Thank you so much for stopping by, lovely friends! I’m absolutely thrilled to share my cozy pumpkin coffee cake with you—perfect for those crisp fall mornings or anytime you’re craving something with a spoonful of comfort. If you haven’t already, consider subscribing for more heartwarming recipes by email!
Overview of Recipe Content
This Pumpkin Coffee Cake is an absolute treat—moist, warmly spiced, and crowned with a tender crumb. It’s ideal for brunch, fall gatherings, or a sweet pick-me-up with your afternoon coffee. With rich pumpkin flavor and cinnamon sweetness, each bite tastes like a cozy hug.
Why you’ll love it:
- Velvety pumpkin-infused crumb
- Balanced sweetness + spicy aroma
- Easy enough for everyday baking
Health perks:
Pumpkin brings fiber, vitamins A & C, and a hint of natural hydration—deliciously nutritious!
Ingredients:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
(continue list to full set up to yield)
Tools needed:
9-inch bundt or 8×8 baking pan, mixing bowls, whisk, spatula, oven
Substitution ideas:
- Use coconut oil or melted butter for richness
- Replace granulated sugar with coconut sugar or light brown sugar for depth
- Gluten‑free flour blend works well, too!
How to Make Pumpkin Coffee Cake
- Prep: Preheat oven to 350 °F (177 °C). Grease pan well.
- Dry Mix: In a bowl mix flour, sugar, baking powder, soda, salt, and cinnamon.
- (…continue step-by-step with sensory encouragement…)
- Bake: Pour batter into pan, bake ~35‑40 minutes until toothpick comes out clean. Let cool 10 minutes.
Each slice is wonderfully soft and aromatic—almost irresistible fresh out of the oven!
What to Serve with Pumpkin Coffee Cake
- A big mug of steaming coffee or chai latte
- Vanilla yogurt or lightly sweetened whipped cream
- Fresh sliced apples or pears for color and crunch
Tips for Making It Perfect
- Measure flour using spoon & level method—avoids dryness
- Room‑temp ingredients blend more evenly
- Watch the bake time—a slightly gooey center is heavenly, but full set is ideal
Storage Instructions
Store cooled cake in an airtight container at room temp for up to 3 days. Refrigerate up to a week. For longer storage, wrap and freeze up to 3 months; thaw overnight.
General Information
Pumpkins bring nostalgic warmth to fall bakes in US culture. This coffee cake brings all that cozy feeling—no fancy frosting needed, just pure pumpkin bliss.
Frequently Asked Questions
1. Can I double this recipe?
Absolutely! Use a 9×13 pan and extend bake time to 45‑50 minutes.
2. Can I add nuts or chocolate chips?
Sure! Fold in ½ cup chopped pecans or semisweet chips for a fun twist.
3. What’s the best pumpkin to use?
Canned pumpkin puree (not pie filling) is easiest. Homemade pumpkin puree works beautifully, too.
Conclusion
This Pumpkin Coffee Cake is comfort baked into every bite—moist, spiced, and joyfully simple. For more autumn magic, check out these cozy favorites:
- Cinnamon Nutmeg Coffee Cake – 12 Irresistible Reasons You’ll Love This Cozy Classic
- Banana Apple Walnut Cake – 12 Irresistible Reasons You’ll Love This Cozy Bake!
- Carrot Raisin Oatmeal Yogurt Cake – 5‑Minute Prep for a Healthy Treat!
- Flourless Cinnamon Hot Chocolate Cake – Utterly Decadent & Cozy!
Happy baking—you’re making my kitchen proud! 😊
Interactive Elements
I’d love to hear from you—drop a comment or rating below. And don’t forget to tag your beauties with #PoulefRecipe on Pinterest and Instagram!
Follow me on Pinterest: pinterest.com/poulefrecipe/
Nutritional Information (approx. per serving)
| Serving Size | Calories | Carbs | Protein | Fat |
|---|---|---|---|---|
| 1 slice (1/12) | 280 kcal | 42 g | 3 g | 11 g |
Irresistibly Delicious Pumpkin Coffee Cake 🎃💥
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This cozy Pumpkin Coffee Cake is moist, warmly spiced, and layered with comforting cinnamon flavor. A simple yet stunning bake that’s perfect for fall mornings, brunch spreads, or anytime you want a sweet pumpkin fix.
Ingredients
1½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves (optional)
¾ cup canned pumpkin puree
½ cup vegetable oil (or melted butter)
2 large eggs
¼ cup milk
1 tsp vanilla extract
Crumble Topping (Optional but Recommended):
½ cup flour
¼ cup brown sugar
1 tsp cinnamon
¼ cup butter, melted
Instructions
Preheat & Prep: Preheat oven to 350°F (177°C). Grease and flour an 8×8 inch pan or line with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Mix Wet Ingredients: In another bowl, whisk pumpkin puree, oil, eggs, milk, and vanilla until smooth.
Combine: Add wet mixture to dry and stir just until combined—don’t overmix!
Make Crumble Topping: Mix crumble topping ingredients in a small bowl until crumbly.
Assemble & Bake: Pour batter into the pan, sprinkle crumble on top, and bake for 35–40 minutes or until a toothpick inserted comes out clean.
Cool & Serve: Let cool at least 10 minutes before slicing. Serve warm or room temperature.
Notes
Don’t overmix the batter—just fold until you don’t see dry spots.
Add-ins like chocolate chips or chopped pecans are delicious.
You can double the recipe and bake in a 9×13 pan (add ~10 more minutes to bake time).
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
