This pumpkin coffee cake is soft, warm, and filled with cozy fall flavors. The mix of pumpkin and spices will make your kitchen smell amazing, like a warm hug!
I love enjoying a slice with my morning coffee, and let’s be honest, who doesn’t want a sweet start to the day? It’s perfect for sharing or keeping all to yourself—no judgment here! 😄
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cake. Canned pumpkin is super convenient, but if you have fresh pumpkin, roast and puree it for extra flavor. No pumpkin? You can also use mashed sweet potatoes for a similar taste!
Spices: The blend of spices gives this cake its warm flavor. If you don’t have all the individual spices, pumpkin pie spice is a great substitute, but you might miss out on some unique flavors.
Buttermilk: This adds moisture and richness. If you don’t have it, simply mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for a few minutes. It works just as well!
Butter vs. Oil: I prefer using vegetable oil for a moist texture, but melted butter can also enhance the flavor. Use whatever you have on hand!
How Do I Make the Perfect Crumb Topping?
Getting the crumb topping just right can be tricky! For a delicious crunch, the key is to leave some small pea-sized chunks of butter in the flour mix. Here’s how to do it:
- In a bowl, combine the flour, brown sugar, and cinnamon.
- Add cold butter pieces and use a pastry cutter or your fingers to mix. Keep going until you have a crumbly texture, but don’t overmix!
Spread it generously on top of the cake batter. This will create a delightful crispy layer once it bakes. Remember to sprinkle it evenly for a nice finish!
How to Make Pumpkin Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk (or milk with 1 tsp lemon juice or vinegar)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (or cream)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This pumpkin coffee cake takes about 15 minutes to prep and around 40-45 minutes to bake. After that, you’ll want to let it cool for 15 minutes before adding the glaze, which is super quick to whisk up. In total, you’re looking at about 1 hour and 15 minutes until you’re ready to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9-inch square baking pan to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, grab a whisk and combine the flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves, and allspice). Give it a quick mix and set it aside for now.
3. Combine Wet Ingredients
In a large bowl, mix together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Stir until everything is smooth and well combined—this is where the magic happens!
4. Combine Wet and Dry Mixtures
Now, it’s time to join forces! Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry mixture. Mix gently until everything is just combined; don’t overmix—this keeps the cake nice and fluffy!
5. Bake the Cake
Pour that yummy batter evenly into your prepared pan. It’s looking good already! Now, for the best part—baking! Pop it in the oven and bake for about 40-45 minutes. A toothpick should come out clean when inserted into the center.
6. Make the Crumb Topping
While the cake is baking, let’s prepare the crumb topping. In a small bowl, mix together flour, brown sugar, and cinnamon. Add the cold butter and mix it in with your fingers or a pastry cutter until it looks crumbly. Once the cake is out of the oven, sprinkle the crumb topping generously on top.
7. Prepare the Glaze
After the cake has cooled for about 15 minutes, whisk together the powdered sugar, milk, and vanilla in a bowl. Adjust the consistency if needed; you want it pourable but not too runny!
8. Finish and Serve
Drizzle the glaze over the warm cake, let it soak in just a bit, then cut it into squares. Enjoy your delightful pumpkin coffee cake with a hot cup of coffee or tea—perfect for any time of day!
Enjoy your moist and spiced pumpkin coffee cake with crunchy crumb topping and sweet glaze!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it by cutting it in half and baking it at 350°F (175°C) until tender, then scoop out the flesh and mash it. This will give your coffee cake a fresh, vibrant flavor!
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free all-purpose blend, ensuring it contains xanthan gum for proper texture. Other options include almond flour or a mix of almond flour and coconut flour, but that may alter the cake’s density.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you prefer, which will keep it fresh for up to a week. Just let it come to room temperature before serving for the best taste!
Can I Freeze This Coffee Cake?
Yes, you can freeze it! Wrap individual slices tightly in plastic wrap, then in aluminum foil, and store in a freezer-safe bag. It should keep well for up to 3 months. Thaw overnight in the fridge before enjoying again!