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–+ servings
close up of a piece of pumpkin coffee cake with a pumpkin in the background

Pumpkin Coffee Cake Recipe

Morgan Peaceman
Moist, fluffy, and packed with incredible flavor, this pumpkin coffee cake is your new favorite breakfast. Grab your favorite coffee and dive right in!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices

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

  • 200 grams all purpose flour
  • 1 ½ teaspoon baking powder
  • salt
  • 1 tablespoon pumpkin spice
  • 2 large eggs room temperature
  • 100 grams cane sugar
  • 100 grams light brown sugar
  • ½ cup whole milk
  • ¾ cup pumpkin puree
  • ½ cup sour cream
  • ¼ cup olive oil
  • 1 teaspoon vanilla

For the Crumb

  • 100 grams flour
  • 100 grams cane sugar
  • 100 grams light brown sugar
  • 6 tablespoon melted butter
  • cinnamon

Instructions
 

For the crumb

  • Mix together the ingredients for crumb topping and set in the fridge for 15 minutes.

For the Cake

  • Preheat the oven to 350º and line a square cake pan with parchment paper. Grease the parchment.
  • Mix together the wet ingredients (eggs, pumpkin, sour cream, oil, vanilla, and both sugars). Set aside. 
  • In another bowl, whisk together the flour, baking powder, pumpkin spice, and pinch of salt. 
  • Add the wet ingredients to the dry ingredients and whisk until the batter just comes together.
  • Pour the batter into the loaf pan and sprinkle the top of the cake with a generous amount of crumb topping.
  • Bake at 350º for 35m. Let cool 20 minutes before slicing and serving
Keyword breakfast bakes, breakfast recipes, coffee cake, dessert, pumpkin coffee cake
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