Pumpkin Coffee Cake Recipe

Imagine the cozy warmth of autumn wrapped up in one delicious bite—this pumpkin crumble cake is like a hug for your taste buds!

I enjoy a slice of Pumpkin Coffee Cake in the cozy autumn months. This recipe melds together spices that go in the cake like cinnamon, nutmeg, and cloves, plus the earthy sweetness of pumpkin puree.

But the real magic happens in the crumb, which as usual, is tender and soft from the buttermilk. Chopped pecans add a nice nutty crunch and, if we’re being real, the cake is a delightful treat perfect for any gathering.

Pumpkin Coffee Cake Recipe Ingredients

• Pumpkin Puree: Rich in fiber and beta-carotene, adds moisture and autumnal flavor.
• All-Purpose Flour: The backbone of the cake, providing structure and carbohydrates.
• Brown Sugar: Adds a deep, caramel-like sweetness, enhancing the spice blend.
• Pecans: Supply healthy fats and a crunchy texture to the topping.
• Cinnamon: Offers warm, aromatic spice notes, boosting the cake’s flavor profile.
• Buttermilk: Contributes tanginess and tenderizes the crumb, ensuring moistness.

Pumpkin Coffee Cake Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 1/2 cup buttermilk
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1 teaspoon ground cinnamon (for topping)
• 2 tablespoons unsalted butter, chilled (for topping)
• 1/4 cup all-purpose flour (for topping)

How to Make this Pumpkin Coffee Cake Recipe

1. Set your oven to a temperature of 350°F (175°C) and prepare an 8-inch square baking pan for use by applying some form of fat to its inner surfaces so that the cake will release from the pan easily after baking.

2. In a bowl, combine and mix well 1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon salt. Set aside.

3. In a large bowl, combine 1/4 cup softened unsalted butter and 1/2 cup granulated sugar. Beat the mixture until it becomes light and fluffy.

4. Incorporate 1 large egg and 1 teaspoon vanilla extract, mixing until everything is combined well.

5. Incorporate 1 cup of canned pumpkin puree into the wet components, and mix until completely smooth.

6. Slowly switch between incorporating the dry ingredient mixture and 1/2 cup buttermilk into the wet mixture, adding them in the opposite order at the beginning and end, and mixing only until the combined elements look uniform.

7. Place the batter into the chosen baking vessel and smooth it to the edges.

8. To make the topping, combine 1/2 cup of packed brown sugar, 1/2 cup chopped pecans, 1 teaspoon ground cinnamon, 2 tablespoons chilled unsalted butter, and 1/4 cup all-purpose flour in a small bowl. Use a pastry cutter or fork to mix in the bowl until the mixture is crumbly.

9. Evenly distribute the topping over the batter in the pan.

10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool before serving.

Pumpkin Coffee Cake Recipe Equipment Needed

1. Oven
2. 8-inch square baking pan
3. Mixing bowls (at least 2)
4. Whisk
5. Electric mixer or hand mixer
6. Measuring cups
7. Measuring spoons
8. Spatula
9. Pastry cutter or fork
10. Toothpick

FAQ

• Can I use fresh pumpkin instead of canned pumpkin puree?Using fresh pumpkin puree in this cake is perfectly acceptable, provided the following conditions are met:

  1. The pumpkin puree is well-cooked.
  2. The puree is drained of excess moisture.

• Can I substitute the buttermilk with another ingredient?Yes, a mixture of 1/2 cup milk and 1/2 tablespoon lemon juice or vinegar can be used as a buttermilk substitute. The mixture should sit for 5 minutes before using it in your recipe.
• How do I store the leftover pumpkin coffee cake?Keep in a container that breathes (that is, an airtight container) at room temperature. Enjoy within 3 days. You may also stow in a place that is cooler but not too cool (like a fridge) and not too warm (like a counter). Enjoy within a week. After 3 days in an airtight container at room temperature, your nearly raw treasure will be safe to eat but not as tasty.
• Can I make this recipe gluten-free?Yes, change out the all-purpose flour for a gluten-free all-purpose baking mix at a 1:1 ratio.
• Is it possible to make this cake nut-free?Certainly, just leave out the pecans in the recipe or replace them with pumpkin seeds or chocolate chips.
• How do I know when the cake is done baking?Put a toothpick into the cake’s center; when it’s finished, it will come out clean or with just a few crumbs.
• Can I add spices like ginger to this cake?Of course, if you want to beautifully enhance the spice flavors, you can add 1/4 teaspoon of ground ginger. But don’t feel like you have to. None of these ingredients is crucial to making a delicious dish.

Pumpkin Coffee Cake Recipe Substitutions and Variations

1 cup all-purpose flour: Use 1 cup of whole wheat flour for a nuttier flavor.
1/2 cup granulated sugar: Substitute with 1/2 cup coconut sugar or 1/2 cup honey (reduce buttermilk slightly if using honey).
1/4 cup of unsalted butter, softened: A lower fat option would be 1/4 cup coconut oil or 1/4 cup applesauce.
1/2 cup buttermilk: Substitute with 1/2 cup milk mixed with 1/2 tablespoon lemon juice or vinegar (let sit for 5 minutes).
1/2 cup finely chopped pecans: Use walnuts (same amount) if you want to sub with another nut. Omit altogether if you want a nut-free version.

Pro Tips

1. Toast the Pecans Before chopping the pecans, toast them lightly in a pan over medium heat for about 5 minutes, stirring frequently. This will enhance their flavor and give the topping a richer taste.

2. Chill the Topping After preparing the crumb topping, let it rest in the refrigerator for about 15 minutes before using it. This helps the butter firm up, allowing for a crumblier, more defined topping once baked.

3. Pumpkin Puree If you’re using canned pumpkin puree, ensure it’s 100% pumpkin and not pumpkin pie filling, which contains added spices and sweeteners. For extra fresh flavor, you can press the puree through a fine mesh sieve to remove any excess moisture.

4. Buttermilk Substitute If you don’t have buttermilk, you can make your own by mixing 1/2 cup milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes to thicken before using.

5. Check Oven Temperature It’s a good idea to use an oven thermometer to ensure your oven is at the correct temperature, as this can greatly affect the baking outcome. Adjust baking time slightly if needed based on the actual temperature of your oven.