Pumpkin Coffee Cake
User Reviews
4.9
Pumpkin Coffee Cake
Description
The Pumpkin Coffee Cake recipe blends a gently spiced pumpkin-flavored batter using all-purpose flour, pumpkin puree, cinnamon, pumpkin pie spice, brown sugar, oil, milk, and maple syrup. The cake batter is poured into a prepared square pan and topped with a streusel crumb made by mixing flour, brown sugar, cinnamon, and cold butter until crumbly. Baking at 350°F produces a soft, moist cake with a slightly crisp and sweet topping.
The warm spices and pumpkin provide a subtle aroma and flavor, while the crumb topping adds a tender crunch. This texture balance makes the cake appealing for breakfast or a snack alongside coffee or tea. It can be sliced into tidy squares, suitable for sharing or storing.
This recipe allows various substitutions, such as gluten-free flour, different sugars, and non-dairy milk alternatives, to accommodate dietary preferences. Adjusting baking times is suggested when using pans of different sizes, and leftover cake keeps well refrigerated for several days or frozen for longer storage.
Optional glaze can be added after baking to add moisture and sweetness. The cake’s components and method produce a distinct pumpkin-flavored coffee cake with a crumb topping that highlights autumn flavors without complexity.
Ingredients
For the Streusel Crumb Topping
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons butter ¼ cup, cold
For the Coffee Cake
- 2 cup all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup pumpkin canned
- ½ cup canola oil or vegetable oil
- ½ cup brown sugar
- ¼ cup milk
- ¼ cup maple syrup
Instructions
- Preheat oven to 350° F
- Spray a 9x9 square baking dish with cooking spray or line with parchment paper.
- In a large bowl, mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice together until combined well.
- In a separate medium bowl, mix the pumpkin, brown sugar, oil, maple syrup, and milk together well.
- Pour the wet ingredients into the dry ingredients and stir until combined but DO NOT overmix or coffee cake will be more dense.
- Pour the batter into the baking pan and spread evenly in the pan.
- In a small bowl, mix the dry crumb topping ingredients together and then add in the cold butter and press with a fork. Press until a crumb consistency is made and all flour is well
- Sprinkle the crumb topping over on top of the batter.
- Bake for 35 minutes or until a toothpick inserted into the center comes on mostly clean . Bake for another 5 minutes if the toothpick is mostly wet.
Notes
- Gluten-free flour can replace all-purpose flour if needed.
- Dark brown sugar, coconut sugar, or a sugar mix can adjust sweetness and flavor.
- Vegetable, canola, or melted coconut oil substitute for canola oil as preferred.
- Spice variations include replacing pumpkin pie spice with nutmeg, cloves, and allspice.
- Non-dairy milks such as almond or oat milk can substitute for regular milk.
- Buttermilk can be used instead of milk for a richer taste.
- Applesauce may substitute for oil for a lower-calorie option.
- Vegan butter works instead of regular butter for the topping.
- Maple syrup can be swapped with honey or agave nectar.
- Baking time varies with pan size; use about 40-45 minutes for bundt pans and 25-30 minutes for 9x13 pans.
- Muffin versions bake about 20 minutes.
- Freeze wrapped coffee cake for up to 2 months; refrigerate leftovers up to 4-5 days.
- Optional glaze made from powdered sugar, milk, vanilla, and cinnamon can be drizzled after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 380kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 186mg | 8% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 4404IU | 88% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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