Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup brown sugar; 2 tsp baking powder; 2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 2 large eggs (room temperature); 1/2 cup unsalted butter (melted); 1 tsp vanilla extract; 1/3 cup brown sugar (for streusel topping); 1/3 cup all-purpose flour (for streusel topping); 2 tbsp unsalted butter (melted, for streusel topping)

Print Recipe

Imagine waking up on a chilly autumn morning, the scent of warm spices wafting through the air like a cozy hug. This is what Pumpkin Coffee Cake promises: a slice of heaven that’s perfectly moist, subtly spiced, and topped with a delightful crumbly streusel that makes your taste buds do a happy dance. savory turkey stuffing balls Just picture it—golden pumpkin mingling with cinnamon, nutmeg, and the comforting aroma of freshly brewed coffee. Is your mouth watering yet?

The best part? This Pumpkin Coffee Cake isn’t just about great flavors. It’s about memories too. I remember the first time I baked this beauty for an impromptu brunch with friends. The laughter filled the room as we devoured slice after slice, each bite sparking joy and nostalgia. zesty black bean corn salad creamy street corn pasta salad Perfect for fall gatherings or lazy Sunday mornings, this cake will become your new go-to treat that keeps everyone coming back for more!

Why You'll Love This Recipe

This Pumpkin Coffee Cake is super easy to whip up, making it perfect for any baker
The warm spices create a flavor profile that feels like a warm hug in every bite
Its beautiful golden color and crumble topping make it visually irresistible
This cake is versatile enough to enjoy at breakfast or as an afternoon snack with coffee

I once served this Pumpkin Coffee Cake at a family gathering, and let’s just say it vanished faster than you could say “seconds, please!”

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Pumpkin Puree: Use canned or homemade puree; both work wonderfully and offer rich pumpkin flavor.
All-Purpose Flour: Essential for structure; sifted flour ensures lightness in your cake.
Sugar: Granulated sugar sweetens the cake perfectly; brown sugar adds moisture and depth.
Baking Powder: This leavening agent helps the cake rise beautifully; always check its expiration date.
Cinnamon & Nutmeg: These spices are key players in creating that warm autumn flavor; use fresh spices for the best impact.
Eggs: They bind everything together while adding richness; room temperature eggs blend better into the batter.
Butter: Melted butter brings moisture and flavor; I prefer unsalted to control salt levels.
Streusel Topping Ingredients (Brown Sugar, Flour, Butter): Combine these to create a crumbly topping that adds texture and sweetness to your cake.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: First things first—preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan so your cake won’t stick like glue later on.

Prepare the Streusel Topping: In a small bowl, mix together brown sugar, flour, and melted butter until crumbly. Set aside; this topping is going to add some serious crunch!

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and sugar until well combined. The aroma will make you feel like you’re already at a bakery!

Create the Batter: In another bowl, beat together pumpkin puree, eggs, melted butter, and vanilla extract until smooth. Gradually fold in the dry mixture until just combined—don’t overmix or your cake will be sad and dense.

Add It To The Pan: Pour half of the batter into your prepared pan and spread evenly. Sprinkle half of the streusel topping over it before adding the remaining batter on top.

Top It Off!: Finish by sprinkling the rest of the streusel topping over everything—you want extra crunchiness! Then slide it into your preheated oven.

Bake Away!: Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Enjoy watching it rise as you sip on some coffee—trust me; it’s worth it!

Now that you have all these delicious steps laid out before you, go ahead and channel your inner baker! You’ll soon have a gorgeous Pumpkin Coffee Cake ready to impress everyone around you! delicious peach cobbler pound cake.

You Must Know

Pumpkin coffee cake is a delightful treat that combines the flavors of fall with the cozy comfort of coffee
It’s perfect for brunch or an afternoon snack, and the aroma will fill your kitchen with warmth
Enjoy it fresh out of the oven or with a drizzle of glaze for extra sweetness

Perfecting the Cooking Process

Start by mixing your dry ingredients before creaming the butter and sugar. This ensures even distribution of spices and leavening agents, resulting in a perfectly risen cake. For more inspiration, check out this Lemon Blueberry Cream Cheese Bread recipe.

Add Your Touch

Consider adding chocolate chips or nuts for extra texture, or a sprinkle of cinnamon on top before baking for a fragrant touch. These simple swaps can elevate flavor profiles beautifully.

Storing & Reheating

Store leftover pumpkin coffee cake in an airtight container at room temperature for up to three days. Reheat slices in the microwave for about 10-15 seconds to enjoy warm. For more inspiration, check out this A Slice Of Heaven Cake recipe.

Chef's Helpful Tips

To achieve a super moist pumpkin coffee cake, use canned pumpkin puree instead of fresh
Make sure all ingredients are at room temperature before mixing for best results
Don’t over-mix the batter; gently fold until just combined to keep it airy and light

Baking this pumpkin coffee cake brings back memories of cozy autumn afternoons spent with friends, sharing slices while sipping warm cider and laughing until our stomachs hurt.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but be sure to properly puree and measure it to get the right consistency.

How should I store leftover pumpkin coffee cake?

Keep it in an airtight container at room temperature or refrigerate for longer freshness.

Can I freeze pumpkin coffee cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to three months.

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Pumpkin Coffee Cake