Pumpkin Coffee Cake
This Pumpkin Coffee Cake is a soft, moist fall treat loaded with warm pumpkin spice flavor and topped with a buttery brown sugar cinnamon crumb.
Finished with an optional sweet icing drizzle, it’s an easy homemade coffee cake that’s perfect for breakfast, brunch, dessert, or enjoying with a hot cup of coffee.
Why This Recipe is a Winner!
- Loaded with fall flavor – Cinnamon, nutmeg, ginger, pumpkin, and maple syrup create the perfect cozy autumn flavor combination.
- Irresistible crumb topping – The buttery brown sugar cinnamon crumble adds sweetness and a delicious contrasting texture.
- Easy to make – Simple ingredients and straightforward steps make this a great recipe for beginner bakers.
- No mixer required – Everything can be mixed by hand with a whisk, spatula, and fork.
Prep Time:
15 minutes
Cook Time:
30 minutes
Yield:
Serves 9
Ingredients You'll Need
- 2 cups all purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- 1 cup pumpkin puree
- ½ cup brown sugar
- ½ cup vegetable oil
- ¼ cup maple syrup
- ¼ cup milk
- For the crumb topping
- ½ cup all purpose flour
- ½ cup brown sugar
- 1 tsp. ground cinnamon
- ¼ cup unsalted butter, room temperature
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
Step By Step Instructions
STEP 1:
I whisked together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a mixing bowl.
STEP 2:
In a separate bowl I whisked together pumpkin puree, brown sugar, vegetable oil, maple syrup, and milk.
STEP 3:
I folded the dry ingredients into the wet ingredients.
STEP 4:
I poured the batter into a parchment lined baking dish and spread it out evenly.
STEP 5:
In a medium mixing bowl I used a fork to combine flour, brown sugar, cinnamon, and butter until a crumbly mixture formed.
STEP 6:
I sprinkled the crumb mixture over the cake batter in the baking dish.
STEP 7:
I baked the coffee cake until a toothpick inserted in the center came up clean.
Every bite of this pumpkin coffee cake is soft and moist with warm pumpkin spice flavor, buttery cinnamon crumbs, and just the right amount of sweetness.
Enjoy a slice with a hot cup of coffee for a cozy fall treat that’s just as delicious for breakfast as it is for dessert.
If you are looking for a tasty treat bursting with the flavours of fall, then you need to try this Pumpkin Coffee Cake!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
- No. Pumpkin pie filling contains added sugar and spices, so plain canned pumpkin puree is best for this recipe.
Can I make this pumpkin coffee cake ahead of time?
- Yes. You can bake it a day ahead and store it covered at room temperature.
How should I store leftover pumpkin coffee cake?
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze pumpkin coffee cake?
- Yes. Wrap individual slices tightly and place them in a freezer-safe container or bag. Freeze for up to 3 months and thaw at room temperature before serving.
Pumpkin Coffee Cake
This Pumpkin Coffee Cake is a soft, moist fall treat loaded with warm pumpkin spice flavor and topped with a buttery brown sugar cinnamon crumb.
Finished with an optional sweet icing drizzle, it’s an easy homemade coffee cake that’s perfect for breakfast, brunch, dessert, or enjoying with a hot cup of coffee.
Ingredients
- 2 cups all purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- 1 cup pumpkin puree
- ½ cup brown sugar
- ½ cup vegetable oil
- ¼ cup maple syrup
- ¼ cup milk
For the crumb topping-
- ½ cup all purpose flour
- ½ cup brown sugar
- 1 tsp. ground cinnamon
- ¼ cup unsalted butter, room temperature
Optional icing:
- 1 ½ cups confectioners sugar
- 2 tbsp. milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit, and line a 9x9 square baking dish with parchment.
- In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, maple syrup, and milk.
- Add half of the flour mixture, and fold in.
- Add the remaining flour mixture, and fold until just combined, careful not to over mix.
- Spread the batter into the baking pan, and smooth out evenly.
- In a medium mixing bowl, use a fork to stir together the flour, brown sugar, cinnamon, and butter for the crumb topping. It should be a crumbly mixture.
- Sprinkle this over top of the batter.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- If desired, whisk together the confectioner's sugar and milk and top the coffee cake with icing once it has cooled.
- Serve and enjoy!
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 745Total Fat: 21gSaturated Fat: 5gUnsaturated Fat: 16gCholesterol: 17mgSodium: 289mgCarbohydrates: 131gFiber: 3gSugar: 73gProtein: 9g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
