Pumpkin Coffee Cake Recipe
A soft, spiced pumpkin cake topped with a buttery cinnamon streusel and sweet glaze. This Pumpkin Coffee Cake is the perfect fall treat for breakfast, brunch, or a holiday dessert table.
Ingredients
- Pumpkin purée: Use 100% canned pumpkin not pumpkin pie filling!
- Warm spices: Cinnamon nutmeg, ginger, and cloves bring depth and warmth
- Brown sugar: Adds rich molasses flavor that complements the pumpkin
- Butter: For both the moist cake and that addictive crumb topping
- Eggs flour, baking powder, vanilla: Pantry staples that bring it all together
- Optional add-ins: Chopped pecans or a drizzle of maple glaze
Instructions
- Make the streusel topping: Mix brown sugar, flour, cinnamon, and cold butter until crumbly. Set aside.
- Mix dry ingredients: Whisk together flour, baking powder, spices, and salt.
- Mix wet ingredients: In another bowl, combine pumpkin, eggs, sugar, melted butter, and vanilla.
- Combine and pour: Add dry to wet, stir until just combined, then pour into a greased 8×8 or 9×9 baking pan.
- Top and bake: Sprinkle the streusel over the batter. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick comes out clean.
- Cool and serve: Let it cool slightly before slicing. Serve warm or at room temperature.
Video
Notes
- Don’t overmix — it can make the cake tough instead of tender.
- Use room temp ingredients for an even batter and better rise.
- Double the streusel if you’re a crumb-topping fanatic.
- Add a maple glaze (powdered sugar + maple syrup + milk) for a sweet finish.