This Pumpkin Cinnamon Coffee Cake is warm, cozy, and perfect for any fall gathering. It’s made with soft pumpkin, a sprinkle of cinnamon, and a delicious crumb topping!
Every bite feels like a hug in cake form! I love having a slice with my morning coffee or as a sweet afternoon treat. Trust me, it will brighten your day! ☕️🎃
Key Ingredients & Substitutions
All-Purpose Flour: This cake uses all-purpose flour for its structure. If you need a gluten-free option, you can swap it for a 1-to-1 gluten-free flour blend.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pie filling. If you can’t find canned pumpkin, you can use homemade puree made by roasting and blending fresh pumpkin.
Applesauce: I like using unsweetened applesauce for moisture. As a substitute, you can use equal parts vegetable oil or even melted coconut oil for a different flavor.
Brown Sugar: The brown sugar adds a lovely depth of flavor. If you run out, you can replace it with white sugar, but it may taste slightly different.
Buttermilk: If you don’t have buttermilk, mix milk with a teaspoon of vinegar or lemon juice and let it sit for 5-10 minutes until it thickens.
How Do I Get the Perfect Crumb Topping?
The crumb topping adds a delightful crunchy texture to your coffee cake. To achieve this, it’s essential to mix the ingredients properly.
- In a medium bowl, whisk together flour, brown sugar, and cinnamon until combined.
- Pour in the melted butter and use a fork to mix until it resembles coarse crumbs.
- Don’t worry if it looks a bit uneven; those bits will bake up beautifully!
Once you’ve made the crumb topping, be sure to sprinkle it evenly over the batter before baking. This creates a lovely sweet, crunchy layer on top of the cake.
Happy baking! Enjoy your Pumpkin Cinnamon Coffee Cake with your favorite beverage!
How to Make Pumpkin Cinnamon Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon 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 (optional)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened applesauce (or vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
For the Cinnamon Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk (or cream)
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Cinnamon Coffee Cake takes about 15 minutes to prepare and 35-40 minutes to bake, plus some time for cooling. In total, plan for about 1 hour from start to finish before you can enjoy a slice of this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease or spray a 9×9 inch baking pan with cooking spray to ensure your cake doesn’t stick.
2. Make the Crumb Topping:
In a medium bowl, mix together 1/2 cup of all-purpose flour, 1/2 cup of packed brown sugar, and 1 teaspoon of ground cinnamon. Stir in 1/4 cup of melted butter until the mixture looks crumbly. Set this aside for later.
3. Prepare the Cake Batter:
In a large bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1/2 cup of packed brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of ground cloves (if using).
4. Mix Wet Ingredients:
In another bowl, combine 1 cup of pumpkin puree, 1/2 cup of unsweetened applesauce (or vegetable oil), 2 large eggs, 1 teaspoon of vanilla extract, and 1/2 cup of buttermilk. Mix until smooth.
5. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with dry ingredients. Stir everything together gently, just until combined. Make sure not to overmix; a few lumps are okay!
6. Spread the Batter:
Pour the batter into your prepared baking pan and spread it evenly with a spatula.
7. Add the Topping:
Carefully sprinkle the crumb topping evenly over the batter. This will give your coffee cake a delightful crunch!
8. Bake the Cake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Make the Glaze:
While the coffee cake is baking, prepare the glaze. In a small bowl, whisk together 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and just enough milk to reach a drizzling consistency (2-3 tablespoons).
10. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes.
11. Drizzle the Glaze:
After cooling, drizzle the glaze over the warm coffee cake for a sweet finish.
12. Serve and Enjoy!
Cut into squares and serve warm or at room temperature. This pumpkin cinnamon coffee cake pairs beautifully with a cup of coffee or tea. Enjoy every delicious bite!
This rich and tender Pumpkin Cinnamon Coffee Cake features a soft pumpkin-flavored base, a crunchy cinnamon-sugar crumb topping, and a sweet vanilla glaze drizzled over it—perfect for autumn mornings or any cozy gathering.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin. Just make sure to drain any excess moisture before using it in the recipe to maintain the cake’s texture.
How Should I Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 2 months. Just make sure to wrap it well!
Can I Make This Recipe Dairy-Free?
Yes! You can swap the buttermilk with a dairy-free alternative, such as almond milk or soy milk mixed with a tablespoon of vinegar. Use dairy-free butter for the glaze too!
Is It Possible to Make This Cake Ahead of Time?
Definitely! You can bake the cake a day in advance and store it in an airtight container. Just drizzle the glaze right before serving for the best presentation!
