When the leaves start to turn golden and the air becomes crisp, there’s nothing better than enjoying a slice of Pumpkin Coffee Cake. This delightful treat combines the warmth of pumpkin with a hint of spice, making it ideal for cozy mornings or evening gatherings. Whether you’re sipping your morning coffee or hosting friends for tea, this cake will surely be a hit.
Why We Love This Pumpkin Coffee Cake Recipe
This Pumpkin Coffee Cake stands out for several reasons. First, its warm, spiced flavor makes it a quintessential autumn treat that resonates with the season. Pumpkin puree contributes moisture, ensuring a soft and tender crumb. The addition of pumpkin pie spice heightens the flavor experience, enveloping your taste buds in a cozy embrace.
Not only is the cake delicious, but it is also simple to make. Whether you’re an experienced baker or a novice, you’ll find this recipe straightforward and enjoyable. It comes together quickly, making it an excellent option for busy mornings or unexpected guests. The exciting crumble topping adds a little bit of crunch and sweetness, making each bite an event in itself.
Let’s dive into the details of the ingredients, so you know exactly what you need to make this beautiful Pumpkin Coffee Cake.
Ingredients for Pumpkin Coffee Cake
- 2 cups (248g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pure pumpkin puree
- 1/4 cup (59ml) vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup (118ml) nonfat milk
- 1/4 cup (57g) unsalted butter, melted
- 1/4 cup (31g) all-purpose flour (for topping)
- 1 cup (200g) brown sugar (for topping)
- 1 tablespoon cinnamon (for topping)
- Pinch of salt (for topping)
With these ingredients on hand, you are all set to create a delightful dessert that will wow everyone.
How to Make Pumpkin Coffee Cake
To craft your perfect Pumpkin Coffee Cake, follow these simple steps:
Preheat your oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cake gets a warm start as soon as it goes in.
Prepare your pan: Take a 9×9 inch pan and spray it with nonstick cooking spray to prevent the cake from sticking.
Mix the dry ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of pumpkin pie spice. Whisk these ingredients together until they are well combined.
Add the wet ingredients: Stir in 1 cup of pure pumpkin puree, 1/4 cup of vegetable oil, 1 teaspoon of vanilla extract, and 1/2 cup of nonfat milk. Mix everything together until you have a smooth batter.
Pour the batter: Carefully pour the pumpkin batter into the prepared pan, smoothing it out evenly with a spatula.
Make the topping: In a small bowl, mix together 1/4 cup of melted butter with 1/4 cup of all-purpose flour, 1 cup of brown sugar, 1 tablespoon of cinnamon, and a pinch of salt. Use a fork to stir everything until you have a crumbly mixture.
Add the topping: Sprinkle this crumbly topping evenly over the pumpkin batter in the pan.
Bake the cake: Place the pan in the preheated oven and bake for about 30-40 minutes. To check for doneness, insert a toothpick about 2 inches from the side of the pan. If it comes out clean, your cake is ready.
Cool and serve: Allow the cake to cool for a few moments before slicing. You can place it on a wire rack to cool completely or enjoy it warm.
Creating Pumpkin Coffee Cake is a simple, enjoyable process that fills your home with delightful aromas.
How to Serve Pumpkin Coffee Cake
Serving your Pumpkin Coffee Cake can be as delightful as baking it.
Temperature: You can serve it warm from the oven or at room temperature. Each option offers a unique texture and taste experience.
Garnishing: Consider dusting a bit of powdered sugar on top for a simple, elegant finish. A dollop of whipped cream or a scoop of vanilla ice cream can elevate your cake to dessert status.
Pairing with beverages: This cake pairs wonderfully with coffee, tea, or even a warm glass of spiced apple cider. The flavors complement each other beautifully, making for an enjoyable treat.
Serving size: Slice the cake into squares for easy serving. It’s the perfect size for sharing with friends and family or enjoying as a snack throughout the day.
Taking the time to serve your Pumpkin Coffee Cake thoughtfully can enhance your overall experience, making it feel extra special.
Expert Tips for Pumpkin Coffee Cake
To ensure your Pumpkin Coffee Cake turns out perfectly, consider these expert tips:
Use fresh pumpkin puree: Always use pure pumpkin puree instead of pumpkin pie filling. The latter contains added sugars and spices, which can affect the overall flavor and texture of your cake.
Room temperature ingredients: For the best results, make sure that your ingredients, like eggs and milk, are at room temperature. This helps to combine the batter more smoothly, resulting in a fluffy texture.
