavor we all crave during the fall season.
- It’s super easy to make: With just a few simple steps, you can have this delicious coffee cake baking in your oven in no time.
Pumpkin Coffee Cake
- Total Time: 50-60 mins
- Yield: 9 servings
Description
This moist and tender Pumpkin Coffee Cake is bursting with pumpkin spice flavor and topped with a buttery, cinnamon-y streusel. It’s easy to make and perfect for a cozy autumn treat. A delicious breakfast or brunch option that’s sure to impress.
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 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, packed
- 1 tablespoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan.
- Whisk together flour, granulated sugar, baking powder, salt, and pumpkin pie spice.
- Combine pumpkin puree, oil, vanilla extract, and milk; whisk until smooth.
- Combine wet and dry ingredients; mix until just combined.
- Combine melted butter, ¼ cup flour, brown sugar, cinnamon, and salt for streusel.
- Pour batter into pan, top with streusel, and bake for 30-40 minutes.
Notes
For a richer flavor, use brown butter in the streusel topping. Lightly toast the flour for the cake batter in a dry skillet before mixing for a nuttier taste. If you don’t have pumpkin pie spice, combine cinnamon, ginger, nutmeg, and cloves.
- Prep Time: 20 mins
- Cook Time: 30-40 mins
- Category: Desserts
- Method: Bake
- Cuisine: American
What You’ll Need
Here’s what you’ll gather to make this delicious Pumpkin Coffee Cake. I’ve included some helpful notes about certain ingredients, so be sure to give them a look!
For the Coffee Cake:
- 2 cups (248g) all-purpose flour: Be sure to spoon and level your flour for accurate measuring. You can also weigh your flour for the best results.
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder: Make sure your baking powder is fresh for a nice, fluffy cake.
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice: You can use store-bought or make your own! I have a great recipe for homemade pumpkin pie spice on the blog.
- 1 cup pumpkin puree: Make sure you’re using pure pumpkin, not pumpkin pie filling.
- ¼ cup (59ml) vegetable oil
- 1 teaspoon vanilla extract: Pure vanilla extract delivers the best flavor.
- 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, packed: Light or dark brown sugar works well. I prefer dark 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 a 9×9 inch baking pan with nonstick cooking spray. You can also line the pan with parchment paper, leaving an overhang on the sides for easy removal.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Make sure everything is well combined.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the pumpkin puree, vegetable oil, vanilla extract, and milk. Whisk until smooth.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. A few lumps are okay.
Step 5: Make the Streusel
In a medium bowl, combine the melted butter, ¼ cup flour, brown sugar, cinnamon, and salt. Use a fork to mix until the streusel is crumbly.
Step 6: Assemble and Bake
Pour the coffee cake batter into the prepared pan and spread evenly. Sprinkle the streusel topping generously over the batter. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the coffee cake cool slightly in the pan before slicing and serving.
Better-Than-Grandma Tips
Here are a few tips to help you make the perfect Pumpkin Coffee Cake:
- Don’t overmix the batter. Overmixing can lead to a tough coffee cake. Mix until just combined.
- Use room-temperature ingredients. This helps them blend together smoothly.
- For an extra-intense pumpkin flavor, try adding an extra ½ teaspoon of pumpkin pie spice.
- If you’re feeling adventurous, add a layer of cream cheese frosting for an even more decadent treat. Browse through our desserts section for some frosting inspiration!
- This coffee cake is best served warm. If you’re serving it later, you can reheat individual slices in the microwave for a few seconds.
Try These Variations
Want to switch things up? Here are a few delicious variations to try:
- Chocolate Chip Pumpkin Coffee Cake: Fold in ½ cup of chocolate chips into the batter before adding the streusel. Dark chocolate or milk chocolate chips would be delicious! You can explore other dessert variations with chocolate on our blog.
- Nutty Pumpkin Coffee Cake: Add ½ cup of chopped walnuts or pecans to the streusel topping for added crunch and flavor. Toasting the nuts beforehand will enhance their flavor.
- Maple Pumpkin Coffee Cake: Add 1 teaspoon of maple extract to the batter and use maple syrup instead of brown sugar in the streusel topping. This adds a warm, autumnal twist.
- Spiced Pecan Pumpkin Coffee Cake: Top the coffee cake with a mixture of chopped pecans, brown sugar, and pumpkin pie spice before baking. This creates a delightful crunchy topping.
How do I store leftover Pumpkin Coffee Cake?
This coffee cake can be stored, covered, at room temperature for up to 2 days. For longer storage, freeze it for up to one month.
Can I freeze this coffee cake?
Yes! This Pumpkin Coffee Cake freezes beautifully. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe container. It should last for up to one month in the freezer.
Is this recipe egg-free?
This recipe is egg-free, making it a suitable option for those with egg allergies or sensitivities.
Can I add eggs to this coffee cake?
While the recipe is egg-free as written, I haven’t tested it with egg substitutes. If you experiment with adding eggs, let me know how it turns out!
How to Serve
This Pumpkin Coffee Cake is amazing on its own, but here are a few ideas for serving it up:
- Warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Alongside a hot cup of coffee or tea. A latte or cappuccino would also be a fantastic pairing.
- For a festive brunch, pair it with a fruit salad or yogurt parfait. You can find more delicious brunch ideas in our lunch recipes.
- Drizzle with a simple glaze made from powdered sugar and milk. A maple glaze would also be delicious!
That’s a Wrap
This Pumpkin Coffee Cake is a delicious, easy treat perfect for crisp autumn mornings or cozy gatherings. It’s moist, flavorful, and the streusel topping adds a delightful crunch. I hope this recipe becomes a new fall favorite in your home! Don’t forget to check out our other tasty breakfast recipes for more morning inspiration. Share your Pumpkin Coffee Cake creations with me on social media! Find me on Facebook, Pinterest, and Instagram.
