This moist pumpkin coffee cake is so delectable with a streusel crumb topping and a maple cinnamon glaze. Serve it with a hot pot of coffee, and everyone will rave and want the recipe.
A good coffee cake recipe is a real treat. I you don’t believe me, ask my family. Serve it for Sunday breakfast or brunch and soak in the accolades, but don’t forget to save a piece or two for yourself. If you love this recipe, try peach coffee cake, sour cream coffee cake, and blueberry coffee cake.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Unsalted or salted. If using salted butter, eliminate the added salt.
- Pumpkin puree: Not pumpkin pie filling
- Vegetable oil: You can substitute canola or sunflower oil.
- Milk: Preferably whole or 2%
- Vanilla extract: Use the pure stuff, please
- Maple syrup: You can use honey, but I prefer the taste of maple syrup.
How To Make Pumpkin Coffee Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
To make the crumb topping: Use a fork to stir the brown sugar, granulated sugar, ground cinnamon, salt, and butter in a medium bowl. Add the flour in two increments, stirring until large crumbs form.
To make the cake. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves in a medium bowl. Combine the pumpkin puree, granulated sugar, eggs, vegetable oil, milk, and vanilla extract in a large bowl. Add the flour mixture to the pumpkin mixture in a couple of increments, stirring just until combined.
Pour the cake batter into a well-greased 9×9-inch baking dish. Evenly sprinkle the crumbs over the cake and gently press them slightly into the cake. Bake for about 35 minutes or until a toothpick inserted in the center comes out with no wet batter.
Let the cake fully cool. Stir the powdered sugar, milk, maple syrup, and a pinch of cinnamon. Drizzle the glaze over the cake.
Preparation Tips and Storage
- Bring the eggs to room temperature.
- Grease the baking dish well. I like to use Baker’s Joy. It is baking spray with flour, and it works very well.
- Do not overmix the cake. Mix just until combined.
- An offset spatula is a necessity in today’s kitchen. Use it to spread the cake batter evenly in the baking dish.
- Store the coffee cake at room temperature on the counter for up to 3 days.
Frequently Asked Questions
It is best to store it covered with plastic wrap or in an airtight container at room temperature for up to 3 days. For longer-term storage, freeze it for up to 3 months.
You can, but I encourage you to follow a recipe for fresh pumpkin puree using the smaller pie or sugar pumpkins for the best flavor and consistency. The larger pumpkins have too much moisture and are grown and harvested for decoration and carving jack-o-lanterns.
Double wrap the coffee cake with plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw on the counter overnight. Or freeze individual slices, wrapped in plastic and placed in a zipper freezer bag. Thaw on the counter overnight.
More Pumpkin Recipes
Pumpkin Coffee Cake
Ingredients
Streusel Crumb Topping
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1¼ cups all-purpose flour
Pumpkin Coffee Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
Maple Cinnamon Glaze
- 1 cup powdered sugar
- 1½-2 tablespoons milk
- 1 tablespoon maple syrup
- pinch of ground cinnamon
Instructions
- Preheat oven to 350 degrees. Spray a 9×9-inch baking with nonstick baking spray.
- Use a fork to stir the brown sugar, granulated sugar, ground cinnamon, salt, and butter in a medium bowl. Add the flour in two increments, stirring until large crumbs form.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves in a medium bowl.
- Combine the pumpkin puree, granulated sugar, eggs, vegetable oil, milk, and vanilla extract in a large bowl. Add the flour mixture to the pumpkin mixture in a couple of increments, stirring just until combined.
- Pour the cake batter into a well-greased 9×9-inch baking dish. Evenly sprinkle the crumbs over the cake and gently press them slightly into the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out with no wet batter.
- Let the cake fully cool. Stir the powdered sugar, milk, maple syrup, and a pinch of cinnamon. Drizzle the glaze over the cake.
Notes
- Bring the eggs to room temperature.
- Grease the baking dish well. I like to use Baker’s Joy. It is baking spray with flour, and it works very well.
- Do not overmix the cake. Mix just until combined.
- An offset spatula is a necessity in today’s kitchen. Use it to spread the cake batter evenly in the baking dish.
- Store the coffee cake at room temperature on the counter for up to 3 days.
Kira
Oh this looks absolutely delicious, I can only imagine how amazing that smells , will most definitely try it
Beth Pierce
Thanks, Kira! I hope you enjoy it as much as we do.
Melody
My mouth is watering! I am always up for a sweet treat and love coffee so this combo works really well for me
Clark
This recipe was absolutely delicious. The cozy flavors of pumpkin paired with coffee cake is such a perfect combo. I love how you made it both comforting and inviting, ideal for fall mornings or sharing with friends. This is going in my fall baking rotation.
Beth Pierce
Thanks, Clark! So happy that you like the pumpkin coffee cake.