Pumpkin coffee cake is the perfect fall twist during breakfast. Pumpkin flavor and spices swimming through a moist cake with a crunchy, crumbly topping.
There’s nothing quite like the aroma of freshly baked pumpkin coffee cake wafting through your kitchen. This deliciously spiced treat combines the warmth of cinnamon and nutmeg with the rich, earthy flavor of pumpkin, creating a dessert that perfectly fits the spirit of fall.
Ingredients needed
- All-purpose flour
- Granulated sugar
- Brown sugar
- Canned pumpkin
- Butter
- Egg
- Vanilla
- Baking powder & baking soda
- Pumpkin pie spice
Making the pumpkin coffee cake recipe
- Preheat the oven to 350F.
- In a bowl, add in the brown sugar, flour, pumpkin spice and the cold butter. Use a pastry cutter or your hands to cut the butter into the ingredients. When finished, place the bowl in the refrigerator until you’re ready to use it.
- Now, mix together the butter, pumpkin, sugar, eggs and vanilla. In another bowl, add in the flour, baking powder, baking soda, salt and the pumpkin spice. Combine the dry and wet ingredients.
- Pour half the batter into the baking pan. Then, remove the crumbles from the fridge and add half in a layer across the batter. Pour the remaining batter on top of the crumbles. Then, finish the coffee cake with the remains crumbles across the top.
- Place in the oven and bake 35-40 minutes or until the pumpkin coffee cake is cooked through the center. Allow to cool before serving, enjoy.
Fall treats and recipes to try next
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Pumpkin Coffee Cake
Pumpkin coffee cake is the perfect fall twist during breakfast. Pumpkin flavor and spices swimming through a moist cake with a crunchy, crumbly topping.
Equipment
- 8×8 baking pan
Ingredients
Crumbles
- 2/3 cup light brown sugar
- 3/4 cup all-purpose flour (95g)
- 2 teaspoon pumpkin spice
- 6 tablespoon cold butter
Coffee cake
- 8 tablespoon butter, melted
- 3/4 cup canned pumpkin
- 3/4 cup granulated sugar
- 2 large egg
- 1 tablespoon vanilla extract
- 1 1/3 cup all-purpose flour (166g)
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350℉.
- In a bowl, add in the brown sugar, flour, pumpkin spice and the cold butter. Use a pastry cutter or your hands to cut the butter into the ingredients. When finished, place the bowl in the refrigerator until you're ready to use it.
- Now, mix together the butter, pumpkin, sugar, eggs and vanilla. In another bowl, add in the flour, baking powder, baking soda, salt and the pumpkin spice. Combine the dry and wet ingredients.
- Pour half the batter into the baking pan. Then, remove the crumbles from the fridge and add half in a layer across the batter. Pour the remaining batter on top of the crumbles. Then, finish the coffee cake with the remains crumbles across the top.
- Place in the oven and bake 35-40 minutes or until the pumpkin coffee cake is cooked through the center. Allow to cool before serving, enjoy.
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