Pumpkin Coffee Cake

Why Make This Recipe

Pumpkin Coffee Cake is a delightful treat that combines the warm flavors of fall with the comforting essence of coffee cake. It’s perfect for breakfast, an afternoon snack, or even dessert. The moist texture from the pumpkin puree and the crunchy topping make it a favorite among many. Plus, it’s easy to make and can be shared with friends and family, bringing a warm and cozy feeling to any gathering.

How to Make Pumpkin Coffee Cake

Ingredients:

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
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
1 cup powdered sugar
1½-2 tablespoons milk
1 tablespoon maple syrup
Pinch of ground cinnamon

Directions:

Preheat your oven to 350 degrees. Spray a 9×9-inch baking dish with nonstick baking spray.
In a medium bowl, use a fork to mix the brown sugar, granulated sugar, ground cinnamon, salt, and melted butter.
Add the flour in two parts, stirring until large crumbs form.
In another medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves.
In a large bowl, combine the pumpkin puree, granulated sugar, eggs, vegetable oil, milk, and vanilla extract.
Gradually add the flour mixture to the pumpkin mixture, stirring just until combined.
Pour the batter into the greased baking dish. Evenly sprinkle the crumb mixture over the cake and gently press it down.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely. For the glaze, mix the powdered sugar, milk, maple syrup, and a pinch of cinnamon, then drizzle it over the cake.

How to Serve Pumpkin Coffee Cake

Pumpkin Coffee Cake is best served warm or at room temperature. Cut it into squares and serve it as is, or add a dollop of whipped cream for a special touch. It pairs wonderfully with a hot cup of coffee or tea, making it a great option for a cozy gathering or brunch.

How to Store Pumpkin Coffee Cake

To store your Pumpkin Coffee Cake, wrap it in plastic wrap or place it in an airtight container. It can be kept at room temperature for a few days. If you need to store it for longer, consider keeping it in the refrigerator for up to a week or in the freezer for up to three months.

Tips to Make Pumpkin Coffee Cake

Make sure your pumpkin puree is smooth for the best texture in the cake.
Don’t overmix the batter when combining the wet and dry ingredients; this helps keep the cake light and fluffy.
Feel free to experiment with the spices. You could add allspice or ginger for extra flavor.

Variation

If you want to make a twist on this recipe, consider adding chocolate chips or nuts to the batter for extra texture and flavor. You can also substitute the pumpkin puree with applesauce for a different taste.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just roast, peel, and puree it until smooth.

2. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.

3. Can I freeze the Pumpkin Coffee Cake?
Absolutely! You can freeze the cake for up to three months. Just make sure it is wrapped well to prevent freezer burn.