Pumpkin Coffee Cake with cinnamon streusel topping is the ultimate taste of fall!
This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is the perfect Fall breakfast or dessert! The cake layer is made with pumpkin puree, butter and warm spices like cinnamon and nutmeg. The thick buttery streusel is my favorite part! Be careful because this coffee cake is disappears fast!
PUMPKIN COFFEE CAKE INGREDIENTS
All purpose flour: Is used in this recipe, but you can make this a gluten free pumpkin coffee cake by substituting gluten free flour.
Light brown sugar and granulated sugar: Sweetens up the cake and adds a light caramel flavor without making the cake too dark in color.
Milk: We usually use 2% however whole milk or even buttermilk can be used.
Baking powder and baking soda: Helps the batter rise and makes it fluffy.
Pumpkin puree: Do NOT use pumpkin pie filling! This is a completely different ingredient. Opt for high-quality canned pumpkin, like Libby’s. If your feeling adventurous try making your own pumpkin puree at home.
Pumpkin pie spice: Gives this coffee cake the quintessential flavors of fall — nutmeg, cinnamon, ginger, allspice, and cloves. Feel free to use store-bought or make your own!
Canola oil: Keeps the cake moist without making it dense.
Salt: Balances out the sweetness of the sugars and the glaze.
HOW TO MAKE PUMPKIN COFFEE CAKE
Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.
Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!
Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.
Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!
Streusel Topping
All Purpose Flour
Unsalted butter
Light brown sugar
Pumpkin pie spice
Glaze
Powdered Sugar
Milk
Instructions for glaze: Combine powdered sugar and milk in a smooth bowl until smooth, set aside.
Instructions for streusel topping: Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for 30 seconds or until the mixture resembles wet sand, set aside.
TIPS FOR MAKING THE BEST PUMPKIN COFFEE CAKE
Add a splash of vanilla to the batter or the glaze (or do both) to amp up the flavor. A teaspoon will do the trick.
Add chopped nuts like pecans or walnuts to your streusel topping or the cake batter for additional flavor and texture.
Take the glaze up a notch by making a bourbon vanilla glaze. Simply combine 1/2 cup powdered sugar, 2 teaspoons bourbon, 1 teaspoon vanilla, 1 teaspoon heavy cream (or milk), and 1/2 teaspoon salt, and set aside. Pour it over the cake before serving after it has had time to cool.
Allow the cake to cool before drizzling it with the optional glaze: If you’re like me it’s hard to wait to dig into a dessert however it’s best to wait to drizzle the coffee cake with the glaze until it is cool. Otherwise the glaze with melt into the warm cake.
Measure flour correctly! This is such a common baking mistake that happens a lot and can make a huge difference in the outcome of your cake. Adding too much flour can make your cake dense, dry and can cause it to not rise properly. Learn how to correctly measure flour here.
This cake is best served warm: I like to pop it in the microwave for 30 seconds to warm it up. It is so good!
why is it called coffee cake?
Contrary to popular belief, most coffee cakes are not actually made with coffee. Rather, it’s believed that the term “coffee cake” came about sometime in the 17th century, when Northern/Central Europeans came up with the idea of eating sweet cakes while having their coffee. Today, coffee cakes are typically served as part of a breakfast and are often made for special occasions.
HOW TO STORE COFFEE CAKE
For best results store leftover pumpkin coffee cake in an airtight container in the refrigerator for up to 5 days. Store glaze separately and leave stored cake unglazed. Re-glaze before serving.
To reheat leftovers, simply warm up in the microwave or reheat the whole casserole covered in foil in a 350 degree oven until warmed through 15-20 minutes. Reheat glaze in the microwave until it is pourable, then drizzle on cake.
CAN YOU FREEZE COFFEE CAKE?
Yes! Coffee cake freezes really well! The trick it to make sure its wrapped up really well in foil or plastic wrap then placed in an airtight container to maintain freshness. Store in the freezer for up to 3 months!
PUMPKIN COFFEE CAKE
This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is perfect for breakfast or dessert, and only requires a few staple holiday baking ingredients.
SERVINGS: 9PREP TIME: 15MINUTES MINSCOOK TIME: 35MINUTES MINSTOTAL TIME: 50MINUTES
INGREDIENTS
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice
1 cup pumpkin puree,, not pumpkin pie filling
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 cup canola oil
1/4 cup milk
Streusel Topping
1/2 cup all purpose flour
1/4 cup unsalted butter, cold
1/3 cup light brown sugar
1/2 tsp pumpkin pie spice
Glaze
1/2 cup powdered sugar, sifted
1 tbsp milk
INSTRUCTIONS
Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.
Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!
Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.
Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!
Glaze
Combine powdered sugar and milk in a smooth bowl until smooth, set aside.
Streusel Topping
Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for 30 seconds or until the mixture resembles wet sand, set aside.
NUTRITION INFORMATION
CALORIES: 424KCALCARBOHYDRATES: 62GPROTEIN: 4GFAT: 18GSATURATED FAT: 4GCHOLESTEROL: 14MGSODIUM: 282MGPOTASSIUM: 162MGFIBER: 2GSUGAR: 33GVITAMIN A: 4405IUVITAMIN C: 1MGCALCIUM: 56MGIRON: 2MG