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    Home » Recipes » American

    Pumpkin Coffee Cake

    Published: Aug 2, 2021 · Modified: Aug 20, 2023 by Sherri · This post may contain affiliate links · 48 Comments

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    slice of pumpkin coffee cake with crumb topping on a white plate

    Bring the taste of Fall to your mornings with this easy Pumpkin Coffee Cake recipe. It’s loaded with pumpkin spice flavor and topped with the most amazing brown sugar cinnamon streusel crumb topping.

    Looking for more pumpkin recipes? Be sure to try these delicious pumpkin oatmeal cookies, these perfect pumpkin pancakes and this amazing layered pumpkin delight.

    Single Post Emails

    slice of pumpkin coffee cake with buttery crumb topping on a white plate with a fork

    My pumpkin cravings are going strong lately. It doesn’t even have to be pumpkin season for me to crave all things pumpkin like this recipe. Give me all the pumpkin flavor. This pumpkin coffee cake such a delicious breakfast with a hot cup of coffee or even as an afternoon snack with a cup of tea or a glass of cold milk.

    This pumpkin coffee cake is so easy, moist and delicious that the whole family loves so much. It’s definitely one of those recipes that you may want to hide toward the back of the refrigerator just in case you don’t want it to disappear in a day!

    It also would make a great recipe to add your Thanksgiving Day menu too as a perfect fall dessert or breakfast!

    several small white bowls with ingredients for pumpkin coffee cake - flour, butter, brown sugar, oil, maple syrup, milk and spices

    Ingredients Needed

    For the Coffee Cake

    Flour – Use all purpose flour for this recipe.

    Pumpkin Puree – Canned pure pumpkin or homemade pumpkin puree, making sure water is drained well. Do NOT use the canned pumpkin pie filling.

    Brown Sugar – use light or brown or a mixture of both

    Oil – Canola oil or vegetable oil. Even melted coconut oil if you’d like. Be sure to measure coconut oil after it melted.

    Pure Maple Syrup – you can also use honey or more brown sugar.

    Milk – whole mix is great but you can also use buttermilk or your favorite dairy milk like almond milk, oat milk or rice milk.

    Ground Cinnamon – a must have for coffee cake.

    Pumpkin Pie Spice – for the perfect Fall spice flavors

    Baking Powder and Salt – to help it rise.

    For the Crumb Topping

    Flour, brown sugar and cinnamon – simple basics for the best crumb topping.

    Butter – mixing in cold butter makes the crumb topping light and crunchy. If you use room temperature or melted butter, you may have more moist crumbs instead of a more crunchy topping.

    Optional chopped nuts – add ½ chopped pecans or walnuts for an extra crunchy crumb topping.

    How to Make this Pumpkin Spice Coffee Cake

    Preheat oven to 350 degrees F and grease a square 9 inch pan with cooking spray or line the pan with parchment paper.

    In a large bowl, combine flour, baking powder, salt, cinnamon, and pumpkin pie spice together.

    two glass mixing bowls. one with flour and spices and one with pumpkin puree, oil, milk and maple syrup

    In a separate medium bowl, mix the pumpkin, brown sugar, oil, maple syrup, and milk together well with a electric mixer on medium speed or

    two glass bowls with pumpkin coffee cake batter being mixed together

    Pour the wet ingredients into the dry ingredients and stir until combined but be careful to NOT overmix.

    coffee cake batter mixed and poured into a white square baking dish

    Pour the batter into the baking pan and spread evenly in the pan

    In a small bowl, mix the dry crumb topping ingredients together and then add in the cold butter and press with a fork or a pastry cutter. Press until a crumb consistency is made and all flour is well.

    small white bowl with flour, brown sugar and spices and a bowl of cubed cold butter

    Sprinkle the top of the batter with the crumb mixture.

    crumb topping mixed in a small white bowl and sprinkled on top of coffee cake batter in a white square baking dish

    Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.

    square white baking pan with pumpkin coffee cake with streusel crumb topping

    Substitutions/Variations

    Use gluten free one-to-one flour if desired. (Bob’s Red Mill is my favorite)

    Use dark brown sugar or lower calorie coconut sugar if preferred. or even a mixture of light and brown sugars.

