Pumpkin Coffee Cake Recipe

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Fall is in the air, and I’ve got the perfect treat for you. My pumpkin coffee cake recipe is a hit for fall mornings. It’s a moist pumpkin cake that makes your taste buds happy.

This spiced cake is full of pumpkin puree, maple syrup, and autumn flavors. The best part? A thick layer of brown sugar cinnamon streusel on top. It’s like a warm hug for your mouth!

I make this from scratch with things you have at home. No boxed mixes here! The crumb topping adds a delightful crunch to every bite. Whether you’re looking for a quick breakfast or a sweet snack, this pumpkin coffee cake is perfect.

Table of Contents

5 Reasons You’ll Love This Recipe

This pumpkin coffee cake recipe will be your new favorite for fall. It’s super easy to make, perfect for busy mornings. You’ll have more time to sip your coffee.

The cake is so moist, it just melts in your mouth. It’s hard to stop at one slice. The pumpkin flavor brings out the taste of autumn.

The crumb topping is amazing. It adds a crunchy texture that’s perfect with the soft cake. I love this mix of textures!

Easy preparation saves time
Moist texture for ultimate enjoyment
Rich pumpkin flavor in every bite
Crunchy crumb topping for added delight
Versatile serving options

This cake is great for any time of day. Have it for breakfast, as a snack, or as a dessert. It’s perfect for any event.

This pumpkin coffee cake is my go-to recipe for fall gatherings. It never fails to impress!

Exact Ingredients List (+ Possible Substitutes)

I’ve made a list of ingredients for this yummy pumpkin coffee cake. Pumpkin puree is the main ingredient, giving the cake its special taste and softness. Maple syrup and brown sugar sweeten it, making the flavor richer.

For spices, I use cinnamon, nutmeg, cloves, and ginger. These warm spices go well with the pumpkin. If you don’t have these spices, you can use pumpkin pie spice instead.

The crumb topping is easy to make with flour, brown sugar, cinnamon, and butter. It makes every bite crunchy and tasty.

1 1/2 cups pumpkin puree
1/2 cup maple syrup
3/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of nutmeg, cloves, and ginger
1 cup flour (for crumb topping)
1/2 cup brown sugar (for crumb topping)
1/2 cup butter (for crumb topping)

Want a vegan version? Use coconut oil instead of butter in the crumb topping. This way, you get a tasty crumb topping without dairy. Using top-quality ingredients is key for a great pumpkin coffee cake. Choose fresh spices and real maple syrup for the best flavor.

Instructions

Let’s make our yummy pumpkin coffee cake! I’ll show you how to make the crumb topping and icing.

First, mix flour, brown sugar, and cinnamon for the crumb topping. Add cold butter and mix until it looks like coarse crumbs. Put it aside while we make the cake batter.

For the cake, beat butter and sugar until fluffy. Add eggs one by one, then mix in pumpkin and vanilla. In another bowl, mix dry ingredients. Slowly add this to the wet mix, but don’t overmix!

Put the batter in a greased pan. Sprinkle the crumb topping on top. Bake at 350°F for 45 minutes. Check if it’s done by inserting a toothpick into the center. It should come out clean.

Tips, Tricks & Storing

Here are some baking tips to make your pumpkin coffee cake a hit! Use real pumpkin puree for the best flavor. Don’t overmix the batter to keep your cake tender and moist.

When storing, cover any leftover cake with plastic wrap or foil. This keeps it fresh. You can store it at room temperature for up to a day.

If you want it to last longer, put it in the fridge for up to three days. It will still taste great! For longer storage, freeze it. Wrap slices or the whole cake in plastic and foil.

Your pumpkin coffee cake can be frozen for up to two months. To thaw, move it to the fridge overnight. By morning, you’ll have a yummy breakfast ready!