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Pumpkin Coffee Cake Recipe

Pumpkin Coffee Cake Recipe
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★★★★★

5.2 from 25 reviews

This Pumpkin Coffee Cake is a moist and flavorful treat perfect for autumn mornings or any time you’re craving a comforting baked good. The tender cake is infused with warm spices and pumpkin, topped with a buttery cinnamon crumb topping that adds texture and sweetness. Easy to prepare and made with pantry staples, this coffee cake pairs wonderfully with a cup of your favorite coffee or tea.

Ingredients

Scale

Crumble Topping

  • 1/4 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons cold butter (1/4 cup)

Cake Batter

  • 2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin
  • 1/2 cup canola oil (or vegetable oil)
  • 1/2 cup brown sugar
  • 1/4 cup milk
  • 1/4 cup maple syrup

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking dish with cooking spray or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients for Cake: In a large bowl, combine 2 cups of all-purpose flour, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, and 1/2 teaspoon salt. Stir well to blend all the spices and leavening agents evenly.
  3. Mix Wet Ingredients for Cake: In a separate medium bowl, whisk together 1 cup canned pumpkin, 1/2 cup brown sugar, 1/2 cup canola or vegetable oil, 1/4 cup maple syrup, and 1/4 cup milk until smooth and fully combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir together until just combined. Be careful not to overmix, or the coffee cake may turn out dense.
  5. Spread Batter in Pan: Pour the batter into the prepared baking pan and spread it out evenly with a spatula to ensure uniform baking.
  6. Prepare Crumble Topping: In a small bowl, mix 1/4 cup all-purpose flour, 1/4 cup light brown sugar, and 1 tablespoon cinnamon. Add the cold butter and use a fork or pastry cutter to press and blend until a crumbly texture forms.
  7. Add Topping and Bake: Sprinkle the crumble topping evenly over the batter in the pan. Place the pan in the preheated oven and bake for 35 minutes. Check the doneness by inserting a toothpick into the center; it should come out mostly clean. If the toothpick is mostly wet, bake for an additional 5 minutes.
  8. Cool and Serve: Once baked, remove from oven and let cool for at least 10 minutes to set. Slice into squares and enjoy warm or at room temperature with coffee or tea.

Notes

  • For a dairy-free version, substitute milk with almond or oat milk.
  • Do not overmix the batter to keep the cake light and fluffy.
  • If you prefer a crunchier topping, increase the butter slightly and add chopped nuts.
  • Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Reheat slices gently in the microwave or oven before serving.

Nutrition

Keywords: pumpkin coffee cake, pumpkin cake, coffee cake recipe, fall desserts, cinnamon crumb topping, easy pumpkin recipes

Find it online: https://foodbylina.com/pumpkin-coffee-cake-recipe-3/