So, let me set the record straight about this cake. Despite what you might think, it’s not a coffee-flavored dessert!
Nope, a coffee cake is just something you’d enjoy while sipping your morning cup of joe. And guess what? We’re throwing in some pumpkin puree to spice things up this time! Let me tell you how to whip up this pumpkin crumb coffee cake.
Why We All Love Pumpkin Coffee Cake Bundt
- I mean, do I even have to spell it out? Pumpkin puree and spices like cinnamon, nutmeg, and cloves scream fall flavor — the kind that just makes us want to cozy up with a blanket and a good book.
- Thanks to the puree, this cake is packed with moisture! The crumbly topping adds another sweet, crunchy note to it and balances out the softness like a dream.
- The name itself says it all: a slice of this cake with a steaming cup of coffee or tea is pure perfection. And it’s not just for breakfast, you know. Why not let it pair with your lunch or dinner spread? Maybe alongside some sausage or bacon!
- Oh, and the best part? You probably have everything you need to make it already in your kitchen. We need no fancy, complex baking skills, either; everything is literally a piece of cake.
7 Basic Steps To Make Pumpkin Coffee Cake
Step 1.
First, preheat your oven to 350°F or 177°C. Then, grab a 9-inch springform or square baking pan (if you don’t have any of them, any 2.5-qt baking dish will do) and give it a good spritz with nonstick cooking spray. Set it aside while we work things out.
Step 2.
Now, onto our streusel/crumb topping!
Grab a medium bowl and whisk together flour, cinnamon, and brown sugar. Then, add the cold, unsalted butter and get your hands dirty (or use a fork or pastry blender) until you’ve got lovely crumbs and clumps. Set that aside for now.
Step 3.
For the cake itself, whisk together flour, baking powder, baking soda, a pinch of salt, and all those cozy spices — cinnamon, cloves, nutmeg, and ginger — in a big bowl.
Step 4.
Mix pumpkin, oil, brown sugar, milk, and maple syrup in another bowl until it’s combined and smells like fall goodness.
Pour this wet mixture into the bowl of dry stuff we set aside earlier (Step 3) and stir very gently until JUST blended. There’s no need to go crazy here; we want a thick batter.
Step 5.
Spread that batter into your prepared pan, then sprinkle the crumbly topping over the top, pressing it gently into the cake batter.
Step 6.
Pop everything in the oven for about 30 to 35 minutes. After 30 minutes, stick a small toothpick in the middle — if it comes out mostly clean or with just a few crumbs clinging to it, you’re good to go. If it’s still a bit gooey, give it another 5 minutes!
Step 7.
While your cake is baking, let’s whip up a quick icing.
Whisk together your icing ingredients. If you want it thinner, add more milk or creamer, then drizzle it over your cooled or warm cake (but warm is the best!). Enjoy every bite!
Notes
1. Fresh pumpkin puree is the best for this recipe! It hasn’t been cooked down and offers a deep and very rich pumpkin flavor.
But you have to roast and puree the pumpkin flesh yourself, and I know not all of you have the time (and muscle) for that! Plus, you must remove any excess moisture after blending to keep the cake from getting soggy.
That’s why canned pumpkin puree is still perfectly acceptable and convenient. I have used it more than I can count in this recipe (and even others like pumpkin Bundt cakes), so don’t worry!
2. Cinnamon, nutmeg, ginger, and cloves are the classic flavor team for any pumpkin dessert, but who says you can’t play around with others? Cardamom offers a very unique touch of floral sweetness, for example. And if you seek something more decadent, add a splash of rum to the batter!
To stay safe, start with small amounts (¼ tsp is my sweet spot) so the extra spices won’t overpower our pumpkin flavor.
3. Craving a better textural contrast? Behold: toasted nuts! Pecans, walnuts, or chopped almonds pair very well with the warm spices of the moist cake and deepen the flavors.
To toast these nuts, spread them on a baking sheet in a single layer and bake in a preheated oven for 5-7 minutes, stirring occasionally, until fragrant and golden brown. And remember: don’t walk away until it’s done, or the nuts will burn down badly!
4. These cakes look stunning already, but you can always jazz them up even more. I often dust my finished coffee cake with powdered sugar (it creates a light yet elegant dusting) or drizzle with a simple maple glaze (which adds a touch of sweetness and makes the surface shinier).
Struggle to make a maple glaze? Let me help you. You just need to whisk together powdered sugar, maple syrup, and a touch of milk or cream until smooth.
5. If you are more of a mini-cake version, great news: this recipe is up to the task!
Feel free to portion the batter into mini loaf pans and create individual servings for entertaining parties or as a gift. Or, try my pumpkin muffins for a bite-sized version. They also bake MUCH faster than a full-size cake, which means the sky’s the limit when it comes to topping. Chopped nuts, chocolate chips, cinnamon sugar, you name it!
On another note, since mini loaves bake faster, you must keep a close eye on them. Use my usual toothpick test to check for doneness, and you’re golden.
FAQs
Can I Use Hot/Warm Butter For My Topping?
Nope. Cold butter is key! It doesn’t fully blend into the dry ingredients, leaving pockets of butter that melt during baking and create delicious crumbles for us.
Can I Freeze Leftover Pumpkin Spice Coffee Cake?
Yup. Once completely cooled, wrap the baked cake (whole or individual pieces) tightly in plastic wrap or a freezer-safe container. It should last up to 2 months.
Happy baking!
Pumpkin Coffee Cake
Ingredients
Streusel/Crumb Topping
- ½ cup spooned and leveled all-purpose flour
- ½ cup packed dark or light brown sugar
- 1 ⅓ tsp ground cinnamon
- ¼ cup cold, unsalted butter
Cake
- 2 cups spooned and leveled all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ⅓ tsp ground cinnamon
- ⅓ tsp ground nutmeg
- ⅓ tsp ground cloves
- ⅓ tsp ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup packed dark or light brown sugar
- ½ cup vegetable oil or canola oil or melted coconut oil
- ¼ cup pure maple syrup
- ¼ cup milk
Icing
- 1 cup confectioners’ sugar
- 2 tbsp milk or half-and-half
- ⅓ tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F or 177°C. Coat your 9-inch springform or square baking pan (or any 2.5-qt baking dish) with nonstick cooking spray and set it aside.
Streusel/Crumb Topping
- Whisk together flour, cinnamon, and brown sugar. Then, add the cold, unsalted butter and mix until you’ve got crumbs and clumps. Set that aside.
Cake
- Whisk together flour, baking powder, baking soda, salt, and spices (cinnamon, cloves, nutmeg, and ginger) in a big bowl.
- In another bowl, mix pumpkin, oil, brown sugar, milk, and maple syrup. Pour this wet mixture into the bowl from Step 3 and stir very gently until JUST blended.
- Spread that batter into your prepared pan, then sprinkle the crumbly topping over the top, pressing it gently into the pumpkin cake batter.
- Bake for about 30 to 35 minutes. After 30 minutes, stick a small toothpick in the middle — if it comes out mostly clean or with just a few crumbs, you’re good to go. If it’s still a bit gooey, wait for another 5 minutes.
Icing
- Whisk together your icing ingredients. If you want it thinner, add more milk or creamer.
- Drizzle it over your cooled or warm cake (but warm is the best!). Enjoy!
Notes
- If you have the time, use fresh pumpkin puree, which has a deeper, richer pumpkin flavor than canned puree.
- Feel free to try different spice combinations, like a pinch of cardamom or some rum.
- Toasted pecans, walnuts, or chopped almonds can be added to the crunchy streusel topping to create a nuttier flavor.
- Dust the finished coffee cake with powdered sugar or drizzle with a simple maple glaze for a beautiful presentation.
- You can portion the batter into mini loaf pans for individual servings. This reduces baking time and allows creative toppings.
