Oh, this Pumpkin Coffee Cake! Seriously, if you’re looking for that perfect fall flavor that just screams cozy, you’ve found it. This isn’t just any coffee cake; it’s a moist, tender crumb infused with warm spices and, of course, that glorious pumpkin goodness. My kitchen fills with the most amazing aroma when this is in the oven – it’s pure happiness! I remember the first time I made a pumpkin coffee cake, I was trying to capture that feeling of a crisp autumn morning, hot mug in hand, and this recipe absolutely nailed it. The streusel topping? It’s the crunchy, cinnamon-sugar crown that makes this Pumpkin Coffee Cake truly irresistible. Trust me, it’s going to become your new favorite.

Why You’ll Love This Pumpkin Coffee Cake

So incredibly moist and flavorful thanks to real pumpkin and warm spices.
The cinnamon streusel topping is crunchy, sweet, and utterly addictive!
Super easy to whip up – perfect for busy mornings or last-minute guests.
A guaranteed crowd-pleaser for fall gatherings, holidays, or just because.

Ingredients for Your Perfect Pumpkin Coffee Cake

Okay, let’s get our ingredients ready for this amazing Pumpkin Coffee Cake! You’ll need the usual suspects for the cake itself, plus some special touches that make it so delicious. For the cake base, grab 1 ½ cups of all-purpose flour, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and a pinch of cloves – these spices are key! Don’t forget ¼ teaspoon of baking soda and ¼ teaspoon of salt. Then, you’ll need ½ cup of softened unsalted butter and 1 cup of granulated sugar to get that lovely creamy texture. One large egg, 1 teaspoon of vanilla extract, ½ cup of pumpkin puree (make sure it’s the real stuff, not pie filling!), and ¼ cup of buttermilk to keep everything nice and moist. It all comes together so easily!

Streusel Topping Ingredients for Pumpkin Coffee Cake

Now for that irresistible crunchy topping on our Pumpkin Coffee Cake! You’ll want ½ cup of all-purpose flour, ⅓ cup of packed brown sugar for that deep, caramelly flavor, and 1 teaspoon of cinnamon. The magic touch is ¼ cup of cold, cubed unsalted butter. Cutting this cold butter into the dry ingredients is what creates those perfect little crumbles that bake up so beautifully on top.

Alright, let’s get this Pumpkin Coffee Cake into the oven! First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab your 9-inch round cake pan and give it a good grease and flour. This step is super important to make sure our beautiful cake doesn’t stick. In a medium bowl, whisk together your dry ingredients: the flour, cinnamon, nutmeg, cloves, baking soda, and salt. Make sure they’re all nicely combined. Now, move over to a big bowl and cream together that softened butter and granulated sugar until it’s light and fluffy. This is where the magic starts to happen! Beat in your egg and vanilla extract until everything looks smooth and happy. Then, stir in the pumpkin puree. It’s going to look a little thick, but don’t worry! Next, we’re going to add the dry ingredients and the buttermilk alternately. Start with a bit of the dry stuff, mix it in, then add some buttermilk, mix, and keep going until it’s all just combined. Seriously, don’t overmix here – just until you don’t see any dry flour streaks. Overmixing can make it tough!

Step-by-Step Pumpkin Coffee Cake Assembly

Now for the fun part of putting our Pumpkin Coffee Cake together! Spread about half of that gorgeous pumpkin batter into your prepared pan. Don’t be shy, get it all in there! Then, sprinkle half of that amazing cinnamon streusel topping right over the batter. It’s like a crunchy surprise waiting to happen. Carefully spread the remaining batter on top of that streusel layer, making sure it’s even. Finally, sprinkle the rest of that delicious streusel mixture all over the very top. It’s going to look so inviting!

Baking Your Delicious Pumpkin Coffee Cake

Into the oven it goes! Bake your Pumpkin Coffee Cake for about 35 to 45 minutes. You’ll know it’s ready when a wooden skewer or a toothpick that you poke into the center comes out clean. No wet batter clinging to it, just maybe a few moist crumbs. Once it’s done, let it cool in the pan for about 10 minutes. This helps it set up a bit. Then, carefully flip it out onto a wire rack to cool completely. Patience here is key for the best texture!

