If you’re looking for a cozy treat that captures the flavors of fall, pumpkin coffeecake is a great choice. It’s moist, full of warm spices like cinnamon and nutmeg, and topped with a crumbly streusel that adds a nice crunch. This recipe combines pumpkin puree and simple ingredients to make a soft, flavorful cake that’s perfect for breakfast or dessert.
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You’ll love how easy it is to make and how well it brings out the taste of autumn. Plus, you can add a sweet glaze or nuts for extra flavor and texture. Whether you’re baking for a special occasion or just a cozy morning at home, this pumpkin coffee cake is sure to please.
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Homemade Pumpkin Coffeecake Recipe
You’ll need pumpkin puree, warm spices, and simple pantry staples to make this cozy pumpkin coffeecake. A crunchy streusel topping adds a nice texture contrast. Following clear steps will help you get a moist and tender crumb every time. You can also learn tricks to store or prep the cake ahead.
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Ingredients Needed
Gather these basics for the cake:
- 1 ¾ cups all-purpose flour
- 1 cup sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice (or mix cinnamon, nutmeg, ginger)
- 1 cup pumpkin puree (canned or fresh)
- ½ cup sour cream or Greek yogurt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the streusel topping:
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ cup softened butter
- ½ cup chopped walnuts or pecans (optional)
Step-By-Step Instructions
Start by preheating the oven to 350°F (175°C). Grease a 9×9-inch pan or line it with parchment paper.
Mix flour, sugar, baking powder, soda, salt, and spices in a large bowl.
In another bowl, whisk pumpkin puree, sour cream, oil, eggs, and vanilla until smooth.
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Combine wet and dry ingredients carefully. Don’t overmix; stop when just combined.
Prepare the streusel by mixing sugar, flour, cinnamon, and butter until crumbly. Stir in nuts if you want extra crunch.
Pour half the batter into the pan. Sprinkle half the streusel. Add the rest of the batter, then top with remaining streusel.
Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool before serving.
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Tips For Best Texture
Use sour cream or Greek yogurt to keep the cake moist and tender. They add richness and help the crumb stay soft.
Don’t overmix the batter. Stir just until ingredients combine to avoid a dense texture.
Layer the streusel topping evenly so each bite has a crunchy contrast.
Room temperature eggs and pumpkin puree help with even mixing.
If your pumpkin puree is watery, drain it slightly on paper towels to prevent sogginess.
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Storage And Make-Ahead Options
Store the cooled pumpkin coffee cake in an airtight container at room temperature for up to 3 days.
You can also refrigerate it for up to a week. Let it come to room temperature or warm it slightly before eating.
To freeze, wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months.
Thaw overnight in the fridge, then warm before serving.
You can prepare the batter and streusel a day in advance, keeping them separate in the fridge. Assemble and bake the next day for fresh cake.
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Serving And Customization Ideas
You can make your pumpkin coffee cake even better by adding tasty toppings, picking the right pairings, and swapping ingredients to match your needs. These ideas help you enjoy the cake in different ways and fit your tastes.
Tasty Toppings And Glazes
Add a crunchy streusel topping with cinnamon, nutmeg, and chopped nuts like walnuts or pecans for extra texture and flavor. A cream cheese glaze goes well on top, giving a smooth, slightly tangy finish.
You can also try:
- Powdered sugar dusting
- Maple syrup drizzle
- A simple vanilla glaze
These toppings balance the warm spices and moist pumpkin. Feel free to mix and match to find your favorite.
Pairings And Occasions
Serve your pumpkin coffee cake with hot coffee, chai tea, or a glass of cold milk. It fits well at breakfast or brunch, especially on chilly fall mornings.
Pair it with savory items like egg casseroles or fresh fruit for a complete meal. The cake also works as a dessert for casual get-togethers and holiday celebrations.
Ingredient Substitutions
If you want to make the cake lighter, try using yogurt instead of sour cream. For a dairy-free version, use coconut oil in place of butter and plant-based yogurt.
You can swap all-purpose flour for whole wheat or gluten-free flour blends to fit dietary needs. Adjust spices to suit your preference, reducing or adding cinnamon, nutmeg, or ginger as you like.
Follow my Fall Comfort Food board on Pinterest.