This Easy Pumpkin Coffee Cake is perfect for fall! With warm spices and a hint of pumpkin, it’s soft and moist, making it a cozy treat for any time of day.
I love having a slice with my morning coffee—it’s like a warm hug! Plus, the crumbly topping adds a nice crunch. What’s not to love? 🍂☕
Key Ingredients & Substitutions
All-Purpose Flour: This is the main ingredient for structure. If you want a gluten-free option, try a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin makes this recipe easy, but you can use homemade pumpkin puree if you prefer! Just roast and blend fresh pumpkin until smooth.
Sour Cream/Yogurt: This adds moisture. If you want a non-dairy option, use unsweetened almond yogurt or coconut yogurt instead.
Vegetable Oil: I like vegetable oil for its neutral taste, but you can substitute it with melted coconut oil or melted butter for a richer flavor.
Spices: The mix of spices creates a warm flavor profile. You could swap in pumpkin pie spice if you have it on hand, using about 2 teaspoons instead.
What’s the Best Way to Make Crumb Topping?
The crumb topping adds crunch that pairs great with the soft cake. Here’s how to make it perfectly:
- In a bowl, combine brown sugar, flour, and cinnamon.
- Cut in cold butter. It should be small chunks resembling coarse crumbs.
- Make sure not to melt the butter, as cold butter gives the crumbs their texture!
Before you sprinkle it on the batter, mix it a bit more if it clumps together. This will create a nice crumble on top when baked!
Easy Pumpkin Coffee Cake for Fall
Ingredients You’ll Need:
For the cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- ½ cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the crumb topping:
- ½ cup brown sugar, packed
- ⅓ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into small pieces
How Much Time Will You Need?
This delicious pumpkin coffee cake takes about 15 minutes to prepare and 35 to 40 minutes to bake. Make sure to let it cool before slicing. In total, you’re looking at about an hour, perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan, or line the bottom with parchment paper for easy removal later.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. This helps ensure that everything mixes evenly!
3. Combine Wet Ingredients:
In a large bowl, mix the vegetable oil and granulated sugar. Beat in the eggs one at a time, mixing well after each addition. Next, stir in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract until everything is smooth.
4. Mix It All Together:
Gradually add the dry ingredients from the first bowl into the wet ingredients. Mix just until they are combined! Don’t overmix, or your cake may turn out dense.
5. Pour the Batter:
Pour the batter evenly into your prepared baking pan and spread it out smoothly with a spatula.
6. Make the Crumb Topping:
In a small bowl, mix together the brown sugar, flour, and cinnamon for the crumb topping. Cut in the cold butter with a pastry cutter or a fork, mixing until you create coarse crumbs.
7. Add the Topping:
Sprinkle the crumb topping evenly over the batter in the baking pan. This will give it a delicious crunchy texture!
8. Bake the Cake:
Place the pan in the oven and bake for 35 to 40 minutes. You can check if it’s ready by inserting a toothpick into the center; if it comes out clean, your cake is done!
9. Cool and Serve:
Once the cake is done, let it cool in the pan on a wire rack for a bit before slicing it. Enjoy this lovely pumpkin coffee cake warm or at room temperature with your favorite coffee or tea!
Happy baking! Enjoy the flavors of fall!
FAQ for Easy Pumpkin Coffee Cake Recipe
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! To use fresh pumpkin, roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. Replace the canned pumpkin in the recipe with an equal amount of your homemade pumpkin puree. Keep in mind that fresh pumpkin may contain slightly more moisture, so adjust baking time as necessary.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt works perfectly as a substitute! You can also use buttermilk or even a dairy-free yogurt for a non-dairy option.
How Should I Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for up to a week. You can also freeze slices wrapped tightly in plastic wrap and then foil for up to 3 months. Just thaw in the refrigerator when ready to enjoy!
Can I Add Nuts or Chocolate Chips?
Yes! Feel free to mix in about ½ to 1 cup of chopped walnuts, pecans, or chocolate chips into the batter before pouring it into the baking pan. This adds extra flavor and texture to the cake!