• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
To Simply Inspire
  • About
    • Contact
    • Press
  • Recipe Index
  • By Course
    • Appetizers
    • Breakfast
    • Main Dishes
    • Desserts
    • Healthy Recipes
    • Salads
    • Side Dishes
    • Snacks
    • Soups and Stews
  • Shop
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • By Course
  • Holidays
  • Shop
  • Subscribe
  • About
  • Contact
  • Press
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • By Course
    • Holidays
    • Shop
    • Subscribe
    • About
    • Contact
    • Press
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast » Pumpkin Coffee Cake

    Pumpkin Coffee Cake

    Published: Aug 2, 2021 · Modified: Nov 9, 2022 by Sherri · This post may contain affiliate links · 16 Comments

    6790 shares
    • Facebook
    Jump to Recipe
    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 breakfast recipes? Be sure to try this easy coffee cake recipe, these homemade crepes or these yummy chocolate pancakes too.

    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.
    4.99 from 50 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 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

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

    More Breakfast

    • Easy Blueberry Sauce
    • Slice of bisquick quiche on a white plate with a fork taking a bite.
      Bisquick Quiche
    • Breakfast casserole with sausage, egg and cheese in white rectangle baking dish.
      Crescent Roll Breakfast Casserole
    • Stack of three red velvet pancakes with butter and maple syrup drizzle on a white plate.
      Red Velvet Sheet Pan Pancakes

    Filed Under: Breakfast, Desserts, Recipes

    Reader Interactions

    Comments

    1. 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
    2. 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.

    3. 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
    4. 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
    5. 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
    6. 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
    7. 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
    8. 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
    9. 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
    10. 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
    11. 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

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    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!.

    More about me →

    Popular Recipes

    • Closeup of Protein Waffle on a white plate topped with sliced strawberries and bananas drizzled with peanut butter.
      Protein Waffle Recipe
    • a white mug with a protein brownie and a spoon
      Amazing One Minute Protein Brownie
    • crescent roll baked with nutella on the inside and sprinkled with powdered sugar.
      Nutella Crescent Rolls
    • black bowl with cottage cheese dip with a carrot and celery
      Ranch Cottage Cheese Dip
    • southern potato salad recipe in a white bowl
      Southern Potato Salad Recipe
    • Bang Bang Shrimp Pasta recipe in a silver serving bowl
      Bang Bang Shrimp Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Use
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop
    • Shop My Favorites
    Copyright © 2023 To Simply Inspire
    Discloure Policy | Disclaimer | Privacy Policy | Terms of Use
    To Simply Inspire is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
    designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.