Pumpkin Coffee Cake Recipe: Easy Moist & Flavorful Fall Favorite

Pumpkin Coffee Cake is a delightful and comforting treat that brings the flavors of fall straight into your kitchen. With its moist texture, aromatic pumpkin spice flavor, and a decadent crumbly streusel topping, it’s a perfect breakfast or snack to enjoy with a cup of coffee or tea. Whether you are hosting a gathering or just craving a seasonal sweet, this easy-to-make Pumpkin Coffee Cake is sure to please everyone!

Why You’ll Love This Pumpkin Coffee Cake

This Pumpkin Coffee Cake is a crowd-pleaser that brings together the warmth of pumpkin spice and the richness of a crumbly streusel topping. It’s quick to prepare and packed with flavor, making it an excellent choice for breakfast, brunch, or even a cozy afternoon snack. The cake itself is soft and moist, while the cinnamon-brown sugar streusel adds a delicious crunch. Plus, it’s so simple to whip up that you’ll want to make it again and again!

Ingredients for Pumpkin Coffee Cake

Here’s what you’ll need to make this delicious pumpkin coffee cake:

• Flour: The base of the cake. Use all-purpose flour for the right texture.
• Pumpkin Puree: Fresh or canned. Avoid pumpkin pie filling, as it contains added spices and sugar.
• Brown Sugar: Light or dark brown sugar adds a rich, caramel-like sweetness.
• Canola Oil: A neutral oil that keeps the cake moist. You can also use vegetable oil or melted coconut oil.
• Maple Syrup: Adds depth of flavor. You can also substitute honey or extra brown sugar.
• Milk: Whole milk works best, but almond milk, oat milk, or even buttermilk can be used as substitutes.
• Ground Cinnamon: A must-have spice for the signature pumpkin flavor.
• Pumpkin Pie Spice: For that perfect fall flavor blend.
• Baking Powder and Salt: For the cake’s rise and balance.

For the crumb topping:

• Flour: Used for the crumble base.
• Brown Sugar: Sweetens the topping.
• Cinnamon: Adds a warm spice to the crumble.
• Butter: Cold butter creates a light and crunchy topping.
• Chopped Nuts (Optional): Pecans or walnuts for added crunch and flavor.

Alternative Ingredient Suggestions

If you’re looking for substitutions, consider these options:

• Gluten-Free Flour: Swap regular flour for a 1-to-1 gluten-free flour blend if needed.
• Coconut Sugar: For a lower glycemic option, substitute coconut sugar for brown sugar.
• Non-Dairy Milk: Use almond milk or oat milk to make the cake dairy-free.
• Greek Yogurt or Applesauce: Replace the oil with Greek yogurt or unsweetened applesauce for a healthier twist.
• Vegan Butter: For a dairy-free version, use vegan butter instead of regular butter.

How to Make Pumpkin Coffee Cake

1. 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.
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
3. In a separate bowl, beat together the pumpkin puree, brown sugar, oil, maple syrup, and milk using an electric mixer on medium speed until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake light and fluffy.
5. Spread the batter evenly into the prepared pan.
6. For the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Add the cold butter and cut it into the mixture using a fork or pastry cutter until it resembles crumbs. If using, mix in the chopped nuts.
7. Sprinkle the crumb topping evenly over the batter.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean. If necessary, bake for an additional 5 minutes to ensure it’s fully set.

Tips for the Perfect Pumpkin Coffee Cake

• Don’t Overmix: Stir the wet and dry ingredients together until just combined. Overmixing can make the cake dense.
• Check for Doneness: Insert a toothpick into the center of the cake to check if it’s done. If it comes out clean or with just a few crumbs, the cake is ready.
• Bake in Different Pans: You can bake this in a bundt pan (increase baking time to 40-45 minutes) or a 9×13-inch pan (reduce baking time to 25-30 minutes). For muffins, bake for 20 minutes.

Pairing Ideas and Variations

This Pumpkin Coffee Cake is delicious on its own, but you can elevate it with a few variations:

• Add a Glaze: Drizzle a simple glaze made from powdered sugar, milk, and vanilla extract over the top after baking. You can even add a pinch of cinnamon to the glaze for an extra touch of flavor.
• Serve with Whipped Cream: Top the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-worthy treat.
• Make it Spicy: If you love spice, try adding a teaspoon of nutmeg, half a teaspoon of cloves, and half a teaspoon of allspice instead of pumpkin pie spice for an even richer flavor.

Storing Your Pumpkin Coffee Cake

To keep your Pumpkin Coffee Cake fresh:

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
• Freeze: For longer storage, wrap the coffee cake tightly in plastic wrap, then aluminum foil. Freeze it for up to 2 months. Thaw overnight in the fridge before serving.

Conclusion

Pumpkin Coffee Cake is a delightful treat that perfectly captures the essence of fall with its rich pumpkin flavor and spiced streusel topping. Easy to make and versatile, it’s a fantastic choice for breakfast, dessert, or a snack at any time of day. Whether served warm with a cup of coffee or cold with a dollop of whipped cream, this cake will become a staple in your recipe collection. With a few simple ingredients, you can create a delicious, comforting treat that everyone will love!

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