    Use or vegetable or melted coconut oil if desired

    Use 1 teaspoon nutmeg and ½ teaspoon cloves and ½ teaspoon allspice in place of the pumpkin pie spice

    Substitute almond milk, oat milk or other non-dairy milk of your choice.

    Substitute buttermilk for the milk for a richer flavor.

    For a healthy version, substitute all natural unsweetened applesauce for the oil for lower calories. You can also substitute sour cream or greek yogurt for the oil as well.

    Use vegan butter in place of regular butter.

    Substitute honey or agave for the maple syrup.

    Tips

    Bake in a bundt cake pan and increase the cooking time to 40-45 minutes or a 9×13 pan and decrease the cooking time to 25-30 minutes.if desired.

    Make muffins instead and cook for 20 minutes.

    Add a simple glaze if desired and drizzle over top of the crumble topping after baking. 1 cup powdered sugar, 2 tablespoons milk and ¼ teaspoon vanilla extract. You can also add a little cinnamon if desired.

    coffee cake on a white plate with a fork being placed into a corner
    How to Store?

    Refrigerate leftovers for up to 4-5 days in an airtight container.

    Can you freeze coffee cake?

    Wrap in plastic wrap and then aluminum foil first then place in a zip closure and freeze for up to 2 months.

    Try these other pumpkin recipes too:

    Pumpkin Cheesecake Bars

    Gluten Free Pumpkin Bread

    Pumpkin Granola

    Pumpkin Cheesecake Trifles

    closeup of a slice of pumpkin coffee cake with crumb topping in a white plate

    Pumpkin Coffee Cake

    Bring the taste of Fall to your mornings with this easy Pumpkin Coffee Cake recipe. It's loaded with pumpkin spice flavor and topped with an amazing brown sugar cinnamon streusel crumb topping.
    4.90 from 114 votes
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    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 9
    Calories: 380kcal
    Author: Sherri Hagymas

    Ingredients

    For the Streusel Crumb Topping

    • ¼ cup all purpose flour
    • ¼ cup light brown sugar
    • 1 tablespoon cinnamon
    • 4 tablespoons cold butter ¼ cup

    For the Coffee Cake

    • 2 cup all purpose flour
    • 2 teaspoons cinnamon
    • 2 teaspoons pumpkin pie spice
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup canned pumpkin
    • ½ cup canola oil or vegetable oil
    • ½ cup brown sugar
    • ¼ cup milk
    • ¼ cup maple syrup

    Instructions

    • Preheat oven to 350° F
    • Spray a 9×9 square baking dish with cooking spray or line with parchment paper.
    • In a large bowl, mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice together until combined well.
    • In a separate medium bowl, mix the pumpkin, brown sugar, oil, maple syrup, and milk together well. 
    • Pour the wet ingredients into the dry ingredients and stir until combined but DO NOT overmix or coffee cake will be more dense.  
    • Pour the batter into the baking pan and spread evenly in the pan. 
    • In a small bowl, mix the dry crumb topping ingredients together and then add in the cold butter and press with a fork. Press until a crumb consistency is made and all flour is well
    • Sprinkle the crumb topping over on top of the batter.
    • Bake for 35 minutes or until a toothpick inserted into the center comes on mostly clean . Bake for another 5 minutes if the toothpick is mostly wet.

    Notes

    Use gluten free flour if desired.
    Use dark brown sugar or lower calorie coconut sugar if preferred. or even a mixture of light and brown sugars.
    Use or vegetable or melted coconut oil if desired
    Use 1 teaspoon nutmeg, ½ teaspoon cloves and and ½ teaspoon allspice in place of the pumpkin pie spice.
    Substitute almond milk, oat milk or other non-dairy milk of your choice.
    Substitute buttermilk for the milk for a richer flavor.
    For a healthy version, substitute all natural unsweetened applesauce for the oil for lower calories.
    Use vegan butter in place of regular butter.
    Substitute honey or agave for the maple syrup
    Bake in a bundt pan and increase the cooking time to 40-45 minutes or a 9×13 pan and decrease the cooking time to 25-30 minutes.if desired.
    Make muffins instead and cook for 20 minutes.
    Wrap in plastic wrap and then aluminum foil first then place in a zip closure and freeze for up to 2 months.
    Refrigerate leftovers for up to 4-5 days in an airtight container.
    Add a glaze if desired and drizzle over top after baking. 1 cup powdered sugar, 2 tablespoons milk and ¼ teaspoon vanilla extract. You can also add a dash of cinnamon as well if you’d like. 

