Fall is my absolute favorite time of year, and nothing says cozy quite like the aroma of warm spices baking in the kitchen. I always find myself drawn to recipes that bring comfort and a little bit of magic to my home. That’s why I’m so excited to share this delightful Pumpkin Coffee Cake with you today.
This cake is pure autumn bliss; it features an incredibly moist crumb thanks to the pumpkin, crowned with an irresistible, perfectly spiced streusel topping. It’s the ideal treat for crisp autumn mornings with a cup of coffee, or a sweet afternoon pick-me-up when you need a little something special.
I promise, this recipe is so straightforward and rewarding, it’s perfect for any baker, from beginners to seasoned pros. Plus, it’s naturally egg-free, making it accessible for even more people to enjoy!
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Why You’ll Adore This Pumpkin Coffee Cake
I truly believe this Pumpkin Coffee Cake will become a new fall favorite in your home, just as it has in mine. First, its texture is absolutely incredible; the pumpkin puree ensures an incredibly moist, tender crumb that practically melts in your mouth. This isn’t a dry cake, I promise you!
Then there’s the streusel. Oh, the streusel! It’s generous, perfectly spiced with warm cinnamon and brown sugar, and provides that delightful crunchy contrast to the soft cake below. I just love how easy it is to prepare; you won’t need any fancy equipment, and the steps are truly simple to follow. And of course, the seasonal flavor is everything I crave in autumn, making it the perfect centerpiece for any fall gathering or a quiet moment of indulgence.
The fact that it’s naturally egg-free is just an extra bonus, making it a wonderful option for many, much like this creamy pumpkin ricotta stuffed shells recipe which also celebrates fall flavors.
What is Coffee Cake, Anyway? (And Why There’s No Coffee in This Pumpkin Coffee Cake!)
It’s a common question I get: “Does coffee cake have coffee in it?” I can totally understand the confusion! Despite the name, traditional coffee cakes, including my pumpkin version, don’t actually contain coffee as an ingredient. The “coffee” in coffee cake simply refers to the fact that it’s a cake meant to be enjoyed with a cup of coffee.
Think of it as the perfect companion to your morning brew or afternoon tea. It’s usually a tender, often spiced cake, frequently topped with a crumbly streusel, designed to complement the rich flavors of your favorite hot beverage.
For another great option to enjoy with your coffee, consider making these energizing banana oatmeal bars. So, rest assured, while you won’t taste coffee in this cake, it’s absolutely perfect alongside it!
Ingredients You’ll Need for Your Perfect Pumpkin Coffee Cake
Using the right ingredients makes all the difference in achieving that perfect moist crumb and irresistible streusel. I always make sure to use pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced; we want control over our flavors here.
The combination of granulated sugar in the cake and brown sugar in the streusel gives us a beautiful balance of sweetness and depth, while also contributing to the texture.
Here’s what you’ll need to gather:
For the Cake:
- 2 cups (248g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pure pumpkin puree
- ¼ cup (59ml) vegetable oil
- 1 teaspoon vanilla
- ½ cup (118ml) nonfat milk
For the Streusel:
- ¼ cup (57g) unsalted butter, melted
- ¼ cup (31g) all-purpose flour
- 1 cup (200g) brown sugar
- 1 tablespoon cinnamon
- Pinch salt
Step-by-Step: How to Bake the Best Pumpkin Coffee Cake
Baking this Pumpkin Coffee Cake is such a joy, and I’ve broken down the steps to make it as simple as possible for you. You’ll love how quickly this comes together!
- Preheat my oven to 350°. I always spray a 9×9” pan with nonstick cooking spray to ensure nothing sticks.
- In a large bowl, I mix the 2 cups of flour, granulated sugar, baking powder, salt, and pumpkin pie spice. I give it a good whisk to make sure everything is thoroughly combined. Then, I stir in the pumpkin puree, vegetable oil, vanilla, and nonfat milk until everything is just mixed and no dry spots remain; the batter will be beautifully orange. I pour this lovely batter into my prepared pan and set it aside.
- Now for the streusel! In a small bowl, I mix the melted butter with the 1/4 cup flour, brown sugar, cinnamon, and a pinch of salt. I use a fork to really combine it until lovely, crumbly clumps form. Then, I gently spread this delicious streusel mixture evenly over the pumpkin cake layer in the pan.
