This Pumpkin Cinnamon Coffee Cake is a cozy treat perfect for fall. It combines pumpkin with warm spices and a crumbly topping that will make your kitchen smell amazing!
Honestly, who can resist cake for breakfast? I love enjoying a slice with my morning coffee—it’s the best way to start the day! ☕️🍰
It’s super easy to make, too! You just mix everything, bake it, and enjoy the sweet pumpkin flavor. Trust me, it’s one of those recipes that makes your house feel like home.
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the coffee cake! You can use canned pumpkin puree for convenience or make your own from fresh pumpkin. If you’re in a pinch, butternut squash puree works great as a substitute.
Spices: Cinnamon and nutmeg bring warmth to this recipe. If you prefer a more intense flavor, you can increase the amount of cinnamon. If you don’t have cloves, just skip it; the cake will still taste fantastic!
Flour: All-purpose flour is standard, but you can substitute half with whole wheat flour for a healthier version. Just bear in mind that it may alter the texture slightly.
Oil: Vegetable oil keeps the cake moist. For a healthier option, you can replace it with melted coconut oil or use applesauce for part of the oil. Just keep in mind that this may change the flavor a bit!
Buttermilk: If you don’t have buttermilk, mix 1/3 cup of milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes. This creates a nice substitute!
How Do You Get the Perfect Crumble Topping?
The crumble topping is what makes this cake so delicious! Here’s how to achieve the perfect texture:
- Use cold butter. This helps to create those lovely crumbly bits rather than a paste.
- Combine the brown sugar, flour, and cinnamon before adding the butter. This ensures everything is nicely mixed.
- Use a pastry cutter, two forks, or your fingers to combine the butter with the dry ingredients until it resembles coarse crumbs.
- Don’t be afraid to have some larger chunks! They bake up nicely for added crunch.
This crumble topping should be spread evenly over the cake batter, creating a delightful texture that contrasts beautifully with the soft cake below. Enjoy your baking adventure!
How to Make Pumpkin Cinnamon Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup buttermilk or milk
For the Cinnamon Crumble Topping:
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
For the Drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This Pumpkin Cinnamon Coffee Cake takes about 15 minutes to prepare and 40-45 minutes to bake. After baking, let it cool a bit before adding the optional glaze. So, in total, you’ll need about 1 hour to get the cake ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×9 inch square baking pan with butter or line it with parchment paper. This will help the cake come out easily once it’s done!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves (if using). This step ensures everything is evenly distributed throughout the cake.
3. Combine the Wet Ingredients:
In a separate large bowl, mix together the pumpkin puree, vegetable oil, eggs, vanilla extract, and buttermilk until everything is smooth and well combined. This will create a lovely, moist base for your cake!
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently. Mix just until everything is combined—be careful not to overmix; a few lumps are perfectly fine!
5. Pour and Smooth:
Pour the batter into your prepared baking pan and smooth the top with a spatula. This ensures that it bakes evenly.
6. Make the Cinnamon Crumble Topping:
In a small bowl, mix the brown sugar, flour, and cinnamon. Then add the cold, cubed butter. Use a pastry cutter or your fingers to combine until it’s crumbly. Sprinkle this topping generously over the batter in the pan!
7. Bake the Cake:
Place the pan in the preheated oven and bake for about 40-45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
8. Prepare the Optional Glaze:
While the cake is cooling, you can prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Adjust the milk to get your desired consistency—thicker for a drizzle, thinner for a pour!
9. Finish and Serve:
Once the cake is completely cool, drizzle the glaze over the top. You can then slice and serve your delicious Pumpkin Cinnamon Coffee Cake. Enjoy it with a cup of coffee or tea for the ultimate treat!
Happy baking, and enjoy your warm, spiced cake!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, you’ll need to cook it first until it’s soft, then puree it. Make sure to drain excess moisture to achieve the right consistency for the cake.
How Can I Make This Cake Gluten-Free?
You can substitute the all-purpose flour with a gluten-free baking blend. Ensure the blend has a binding agent like xanthan gum to help with texture. Just follow the package instructions for the best results!
What Should I Do If I Don’t Have Buttermilk?
No worries! You can easily make your own buttermilk by mixing 1/3 cup of regular milk with 1 teaspoon of vinegar or lemon juice. Let it sit for about 5-10 minutes before using it in the recipe.
How Do I Store Leftover Coffee Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to three months. Just thaw in the fridge overnight before enjoying!
