Cozy Up with My Favorite Pumpkin Coffee Cake

Fall is my favorite time of year, and nothing says fall quite like the warm, comforting flavors of Pumpkin Coffee Cake. When the air gets crisp and the leaves start to change, I love to bake a Pumpkin Coffee Cake that fills the house with the scent of spices and pumpkin. This cake is perfect for a cozy breakfast, an afternoon treat, or even dessert. It’s moist, flavorful, and topped with a buttery streusel that’s hard to resist.

Jump to Recipe

I love a good pumpkin bread. One that has a lot of flavor, is moist, and is soft. The bonus with making it into a coffee cake is that there is a layer of streusel in the middle and another on top. I love having that little surprise in one of my favorite quick breads.

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Ingredient Breakdown

For the Cake:

• All-Purpose Flour (1 ¾ cup): The base of our Pumpkin Coffee Cake, giving it structure and tenderness.
• Baking Powder (1 tsp): Helps the cake rise, giving it a light, fluffy texture.
• Baking Soda (1/4 tsp): Helps create a lighter texture
• Salt (¼ tsp): Enhances all the flavors, balancing the sweetness.
• Pumpkin Spice (2 tsp): The star of the show! This blend of cinnamon, nutmeg, ginger, and cloves brings out the best of fall flavors.
• Eggs (2): Provides richness and helps bind everything together.
• Good Culture Sour Cream (½ cup): Adds moisture and a slight tang that pairs perfectly with the pumpkin.
• Pumpkin Puree (1 cup): Gives the cake its beautiful orange color and moist texture while infusing it with pumpkin flavor.
• Neutral Oil (¼ cup): Keeps the cake moist without overpowering the flavors.
• Sugar (¾ cup): Adds sweetness to balance the spices and pumpkin.

For the Streusel:

• All-Purpose Flour (½ cup): Creates the crumbly texture we love in a streusel topping for this Pumpkin Coffee Cake.
• Sugar (2 tbsp) & Brown Sugar (¼ cup): Adds sweetness and a slight caramel flavor to the streusel.
• Melted and Cooled Butter (2 tbsp): Binds the streusel ingredients together, creating those irresistible crunchy chunks.

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How to Make Pumpkin Coffee Cake

1. Prepare the Batter:

Start by preheating your oven to 350°F (175°C). In a large bowl, combine the eggs, oil, sugar, sour cream, and pumpkin puree. This wet mixture is where all the magic begins. In a separate, smaller bowl, whisk together the flour, baking powder, salt, and pumpkin spice. Carefully fold the dry ingredients into the wet mixture—be gentle here! You don’t want to overmix and end up with a dense Pumpkin Coffee Cake.

2. Create the Streusel:

In a small bowl, mix together the flour, sugar, brown sugar, and melted butter. Make sure your butter has cooled before mixing; otherwise, you’ll end up with a melted mess instead of a chunky, crumbly streusel.

3. Assemble and Bake:

Line a loaf pan with parchment paper for easy removal later. Spread half of the cake batter in the pan, then sprinkle half of the streusel over it. Pour the remaining batter on top and finish with the rest of the streusel. Bake for 50-55 minutes, or until a knife inserted in the center comes out clean.

Let the Pumpkin Coffee Cake cool before slicing—if you can wait that long! Store any leftovers in a sealed container for up to three days.

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Tips for the Best Pumpkin Coffee Cake

• Use Room Temperature Ingredients: This helps everything mix together more smoothly, resulting in a better texture.
• Don’t Overmix the Batter: Overmixing can make the cake dense. Gently fold the dry ingredients into the wet just until combined.
• Cool the Butter for the Streusel: Make sure your melted butter has cooled before adding it to the streusel mixture. If it’s too hot, the streusel won’t be chunky, and you’ll miss out on that delicious crumbly topping.
• Line Your Pan with Parchment Paper: This makes removing the Pumpkin Coffee Cake from the pan a breeze and ensures it doesn’t stick.
• Serve warm.

FAQ

Can I use homemade pumpkin puree?

Absolutely! Just make sure your homemade puree is well-drained and not too watery, or it might affect the texture of your Pumpkin Coffee Cake.

Can I substitute the sour cream with something else?

You can use Greek yogurt or buttermilk as a substitute for sour cream. It will slightly alter the flavor and texture of your Pumpkin Coffee Cake, but it will still be delicious.

How do I store this cake?

Store your Pumpkin Coffee Cake in an airtight container at room temperature for up to three days. You can also refrigerate it to keep it fresh for a little longer.

Can I freeze the Pumpkin Coffee Cake?

Yes! Wrap the cake tightly in plastic wrap and place it in a freezer bag. Your Pumpkin Coffee Cake will keep in the freezer for up to two months. Just thaw it at room temperature before serving.

This Pumpkin Coffee Cake is a staple in my fall baking repertoire, and I’m sure it will be in yours too. It’s simple to make, full of flavor, and the perfect way to welcome the cozy season.