For me, nothing screams “fall” quite like the smell of pumpkin spice wafting from the kitchen. One of my absolute favorite things to bake this time of year is pumpkin coffee cake.
I’ve tweaked and perfected this recipe over the years, and I can confidently say this is the best pumpkin coffee cake you’ll ever make! It’s got a delicious streusel topping, a moist, flavorful cake, and a sweet maple glaze.
With just 20 minutes of prep time and 35 minutes in the oven, you can have a slice of autumn heaven in under an hour.
Table of Contents
Why You’ll Love This Pumpkin Coffee Cake
- Quick & Easy: I know we all love a good baking project, but sometimes you just want something simple! This recipe comes together quickly, making it perfect for a cozy weekend breakfast or a last-minute dessert.
- Incredible Flavor: The combination of pumpkin, warm spices, and a crunchy streusel creates a symphony of flavors that will leave you wanting more.
- Moist & Tender Crumb: Thanks to the pumpkin puree and sour cream, this cake has an unbelievably moist and tender crumb that stays fresh for days.
- Perfectly Sweet: The maple glaze adds just the right amount of sweetness to complement the warm spices and earthy pumpkin flavor.
The Science Behind the Cake
Pumpkin puree and sour cream are the secret ingredients to this amazing cake. The pumpkin puree not only adds that signature pumpkin flavor but also contributes to the cake’s moisture, creating a super soft and tender texture. Sour cream, on the other hand, adds richness and tanginess while also helping to keep the cake incredibly moist.
The acidity in sour cream also helps to activate the baking soda, resulting in a light and fluffy crumb. They work together to create a perfectly balanced, flavorful, and moist coffee cake. As a great source of vitamin A, pumpkin is good for vision and the immune system.
If you’re looking for another simple fall treat, check out this Simple Pumpkin Dump Cake Recipe: The Ultimate Fall Treat.
Ingredients for Pumpkin Coffee Cake
Here’s a breakdown of everything you’ll need for the streusel, cake, and glaze.
Streusel Topping
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (32 grams) all-purpose flour
- 1/2 cup (60 grams) pecans, (finely chopped)
- 1 teaspoon ground cinnamon
- 3 tablespoons (43 grams) unsalted butter, (melted)
Pumpkin Coffee Cake
- 2 cups (254 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (100 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 cup (244 grams) pumpkin puree
- 1/2 cup (100 grams) vegetable oil
- 4 ounces (113 grams) sour cream, (at room temperature)
- 2 large eggs, (beaten)
Maple Glaze
- 1/2 cup (63 grams) powdered sugar, (sifted)
- 2 tablespoons maple syrup
Ingredient Spotlight: Key to the Best Pumpkin Coffee Cake
Let’s talk about a few key ingredients that can really make or break this pumpkin coffee cake. First, pumpkin puree: I recommend using 100% pure pumpkin puree, not pumpkin pie filling. My go-to brand is Libby’s, but any good quality puree will work.
Speaking of pumpkin, for another fall recipe, try these Amazing Pumpkin Oatmeal Cookies Recipe For Fall.
If you don’t have individual spices on hand, you can substitute 1 1/2 teaspoons of pumpkin pie spice for the cinnamon, ginger, and nutmeg. For the vegetable oil, I find that canola oil or vegetable oil works best. They both have a neutral flavor that won’t overpower the pumpkin and spice notes. A one-half cup serving of canned pumpkin has 3 grams of dietary fiber.
How to Make Pumpkin Coffee Cake: Step-by-Step
Let’s get baking! Here’s how to make this delicious pumpkin coffee cake, step by step:
Instructions
- Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick cooking spray.
If you are looking for other options in the bakes & sweets category, then be sure to check out some of our other articles.
Tips for the Perfect Pumpkin Coffee Cake
To prevent the streusel from burning, keep a close eye on the cake during the last 10 minutes of baking. If the streusel starts to brown too quickly, you can tent the pan with foil. To ensure even baking, I always rotate the pan halfway through the baking time.
Troubleshooting: Common Pumpkin Coffee Cake Problems and Solutions
If your streusel is too dry, try adding a teaspoon of melted butter at a time until it comes together. If it’s too wet, add a tablespoon of flour until you reach the desired consistency. If your cake is gummy, it’s likely due to overmixing.
Be careful not to overmix the batter once you add the flour. For convection ovens, I suggest reducing the oven temperature by 25°F and checking for doneness a few minutes earlier than the recipe suggests.
Pumpkin Coffee Cake Variations
Want to mix things up? Here are a couple of variations to try.
| Variation | Impact on Final Product |
|---|---|
| Walnut Streusel | Adds a richer, nuttier flavor to the streusel. |
| Cream Cheese Glaze | Creates a tangy, creamy glaze that complements the pumpkin spice flavors. To make it, simply beat together 4 ounces of softened cream cheese with 1/2 cup of powdered sugar and 2 tbsp of milk. |
Serving Suggestions
While the maple glaze is amazing on its own, I also love serving this pumpkin coffee cake with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of chopped nuts or a dusting of cinnamon adds a nice finishing touch.
How to Store Pumpkin Coffee Cake
To store at room temperature, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Let it thaw completely before serving.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, I don’t recommend it. Pumpkin pie filling has added sugar and spices that will alter the flavor and texture of the cake.
Can I make this cake ahead of time?
Yes, you can! The cake can be baked a day ahead of time and stored at room temperature. I recommend waiting to glaze it until just before serving.
Can I use a different type of pan?
Yes, you can use a 9-inch square pan or a loaf pan. If using a loaf pan, you may need to increase the baking time.
Conclusion
This pumpkin coffee cake is more than just a recipe; it’s a warm hug on a crisp autumn day. The combination of flavors and textures is simply irresistible, and I know it will become a family favorite in your home, just like it is in mine. I would love to hear how your pumpkin coffee cake turns out! Please leave a comment below with any questions or variations you try. Happy baking!
If this Pumpkin Coffee Cake made your kitchen smell like fall, follow us on Pinterest for even more seasonal treats, cozy casseroles, and soul-soothing recipes.
Amazing Pumpkin Coffee Cake: The Only Recipe You Need
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Spray the bottom of a metal 8-inch square pan with nonstick cooking spray.