- I bake the cake for 30-40 minutes. I know it’s done when a toothpick inserted 2” from the side of the pan comes out clean. The top will be golden brown and the kitchen will smell incredible!
Emily’s Top Tips for Baking Perfect Pumpkin Coffee Cake Every Time
Over the years, I’ve picked up a few tricks that make all the difference, and I’m happy to share them with you for this cake.
- Choose the Right Pan: I prefer a metal 9×9-inch baking pan because it conducts heat beautifully for even baking. If you use a glass or ceramic pan, you might need to add a few minutes to the baking time. For other sizes, like a round pan, just keep an eye on it; a smaller pan might need more time, a larger pan less.
- Pure Pumpkin Puree is Key: I can’t stress this enough; always use pure pumpkin puree, not pumpkin pie filling. Pie filling has added sugars and spices that will throw off the balance of this recipe.
- Don’t Overmix: When combining the wet and dry ingredients for the cake, mix just until no dry streaks of flour remain. Overmixing can develop the gluten too much, leading to a tougher cake, and we want a super moist one!
- Check for Doneness: The toothpick test is my go-to. Inserting it 2 inches from the side is important because the center might take a bit longer to set, so this gives a good overall indication.
- Oven Calibration: Every oven is a little different! If you find your baked goods always cook too fast or too slow, consider getting an oven thermometer. Knowing your oven’s true temperature can be a game-changer for consistent results. The pumpkin itself contributes so much moisture and a slightly denser crumb, which is why it often bakes beautifully and stays moist for days.
Customization & Variations: Get Creative with Your Pumpkin Coffee Cake
I love a recipe that offers room for creativity! This Pumpkin Coffee Cake is wonderful as is, but here are some ideas to make it uniquely yours.
If you’re looking for another delightful sweet treat, you might enjoy our recipe for fudgy chewy brookies.
| Variation Idea | How to Implement |
|---|---|
| Nutty Crunch | Add ½ cup chopped pecans or walnuts to the streusel or batter. |
| Chocolate Swirl | Swirl ¼ cup melted chocolate chips into the batter before adding streusel. |
| Cream Cheese Swirl | Prepare a small batch of cream cheese filling (4 oz cream cheese, ¼ cup sugar, 1 egg yolk) and swirl into the batter. |
| Extra Spice | Add a pinch of nutmeg or cloves to the pumpkin pie spice blend. |
| Maple Infusion | Add 1-2 tablespoons of maple syrup to the cake batter for a subtle maple flavor. |
Ingredient Swaps & Substitutions for Your Pumpkin Coffee Cake
I understand that sometimes you might not have every ingredient on hand, or you might have dietary preferences. Here are some reliable substitutions I’ve found work well.
| Ingredient | Substitution Option | Notes |
|---|---|---|
| Nonfat Milk | Whole milk, almond milk, soy milk, oat milk | Any milk will work, though whole milk will add a slightly richer taste. Dairy-free options work well. |
| Vegetable Oil | Melted coconut oil, canola oil, other neutral oils | Coconut oil can add a subtle flavor. Ensure it’s melted for proper mixing. |
| Unsalted Butter | Salted butter (omit pinch of salt in streusel), vegan butter sticks | If using salted butter, reduce or omit the added salt in the streusel. |
| Granulated Sugar | Brown sugar (for cake) | Using all brown sugar will result in a slightly chewier, more caramel-like cake. |
| Pumpkin Pie Spice | Cinnamon + pinch of ginger, nutmeg, cloves | If you don’t have pumpkin pie spice, you can create your own blend. |
| All-Purpose Flour | 1:1 Gluten-Free Baking Flour (with xanthan gum) | Use a blend specifically designed for baking. Results may vary slightly in texture. |
Make-Ahead, Storage, and Reheating Your Pumpkin Coffee Cake
This cake is wonderful to make ahead, and it stores beautifully! I love having a slice ready whenever a craving strikes.
To make components ahead, I sometimes prepare the streusel mix and store it in an airtight container in the fridge for up to three days. You can also measure out your dry cake ingredients into a bowl the day before.
Once baked and cooled completely, I store the cake covered on the counter for up to 2 days. To keep it fresh, I usually place a piece of plastic wrap directly over the cut edges before covering the pan. For longer storage, you can freeze it for up to one month. To freeze, I wrap individual slices or the whole cooled cake tightly in plastic wrap, then again in aluminum foil, and place it in an airtight freezer-safe bag or container.
