This Pumpkin Cinnamon Coffee Cake is a warm hug in dessert form! With cozy pumpkin spice and a sweet cinnamon swirl, it’s perfect with a cup of coffee or tea.
Seriously, who can resist the smell of baking pumpkin spice? I love serving this at brunch; it always makes the house feel so inviting! 🍂☕
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for this cake. If you’re gluten-free, consider using a gluten-free flour blend, but check for a kind that has a 1:1 function for best results.
Pumpkin Puree: Canned pumpkin puree gives a rich, sweet flavor. If you can’t find it, you could use homemade pumpkin puree, but make sure it’s well-drained to avoid excess moisture.
Oil vs. Butter: Vegetable oil keeps the cake moist. I prefer this for ease, but you can definitely use melted butter for a richer taste!
Sour Cream: This adds moisture and tang. If you want a dairy-free option, substitute with plain yogurt or even coconut yogurt.
Cinnamon: Ground cinnamon is essential for that warm flavor. You can mix in some pumpkin pie spice if you have it on hand for added depth!
How Do I Get the Perfect Streusel Topping?
The streusel topping is what makes this coffee cake extra special! Cutting in the butter correctly is key to a crumbly texture. Here’s how to do it:
- Start with cold butter straight from the fridge; it should be cubed or diced.
- Use a pastry cutter, fork, or your fingers to mix the butter into the dry mix of flour and sugar until it looks like coarse crumbs.
- Don’t overwork it; you want some larger pieces to create that nice crunchy texture when baked!
This simple technique will give your streusel a delightful crunch that pairs beautifully with the soft cake.
How to Make Pumpkin Cinnamon Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup sour cream (optional, for moistness)
For the Cinnamon Streusel Topping:
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter, cubed
For the Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delightful Pumpkin Cinnamon Coffee Cake takes about 20 minutes of prep time, with an additional 45-55 minutes of bake time. After that, let it cool for 15 minutes. In total, you’ll spend about 1 hour and 30 minutes making this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a bundt pan or a 9-inch round cake pan so that your cake comes out easily after baking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This will help distribute the spices evenly throughout the cake.
3. Combine the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil (or melted butter), eggs, vanilla extract, and sour cream, if using. Mix well until everything is smooth and combined.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir until just combined—be careful not to overmix, as this can make the cake dense.
5. Make the Streusel Topping:
In a small bowl, mix the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry cutter or two forks until the mixture looks like coarse crumbs.
6. Layer the Batter and Streusel:
Pour half of the batter into the prepared pan and sprinkle half of the streusel topping evenly over the batter. Then pour the remaining batter on top, followed by the rest of the streusel.
7. Swirl and Bake:
Using a knife or toothpick, gently swirl the streusel into the batter for a marbled effect. Now, pop it into the oven and bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. Patience is key here!
9. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. This glaze will add a sweet finish to your cake.
10. Serve and Enjoy:
Once the cake is completely cooled, drizzle the glaze over the top. Slice it up and serve with your favorite coffee or tea. Enjoy every delicious bite!
This Pumpkin Cinnamon Coffee Cake is soft, flavorful, and the perfect treat to share with friends and family—or to enjoy all by yourself with a warm beverage!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, make sure to roast and puree it first. Just ensure it’s well-drained to avoid adding excess moisture to the cake.
How Should I Store Leftover Coffee Cake?
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze for up to 2 months. Just thaw in the fridge before enjoying!
Can I Make This Recipe Dairy-Free?
Yes! Simply substitute the eggs with a flax or chia seed egg (1 tablespoon of seeds mixed with 2.5 tablespoons of water), use a plant-based milk in the glaze, and opt for a dairy-free yogurt in place of sour cream.
Can I Add Nuts or Chocolate Chips?
Definitely! Feel free to fold in some chopped nuts (like walnuts or pecans) or chocolate chips for an extra touch of flavor. Just keep the overall batter consistency in mind to ensure proper baking time.
