This Pumpkin Coffee Cake is soft, spiced, and perfect with your morning brew. With pumpkin puree and warm spices, it gives a cozy feeling that makes any day brighter!
Trust me, your kitchen will smell amazing! I love having a slice for breakfast or with an afternoon cup of tea. It’s like a hug in cake form! 🎃☕
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for a smooth texture, but if you have fresh pumpkin, you can roast it and blend it into a puree. Just be sure it’s not seasoned for pie.
Spices: This recipe uses a mix of warm spices. If you’re missing any, don’t worry! You can substitute with pumpkin pie spice, which has all those flavors combined. I find cinnamon and nutmeg offers a cozy taste.
Buttermilk: If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. It works wonders in keeping the cake moist!
Vegetable Oil: Feel free to swap oil with melted coconut oil or unsalted butter. Both give a rich flavor. Just be mindful of the melting point if you use butter in the batter.
How Do I Get the Perfect Streusel Topping?
The streusel is what adds that delightful crunch to your cake. Here’s how to get it just right:
- Start with cold butter. Cold pieces help create that crumbly texture when mixed with flour and sugar.
- Use a pastry cutter or your fingers. The goal is to mix until it resembles coarse crumbs; don’t overdo it!
- Sprinkle it evenly. This way, every slice will have a bit of that yummy topping, ensuring no one misses out!
Remember, freezing the streusel for a few minutes before baking can also help keep it chunky and create a delicious texture!
Delicious Pumpkin Coffee Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup buttermilk
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp cold unsalted butter, cut into small pieces
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This Pumpkin Coffee Cake recipe requires about 15 minutes of preparation, followed by 40-45 minutes of baking time. After it’s baked, allow for 15 minutes to cool before glazing and serving. So, in total, you’re looking at around 1 hour and 15 minutes to delightfully finish your cake!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×9 inch square baking pan, or line it with parchment paper to make removing the cake easier later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This mixture is going to add all the lovely flavor to your cake!
3. Combine Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Beat everything together until smooth and well blended—it should look creamy!
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the pumpkin mixture, alternating with the buttermilk. Start and finish with the dry ingredients to ensure everything mixes evenly. Stir until just combined, being careful not to overmix.
5. Pour and Smooth:
Pour the batter into your prepared pan, using a spatula to smooth the top so it’s nice and even.
6. Create the Streusel Topping:
In a bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel topping. Add the cold unsalted butter pieces and use a pastry cutter or your fingers to mix it all together until you have nice coarse crumbs.
7. Add the Streusel:
Sprinkle the streusel evenly over the top of the cake batter, ensuring that it covers the surface beautifully!
8. Bake the Cake:
Now it’s time for baking! Place the cake in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start smelling amazing!
9. Make the Glaze:
While the cake is baking, whisk together the powdered sugar, milk or cream, and vanilla extract in a bowl until smooth. Adjust the thickness by adding more sugar or milk as needed.
10. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. This helps it set and makes sure it won’t fall apart when you take it out!
11. Drizzle and Serve:
Finally, drizzle the glaze over the warm cake and allow it to set for a few minutes. Now, go ahead and slice and serve this delightful treat!
Enjoy your moist, warmly spiced Pumpkin Coffee Cake topped with a cinnamon-sugar crumble and sweet vanilla glaze! It’s perfect for breakfast, an afternoon snack, or any time you want a little taste of fall!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use canned pumpkin puree for this recipe. Pumpkin pie filling is pre-sweetened and contains spices, which can alter the flavor and texture of the cake.
What If I Don’t Have Buttermilk?
You can easily make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of regular milk. Let it sit for about 5 minutes before using it in the recipe.
How Should I Store Leftovers?
Store any leftover Pumpkin Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week or freeze it for up to 3 months.
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in some chopped walnuts or pecans, or even chocolate chips into the batter before pouring it into the pan for an extra flavor twist. Just be sure to adjust the baking time slightly if you add more dense ingredients!