Description
Pumpkin Coffee Cake is a moist, warmly spiced breakfast or dessert option made with real pumpkin and a flavorful cinnamon-pumpkin spice blend. Featuring a tender cake topped with a buttery streusel crumb topping, this recipe combines canned pumpkin, brown sugar, and a hint of maple syrup for subtle sweetness. Ideal for autumn gatherings or as a cozy treat, each bite delivers comforting spice and texture.
Ingredients
- 1/4 cup all purpose flour
- 1/4 cup light brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons cold butter (1/4 cup)
- 2 cups 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
Instructions
- Preheat oven to 350° F.
- Spray a 9×9-inch square baking dish with cooking spray or line with parchment paper.
- In a large bowl, combine 2 cups flour, baking powder, salt, 2 tsp cinnamon, and pumpkin pie spice.
- In a separate bowl, mix canned pumpkin, 1/2 cup brown sugar, oil, maple syrup, and milk.
- Pour wet ingredients into dry mixture and stir until just combined. Do not overmix.
- Spread the batter evenly in the prepared baking pan.
- In a small bowl, combine 1/4 cup flour, 1/4 cup brown sugar, and 1 tbsp cinnamon for the crumb topping. Add cold butter and cut in with a fork until the mixture forms coarse crumbs.
- Sprinkle crumb topping evenly over the cake batter.
- Bake for 35 minutes. Check with a toothpick: if it does not come out mostly clean, bake up to 5 minutes more until done.
Notes
For substitutions, use whole wheat flour for more fiber or coconut oil instead of canola/vegetable. Almond milk works in place of dairy milk. To make ahead, bake, cool completely, then store tightly covered at room temperature for up to 2 days or refrigerate for 4-5 days. Freeze slices for up to 2 months. If your streusel topping sinks, use colder butter and press gently. For a lighter cake, avoid overmixing. Try adding nuts for crunch or a light glaze before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/9 of cake)
- Calories: 290
- Sugar: 19g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg