This Pumpkin Coffee Cake is everything you want in a fall treat—moist, flavorful, and incredibly easy to make.
The warm spices like cinnamon and nutmeg blend perfectly with the pumpkin, creating a rich, comforting flavor.
Topped with a crumbly streusel and a drizzle of glaze, this cake is ideal for cozy mornings or holiday gatherings.
It’s quick to prepare, adaptable for vegan or gluten-free diets, and pairs wonderfully with a hot cup of coffee.
You’ll love how simple it is to whip up this delicious, crowd-pleasing dessert.
How To Make A Pumpkin Coffee Cake: At A Glance
- Step 1: Preheat Your Oven
- Step 2: Make the Streusel Topping
- Step 3: Prepare the Pumpkin Coffee Cake Batter
- Step 4: Assemble the Cake
- Step 5: Bake the Cake
- Step 6: Prepare the Glaze (Optional)
- Step 7: Cool and Glaze
Ingredients
For the Pumpkin Coffee Cake
- 2 cups (250g) all-purpose flour – You can substitute with gluten-free flour for a gluten-free version.
- 1 cup (200g) granulated sugar – Feel free to use coconut sugar or a sugar substitute for a lower-sugar option.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice – This blend typically includes cinnamon, nutmeg, ginger, and cloves.
- 1 cup (240g) pumpkin puree – Make sure to use pure pumpkin puree, not pumpkin pie filling.
- 1/2 cup (120ml) vegetable oil – Can be substituted with melted coconut oil or any neutral oil.
- 1/4 cup (60ml) milk – Use dairy-free milk like almond or oat milk for a vegan option.
- 2 large eggs – For a vegan version, substitute with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water).
- 1 teaspoon vanilla extract
For the Streusel Topping
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (100g) brown sugar – Light or dark, depending on preference.
- 1/2 cup (115g) unsalted butter, cold – For a vegan option, use cold dairy-free butter.
- 1 teaspoon ground cinnamon
- 1/4 cup (30g) chopped nuts (optional) – Pecans or walnuts work well for added crunch.
- 1/4 cup (20g) oats (optional) – Adds texture and a bit of chewiness.
For the Optional Glaze
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons milk – Use dairy-free milk for a vegan glaze.
- 1/2 teaspoon vanilla extract
- Pinch of salt – Balances the sweetness.
Alternative Glazes
- Cream Cheese Glaze: Mix 4 ounces (115g) softened cream cheese with 1 cup (120g) confectioners’ sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract.
- Maple Glaze: Replace the milk in the basic glaze with 2 tablespoons of pure maple syrup. Add more syrup as needed to reach the desired consistency.
Equipment Needed
Essential Tools
- 9×9-inch baking pan – For baking the pumpkin coffee cake.
- Mixing bowls (at least 2) – One for the wet ingredients, one for the dry ingredients, and one for the streusel topping.
- Whisk – For combining the wet and dry ingredients.
- Rubber spatula or wooden spoon – For mixing the batter and folding ingredients together.
- Measuring cups and spoons – To accurately measure ingredients.
- Pastry cutter or fork – For making the streusel topping.
- Parchment paper or nonstick spray – To line or grease the baking pan.
Optional Tools
- Stand mixer or hand mixer – To make mixing the batter quicker and easier, especially for larger batches.
- Pastry blender – For cutting butter into the streusel more efficiently.
- Offset spatula – To spread the batter evenly in the pan.
- Cooling rack – For allowing the cake to cool evenly after baking.
- Toothpick or cake tester – To check for doneness in the center of the cake.
Step-by-Step Instructions
Step 1: Preheat Your Oven
- Set your oven to 350°F (175°C). Proper preheating ensures even baking, helping the cake rise correctly and bake through without becoming dense or undercooked.
- Grease a 9×9-inch baking pan or line it with parchment paper for easy removal of the cake after baking.
Step 2: Make the Streusel Topping
- Combine the dry ingredients: In a mixing bowl, whisk together 3/4 cup (95g) all-purpose flour, 1/2 cup (100g) brown sugar, and 1 teaspoon ground cinnamon.
- Cut in the cold butter: Using a pastry cutter or fork, cut 1/2 cup (115g) cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. You can also add 1/4 cup (30g) chopped nuts or oats for extra texture.
- Set aside the streusel topping in the refrigerator while you prepare the cake batter. Keeping it cold helps maintain a crumbly texture that won’t melt too quickly during baking.
Step 3: Prepare the Pumpkin Coffee Cake Batter
- Combine the dry ingredients: In a large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1 cup (200g) granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice.
- Mix the wet ingredients: In a separate bowl, whisk together 1 cup (240g) pumpkin puree, 1/2 cup (120ml) vegetable oil, 1/4 cup (60ml) milk, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Gently fold them together using a rubber spatula or wooden spoon until just combined. The batter will be thick, which is normal. Avoid overmixing to keep the cake tender.
