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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.

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    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. Jane

      October 21, 2023 at 11:56 am

      This recipe looks so good! Do I need to double the recipe for a 9×13 pan?

      Reply
      • Carla

        August 29, 2024 at 9:52 am

        Omg .. reading the comments while it is baking. I used a whole small can of pumpkin! Eek!!! Fingers crossed it’s still delicious lol

        Reply
      • Linda

        September 22, 2024 at 5:37 pm

        I was wondering the same thing
        Does anyone know?

        Reply
    2. Svk

      October 07, 2023 at 9:43 am

      5 stars
      I used one CAN of Libby’s pumpkin 15 fl.oz. purée instead of one cup successfully producing a dense delicious coffee cake.
      Excellent recipe!

      Reply
      • Sherri

        October 08, 2023 at 2:14 pm

        Oh great!! Thanks for letting us know!

        Reply
    3. Jen

      October 04, 2023 at 7:50 pm

      5 stars
      This was so good, thank you!

      Reply
      • Sherri

        October 08, 2023 at 2:15 pm

        You’re very welcome!!

        Reply
    4. BetsyB

      September 10, 2023 at 10:11 am

      4 stars
      I was assembling the ingredients and noticed there was no egg mentioned so I reread the ingredients and thought it was forgotten since it isn’t listed. There is also no mention of not using egg in your blog, so I added one. After the cake was in the oven I read the comments where this topic has been mentioned. I think it would be beneficial for the blog to list ‘egg free’ in the title or description so people will know from the get go its not necessary and why. The cake came out well and is delicious, I added a glaze.

      Reply
      • Kate

        September 18, 2023 at 12:03 pm

        5 stars
        I’m so happy to find a recipe without eggs!

        Reply
      • Martha

        September 26, 2023 at 5:31 pm

        5 stars
        Looks good,will give it a try tomorrow!

        Martha
        Nelson, NH

        Reply
    5. Nickie

      August 27, 2023 at 11:41 am

      3 stars
      Mine come out very dense. I was careful not over mix it. I did substitute the oil for apple sauce and added a small egg. Maybe another egg would have helped and stick with the oil? Maybe will try again.

      Reply
      • Tim

        October 20, 2023 at 3:38 pm

        I added 2 eggs and needed to cook for about 10 minutes more. Came out a little spongy so next time just one egg.Double the crumb, I think it would be more delicious

        Reply
    6. Brandy

      September 29, 2022 at 1:20 pm

      4 stars
      Delicious! The kids gobbled it up!

      Reply
      • Sherri

        October 03, 2022 at 11:27 am

        I’m so glad it was a hit!

        Reply
    7. Catie

      August 12, 2022 at 9:04 pm

      It was a bit crumbly. I think it needs an egg or two.

      Reply
      • L.S.

        October 12, 2022 at 10:08 pm

        Oh thanks for pointing that out. I wanted to try this. I love that it’s lower sugar, But of course want to add at least one egg! I don’t know why people leave eggs out of recipes like this? I’m glad you commented…!

        Reply
        • Pat O’Keefe

          November 22, 2022 at 6:57 pm

          Some people have egg allergies as does one of my grandsons, so I was glad to see this recipe. That said, given the comments, I’ll add egg replacer for one egg and use butter instead of oil.

        • Carrie

          August 13, 2023 at 1:21 pm

          In this case, the oil is meant to take the place of eggs.

    8. Echo

      September 16, 2021 at 3:34 pm

      Hi, this recipe sounds amazing. I can’t wait to get to the store and gather the items needed. I’m so grateful that you can alternate the ingredients to your liking Thank you!

      Reply
      • Judy

        September 09, 2023 at 8:32 am

        What can size of pumpkin is required.

        Reply
        • Stephanie

          August 05, 2024 at 3:35 pm

          I originally thought it said one can as well, but it actually says one cup of canned pumpkin. I didn’t realize it until too late and accidentally used a whole small can! ‍♀️

    9. Ivory

      August 12, 2021 at 5:40 pm

      5 stars
      Can hardly wait to try this. Yum, looks mind blowing good.

      Reply
      • Sherri

        August 13, 2021 at 9:26 am

        I hope you enjoy it as much as me!

        Reply
    10. Helen P.

      March 24, 2020 at 8:48 pm

      5 stars
      This crumb cake came out perfect! Thank you. I’m making my second one now.

      Reply
      • Sherri

        March 25, 2020 at 8:19 am

        This makes me so happy to hear! Thank you!

        Reply
    11. Megan

      December 03, 2017 at 8:57 pm

      I don’t know what to say that doesn’t sound like Yum! It just looks so good!

      Reply
    12. JANN Olson

      December 01, 2015 at 11:21 pm

      Love the crumble topping on a coffee cake. Looks yummy! Thanks for sharing with SYC.
      hugs,
      Jann

      Reply
    13. Miz Helen

      December 01, 2015 at 1:38 pm

      5 stars
      What a great recipe and thanks so much for sharing it with us at Full Plate Thursday! Hope you had a great Thanksgiving and come back to see us real soon.
      Miz Helen

      Reply
    14. Kathryn Doherty

      November 27, 2015 at 7:42 am

      I am pumpkin obsessed! And this coffee cake looks so amazing! I would definitely be eating this at breakfast… and then all throughout the day! YUM!

      Reply
    15. Izabel @ 2dishingdivas.com

      November 23, 2015 at 10:16 pm

      5 stars
      This recipe sounds absolutely delicious and the healthy ingredients are an added bonus.
      Thanks for sharing.

      Reply
    16. Julia

      November 23, 2015 at 11:42 am

      Looks delicious! I cannot believe it’s paleo. I feel more comfortable when I limit my gluten intake too.

      Reply
      • Patti

        August 20, 2023 at 10:44 am

        5 stars
        Hi, can I make this recipe in a loaf pan?

        Reply
    Newer Comments »
    4.90 from 114 votes (96 ratings without comment)

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    Sherri Hagymas leaning on a counter with a white coffee mug

    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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