When I want to enjoy a frozen slice, I simply let it thaw at room temperature for an hour or two. If I’m reheating a whole cake, I might let it thaw partially, then warm it in a 300°F oven for about 10-15 minutes until just heated through. For individual slices, a quick 30-second to 1-minute warm-up in the microwave works wonders to bring back that freshly baked taste and texture.
Troubleshooting Your Pumpkin Coffee Cake: Common Issues Solved
Even the most seasoned bakers run into little hiccups sometimes! Here are a few common issues you might encounter with coffee cake and how I usually solve them.
- My cake is dry: This often happens from overbaking. Keep a close eye on your cake, and start checking for doneness at the lower end of the baking time range. Overmixing the batter can also lead to a drier cake, so mix just until combined.
- The streusel isn’t crunchy enough or melted away: This can occur if your butter for the streusel was too warm, or if the streusel clumps were too small. Ensure the melted butter is cooled slightly, and don’t overmix the streusel; you want distinct crumbles. If it’s not crunchy, sometimes a quick stint under the broiler (watch carefully!) can crisp it up, but I typically avoid this.
- Uneven baking: If one side of your cake bakes faster than the other, your oven might have hot spots. I recommend rotating the pan halfway through the baking time to ensure even cooking.
- Streusel fell off: If the streusel clumps are too large or don’t adhere well to the batter, they might slide off. I like to gently press the streusel onto the batter just slightly before baking to help it stick.
FAQs About Pumpkin Coffee Cake
I know you might have a few questions as you get ready to bake, so I’ve compiled some common ones here to help you out!
Can I use pumpkin pie filling instead of puree?
Absolutely not, I really don’t recommend it. Pumpkin pie filling contains added sweeteners, spices, and sometimes even thickeners, which will significantly alter the flavor and texture of my cake. Always stick to pure pumpkin puree for this recipe!
Can I make this dairy-free?
Yes, you certainly can! As mentioned in my substitutions table, you can swap the nonfat milk for almond milk, soy milk, or oat milk. For the streusel, use a good quality vegan butter stick in place of unsalted butter.
How long does it stay fresh?
When stored properly, covered on the counter, this pumpkin coffee cake stays wonderfully fresh for up to 2 days. In the fridge, it will last a bit longer, perhaps 3-4 days, but I think it’s best at room temperature for optimal moisture.
Can I double the recipe?
Yes, you can! If you’re doubling the recipe, I recommend baking it in a 9×13-inch pan. Just be aware that the baking time will likely be longer, so keep a close eye on it and use the toothpick test for doneness.
Is this recipe vegan?
This recipe is naturally egg-free, which is great! To make it fully vegan, you would need to use a dairy-free milk alternative (like almond or oat milk) and substitute the unsalted butter in the streusel with a vegan butter stick. With those simple swaps, you’ll have a delicious vegan pumpkin coffee cake!
Conclusion
There’s something truly special about the first bite of a warm, spiced pumpkin treat as the leaves begin to turn. This Pumpkin Coffee Cake embodies all the joy and comfort of fall, and I genuinely hope it brings a little extra warmth and happiness to your kitchen. I’ve poured my heart into creating this easy, delicious recipe for you, and I can’t wait for you to try it.
Please, give this recipe a go, and when you do, I’d love to hear about your baking successes! Share your thoughts in the comments below, or if you have any questions, I’m always happy to help. And tell me, what are your favorite fall treats to bake? I’m always looking for new inspiration!
Happy baking, from my kitchen to yours!
Love cozy fall baking? Follow us on Pinterest for more spiced desserts, comforting breakfast bakes, and seasonal favorites that fill your home with warmth.
Pumpkin Coffee Cake for Fall
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Spray a 9×9-inch pan with nonstick cooking spray.
- In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Stir in the pumpkin puree, vegetable oil, vanilla, and nonfat milk until just combined and no dry spots remain. Pour the batter into the prepared pan.
- To make the streusel, mix the melted butter, 1/4 cup flour, brown sugar, cinnamon, and a pinch of salt in a small bowl. Use a fork to combine until crumbly clumps form. Spread the streusel mixture evenly over the pumpkin cake batter.
- Bake for 30-40 minutes, or until a toothpick inserted 2 inches from the side of the pan comes out clean. The top will be golden brown.
Nutrition
Notes
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