Step 4: Assemble the Cake
- Layer the batter: Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Add the streusel topping: Sprinkle the streusel topping evenly over the batter. Lightly press it down into the batter to ensure it sticks during baking.
Step 5: Bake the Cake
- Bake for 30-35 minutes at 350°F (175°C). Check for doneness by inserting a toothpick or cake tester into the center of the cake. It should come out clean or with just a few moist crumbs.
- Cool the cake: Once done, remove the cake from the oven and let it cool in the pan on a cooling rack for about 10-15 minutes before applying the glaze.
Step 6: Prepare the Glaze (Optional)
- Mix the glaze ingredients: In a small bowl, whisk together 1 cup (120g) confectioners’ sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract, and a pinch of salt until smooth. If the glaze is too thick, add a bit more milk; if it’s too thin, add more sugar.
- Alternative glaze options: For a cream cheese glaze, mix 4 ounces (115g) softened cream cheese with 1 cup (120g) confectioners’ sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla extract.
Step 7: Cool and Glaze
- Cool the cake completely: Allow the cake to cool completely in the pan if you plan to add the glaze. This prevents the glaze from melting and running off.
- Drizzle the glaze: Once cooled, drizzle the glaze evenly over the top of the cake using a spoon or a squeeze bottle for more control.
- Serve and enjoy: Slice the cake into squares and enjoy it as a delicious fall treat.
Nutritional Information
Basic Nutritional Overview
A typical slice of pumpkin coffee cake, assuming the cake is cut into 9 servings, contains approximately 300-350 calories.
This estimate includes the streusel topping but not any additional glaze or toppings.
Each slice typically provides around:
- 12-15 grams of fat, mostly from the butter and oil used in the recipe.
- 40-45 grams of carbohydrates, primarily from the flour, sugar, and pumpkin puree.
- 2-4 grams of protein, depending on the specific ingredients and any added mix-ins like nuts.
These values can vary slightly depending on the specific brands and ingredients you use.
Healthier Alternatives
If you’re looking to make the pumpkin coffee cake a bit healthier, there are several easy modifications you can try:
- Reduce the sugar: You can cut the sugar by 25-30% without significantly impacting the flavor. Consider using natural sweeteners like maple syrup or honey for a different flavor profile, though this might slightly alter the texture.
- Use whole wheat flour: Substitute up to half of the all-purpose flour with whole wheat flour to increase fiber content. This will add a slight nuttiness to the flavor and make the cake more filling.
- Cut back on fat: Replace some of the oil or butter with unsweetened applesauce or Greek yogurt. This will reduce the fat content while maintaining the cake’s moist texture.
- Add more fiber: Incorporate a tablespoon of ground flaxseed or chia seeds into the batter. This will boost the fiber and omega-3 content without changing the flavor or texture much.
- Opt for a lighter streusel: You can reduce the amount of butter in the streusel topping or replace it with a mixture of oats and nuts for a crunchy, lower-fat alternative.
Tips for Success
Moistness Matters
To ensure your pumpkin coffee cake stays moist, start with fresh ingredients.
Fresh pumpkin puree, for instance, provides the best flavor and moisture.
When measuring flour, spoon it into the measuring cup and level it off to avoid using too much, which can dry out the cake.
Also, don’t overmix the batter.
Overmixing can cause the cake to become dense and tough.
Mix just until the ingredients are combined to keep the texture light and soft.
Finally, be careful not to overbake.
Check the cake a few minutes before the recommended baking time ends.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Overbaking will dry out the cake, so keep a close eye on it.
Perfect Streusel Topping
Achieving the perfect streusel topping starts with cold butter.
Cold butter helps create a crumbly, buttery texture that’s essential for a good streusel.
Use a pastry cutter or fork to cut the butter into the flour and sugar mixture until it resembles coarse crumbs.
If the butter starts to soften, pop the streusel mixture in the refrigerator for a few minutes before topping the cake.
For added texture, consider mixing in chopped nuts or oats.
Press the streusel gently into the batter to help it adhere during baking.
This will ensure that you get a nice, even layer of crumbly topping on every slice.
Storage and Freezing Tips
To keep your pumpkin coffee cake fresh, store it in an airtight container at room temperature.
It will stay moist and flavorful for up to three days.
If you prefer, you can refrigerate the cake, but be sure to cover it well to prevent it from drying out.
The cake can also be frozen for longer storage.
To freeze, wrap the cooled cake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container.
It will keep well for up to two months.
When you’re ready to enjoy it, thaw the cake at room temperature or gently reheat it in the oven.
For best results, reheat individual slices in the microwave for a few seconds to warm them up without drying them out.
Variations and Substitutions
Make it Vegan
Turning this pumpkin coffee cake into a vegan-friendly dessert is simple.
Start by substituting the eggs with flax eggs.
To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg.
Let the mixture sit for a few minutes until it thickens.
For the milk, swap it with any plant-based milk like almond, oat, or soy milk.
