This Pumpkin Coffee Cake recipe is an indulgent treat that combines moist, spiced cake with a crunchy streusel topping. It’s simple to make, perfect for family gatherings, and absolutely kid-approved!
Table of Contents
The Best Pumpkin Coffee Cake Recipe
Why You’ll Love This Pumpkin Coffee Cake
This Pumpkin Coffee Cake is not just a dessert; it’s a warm hug in cake form. The blend of spices creates a comforting aroma, while the creamy pumpkin puree keeps the cake incredibly moist. Each bite is a balance of sweetness with just the right amount of spice, making it a delightful pairing for your morning coffee or as an afternoon snack.
Key Ingredients for Perfect Pumpkin Coffee Cake
To create this tasty masterpiece, you’ll need the following key ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canola oil
- 1/4 cup milk
Plus, don’t forget the delicious streusel topping and sweet glaze that make your coffee cake stand out!
How to Make Pumpkin Coffee Cake from Scratch
Preparing the Streusel Topping
Begin by preparing the streusel topping. In a food processor, combine 1/2 cup of all-purpose flour, 1/4 cup of cold unsalted butter, 1/3 cup of light brown sugar, and 1/2 tsp of pumpkin pie spice. Pulse the mixture for 30 seconds until it resembles wet sand. Set it aside; you’ll love the crunchy texture it adds.
Making the Pumpkin Coffee Cake Batter
In a large bowl, mix the dry ingredients: 2 cups of flour, 1 tsp of baking soda, 1/2 tsp of baking powder, 1/2 tsp of salt, and 1 tbsp of pumpkin pie spice. In another bowl, combine the wet ingredients: 1 cup of pumpkin puree, 1/2 cup of light brown sugar, 1/4 cup of granulated sugar, 1/2 cup of canola oil, and 1/4 cup of milk. Mix them together until well combined.
Next, add the wet mixture to the dry ingredients. Stir gently until just combined; avoid overmixing to keep your cake light and fluffy!
Assembling and Baking Your Coffee Cake
Pour the thick batter into a greased 9×9 inch pan, spreading it evenly. Then, sprinkle the prepared streusel topping over the batter. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out mostly clean, with just a few crumbs.
Glazing and Serving Your Pumpkin Coffee Cake
After baking, allow the cake to cool for about 30 minutes. While it’s cooling, prepare the glaze by whisking together 1/2 cup of sifted powdered sugar and 1 tbsp of milk until smooth. Drizzle the glaze over your cooled cake for an extra touch of sweetness. Serve warm for the best flavor!
Tips for the Perfect Pumpkin Coffee Cake
Ingredient Notes and Substitutions
For a gluten-free version, simply substitute all-purpose flour with a gluten-free flour blend. You can also use whole milk, 2% milk, or buttermilk in place of regular milk to enhance creaminess.
Measuring Flour for Optimal Texture
To achieve the perfect texture, measure your flour carefully. Too much flour can lead to a dry cake, so spoon the flour into your measuring cup and level it off with a knife.
Cooling and Glazing Techniques
It’s crucial to let the cake cool for a bit before glazing. If the cake is too warm, the glaze will melt and soak in. For the best results, drizzle the glaze just before serving.
Storing Your Delicious Pumpkin Coffee Cake
Room Temperature Storage
Your pumpkin coffee cake can be stored at room temperature in an airtight container for up to 3 days. It’s perfect for a quick snack or breakfast treat!
Refrigerator Storage
If you want to keep it fresh longer, refrigerate in an airtight container for up to 5 days. Just warm a slice in the microwave for a cozy vibe!
Freezing for Later
For extended storage, wrap the cake well in foil or plastic wrap, then place it in an airtight container. It can be frozen for up to 3 months. Just thaw overnight in the refrigerator before enjoying.
FAQs
What ingredients do I need for coffee cake recipes?
You will need all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, pumpkin puree, light brown sugar, granulated sugar, canola oil, and milk. For the streusel topping, you’ll need flour, cold unsalted butter, brown sugar, and pumpkin pie spice. The glaze requires powdered sugar and milk.
How do I make coffee cake recipes step by step?
Start by preheating the oven, prepare the streusel topping, mix the dry and wet ingredients separately, combine them, pour the batter into a pan, add the streusel, and bake. Once cooled, drizzle with glaze before serving.
Can I make coffee cake recipes ahead of time?
Yes, you can prepare the coffee cake ahead of time and store it. It maintains its delicious flavor for a few days at room temperature or longer if refrigerated or frozen.
How should I store leftover coffee cake recipes?
Store leftover coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze it wrapped well for up to 3 months.
Related Recipes to try
- Cake
- Nutty Golden Cake With A Crunchy Topping
- Peach Cake
- Gulab Jamun Rabdi Box Cake
- Angel Food Flag Cake
- Pisces Cake
Conclusion
This Pumpkin Coffee Cake is not only delicious but also easy to prepare. It’s the perfect treat to enjoy with family and friends. For more inspiration, check out delicious recipes on our Pinterest page, where you’ll find a variety of desserts that can satisfy any sweet tooth.
Coffee Cake Recipes: Irresistibly Delicious and Easy
Equipment
- skillet
- mixing bowl
Ingredients
- Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 /2 tsp baking powder
- 1 /2 tsp salt
- 1 tbsp pumpkin pie spice
- 1 cup pumpkin puree not pumpkin pie filling
- 1 /2 cup light brown sugar
- 1 /4 cup granulated sugar
- 1 /2 cup canola oil
- 1 /4 cup milk
- Streusel Topping:
- 1 /2 cup all-purpose flour
- 1 /4 cup unsalted butter, cold
- 1 /3 cup light brown sugar
- 1 /2 tsp pumpkin pie spice
- Glaze:
- 1 /2 cup powdered sugar, sifted
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch pan with nonstick cooking spray.
- Prepare streusel topping: Combine flour, cold butter, brown sugar, and pumpkin pie spice in a food processor. Pulse for 30 seconds until the mixture resembles wet sand. Set aside.
- Prepare glaze: Combine sifted powdered sugar and milk in a bowl until smooth. Set aside.
- Combine dry ingredients: In a large bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Combine wet ingredients: In a medium bowl, mix pumpkin puree, light brown sugar, granulated sugar, oil, and milk.
- Mix batter: Add wet ingredients to the dry ingredients and mix just until combined. Do not overmix; the batter will be thick.
- Assemble: Pour batter into the prepared pan and sprinkle the streusel topping evenly over the surface.
- Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
- Cool and glaze: Allow the cake to cool for 30 minutes. Drizzle with the prepared glaze before serving.
Notes
– Measure flour carefully to prevent the cake from becoming dense or dry.
– Do not glaze the cake while it is warm, as the glaze will melt into the batter.
– The cake is best served warm; it can be microwaved for 30 seconds to heat.
– Store glaze separately if storing leftovers.