This Pumpkin Coffee Cake is a warm, spiced treat that’s perfect for cozy mornings. With fluffy pumpkin batter and a sweet crumb topping, it’s a fall favorite!
And honestly, who doesn’t love cake for breakfast? Pair it with a cup of coffee, and you’re in for a delightful start to your day. Trust me, you’ll be going back for seconds!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the cake, adding moisture and flavor. You can also use freshly cooked and pureed pumpkin. Just make sure it’s not too watery—drain excess moisture if needed.
Spices: Ground cinnamon, ginger, and nutmeg give the cake its warmth. If you don’t have all spices, use pumpkin pie spice as a substitute—it usually has similar flavors!
Buttermilk: This adds tenderness and moisture. If you don’t have any on hand, mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes as a quick substitute.
Butter: Using unsalted butter allows you to control the salt. If you’re looking for a dairy-free option, try coconut oil or a vegetable shortening instead.
How Do I Ensure the Perfect Crumb Topping?
The crumb topping is key for that sweet, crunchy contrast to the moist cake. To get it just right, make sure your butter is cold when cutting into the dry ingredients. This helps create those beautiful crumbly bits. Here’s how:
- In a bowl, combine flour, brown sugar, cinnamon, and salt.
- Use a pastry cutter or two forks to mix in the cold butter until it looks like coarse crumbs. Don’t overwork it!
- Sprinkle this mixture evenly over the pumpkin batter before baking.
By following these tips and techniques, you’ll have a delicious Pumpkin Coffee Cake that impresses everyone. Happy baking!
Delicious Pumpkin Coffee Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (15 oz) can pumpkin puree
- ½ cup buttermilk
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons (½ stick) unsalted butter, cold and cubed
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
This delightful Pumpkin Coffee Cake takes about 20 minutes to prepare and 40-45 minutes to bake. After baking, let it cool for about 15 minutes before drizzling with glaze. So, overall, you’re looking at around 1 hour and 20 minutes from start to finish!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating, grab your 9×13-inch baking pan and grease it with butter or spray it with non-stick spray. This will help the cake come out easily later.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. This will ensure your spices are evenly distributed throughout the cake.
3. Creaming Butter and Sugars:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together. Beat this mixture on medium speed for about 3-4 minutes, until it looks light and fluffy.
4. Adding Eggs and Vanilla:
Add the eggs to the butter mixture one at a time, beating well after each addition. Then, mix in the vanilla extract. Make sure everything is well blended before moving to the next step.
5. Incorporating the Pumpkin:
Now, add the pumpkin puree to the mixture and stir until it’s fully combined. This will add moisture and flavor to your cake.
6. Mixing in Dry Ingredients and Buttermilk:
Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk. Start by adding some dry ingredients, then some buttermilk, and repeat until all are incorporated. Mix until just combined; avoid overmixing to keep the cake light and fluffy.
7. Pouring the Batter:
Pour the beautifully mixed batter into your prepared baking pan, spreading it out evenly with a spatula.
8. Making the Crumb Topping:
In a separate bowl, mix together the flour, brown sugar, cinnamon, and salt for the crumb topping. Then, cut in the cold butter using a pastry blender or two forks until the mixture looks like coarse crumbs.
9. Adding the Crumb Topping:
Sprinkle the crumb topping evenly over the batter in the pan. This will give your cake a lovely crunchy layer on top!
10. Baking the Cake:
Place the pan in your preheated oven and bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
11. Preparing the Glaze:
While the cake is baking, whisk together the powdered sugar, milk (or cream), and vanilla extract in a medium bowl until smooth. Adjust the consistency by adding more milk if needed; you want it to be drizzle-able!
12. Cooling and Glazing:
Once baked, allow the cake to cool in the pan on a wire rack for at least 15 minutes. After it cools, drizzle the glaze over the top of the warm cake before serving.
Enjoy your moist, spiced pumpkin coffee cake with a hot cup of coffee or tea! It’s perfect for breakfast or as a sweet afternoon treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it. Just make sure to remove excess moisture by draining it well, as canned pumpkin is typically thicker than fresh puree.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute by combining ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly.
How Should I Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just thaw before serving!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it includes xanthan gum for optimal texture. Other adjustments usually aren’t necessary, but keep an eye on the baking time as it might vary slightly.