Pumpkin Coffee Cake Recipe
Moist, fluffy, and packed with incredible flavor, this pumpkin coffee cake is your new favorite breakfast. Grab your favorite coffee, a scarf, and baske in all things pumpkin.
Servings: 16 squares
Calories: 240kcal
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.
Notes
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.
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.
Nutrition
Calories: 240kcal | Carbohydrates: 38g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 26mg | Sodium: 54mg | Potassium: 70mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1262IU | Vitamin C: 0.5mg | Calcium: 52mg | Iron: 1mg
