Name: Pumpkin Coffee Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 2 cups all-purpose flour; 1 cup granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp cinnamon; ½ tsp nutmeg; ½ tsp salt; 2 large eggs; ⅓ cup vegetable oil; 1 tsp vanilla extract; ½ cup brown sugar; ½ cup rolled oats; ½ cup chopped nuts (optional); 2 tbsp melted butter

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Pumpkin coffee cake is a delightful treat that brings together the warm spices of fall and the moistness of pumpkin. This cake is perfect for breakfast, brunch, or an afternoon snack with your favorite cup of coffee or tea. Its crumbly topping, made of oats and brown sugar, adds a wonderful texture, making each bite satisfying.

With the combination of pumpkin puree and classic spices like cinnamon and nutmeg, this cake embodies the flavors of autumn. It’s a simple recipe that doesn’t require fancy ingredients or skills, making it an ideal choice for both seasoned bakers and beginners. The cake’s warm, comforting aroma will fill your kitchen, inviting everyone to gather around for a slice. Serve it warm with a drizzle of icing or a sprinkle of powdered sugar for an extra touch of sweetness.

Baking this pumpkin coffee cake not only satisfies your taste buds but also fills your home with the cozy essence of fall.

Why make this recipe

Making this pumpkin coffee cake is a fantastic way to celebrate fall flavors. It’s easy to whip up, so you don’t need extensive baking skills to impress your family and friends. This recipe is also versatile; you can enjoy it for breakfast or dessert. Plus, it’s a great way to use pumpkin puree, whether from a can or homemade, ensuring a moist and flavorful cake that everyone will love.

How to make Pumpkin Coffee Cake

Ingredients

1 cup pumpkin puree
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
2 large eggs
⅓ cup vegetable oil
1 tsp vanilla extract
½ cup brown sugar
½ cup rolled oats
½ cup chopped nuts (optional)
2 tbsp melted butter

Directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla until smooth. Mix the wet ingredients into the dry ingredients gently until just combined.

For the streusel topping, mix brown sugar, oats, chopped nuts (if using), cinnamon, and melted butter until crumbly. Spread half of the batter in the prepared pan. Sprinkle half of the streusel on top. Pour in the remaining batter and add the rest of the streusel. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool slightly before serving.

How to serve Pumpkin Coffee Cake

Buttercream 5 compressed 1 — Pumpkin Coffee Cake 9

You can serve pumpkin coffee cake warm, at room temperature, or slightly chilled. For an added touch, dust with powdered sugar or drizzle with a simple icing made from powdered sugar and milk. Pair it with coffee, tea, or your favorite fall beverage for a delightful experience.

How to store Pumpkin Coffee Cake

To store leftovers, let the cake cool completely and then cover it with plastic wrap or transfer it to an airtight container. It can be kept at room temperature for 2-3 days or in the refrigerator for up to a week. For longer storage, consider freezing slices of cake, wrapped tightly in foil or plastic wrap, for up to three months.

Tips to make Pumpkin Coffee Cake

Use fresh pumpkin puree for a fresher flavor if you have the time. If you prefer an extra moist cake, consider adding a bit more oil or swapping some flour for applesauce. Don’t overmix the batter, which can lead to a denser cake. Feel free to adjust the spices according to your taste for a more personalized flavor.

Variation

For a twist, you can add chocolate chips or dried fruits like cranberries to the batter. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier option. If you want a cream cheese layer, you can make a simple cream cheese filling to swirl into the batter before baking.

FAQs

Can I use fresh pumpkin in this recipe?
Yes, you can use fresh pumpkin puree. Just make sure it’s well blended and not too watery.

What can I use instead of vegetable oil?
You can substitute it with melted butter, applesauce, or coconut oil for a different flavor.

How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few crumbs attached.

Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour.

Can I freeze the pumpkin coffee cake?
Absolutely! Just make sure to wrap it tightly and store it in an airtight container to prevent freezer burn.

Pumpkin Coffee Cake

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A delightful pumpkin coffee cake that embodies the warm spices of fall, perfect for breakfast or an afternoon snack.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
Mix the wet ingredients into the dry ingredients gently until just combined.
For the streusel topping, mix brown sugar, oats, chopped nuts (if using), cinnamon, and melted butter until crumbly.
Spread half of the batter in the prepared pan. Sprinkle half of the streusel on top.
Pour in the remaining batter and add the rest of the streusel.
Bake for 30-35 minutes or until a toothpick comes out clean.
Let cool slightly before serving.

Notes

For an added touch, dust with powdered sugar or drizzle with icing. Can store leftovers at room temperature for 2-3 days or in the refrigerator for up to a week.