Pumpkin Coffee Cake Recipe: A Perfect Fall Treat

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If you’re craving the comforting flavors of fall, this Pumpkin Coffee Cake is just what you need. Packed with warm pumpkin spice and topped with a brown sugar cinnamon streusel crumb, it’s the ultimate breakfast or dessert to enjoy with a hot cup of coffee. Whether you’re looking for an easy recipe for a cozy morning or a crowd-pleasing treat for your next gathering, this pumpkin coffee cake checks all the boxes.

Why You’ll Love This Pumpkin Coffee Cake

This Pumpkin Coffee Cake is incredibly moist, flavorful, and simple to make. It combines the seasonal warmth of pumpkin spice with a crunchy, cinnamon-sugar topping that will have everyone coming back for seconds. The cake is tender, fluffy, and not too sweet, making it a perfect choice for any time of day—whether you’re enjoying it as a breakfast treat or an afternoon snack. Plus, the recipe is customizable to meet dietary preferences, so everyone can enjoy a slice.

Ingredients

For the Coffee Cake:

Flour: Provides structure and a soft crumb. All-purpose flour works best, but you can also use gluten-free flour if needed.
Pumpkin Puree: Adds moisture and a rich, earthy flavor. Make sure to use plain pumpkin puree, not pumpkin pie filling.
Brown Sugar: Adds sweetness and a deep, caramel-like flavor.
Oil: Used to keep the cake moist. You can use vegetable oil, canola oil, or even coconut oil for a healthier option.
Maple Syrup: Natural sweetness with a touch of maple flavor. Honey or extra brown sugar can be used as a substitute.
Milk: Whole milk works best, but you can use dairy-free milk like almond or oat milk for a vegan version.
Ground Cinnamon: A must for that signature fall flavor.
Pumpkin Pie Spice: If you don’t have this, you can mix nutmeg, cloves, and allspice as an alternative.
Baking Powder & Salt: Helps the cake rise and balance the flavors.

For the Crumb Topping:

Flour: Forms the base of the crumb topping.
Brown Sugar & Cinnamon: Provides sweetness and a warming, spiced flavor.
Butter: The cold butter gives the topping a crunchy texture. If you’re aiming for a healthier version, use coconut oil or vegan butter.
Optional Chopped Nuts: Adds extra crunch and flavor to the topping. Walnuts or pecans work well.

Alternative Ingredient Suggestions

Flour: For a gluten-free option, substitute with a 1-to-1 gluten-free flour blend.
Pumpkin Puree: If you’re out of canned pumpkin, homemade pumpkin puree works just as well.
Butter: For a dairy-free cake, use coconut oil or plant-based butter.
Maple Syrup: Swap for honey or agave syrup if needed.
Milk: Use any dairy-free milk, such as oat, almond, or coconut milk, to make this cake vegan-friendly.

Step-by-Step Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with cooking spray or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, baking powder, and salt. This ensures the dry ingredients are evenly distributed.
Combine Wet Ingredients: In a separate bowl, beat together pumpkin puree, brown sugar, oil, maple syrup, and milk. Mix until smooth and combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in a dense cake.
Prepare the Crumb Topping: In a small bowl, mix flour, brown sugar, and cinnamon. Add cold butter and use a fork or pastry cutter to blend it until it resembles coarse crumbs.
Assemble the Cake: Pour the batter into the prepared pan and spread it evenly. Sprinkle the crumb topping over the batter.
Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If you bake in a Bundt pan, increase the baking time to 40–45 minutes.
Cool & Serve: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, slice and enjoy!

Tips & Tricks

Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
Crumb Topping Texture: For a crunchy topping, use cold butter and mix until the crumbs are evenly distributed. Room temperature butter can make the topping too soft.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4-5 days. To freeze, wrap the cake in plastic wrap and then foil before placing it in a zip-top bag. It will keep for up to 2 months.
Adding Glaze: If you want an extra touch of sweetness, drizzle a simple glaze made from powdered sugar, milk, and vanilla extract over the cooled cake.

Pairing Ideas and Variations

This Pumpkin Coffee Cake pairs beautifully with a hot cup of coffee or a glass of cold milk. If you’re looking to make it even more special, try adding a drizzle of maple glaze or serving it with whipped cream for a more indulgent treat.

For variations, you can add chopped walnuts or pecans to the crumb topping for a bit of crunch. You could also make mini muffins with this batter—just reduce the baking time to about 20 minutes. If you prefer a denser, richer cake, you could also try baking it in a Bundt pan.

Pumpkin Coffee Cake: A Seasonal Delight

Pumpkin Coffee Cake is the perfect way to embrace the flavors of fall. Whether you’re preparing it for a cozy morning at home or a festive brunch with friends, it’s a guaranteed hit. Plus, with its warm spices and tender texture, it’s a delightful way to celebrate the season.

By using healthy substitutions like applesauce in place of oil or non-dairy milk, you can easily make this pumpkin coffee cake lighter without sacrificing flavor. It’s a flexible recipe that allows for modifications based on your dietary preferences, ensuring everyone can enjoy a slice!

Conclusion

This Pumpkin Coffee Cake is the ultimate fall dessert or breakfast option that combines the best flavors of the season with the perfect balance of sweetness and spice. Whether you’re serving it for a family breakfast, holiday brunch, or simply enjoying a cozy snack with a cup of coffee, this cake is sure to become a new favorite. Its moist, tender crumb and delicious crumb topping make every bite irresistible, while the flexible recipe allows for various substitutions to suit dietary preferences. Bake this easy and flavorful pumpkin coffee cake and enjoy the warmth and comfort of fall with every bite!

Frequently Asked Questions (FAQs)

1. Can I make this Pumpkin Coffee Cake gluten-free?

Yes! You can easily make this pumpkin coffee cake gluten-free by swapping the all-purpose flour for a 1-to-1 gluten-free flour blend. Be sure to choose a high-quality blend that contains xanthan gum, as this helps provide structure and texture to the cake.

2. How can I make the crumb topping healthier?

To make the crumb topping healthier, consider substituting butter with coconut oil or plant-based butter. You can also reduce the sugar slightly or use a natural sweetener like coconut sugar to cut back on refined sugars. Adding nuts to the topping is also a great way to boost nutrition and flavor.

3. Can I freeze this Pumpkin Coffee Cake?

Yes! This pumpkin coffee cake freezes beautifully. After baking and cooling, wrap the cake tightly in plastic wrap, followed by aluminum foil, and store it in a zip-top bag. It will stay fresh in the freezer for up to two months. To thaw, simply leave it at room temperature for a few hours before serving.

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