What ingredients do I need to make pumpkin coffee cake?

To make pumpkin coffee cake, you typically need all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves for spice. For the wet ingredients, use pumpkin puree, eggs, vegetable oil or melted butter, vanilla extract, and sometimes sour cream or yogurt to add moisture. A streusel topping made from brown sugar, butter, and cinnamon is common for added texture and flavor. These ingredients combine to create a moist, flavorful cake perfect for fall or any pumpkin craving.

How do I store pumpkin coffee cake to keep it fresh?

Store pumpkin coffee cake in an airtight container at room temperature for up to 2 days. If you want it to last longer, refrigerate it for up to 5 days. For even longer storage, tightly wrap individual slices in plastic wrap or aluminum foil and freeze them for up to 3 months. When ready to eat, thaw frozen cake slices at room temperature or warm them briefly in the microwave for a freshly baked taste.

Can I make pumpkin coffee cake gluten-free?

Yes, you can make pumpkin coffee cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the blend contains xanthan gum or add it separately to help with structure and texture. Baking times and moisture levels might vary slightly, so keep an eye on the cake as it bakes and test for doneness with a toothpick.

What’s the best way to add a streusel topping to pumpkin coffee cake?

To add a streusel topping, prepare a mixture of brown sugar, cinnamon, and cold butter cut into small pieces until crumbly. Sprinkle this mixture evenly over the pumpkin batter before baking. This creates a crunchy, sweet crust that complements the moist cake underneath. For extra texture, add chopped nuts like pecans or walnuts to the streusel before sprinkling it on top.

How long should I bake pumpkin coffee cake for the best texture?

Bake pumpkin coffee cake at 350°F (175°C) for about 45-55 minutes, depending on your oven and the size of your baking dish. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking, as this can lead to dryness; if the top browns too quickly, loosely cover it with foil during the last 10 minutes of baking.

Pumpkin Coffee Cake Recipe With Spiced Cinnamon Topping

Name: Pumpkin Coffee Cake
Prep time: 50 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup pumpkin puree for moisture, flavor, and nutrition; 1/2 cup packed brown sugar for balancing sweetness and depth; 1/2 cup oil (canola, vegetable, or melted coconut oil) to ensure a moist texture; 1/4 cup pure maple syrup for natural sweetness and a hint of autumn flavor; 1/4 cup milk (dairy or non-dairy) to add liquid and help blend the batter; 2 cups all-purpose flour forms the base and structure of the cake; 1 teaspoon baking soda for leavening and rise; 1/2 teaspoon baking powder to assist with lightness; 1/2 teaspoon salt to enhance all the flavors; 1 and 1/2 teaspoons ground cinnamon for that warm, spiced taste; 1/2 teaspoon ground nutmeg adds subtle earthiness; 1/4 teaspoon ground cloves for a rich, aromatic depth; 1/4 teaspoon ground ginger to bring in a gentle kick; 1/2 cup all-purpose flour for the crumb topping mixture; 1/2 cup packed brown sugar for the crumb topping sweetness; 1 and 1/2 teaspoons ground cinnamon to spice up the crumb topping; 1/4 cup cold unsalted butter to create those delightful clumps in the topping; 1 cup confectioners’ sugar for the vanilla icing; 2 tablespoons of milk or coffee creamer to make the icing smooth and drizzle-ready; 1/4 teaspoon pure vanilla extract for a touch of flavor in the icing

Ingredients

Scale

1 cup pumpkin puree for moisture, flavor, and nutrition

1/2 cup packed brown sugar for balancing sweetness and depth

1/2 cup oil (canola, vegetable, or melted coconut oil) to ensure a moist texture

1/4 cup pure maple syrup for natural sweetness and a hint of autumn flavor

1/4 cup milk (dairy or non-dairy) to add liquid and help blend the batter

2 cups all-purpose flour forms the base and structure of the cake

1 teaspoon baking soda for leavening and rise

1/2 teaspoon baking powder to assist with lightness

1/2 teaspoon salt to enhance all the flavors

1 and 1/2 teaspoons ground cinnamon for that warm, spiced taste

1/2 teaspoon ground nutmeg adds subtle earthiness

1/4 teaspoon ground cloves for a rich, aromatic depth

1/4 teaspoon ground ginger to bring in a gentle kick

1/2 cup all-purpose flour for the crumb topping mixture

1/2 cup packed brown sugar for the crumb topping sweetness

1 and 1/2 teaspoons ground cinnamon to spice up the crumb topping

1/4 cup cold unsalted butter to create those delightful clumps in the topping

1 cup confectioners’ sugar for the vanilla icing

2 tablespoons of milk or coffee creamer to make the icing smooth and drizzle-ready

1/4 teaspoon pure vanilla extract for a touch of flavor in the icing

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Instructions

1-Ready to turn those ingredients into a mouthwatering treat? This pumpkin coffee cake comes together in about 50 minutes total, with just 15 minutes of prep, making it perfect for busy mornings or impromptu gatherings. Start by preheating your oven to 350°F (175°C) and greasing an 8-inch square or 2.5-quart baking dish to ensure nothing sticks. It’s all about building that foundation for a cake that’s moist and full of fall flavors.

2-In one bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger. This mix of spices creates that signature warmth we love in autumn bakes. In another bowl, combine the wet ingredients: 1 cup pumpkin puree, 1/2 cup packed brown sugar, 1/2 cup oil, 1/4 cup pure maple syrup, and 1/4 cup milk, whisking until smooth and well-blended.

3-Pour the wet mixture into the dry one and stir gently until just combined, forming a thick batter overmixing can make the cake tough, so keep it light! Spread the batter evenly in your prepared pan, then prepare the crumb topping by combining 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 and 1/2 teaspoons ground cinnamon, cutting in 1/4 cup cold unsalted butter until clumps form. Press this topping gently onto the batter for that irresistible crunch.

4-Baking and Finishing Touches Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with just moist crumbs keep an eye on it to avoid overbaking. Once done, let it cool in the pan for a bit before drizzling on the vanilla icing, made by whisking 1 cup confectioners’ sugar with 2 tablespoons milk or coffee creamer and 1/4 teaspoon pure vanilla extract. For a fun twist, try our fluffy apple pancakes recipe if you’re in the mood for more breakfast ideas.

5-Serving it warm brings out the best flavors, and it’s sure to become a family favorite. Remember, this recipe is forgiving, so feel free to experiment based on what you have on hand.

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Notes

🍂 Use plant-based milk and butter to make this recipe vegan.
🧁 Pumpkin puree acts as an egg substitute, keeping the cake moist and tender.
⏲️ Avoid overbaking to maintain moistness; check with a toothpick around 30 minutes.

Author: Brandi Oshea
Prep Time: 15 minutes
Baking time: 35 minutes
Cook Time: 35 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Egg-free, Vegan option

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 20 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 3 g
Cholesterol: 0 mg