This Pumpkin Cinnamon Coffee Cake is a cozy treat that’s perfect for fall! With warm spices and a soft, fluffy texture, it’s like a hug in dessert form.
Every bite is a sweet reminder of autumn, and the cinnamon swirl makes it extra special. I like to enjoy it with a warm cup of coffee—it’s a little slice of heaven! ☕🍰
Key Ingredients & Substitutions
Flour: All-purpose flour is standard here. If you’re gluten-free, a 1:1 gluten-free flour blend can work well too.
Pumpkin Puree: Use canned pumpkin puree for easy baking. If you have fresh pumpkin, you can roast it, scoop out the flesh, and blend it. Just make sure to drain any excess water!
Sour Cream/Greek Yogurt: I love using Greek yogurt for its tanginess and creaminess, but sour cream works great too! For a dairy-free option, try coconut yogurt.
Butter: Unsalted butter adds nice flavor. You can swap it for coconut oil for a dairy-free version. Just melt it slightly before mixing.
Spices: Feel free to adjust the spices based on your taste. If you love more warmth, add a bit extra cinnamon or nutmeg.
How Can I Achieve the Perfect Streusel Topping?
The streusel topping is what makes this cake special! To get it just right, you want it crumbly but not too powdery. Follow these steps:
- Start with cold butter—it helps create those nice, chunky crumbs.
- Use a pastry cutter or forks to blend it with the flour and sugars. Don’t overdo it; you want some texture!
- Once mixed, sprinkle it generously over the batter before baking.
This topping adds that delightful crunch and sweet flavor that pairs perfectly with the moist cake below.
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is crucial for a light, fluffy cake. Here’s how to get it right:
- Make sure your butter is at room temperature. It should be soft but not melted.
- Use an electric mixer on medium speed for about 3 minutes. You’re looking for a pale color and fluffy texture.
- Don’t rush this step! It helps to incorporate air into the batter, making your cake light and tender.
By following these tips, your Pumpkin Cinnamon Coffee Cake will be a delightful treat every time!
How to Make Pumpkin Cinnamon Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
For the Cinnamon Streusel Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delicious Pumpkin Cinnamon Coffee Cake takes about 15 minutes to prep and 40-50 minutes to bake, plus some cooling time. Overall, expect to spend about an hour making this delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×9 inch square baking pan to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set this aside while you mix the wet ingredients.
3. Cream Butter and Sugars:
In a large bowl, cream the softened butter with both the granulated and brown sugars using an electric mixer. Mix it for about 3 minutes, until it’s light and fluffy.
4. Add the Eggs and Mix in Other Wet Ingredients:
Add the eggs one at a time, beating well after each addition. Then, mix in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract until everything is well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Pour and Smooth the Batter:
Pour the batter into the prepared baking pan and smooth the top with a spatula. Now, let’s make that scrumptious streusel topping!
7. Make the Streusel Topping:
In a bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. This will add a delightful crunch on top!
8. Sprinkle the Streusel:
Evenly sprinkle the streusel mixture over the batter in the pan. It should cover the entire top for maximum flavor!
9. Bake the Cake:
Place the pan in the oven and bake for 40-50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
10. Cool the Cake:
Once baked, remove the pan from the oven and let it cool completely on a wire rack. This step is important for the glaze to set later!
11. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. The glaze should be pourable but not too runny, so adjust the milk as needed.
12. Drizzle and Serve:
After the coffee cake has cooled completely, drizzle your glaze over the top. Now it’s ready to slice, serve, and enjoy with a warm cup of coffee!
This Pumpkin Cinnamon Coffee Cake is the perfect blend of moist cake and crunchy topping, bursting with autumn flavors. Enjoy every delicious bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, roast it, scoop out the flesh, and blend it until smooth. Make sure to drain any excess moisture to ensure the right texture in your cake.
How Should I Store Leftovers?
Store any leftover coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months. Just be sure to wrap it tightly to prevent freezer burn!
Can I Make This Coffee Cake Gluten-Free?
Yes! You can use a 1:1 gluten-free flour blend as a substitute for all-purpose flour. Just be aware that texture may vary slightly, but it should still be delicious!
What If I Don’t Have Sour Cream or Greek Yogurt?
No worries! You can substitute with equal parts buttermilk or even unsweetened applesauce for added moisture. Each will give a slightly different taste but will keep your cake moist!
