Is there really ever a reason not to make coffee cake? I mean, the streusel is the best part. In this case, make it pumpkin. This incredibly fluffy pumpkin coffee cake with crumb topping is perfect for any time of day, and is simple for anyone to make!
Coffee cake is the best kind of breakfast treat for virtually any season, any occasion, any time of year!
As a devout pumpkin lover, I knew I needed to perfect my pumpkin coffee cake just like I did with my pumpkin waffles and my irresistibly fluffy pumpkin pancakes.
Jump to:
Why you'll love this pumpkin coffee cake
- You've never had a cake that tastes as velvety as this one!
- Mild, subtle pumpkin flavor with a hint of warmth.
- Great as a snack, breakfast bite, or a dessert.
What are the ingredients for this coffee cake?
- Pumpkin puree: this is what gives the texture, color, and added flavor to these bars
- Eggs: eggs are always a staple in baked goods, and give the end result a beautiful texture and rise.
- Cinnamon or Pumpkin Pie Spice: this goes into the coffee cake mixture as well as the streusel topping.
- Cane sugar: The sugar helps add to the overall structure and taste of this coffee cake.
- Sour cream: adding sour cream to ANY recipe adds additional fat, aka making it moist and adds lots of flavor.
- Milk: more moisture and texture.
- Oil: a little oil goes a long way. More fat = more delicious crumb and mouthfeel.
See the recipe card below for specific information about quantities.
Swaps and Substitutions
- Flour: this won’t really change the bake time, but it will alter the taste and texture. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
- Milk: if you want to make this dairy free, swap out the regular milk for almond or oat milk.
- Sugar: you can use coconut sugar if you don't want to use regular cane sugar.
How do I make this recipe?
Step 1:
For the Crumb Topping: Combine the flour, sugar, melted butter and cinnamon together in a small bowl. Let sit and chill in the fridge for 15 minutes.
Step 2:
For the Cake: Preheat the oven to 350º and line a 9x9 or 8x8 pan with parchment paper. Crack two eggs into a large bowl and combine with the cane sugar. Whisk until pale and fluffy.
Step 3: To the bowl, pour in the milk and olive oil, then whisk to combine.
Step 4: Add in the pumpkin and sour cream then whisk again.
Step 5: In a separate bowl or large measuring cup, combine the baking powder, flour, and pumpkin pie spice.
Step 6: Pour the flour directly into the wet ingredients and fold together with a spatula until the flour has fully combined.
Step 7: Add the cake batter to the greased pan.
Step 8: Top the cake with all of the crumb mixture, then let sit for 10 minutes before adding to the oven.
When ready, bake the pumpkin coffee cake for 33 minutes and let cool completely before slicing.
HINT: Remember to let the batter sit on the counter for 15 minutes, this allows the baking powder to work and gives the cake airy and velvety texture.
Ways to vary this pumpkin coffee cake recipe
- Fruit - add in some blueberries, strawberries, or banana!
- Chocolate - pour in a cup of chopped chocolate or chocolate chips to give this a fun chocolate twist
- Loaf - make a loaf instead of a cake and top with the streusel just the same.
Storage and Freezer Information
To Store: This coffee cake will do well on the counter for up to 3-4 days in a tightly sealed tupperware container.
To Freeze: I highly recommend wrapping tightly with plastic wrap, then in aluminum foil, indicating the date the cake was baked. This cake should be defrosted and consumed within two months.
To Thaw: Take out of the freezer and let thaw on a plate on the countertop. Store in a container, but do not place in the refrigerator.
PRO TIP
Be gentle when making the batter. I've tested my coffee cake recipe several times, and had to discard or retry a few of those tests because I severely over-mixed the batter. Over-mixing works the gluten too much causing a gummy texture and loss of flavor.
Hungry for More?
Looking for other recipes like this? Try these:
- Fluffy and Easy Gingerbread Waffles Recipe
- Easy One Bowl Pumpkin Chocolate Chip Bread Recipe
- Homemade Cinnamon Sugar French Toast Sticks
- How to Make Easy Baked French Toast Muffins
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
Pumpkin Coffee Cake Recipe
Equipment
- 1 large mixing bowl
- 1 kitchen scale optional
- 1 whisk
- 1 spatula
- measuring spoons and cups
- 1 9x9 square cake pan
- parchment paper
Ingredients
For the cake
- 256 grams all purpose flour
- 1 ½ teaspoon baking powder
- 1 tablespoon pumpkin pie spice or cinnamon
- 2 large eggs room temperature
- 200 grams cane sugar
- ½ cup whole milk
- ½ cup olive oil
- ½ cup pumpkin puree
- ¼ cup sour cream
- 1 teaspoon vanilla
For the Crumb
- 100 grams flour ¾ cup
- 100 grams cane sugar ½ cup
- 6 tablespoon melted butter
- 1 tablespoon cinnamon
Instructions
For the Crumb Topping
- Combine the flour, sugar, melted butter and cinnamon together in a small bowl. Let sit and chill in the fridge for 15 minutes.
For the Cake
- Preheat the oven to 350º and line a 9x9 or 8x8 pan with parchment paper. Crack two eggs into a large bowl and combine with the cane sugar. Whisk until pale and fluffy.
- To the bowl, pour in the milk and olive oil, then whisk to combine.
- Add in the pumpkin and sour cream then whisk again.
- In a separate bowl or large measuring cup, combine the baking powder, flour, and pumpkin pie spice.
- Pour the flour directly into the wet ingredients and fold together with a spatula until the flour has fully combined.
- Add the cake batter to the greased pan.
- Top the cake with all of the crumb mixture, then let sit for 10 minutes before adding to the oven. When ready, bake the pumpkin coffee cake for 33 minutes and let cool completely before slicing.
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