    Nutrition

    Serving: 1serving | Calories: 380kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 186mg | Potassium: 243mg | Fiber: 2g | Sugar: 25g | Vitamin A: 4404IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

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    Reader Interactions

    Comments

    1. Elizabeth

      January 10, 2025 at 8:36 pm

      3 stars
      I used an extra amount of the milk because I don’t have or like the syrup
      Didn’t put on the toppings

      Reply
    2. Pam

      January 07, 2025 at 10:48 am

      4 stars
      Excellent! Moist and very tasty. Great with coffee or tea. Almost has a gingerbread pumpkin pie flavor. Will make again!

      Reply
      • Sherri

        January 13, 2025 at 8:23 am

        I am so glad you enjoyed it too!

        Reply
    3. Teresa Annibale

      November 22, 2024 at 2:23 pm

      2 stars
      I made this cake and sorry to say it was awful . The crumbs were hardly enough to cover my cake the cake was very thin and flat . The inside didn’t look cooked . I didn’t like the taste at all. Its going to get thrown out

      Reply
      • Claudia

        February 13, 2025 at 11:17 am

        The batter was so thick I had to smooth it with my hands. The crumble topping was too little and did not crumble so I had to break pieces off and press them in. Please check your recipe amounts. It was a nightmare and I was going to give it to my sick daughter!

        Reply
        • Sherri

          February 14, 2025 at 10:31 am

          Oh yes! That is completely fine 🙂

    4. pat

      November 13, 2024 at 5:43 pm

      5 stars
      I have a question is this old fashion oats, minute or long cooking.

      Reply
      • Sherri

        November 18, 2024 at 8:12 am

        I don’t use oats in this recipe but you certainly could add a 1/2 cup of old fashioned oats to the topping mixture if you’d like.

        Reply
    5. Brenda

      October 08, 2024 at 1:11 pm

      4 stars
      I made this in a 9×13 pan and it wasn’t a coffee cake more like a pumpkin bar. Tasted great! I would make it again in the 9×9 dish.

      Reply
      • Sherri

        October 09, 2024 at 2:11 pm

        I’m so glad you enjoyed it!

        Reply
      • Pam

        January 05, 2025 at 8:44 pm

        4 stars
        Very good. Made recipe exactly as listed in a 9×9 pan. Not overly sweet. Perfect with coffee or tea.Very moist and delicious with a taste almost like a gingerbread pumpkin flavor. Will definitely make again.

        Reply
    6. Cheryle

      July 29, 2024 at 11:43 am

      We do a fall “opening ceremonies” every year with my grandkids, so obviously we need lots of pumpkin spice recipes. We had a handyman help me set up above ground pumpkin patches that the grandkids have been helping me tend to this year, and they’ll help me harvest and cook with the pumpkins later this fall. This recipe looks delicious and I am so excited to try it out, thank you for sharing!

      Reply
    7. Frances

      July 22, 2024 at 12:40 pm

      How can this recipe be made gluten free and for a diabetic

      Reply
      • Sherri

        July 23, 2024 at 1:48 pm

        You can use Bob’s Red Mill one-to-one gluten free flour and a brown sugar substitute. You can also find sugar free maple syrup.

        Reply
    8. Eileen Fornash

      November 30, 2023 at 12:55 pm

      Hi! Your recipes sound deliscous! Do you have any for those of us who are diabetic?

      Thank you!

      Reply
    9. Jill

      October 31, 2023 at 1:06 pm

      Shouldn’t there be eggs in this recipe?

      Reply
    « Older Comments
    4.90 from 114 votes (96 ratings without comment)

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    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

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