5.0 from 3 votes
Pumpkin Coffee Cake Recipe
A fall inspired pumpkin coffee cake recipe, kind of a like a giant honey bun. With maple vanilla icing spread over a warm cake. A moist warm cake, ready in an hour.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12 servings
Calories: 427 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Pumpkin Spice Cake
- 1 box spice cake mix
- ½ cup vegetable oil I used avocado oil
- 4 large eggs
- ½ cup plain greek yogurt or sour cream
- ¾ cup canned pumpkin puree not pumpkin pie mix
- 2 1/2 teaspoons pumpkin pie spice
Streusel Swirl
- ¾ cup brown sugar light or dark
- ½ cup pecans chopped; or walnuts, or omit
- 1 teaspoon cinnamon
Maple Glaze
- 1 cup powdered sugar
- 2 Tablespoons milk or cream
- 1 teaspoon maple syrup or vanilla extract
Instructions
- Grease a 13x9 inch baking pan and preheat oven to 350° F (325° for dark coated or glass pans)
- Pour cake mix, oil, eggs, pumpkin puree, Greek yogurt (or sour cream), pumpkin pie spice mix in a bowl or stand mixer and beat on medium speed for 2 minutes, scraping the bowl at about 1 minute.
- Spoon half the batter into the bottom of the pan and spread to edges.
- In a small bowl, mix brown sugar, cinnamon and nuts and sprinkle evenly over top of batter, then spoon the rest of the batter over top of cake, using a spatula or offset spatula to carefully and evenly cover the streusel topping.
- Bake at 350 and start checking for doneness at 30 minutes, baking up until 40 minutes. Edges should just start to pull away from pan and toothpick inserted should come out clean.
- Remove from oven and quickly whisk glaze ingredients together until smooth, pouring over cake and smoothing over the top of the warm cake. Cool completely on wire rack and enjoy warm or completely cooled.
- Store covered on countertop for 3-4 days (if it lasts that long) or refrigerate up to a week, maybe be frozen up to 3 months, but the glaze will "melt" into the cake as it thaws, not necessarily a bad thing. If desired to "dress it back up" you may make a small amount of glaze and drizzle over thawed cake or dust with a little powdered sugar.
Cup of Yum
Notes
- HIGH ALTITUDE ADJUSTMENTS
- You may need to increase your heat by 25°F, though I did not for this cake, remove the cake and test for doneness about 5-10 minutes early. If tester comes out clean, remove from oven.
- Substitution ideas:
- Try yellow or vanilla cake mix too, just won't be quite as pumpkin spicy.
- Use sour cream in place of Greek yogurt; preferably not fat free
- Nuts | You can omit nuts all together, use walnuts or you might even swap with chocolate chips, toss with a teaspoon of flour or cocoa powder first to help them from sinking.
- No Pumpkin Pie Spice? Either make your own (here's my 5 minute recipe) or substitute with 1 1/2 teaspoons cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, ⅛ teaspoon cloves, ⅛ teaspoon allspice.
Nutrition Information
Serving
1serving
Calories
427kcal
(21%)
Carbohydrates
59g
(20%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
7g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
63mg
(21%)
Sodium
316mg
(13%)
Potassium
257mg
(7%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
2483IU
(50%)
Vitamin C
1mg
(1%)
Calcium
86mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 427
% Daily Value*
| Serving | 1serving | |
| Calories | 427kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 63mg | 21% |
| Sodium | 316mg | 13% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 2483IU | 50% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.