One of my favorite breakfasts growing up was classic coffee cake. My mom would make it on weekends and it was always so comforting and delicious with the perfect crumble topping. So, this fall season I decided to give classic coffee cake a pumpkin twist, and wow I’m glad I did. This pumpkin coffee cake is moist and perfectly spiced.
This pumpkin coffee cake recipe is of course most popular in fall where you can't leave your house without seeing at least a dozen pumpkins. It's a festive fall treat!
If you're looking for other delicious pumpkin baked goods, look no further than my secret ingredient pumpkin cupcakes!
Ingredients
- Flour
- Brown sugar
- Maple syrup
- Vegetable oil
- Plain greek yogurt
- Can of pumpkin puree (not pumpkin pie filling)
- Butter
- Egg
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Ground nutmeg
- Ground ginger
- Ground cloves
- Ground allspice
Do I need a stand mixer to make this?
Nope! I don’t own a mixer, so anything I make does not need an stand mixer, just a hand mixer or a whisk.
Serving Suggestions
This pumpkin coffee cake is delicious warm, cold, or room temp but I personally prefer it warmed up for an extra gooey treat. Just heat your slice of cake in the microwave for about 15-30 seconds, until warmed through.
Storage
Wrap tightly and refrigerate, stores well for 3-4 days.
Related
Pumpkin Coffee Cake
Ingredients
Pumpkin Coffee Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 cup canned pumpkin puree
- ½ cup plain greek yogurt
- ½ cup brown sugar packed
- ½ cup vegetable oil
- ¼ cup maple syrup
- 1 egg
Crumble Topping
- ½ cup brown sugar packed
- ½ cup all-purpose flour
- ¼ cup butter cold
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 350.
Crumble Topping
- Mix together the brown sugar, flour, and cinnamon. Then, mix in butter, cut up into small pieces. Mix until small clumps form.
Pumpkin Coffee Cake
- Mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice until evenly distributed. In a separate bowl, mix together the pumpkin, yogurt, brown sugar, syrup, oil, and egg.
- In a 9x9 greased pan, pour in the pumpkin coffee cake mix. Spread with a spoon or spatula until it's even on top.
- Place the crumble topping on top of the pumpkin coffee cake, evenly distributing. Press gently into the batter to form a crust.
- Bake for about 30 minutes. Insert toothpick to detect if the cake is done.
- Remove from the oven and let cool.
- Cut into pieces and enjoy!
Kalee says
The best coffee cake recipe! Easy to follow and my favorite fall treat! Delicious!
Kenzie says
so glad you liked it! 🙂