This Pumpkin Coffee Cake is a warm treat that’s perfect for cozy mornings. It’s moist, spiced with pumpkin goodness, and topped with a crunchy streusel that makes every bite special!
I love how easily this cake comes together. Just mix, bake, and enjoy with a cup of coffee! You might even want to sneak a slice for dessert—who’s judging? 😉
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is a must for this cake. It’s smooth and adds moisture. If you want to go the homemade route, you can roast and puree fresh pumpkin. Just make sure it’s not pumpkin pie filling, as that has added sugars and spices!
Spices: The mixture of cinnamon, nutmeg, and ginger gives the cake its warm flavor. If you’re out of ginger, you can use ground cloves or simply omit it. You can also try pumpkin pie spice as an all-in-one substitute.
Sour Cream or Yogurt: This ingredient keeps the cake moist. If you don’t have any, buttermilk or even whole milk works in a pinch. You can substitute with a non-dairy yogurt to make it vegan.
Flours: All-purpose flour is what this recipe calls for, but you can use whole wheat flour for a heartier texture. If gluten is a concern, a gluten-free blend can work too, just be sure it contains xanthan gum for structure.
How Do You Make the Perfect Streusel Topping?
The streusel topping adds a delicious crunch! To make it perfect, be sure to work quickly with the cold butter. You want to achieve a crumbly texture without melting the butter.
- Combine brown sugar, flour, and cinnamon in a bowl.
- Add the cold butter pieces and use a pastry cutter or your fingers to mix until you see pea-sized crumbs.
- Keep it chilled until you’re ready to sprinkle it on the batter!
This simple technique ensures your streusel topping will turn golden brown and crispy when baked. It adds a delightful layer of texture to your Pumpkin Coffee Cake! Enjoy! 🎃
How to Make Pumpkin Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream or plain yogurt
For the Streusel Topping:
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
- ¼ teaspoon salt
For the Icing Drizzle:
- ½ cup powdered sugar
- 1-2 tablespoons milk (or more for desired consistency)
- ¼ teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Coffee Cake will take about 20 minutes to prepare and 40-45 minutes to bake. After baking, allow it to cool for a bit before icing. Altogether, you’ll spend just about an hour of active time in the kitchen, plus a few minutes to set up your serving plates.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to make removing the cake easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set this bowl aside—it’ll help ensure your spices are evenly distributed throughout the cake.
3. Cream the Sugars and Oil:
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until well combined—around 1-2 minutes. Next, add the eggs, one at a time, and mix them in well before adding the next one. Stir in the vanilla extract to keep the batter flavorful!
4. Add Pumpkin and Cream:
Now it’s time to add the pumpkin puree and sour cream (or yogurt) to the mixture. Stir until everything is smooth and creamy.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix—you want your cake to be tender and soft!
6. Prepare the Batter for Baking:
Pour the cake batter into your prepared baking pan. Use a spatula to spread it out evenly, which helps it bake uniformly.
7. Create the Streusel Topping:
In a separate bowl, mix together brown sugar, flour, cinnamon, and salt. Add cold cubed butter and cut it into the mixture until you see crumbs forming. This adds that yummy crunch to the top of your cake!
8. Add the Streusel:
Sprinkle the streusel topping evenly over the cake batter. This will give it a delightful, textured finish once baked!
9. Bake:
Pop the cake in your preheated oven and bake for 40-45 minutes. To check if it’s done, insert a toothpick in the center—it should come out clean or with a few moist crumbs.
10. Make the Icing:
While the cake cools slightly, whisk together the powdered sugar, vanilla, and milk in a small bowl until it’s smooth and drizzly. Adjust the milk for your desired consistency—thinner for easier drizzling!
11. Drizzle on the Icing:
Once the cake has cooled enough that the icing won’t melt away, drizzle it over the top to add that sweet finishing touch!
12. Serve and Enjoy:
Cut the cake into squares and enjoy it warm or at room temperature, ideally with a lovely cup of coffee. This Pumpkin Coffee Cake is perfect for fall mornings, cozy gatherings, or a delightful afternoon treat!
Enjoy this deliciously spiced, moist Pumpkin Coffee Cake topped with a crunchy streusel and sweet icing! Perfect for any occasion, but especially delightful during the autumn season! 🎃🍰
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast fresh pumpkin, scoop it out, and puree it for use in this recipe. Just make sure to drain any excess moisture if it seems watery, as canned pumpkin is usually more concentrated.
What If I Don’t Have Sour Cream or Yogurt?
No problem! You can substitute with plain cream cheese, buttermilk, or even a non-dairy yogurt for a similar creamy texture. Whole milk can work in a pinch, but your cake may be slightly less moist.
How Do I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, you can also freeze individual slices for up to 3 months. Just wrap them well to keep them fresh!
Can I Make This Cake Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum if your blend doesn’t have it, as it helps provide structure to the cake.