Pumpkin Coffee Cake

Why Make This Recipe

Pumpkin Coffee Cake is a delightful treat that combines the rich flavor of pumpkin with warm spices, making it perfect for fall or any time you crave something cozy. This cake pairs wonderfully with a cup of coffee or tea, making it ideal for breakfast, brunch, or an afternoon snack. Plus, it’s easy to make and great for sharing!

How to Make Pumpkin Coffee Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 3 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup streusel topping

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, spices, and salt.
3. In another bowl, mix the pumpkin puree, oil, eggs, and milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour half of the batter into the prepared pan.
6. Sprinkle half of the streusel topping over the batter.
7. Pour the remaining batter on top and finish with the remaining streusel.
8. Bake for 40-45 minutes or until a toothpick comes out clean.
9. Allow to cool before serving.

How to Serve Pumpkin Coffee Cake

Pumpkin Coffee Cake is best served warm or at room temperature. You can slice it into squares and enjoy it plain or dusted with powdered sugar. It also goes well with a drizzle of frosting or a dollop of whipped cream for extra indulgence.

How to Store Pumpkin Coffee Cake

If you have any leftovers, store the Pumpkin Coffee Cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to three months. Be sure to wrap it tightly to prevent freezer burn.

Tips to Make Pumpkin Coffee Cake

• Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
• For added moisture, consider adding a teaspoon of vanilla extract to the wet ingredients.
• If you like nuts, feel free to add chopped walnuts or pecans to the streusel topping.

Variation

For a fun twist, you can add chocolate chips to the batter or mix in some dried cranberries or raisins. You can also experiment with different spices, like ginger or cloves, to give it a unique flavor.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before measuring.

2. Can I make this cake in advance?
Absolutely! You can make it a day ahead of time, and it will taste even better as the flavors meld.

3. Is this coffee cake gluten-free?
To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Pumpkin Coffee Cake

A delightful treat combining the rich flavor of pumpkin with warm spices, perfect for breakfast, brunch, or as an afternoon snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

For the cake

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
• 1/2 cup vegetable oil
• 3 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

For the streusel topping

• 1 cup streusel topping

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, spices, and salt.
3. In another bowl, mix the pumpkin puree, oil, eggs, and milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Pour half of the batter into the prepared pan.
6. Sprinkle half of the streusel topping over the batter.
7. Pour the remaining batter on top and finish with the remaining streusel.
8. Bake for 40-45 minutes or until a toothpick comes out clean.
9. Allow to cool before serving.

Notes

Best served warm or at room temperature. Slice into squares and enjoy plain or with powdered sugar, frosting, or whipped cream. For added moisture, consider adding a teaspoon of vanilla extract to the wet ingredients. Feel free to add chopped walnuts or pecans to the streusel topping.