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. Give it a try and don’t forget to leave a review at the bottom of the page!
What ingredients do I need to make this recipe?
- 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
Do I need a mixer to make this?
Nope! I don’t own a mixer, so anything I make does not need an electric mixer, just a whisk! This coffee cake is definitely worth the extra effort.
How do I store this?
You can leave it out (covered) for two days, on the counter or in the refrigerator. After that, I cut it into pieces and stick them in freezer in an airtight container. Pull it out and let it thaw to eat after freezing!
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
- ½ cup brown sugar packed
- ¼ cup maple syrup
- ½ cup vegetable oil
- ½ cup plain greek yogurt
- 1 egg
- 1 cup pumpkin
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, nutmeg, ginger, cloves, and cinnamon until evenly distributed. In a separate bowl, mix together the brown sugar, syrup, oil, yogurt, egg, and pumpkin.
- 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!
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