This Pumpkin Coffee Cake has become a cherished tradition in our home, gracing our table every fall. One crisp autumn afternoon, while the leaves were transforming into vibrant hues, I first baked this coffee cake. Its warm, spicy aroma filled the kitchen, creating a sense of cozy comfort that perfectly captured the essence of the season.
It’s incredibly moist and flavorful, boasting a perfect balance of pumpkin spice and a delightful cinnamon streusel topping. This recipe is also egg-free, which makes it a great choice for those with dietary restrictions or who happen to be out of eggs! Ready to start baking? Let’s get started!
Why You’ll Love It
This Pumpkin Coffee Cake is simply irresistible. The combination of warm pumpkin spice and a crunchy cinnamon streusel topping is a match made in heaven. It’s the perfect treat to enjoy with a cup of coffee on a crisp fall morning, or as a cozy dessert on a chilly evening. The recipe is easy to follow and uses readily available ingredients. Plus, it’s egg-free which makes it a great option for those with egg allergies!
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Pumpkin Coffee Cake
- Total Time: 50-60 mins
- Yield: 9 servings
Description
This moist and flavorful Pumpkin Coffee Cake is a perfect fall treat. Enjoy the warm spice of pumpkin and a delightful cinnamon streusel topping. This egg-free recipe makes it accessible to those with dietary needs.
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) milk
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (31g) all-purpose flour
- 1 cup (200g) packed brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
- Whisk together flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Add pumpkin puree, oil, vanilla, and milk. Stir until combined.
- Combine melted butter, flour, brown sugar, cinnamon, and salt. Mix until crumbly.
- Pour batter into the pan. Spread streusel topping evenly over it.
- Bake for 30-40 minutes, or until a wooden skewer comes out clean.
- Cool for 10 minutes before serving.
Notes
For a richer flavor, use brown butter in the streusel topping. If you don’t have pumpkin pie spice, make your own by combining cinnamon, ginger, nutmeg, and cloves. A sprinkle of chopped nuts on top of the streusel adds a nice textural element.
- Prep Time: 20 mins
- Cook Time: 30-40 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredient Lowdown
Here’s a peek at what you’ll need to whip up this delicious Pumpkin Coffee Cake. Everything is pretty standard pantry fare, so let’s gather our ingredients and get started!
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 pumpkin puree
- ¼ cup (59ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (118ml) milk (I usually use nonfat)
For the Streusel:
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (31g) all-purpose flour
- 1 cup (200g) packed brown sugar
- 1 tablespoon ground cinnamon
- Pinch of salt
Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan. You can also use baking spray for easier cleanup.
Step 2: Make the Coffee Cake Batter
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Add the pumpkin puree, vegetable oil, vanilla extract, and milk. Stir until just combined. Don’t overmix!
Step 3: Make the Streusel Topping
In a separate bowl, combine the melted butter, flour, brown sugar, cinnamon, and salt. Use a fork to mix until the ingredients are crumbly.
Step 4: Assemble and Bake
Pour the coffee cake batter into the prepared pan. Spread 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 5: Cool and Serve
Let the cake cool in the pan for about 10 minutes before serving. Enjoy warm or at room temperature.
Better-Than-Grandma Tips
Here are a few tips to ensure your Pumpkin Coffee Cake turns out perfectly every time:
- Don’t overmix the batter: Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
- Use room temperature ingredients: This helps them blend together more smoothly, creating a more consistent batter. Check out our other breakfast recipes for more inspiration!
- Test for doneness: Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, it’s done. If there’s still wet batter, bake for a few more minutes.
- Cool slightly before adding the streusel: If you sprinkle the streusel on while the cake is still too hot, it might melt into the batter instead of creating that delicious, crumbly topping.
Make It Your Way
Want to get creative with this recipe? Here are a few variations to try:
- Chocolate Chip Pumpkin Coffee Cake: Fold in ½ cup of semi-sweet chocolate chips into the batter.
- Cream Cheese Swirl: Mix together 4 ounces of softened cream cheese with ¼ cup of powdered sugar and a teaspoon of vanilla. Dollop spoonfuls of the cream cheese mixture over the batter and swirl it in with a knife or toothpick.
- Spiced Pecan Streusel: Add ½ cup of chopped pecans to the streusel topping for added crunch and flavor. For more delicious dessert ideas, browse our Desserts category.
- Maple Glaze: Whisk together 1 cup of powdered sugar with 2-3 tablespoons of maple syrup and a splash of milk until smooth. Drizzle over the cooled coffee cake.
How long does this coffee cake last?
This coffee cake is best enjoyed within 2 days when stored in an airtight container at room temperature. You can also freeze it for up to a month for longer storage.
Is this coffee cake egg-free?
Yes! This recipe is egg-free, making it suitable for those with egg allergies or sensitivities.
Can I use other oils or add nuts to the topping?
For a richer flavor, you can substitute the vegetable oil with melted coconut oil or unsalted butter. If you like nuts, try toasting some pecans and stirring them into the streusel topping.
Can I bake this in a 9×13 inch pan?
This recipe works wonderfully in a 9×13 inch pan. You’ll need to reduce the baking time slightly, checking for doneness with a toothpick around the 25-30 minute mark.
How to Serve
This Pumpkin Coffee Cake is delicious on its own, but here are some serving suggestions to make it extra special:
- Warm with a dollop of whipped cream or a scoop of vanilla ice cream: This creates a delightful contrast of temperatures and textures.
- Pair with a steaming cup of coffee or tea: The warm spices in the cake complement the flavors of your favorite hot beverage perfectly. Looking for a heartier breakfast treat? Try these delicious pancakes.
- Dust with powdered sugar: For a simple yet elegant touch, dust the cake with powdered sugar just before serving.
- Enjoy as a dessert: This coffee cake isn’t just for breakfast! It makes a wonderful dessert option, especially during the fall season.
That’s a Wrap
This Pumpkin Coffee Cake is more than just a breakfast treat; it’s a warm hug on a chilly morning. The blend of pumpkin spice and cinnamon-laced streusel offers an irresistible autumn flavor. Every bite is moist and comforting. So go ahead, grab a slice (or two!) and savor the season. Share the joy and bake this cake for your loved ones – they’ll thank you! Come find more delicious recipes on our Desserts page. Share the pumpkin spice love on Facebook, Pinterest, and Instagram!
