Go Back
To make a great pumpkin coffee cake, you need these key ingredients: - 2 cups all-purpose flour - 1 cup pumpkin puree (not pumpkin pie filling) - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 2 large eggs - 1/2 cup buttermilk - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 teaspoon vanilla extract Each ingredient plays a big role. The pumpkin puree adds moisture and flavor. The sugars help the cake rise and brown nicely. The spices give warmth and depth. Buttermilk makes the cake tender and adds richness. For a delicious crumble topping, gather these ingredients: - 1/2 cup all-purpose flour - 1/3 cup old-fashioned oats - 1/4 cup brown sugar, packed - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - Pinch of salt The crumble topping adds a crunchy texture. The oats give it a hearty bite. The cinnamon adds a lovely warmth. This mix perfectly balances the soft cake below. You can customize your cake in many ways. Here are some ideas: - Swap out the buttermilk for regular milk or almond milk. - Use maple syrup instead of granulated sugar for a richer taste. - Add chopped nuts like walnuts or pecans for extra crunch. - Mix in chocolate chips for a sweet surprise. These changes keep the cake fun and fresh. You can try new flavors based on what you love. First, gather all your ingredients. You need: - 2 cups all-purpose flour - 1 cup pumpkin puree - 3/4 cup granulated sugar - 1/2 cup brown sugar - 1/2 cup unsalted butter - 2 large eggs - 1/2 cup buttermilk - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 teaspoon vanilla extract For the crumble topping, you will need: - 1/2 cup all-purpose flour - 1/3 cup old-fashioned oats - 1/4 cup brown sugar - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter Make sure the butter is soft. This helps it mix well. Preheat your oven to 350°F (175°C). Grease a 9-inch pan to prevent sticking. In a large bowl, beat the softened butter, granulated sugar, and brown sugar. Mix until light and fluffy. Add the eggs one at a time. Beat well after each one. Then mix in the pumpkin puree and vanilla. Stir until smooth. In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Gradually combine this with the pumpkin mixture. Alternate with adding the buttermilk. Start and end with the flour mix. Mix just until combined. Pour the batter into your prepared pan and spread it evenly. In a different bowl, combine flour, oats, brown sugar, and cinnamon. Add a pinch of salt. Pour in the melted butter. Mix until it looks crumbly. Sprinkle this topping evenly over the cake batter. This adds a nice crunch. Bake the cake in the preheated oven for 30 to 35 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean, it’s ready. Once it's done, let the cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack. Let it cool completely before you slice it. Enjoy your delicious Pumpkin Coffee Cake with Crumble! To get the best texture, use room temperature ingredients. This helps the batter mix well. Make sure to beat the butter and sugars until fluffy. This adds air, which gives the cake a light feel. Don't overmix when adding flour. Mix just until combined to keep it moist. I love serving this cake warm. A dusting of powdered sugar adds a nice touch. Pair it with whipped cream or a scoop of vanilla ice cream. You can also enjoy it with coffee or tea. It makes a great snack any time of day! For an extra kick, try adding chocolate chips. They melt nicely and add sweetness. You can also fold in chopped nuts for crunch. A dash of maple syrup in the batter gives a rich flavor. Don’t forget to adjust spices to your taste. Adding more cinnamon or nutmeg can enhance the warm flavors. {{image_2}} You can change the spices to give your pumpkin coffee cake a new twist. Try adding cardamom for a floral note. You can also use allspice to deepen the flavor. For a spicy kick, add a bit of cayenne pepper. Mix and match spices to find what you like best. To make this cake gluten-free, swap the all-purpose flour for a gluten-free blend. Look for blends that have xanthan gum, which helps with texture. You can also use almond flour for a nutty flavor. Just be aware that the texture may change slightly. To make this cake vegan, replace the eggs with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes to thicken. Use almond milk instead of buttermilk. Coconut oil can replace the butter for a dairy-free option. Your cake will still be moist and delicious! To keep your pumpkin coffee cake fresh, let it cool completely. Wrap it in plastic wrap or foil. You can also place it in an airtight container. This will help retain moisture and flavor. Store it at room temperature for up to three days. If you want it to last longer, consider refrigerating it. In the fridge, it stays good for about a week. When you're ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. You can also use the microwave for a quick option. Heat a slice for about 20-30 seconds. Check that it’s warm inside before serving. To freeze your pumpkin coffee cake, slice it first. Wrap each piece in plastic wrap, then foil. This prevents freezer burn. You can store it in the freezer for up to three months. When you want to eat it, take out a slice. Let it thaw in the fridge overnight. If you need it fast, you can thaw it at room temperature for a few hours. Enjoy your delicious cake anytime! Yes, you can use canned pumpkin. Just make sure it is pure pumpkin puree. Do not use pumpkin pie filling. The pumpkin adds moisture and flavor to the cake. If you lack buttermilk, you can make a quick substitute. Mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will give you a similar tangy flavor. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. If you see wet batter, bake it a few more minutes. Yes, you can use a different pan size. If you use a larger pan, the cake may bake faster. If you use a smaller pan, it may take longer to bake. Keep an eye on it. Pumpkin coffee cake lasts for about three days at room temperature. Store it in an airtight container. You can also refrigerate it to make it last longer. In this post, we explored how to make delicious Pumpkin Coffee Cake. You learned about key ingredients, crumble topping, and helpful tips for baking. We covered variations to suit different diets and tastes, plus smart storage methods. Remember to try different flavors and keep leftovers fresh. This cake is perfect for sharing and brightening your day. Enjoy the baking process, and don't forget to savor each bite!

Pumpkin Coffee Cake with Crumble

Indulge in the ultimate fall delight with this Pumpkin Spice Coffee Cake with Crumble! This easy recipe combines pumpkin puree, warm spices, and a delicious crumble topping for a perfect sweet treat. Bake it up for breakfast, dessert, or coffee time with friends. Your kitchen will smell heavenly! Click to discover the full recipe and impress your loved ones with this seasonal favorite.
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 cup pumpkin puree (not pumpkin pie filling)

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup buttermilk

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon vanilla extract

For the Crumble Topping:

1/2 cup all-purpose flour

1/3 cup old-fashioned oats

1/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

Pinch of salt

Instructions
 

Preheat the oven to 350°F (175°C) and grease a 9-inch square or round baking pan.

    In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Add the eggs one at a time, beating well after each addition. Incorporate the pumpkin puree and vanilla extract, mixing until smooth.

        In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.

          Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk, starting and ending with the flour mixture, mixing just until combined.

            Pour the batter into the prepared pan and spread evenly.

              To make the crumble, in a separate bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and mix until crumbly. Sprinkle the topping evenly over the cake batter.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                  Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

                    Prep Time: 20 min | Total Time: 55 min | Servings: 9

                      - Presentation Tips: Serve warm with a dusting of powdered sugar on top and a side of whipped cream or a scoop of vanilla ice cream for an extra treat!