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.
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!
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 1/2 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.
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
Pour the wet ingredients into the dry ingredients and stir until combined but be careful to NOT overmix.
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.
Sprinkle the top of the batter with the crumb mixture.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.
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 1/2 teaspoon cloves and 1/2 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.
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 1/4 teaspoon vanilla extract. You can also add a little cinnamon if desired.
Refrigerate leftovers for up to 4-5 days in an airtight container.
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 Coffee Cake
For the Streusel Crumb Topping
- 1/4 cup all purpose flour
- 1/4 cup light brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons cold butter 1/4 cup
For the Coffee Cake
- 2 cup all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1/2 cup canola oil or vegetable oil
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup maple syrup
- 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.