Check for doneness early: Every oven is different, so keep an eye on your cake as it bakes. Start checking about 5 minutes before the suggested baking time to avoid overbaking.
Experiment with spices: If you want to tweak the flavor profile, feel free to add nutmeg, ginger, or other spices you enjoy. Just remember to do it in moderation, as you want the pumpkin flavor to shine through.
Cool it completely: If you plan to frost or store the cake, let it cool completely in the pan for at least 15 minutes before transferring it to a wire rack.
Following these tips can help you achieve a flawlessly moist and flavorful Pumpkin Coffee Cake that will impress everyone.
How to Store Pumpkin Coffee Cake
Storing your Pumpkin Coffee Cake is easy:
Counter storage: Allow the cake to cool completely. Then, store it in an airtight container at room temperature for up to 2 days. Keep it away from direct sunlight for optimal freshness.
Freezing: If you want to save it for a longer period, wrap your pumpkin cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to one month. When you’re ready to enjoy, simply thaw it overnight in the refrigerator.
Reheating: To enjoy a slice of the cake warm, microwave it for about 15-20 seconds. It retains its moisture and flavor wonderfully when reheated.
Proper storage techniques ensure that your delicious cake remains fresh and tasty for days.
Variations of Pumpkin Coffee Cake
If you want to mix things up a bit, try these fun variations of Pumpkin Coffee Cake:
Nutty addition: Toss in 1/2 cup of chopped walnuts or pecans into the batter for an extra crunch and nutty flavor.
Chocolate twist: Incorporate some chocolate chips into the batter or sprinkle them on top for a delightful contrast to the pumpkin flavor.
Cream cheese swirl: Mix 4 oz. of softened cream cheese with 1/4 cup of sugar and swirl it into the batter before adding the topping. This adds a rich creaminess to the cake.
Maple glaze: Drizzle with a simple maple glaze made of powdered sugar and maple syrup for an extra touch of sweetness.
Feel free to get creative with your versions of pumpkin coffee cake, tailoring it to your flavor preferences.
FAQ About Pumpkin Coffee Cake
What makes this Pumpkin Coffee Cake unique?
The unique combination of pumpkin puree and warm spices creates a delightful flavor profile that feels comforting and homey. The crumble topping adds texture and sweetness, making it a standout treat.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, and ensure other ingredients are also gluten-free.
What is the best way to serve Pumpkin Coffee Cake?
Enjoy it warm with a dollop of whipped cream or a light dusting of powdered sugar. It pairs wonderfully with coffee or tea.
How long is Pumpkin Coffee Cake good for?
When stored properly, it lasts up to 2 days at room temperature or can be frozen for up to a month.
Can I use fresh pumpkin instead of canned?
Yes! Just ensure the fresh pumpkin is cooked and pureed until smooth, as this provides the moisture needed for the cake.
Pumpkin Coffee Cake
Equipment
- 9×9-inch Baking Pan
- Mixing Bowls:
- Whisk
- Spatula
Ingredients
- 2 cups all-purpose flour (248g)
- ¾ cup granulated sugar (150g)
- 2 tsp. baking powder
- ½ tsp. salt
- 1 Tbsp. pumpkin pie spice
- 1 cup pure pumpkin puree
- ¼ cup vegetable oil (59ml)
- 1 tsp. vanilla extract
- ½ cup nonfat milk (118ml)
- ¼ cup unsalted butter melted (57g)
- ¼ cup all-purpose flour (for topping, 31g)
- 1 cup brown sugar (for topping, 200g)
- 1 Tbsp. cinnamon (for topping)
- Pinch of salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9 inch pan by spraying it with nonstick cooking spray.
- In a large mixing bowl, combine 2 cups of flour, ¾ cup of sugar, 2 tsp. of baking powder, ½ tsp. of salt, and 1 Tbsp. of pumpkin pie spice. Whisk until well combined.
- Stir in 1 cup of pumpkin puree, ¼ cup of vegetable oil, 1 tsp. of vanilla extract, and ½ cup of milk until smooth.
- Pour the batter into the prepared pan and smooth it out with a spatula.
- In a small bowl, mix ¼ cup of melted butter, ¼ cup of flour, 1 cup of brown sugar, 1 Tbsp. of cinnamon, and a pinch of salt until crumbly.
- Sprinkle the crumbly topping evenly over the pumpkin batter.
- Bake in the preheated oven for 30-40 minutes. Check for doneness with a toothpick.
- Allow the cake to cool before slicing and serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!