If you're craving something cozy, sweet, and perfectly spiced this Fall, this pumpkin coffee cake is exactly what you need. Made with real pumpkin for the best flavor and extra moisture topped with crunchy cinnamon streusel, it's so delicious and comforting. One bite, and you'll see why it belongs on your Fall must-bake list!
This pumpkin coffee cake is full of warm fall flavors with a tender, moist crumb. I tested it several times to get the balance just right! Pumpkin and Greek yogurt keep it soft, the streusel adds the perfect crunch, and a drizzle of maple glaze takes the Fall vibes over the top.
I love coffee cake because it works for breakfast and dessert! It's easy enough to make at home, but tastes like something straight from a bakery.
For more pumpkin recipes, try my brown butter pumpkin bread, pumpkin molasses cookies, or pumpkin spice cupcakes!
Jump to:
Why You'll Love This Recipe
- Buttery streusel topping- The thick layer of streusel is flavored with a pinch of cinnamon. It adds the perfect crunchy contrast to each bite of moist cake. I used the same topping for these pumpkin crumb muffins and pumpkin bread with streusel.
- Moist pumpkin cake- The cake batter is full of real pumpkin puree and warm spices. The best part is that it's made in one bowl!
- Cozy maple icing- The icing has only 3 ingredients and tastes incredible with pumpkin! I also used it on these brown butter maple blondies.
Key Ingredient Notes
- All purpose flour- I always recommend baking in grams for accuracy. However, if you're making this recipe with cup measurements, make sure to fluff the flour in the bag and gently scoop it into your measuring cup. If you pack it in, you'll have way too much flour and a dry coffee cake! 1 cup of flour should weigh about 120 grams.
- Sugars- The coffee cake is sweetened with granulated and light brown sugar to add a little molasses flavor without overpowering the pumpkin.
- Pumpkin pie spice- I used store-bought pumpkin spice mix, but you can absolutely make your own with ground cinnamon, nutmeg, ginger, cloves, and allspice!
- Oil- I made the cake with oil instead of butter for an extra bouncy, moist texture. Canola and vegetable oil are the best options, but olive oil works too.
- Pumpkin puree- For this recipe, you'll want to use canned pumpkin puree. Make sure it is 100% pure pumpkin. We don't want pumpkin pie filling because it's pre-sweetened! I don't recommend homemade pumpkin puree because it's very watery, but if it's all you have, blot out as much moisture as possible with a paper towel before using it.
- Greek yogurt- Use plain Greek yogurt or sour cream in this coffee cake. It helps tenderize the gluten, creating a deliciously moist texture.
For the full list of ingredients for the crumble topping, cake, and icing, see the recipe card at the bottom of this post.
Substitutions and Variations
- Double the streusel- A classic coffee cake has a layer of streusel in the middle as well as on top, and you can easily do that with this recipe. Just double the crumb topping, spread half of the batter into the pan, add a layer of crumbs, then top with the remaining batter and the rest of the crumble.
- Add nuts- This recipe is even more delicious with a handful of chopped pecans on top. They get toasty in the oven and complement the maple drizzle perfectly.
How to Make Crumb Topping
For the crumb topping, all you have to do is mix melted salted butter (give it 5 minutes to cool slightly), white and brown sugar, flour, and cinnamon together in a bowl with a fork until there are wet, pea-sized crumbles.
Streusel is often made with cold butter, but using melted butter makes the whole process easier, skipping the step of cutting it into the flour. Plus, you can mix the streusel right in the same bowl you used to melt the butter, which means fewer dishes to wash.
Place the streusel in the fridge to firm up while you make the coffee cake batter.
Making the Coffee Cake
Preheat the oven to 350ยฐF and line a 9-inch springform pan with parchment paper.
Whisk the flour, sugars, baking powder, baking soda, salt, and pumpkin pie spice together in a large bowl.
Push the dry ingredients toward the sides of the bowl to create a well in the center. Add the oil, eggs, pumpkin, yogurt, and vanilla extract to that center space. Whisk just the wet ingredients together until smooth.
Switch to a rubber spatula and gently fold everything together until you have a thick, uniform batter. Stop as soon as the flour streaks disappear since overmixing can make the cake dense and tough.
Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the streusel on top of the batter and bake until the top is golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling.
Make the maple icing by whisking powdered sugar, maple syrup, and heavy cream together in a small bowl. Drizzle on top of the cake, slice, and serve!
Expert Baking Tips
- Use room temperature ingredients. Ingredients like eggs and yogurt mix more evenly when they aren't cold. This helps the batter come together smoothly and gives the cake a tender texture. Remember to pull them out of the fridge 1-2 hours before you start baking!
- Check for doneness. The cake will take a long time to bake because the batter is so thick and wet. Every oven runs a little differently, so start checking the cake a few minutes before the suggested bake time. A toothpick inserted in the center should come out clean or with a few moist crumbs, no raw batter.
- Let the cake cool completely. Cooling allows the crumb to set, which makes the cake easier to slice and prevents the icing from melting or soaking in. Let the cake cool for about 1 hour at room temperature before serving.
Frequently Asked Questions
A metal pan is best for coffee cake because it conducts heat evenly for the best bake. I used a springform pan (like what you'd bake a cheesecake in), but 9-inch square pan works too. The bake time may be a bit longer.
Yes!ย The cake stays moist for a couple of days, making it perfect to prepare ahead of time. You can also make the streusel and icing 1-2 days in advance and keep them in the fridge, which makes assembling the cake easier when you're ready to bake.
The most common reason for sinkage is that your cake was underbaked, but it can also happen if the batter was overmixed. Make sure to measure ingredients carefully, mix gently, and check for doneness with a toothpick before removing from the oven.
More Cozy Fall Recipes to Try
๐ Recipe
Pumpkin Coffee Cake
Equipment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Crumb Topping
- 56 grams salted butter melted
- 72 grams granulated sugar
- 60 grams light brown sugar
- 72 grams all purpose flour
- 1 teaspoon ground cinnamon
Pumpkin Coffee Cake
- 200 grams all purpose flour
- 100 grams granulated sugar
- 100 grams light brown sugar
- ยผ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 112 grams vegetable oil
- 2 large eggs room temperature
- 225 grams pumpkin puree
- 120 grams plain Greek yogurt room temperature
- 2 teaspoons vanilla extract
Maple Icing
- 120 grams powdered sugar
- 40 grams pure maple syrup
- 3 tablespoons heavy cream
Instructions
Crumb Topping
- In a medium bowl, combine the melted salted butter, granulated sugar, brown sugar, flour, and cinnamon. Mix with a fork until the mixture forms moist, pea-sized crumbs.56 grams salted butter, 72 grams granulated sugar, 60 grams light brown sugar, 72 grams all purpose flour, 1 teaspoon ground cinnamon
- Place the bowl of streusel in the fridge to firm up while you prepare the batter.
Pumpkin Coffee Cake
- Preheat your oven to 350ยฐF (180ยฐC). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice.200 grams all purpose flour, 100 grams granulated sugar, 100 grams light brown sugar, ยผ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 1 tablespoon pumpkin pie spice
- Create a well in the center of the dry ingredients. Add the oil, eggs, pumpkin purรฉe, yogurt, and vanilla extract to the well. Whisk just the wet ingredients together first, then gradually pull in the dry ingredients around the edges.112 grams vegetable oil, 2 large eggs, 225 grams pumpkin puree, 120 grams plain Greek yogurt, 2 teaspoons vanilla extract
- Switch to a rubber spatula and gently fold the batter until everything is combined. The batter will be thick. Stop mixing as soon as the dry streaks disappear to keep the cake soft and tender.
- Pour the batter into the prepared pan and spread it into an even layer. Sprinkle the chilled streusel evenly over the top.
- Bake for 30-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Let the cake cool in the pan for about 10 minutes, then release the springform ring and transfer the cake to a wire rack to cool completely.
Maple Icing
- Whisk the powdered sugar, maple syrup, and heavy cream together in a small bowl until smooth.120 grams powdered sugar, 40 grams pure maple syrup, 3 tablespoons heavy cream
- Drizzle the icing over the cooled cake, slice, and serve.
Notes
Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or warm in the microwave for a few seconds before enjoying.
Comments
No Comments