Finally, replace the butter in both the cake and streusel topping with a dairy-free alternative, such as vegan butter or coconut oil.
These substitutions won’t compromise the cake’s moistness or flavor, making it a perfect option for those following a vegan diet.
Gluten-Free Adaptation
For a gluten-free version of this pumpkin coffee cake, use a gluten-free all-purpose flour blend.
Look for one that includes xanthan gum, which helps with binding and texture.
If your blend doesn’t include xanthan gum, add 1/2 teaspoon for every cup of flour.
This will give your cake the structure it needs without gluten.
Make sure the rest of your ingredients, like baking powder and vanilla extract, are also certified gluten-free.
The result will be just as moist and delicious as the original, with a crumbly streusel topping that’s hard to resist.
Add-Ins and Flavor Twists
You can easily customize this pumpkin coffee cake by adding in some extra flavors and textures.
Stir in 1/2 cup of chopped nuts, like pecans or walnuts, for a crunchy bite.
If you’re a fan of chocolate, mix in 1/2 cup of chocolate chips.
Dried fruits like cranberries or raisins can add a sweet and slightly tangy twist.
For an extra flavor boost, consider adding a teaspoon of orange zest or a pinch of ground cardamom to the batter.
Alternative Toppings
While the streusel topping is a classic, there are other ways to top your pumpkin coffee cake for a different experience.
A dollop of whipped cream adds a light and airy contrast to the dense cake.
If you’re in the mood for something sweeter, drizzle some homemade caramel sauce over each slice.
For a more decadent treat, try a cream cheese glaze by mixing softened cream cheese with powdered sugar and a splash of vanilla.
You can also use a flavored glaze, like maple or cinnamon, to enhance the fall flavors.
Serving Suggestions
Best Way to Serve
Pumpkin coffee cake is best enjoyed either warm or at room temperature.
Serving it warm enhances the flavors and makes the cake feel extra cozy, perfect for a fall or winter day.
To serve warm, you can heat individual slices in the microwave for about 10-15 seconds.
If you prefer, you can also reheat the entire cake in a low oven for 10-15 minutes.
Just be sure to cover it with foil to keep it from drying out.
Room temperature works well too, especially if you’re serving the cake at a gathering where it will sit out for a while.
Either way, the cake’s moist texture and rich flavor will shine through.
Perfect Pairings
Pairing this pumpkin coffee cake with the right beverage can elevate the whole experience.
A classic choice is a hot cup of coffee, which complements the warm spices in the cake.
For a seasonal twist, consider serving it with a spiced latte or a pumpkin spice coffee.
If you’re looking for something caffeine-free, chai tea is an excellent choice.
The spices in the tea mirror those in the cake, creating a harmonious flavor combination.
A glass of cold milk or a hot cocoa could also be a hit, especially if you’re serving the cake to kids.
Presentation Tips
When it comes to serving the cake, presentation can make a big difference, especially if you’re hosting guests.
For a simple yet elegant approach, slice the cake into even squares or rectangles.
If you’ve added a glaze or alternative topping, drizzle it just before serving for a fresh, glossy finish.
Arrange the slices on a nice platter, and consider adding a few whole spices or a small pumpkin as decoration to enhance the fall theme.
For a more casual gathering, serve the cake directly from the baking dish and let guests help themselves.
Conclusion
This pumpkin coffee cake is the perfect blend of warm spices, moist texture, and crumbly streusel.
It’s easy to make and ideal for fall gatherings or a cozy morning treat.
Whether you enjoy it plain, with a glaze, or with your favorite toppings, it’s sure to be a hit.
Give this recipe a try and let us know how it turns out in the comments!
Don’t forget to share your creations on social media and tag us.
If you’re looking for more delicious treats, check out our other pumpkin desserts and coffee cake variations.
Enjoy!
Frequently Asked Questions (FAQ)
How Long Does It Stay Fresh?
This pumpkin coffee cake stays fresh for up to 3 days at room temperature when stored in an airtight container.
If you need to keep it longer, refrigerate it to extend its freshness for up to 5 days.
For even longer storage, freezing is the best option.
Just wrap the cake tightly in plastic wrap and then in foil before placing it in the freezer.
Can I Double the Recipe?
Absolutely! This recipe can easily be doubled to serve a larger crowd.
Simply double all the ingredients and use a larger baking pan, such as a 9×13-inch pan.
Keep an eye on the baking time, as a larger cake may take slightly longer to bake.
Start checking for doneness at the 35-minute mark and adjust as needed.
What If I Don’t Have Pumpkin Pie Spice?
If you don’t have pumpkin pie spice on hand, you can make your own blend using common spices.
Combine 1 tablespoon of ground cinnamon, 1 teaspoon of ground nutmeg, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves.
This mix will give you the perfect balance of warm spices that complements the pumpkin flavor in the cake.
You can adjust the proportions to suit your taste.
