This Pumpkin Coffee Cake is a warm, cozy treat perfect for chilly mornings! With soft pumpkin and a dash of spices, it brings a delightful flavor that’s hard to resist.
The top crumble adds a sweet crunch that keeps you coming back for more. Honestly, I can’t help but have an extra slice with my coffee—it’s just too good! ☕
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a great time-saver and gives consistent results. If you have fresh pumpkin, you can roast and puree it. I personally love using fresh for a richer flavor!
Vegetable Oil: While I often use vegetable oil, melted butter adds a lovely richness. For a healthier option, you can substitute with applesauce (1:1 ratio) for a moist cake without as many calories.
Spices: The blend of cinnamon, nutmeg, cloves, and ginger is key for fall flavors. If you don’t have all, you can use pumpkin pie spice instead! It’s a handy mix that saves time.
Brown Sugar: Brown sugar adds moisture and flavor, but you can use coconut sugar or even white sugar if that’s what you have. Just note it may affect the cake’s texture a little.
How Do I Make a Great Streusel Topping?
Streusel is all about texture—crunchy and crumbly on top of the soft cake. Here’s how to get it just right:
- Start with cold butter! Cut it into small cubes to help create that crumbly texture.
- Mix the dry ingredients together first. This ensures the butter combines evenly.
- Use your fingers or a pastry cutter to mix the butter until it resembles coarse crumbs. Stop when you see pea-sized pieces of butter.
This topping adds a wonderful crunch, so don’t skip it! And feel free to customize it with nuts or oats for an extra layer of taste and texture.
Why Use Icing Drizzle?
The icing drizzle is totally optional, but it’s a lovely finishing touch! It adds a bit of sweetness and makes the cake more visually appealing. You can also play with flavors—try adding a touch of maple syrup to the drizzle for an extra fall flavor twist.
Delicious Pumpkin Coffee Cake Recipe
Ingredients You’ll Need:
For the Pumpkin Cake:
- 1 cup canned pumpkin puree (or fresh cooked pumpkin)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Cinnamon Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
For the Icing Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (adjust for desired consistency)
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful Pumpkin Coffee Cake takes about 15 minutes to prepare and 35-40 minutes to bake. After that, you’ll want to let it cool for a bit before adding the icing drizzle. So overall, you should set aside about an hour for this cozy treat to be ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan to keep the cake from sticking. You want it to come out perfectly!
2. Mix the Wet Ingredients:
In a large bowl, whisk together the canned pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract. Keep whisking until everything is smooth and well blended.
3. Combine the Dry Ingredients:
In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This step helps distribute the leavening agents and spices evenly.
4. Combine Both Mixtures:
Gradually add the dry ingredients to the wet mixture. Gently mix until just combined; be careful not to overmix! A few lumps are perfectly fine.
5. Prepare for Baking:
Spread the pumpkin batter evenly into your prepared baking pan. It’s going to be so delicious!
6. Make the Streusel Topping:
In a small bowl, combine the brown sugar, flour, cinnamon, and salt for the streusel topping. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This adds a wonderful crunch!
7. Add the Topping:
Sprinkle the streusel topping evenly over the pumpkin batter. This will create that lovely sweet layer when baked.
8. Bake to Perfection:
Place the baking pan in the oven and bake for 35-40 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.
9. Cool the Cake:
Once baked, allow the cake to cool in the pan on a wire rack for about 15 minutes. This helps set the texture before serving.
10. Prepare the Icing Drizzle:
While it cools, mix together the powdered sugar, milk, and vanilla extract for the icing drizzle. Whisk until smooth. Adjust the amount of milk for your desired drizzle consistency!
11. Drizzle and Serve:
Once the cake is slightly cooled, drizzle the icing over the top. Then cut it into squares. Enjoy your Pumpkin Coffee Cake warm or at room temperature with a delightful cup of coffee!
Enjoy this moist, flavorful pumpkin coffee cake topped with a sweet crumb topping and a beautiful icing drizzle!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just make sure to roast it and puree it until smooth. It may add a slightly richer flavor, which many enjoy!
Can I Substitute the Oil?
Yes, you can substitute vegetable oil with melted butter for a richer flavor. You can also use applesauce for a lower-calorie option—just use an equal amount.
How Should I Store Leftover Coffee Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to make it last longer, up to a week, but it may lose some of its moistness.
Can I Make This Cake Ahead of Time?
Definitely! You can bake the coffee cake a day ahead and keep it covered at room temperature. Drizzle the icing right before serving for the best presentation!