Tips for the Best Pumpkin Coffee Cake

Want your Pumpkin Coffee Cake to be absolutely perfect? A couple of little tricks really make a difference. First, make sure your butter for the streusel is truly cold. That’s what gives you those lovely, crumbly bits instead of a greasy mess. Also, don’t overmix the batter! Just mix until everything is combined. Overmixing develops the gluten too much, and we want a tender cake, not something tough. Lastly, let the cake cool a bit in the pan before turning it out – it really helps it hold its shape.

Ingredient Notes for Pumpkin Coffee Cake

When you’re grabbing your pumpkin for this Pumpkin Coffee Cake, make sure it’s 100% pure pumpkin puree. You know, the kind that’s just pumpkin, no extra sugar or spices added. Sometimes the cans look really similar, so double-check! If you can’t find buttermilk, no worries! Just take ½ cup of regular milk and stir in ½ teaspoon of lemon juice or white vinegar, then let it sit for about 5 minutes. It works just like buttermilk to give our cake that tender crumb. For more baking tips, check out King Arthur Baking’s ingredient substitution guide.

Serving Suggestions for Pumpkin Coffee Cake

This Pumpkin Coffee Cake is fantastic all on its own, but it’s also lovely with a dollop of whipped cream or a scoop of vanilla ice cream. For a real treat, a drizzle of caramel sauce over a slice is divine! It’s also perfect with a simple cup of coffee or a warm mug of chai tea, especially on a chilly morning.

Got leftovers of this amazing Pumpkin Coffee Cake? Lucky you! Once it’s completely cooled, you can store it at room temperature in an airtight container for about 2 to 3 days. It stays nice and moist that way. If you want to keep it longer, pop it into the refrigerator, and it should be good for up to a week. To reheat, you can pop a slice in the microwave for about 15-20 seconds, or if you want it a little warm and toasty, a few minutes in a low oven (around 300°F or 150°C) works wonders. Just be careful not to overheat it!

Frequently Asked Questions About Pumpkin Coffee Cake

Q1. Can I use pumpkin pie filling instead of pumpkin puree?
Nope, definitely stick to 100% pure pumpkin puree for this Pumpkin Coffee Cake! Pumpkin pie filling has added sugar and spices, which will mess with the flavor and texture of your cake. You want that pure pumpkin goodness!

Q2. How do I get the perfect streusel topping for my Pumpkin Coffee Cake?
The secret to a great streusel is using cold, cubed butter. You want to cut it into the flour and sugar mixture until it looks like coarse crumbs. Don’t overwork it! This ensures those lovely little crunchy bits that bake up perfectly on top of your Pumpkin Coffee Cake.

Q3. My Pumpkin Coffee Cake came out a bit dry. What did I do wrong?
Oh no! Usually, that happens if it’s overbaked or if the pumpkin puree wasn’t moist enough. Make sure you’re baking just until a toothpick comes out clean with a few moist crumbs attached, not totally dry. Also, double-check that you’re using pure pumpkin puree and not pie filling, as that can affect moisture.

Q4. Can I add nuts to the streusel topping?
Absolutely! Adding about ½ cup of chopped pecans or walnuts to the streusel mix is a fantastic idea. It gives your Pumpkin Coffee Cake an extra layer of texture and flavor that’s just divine, especially for fall! For more fall baking inspiration, check out these fall dessert recipes.

Nutritional Information for Pumpkin Coffee Cake

Please keep in mind that the nutritional values provided are estimates and can vary based on the specific ingredients and brands you use. This information is just a general guideline for one slice of our delicious Pumpkin Coffee Cake.

Irresistible Pumpkin Coffee Cake 2x Cozier

Author: smaakvolle.nl
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist pumpkin coffee cake with a warm cinnamon streusel topping.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup pumpkin puree
¼ cup buttermilk
Streusel Topping:
½ cup all-purpose flour
⅓ cup packed brown sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, cold and cubed

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Stir in the pumpkin puree until smooth.
Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Prepare the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Spread half of the batter into the prepared cake pan. Sprinkle half of the streusel topping over the batter.
Spread the remaining batter over the streusel layer. Sprinkle the remaining streusel topping over the top.
Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Ensure your pumpkin puree is not pumpkin pie filling.
For a richer flavor, you can add ½ cup of chopped pecans or walnuts to the streusel topping.
The cake can be stored at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: pumpkin, coffee cake, streusel, cinnamon, spiced, fall, dessert, breakfast