Pumpkin Coffee Cake Recipe
This pumpkin coffee cake is moist with a beautiful crumb and a delicious cinnamon crumb topping. It's a cozy breakfast loaded with rich fall spices - a perfect morning treat!
Servings: 16 Servings
Cost: $5
Ingredients
- 1 cup pumpkin puree
- ¼ cup salted butter (melted)
- 2 Tablespoons sour cream (room temperature)
- ½ cup whole milk (room temperature)
- 1 egg (room temperature)
- 2 teaspoons pure vanilla extract
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 1 cup all-purpose flour
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Crumble topping
- ¼ cup salted butter (softened)
- ½ cup light brown sugar
- ¼ cup all purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon fine sea salt
Instructions
Make the Crumb Topping
- Put butter all crumb topping ingredients in a small bowl.
- Use a fork, pastry cutter or your hands to cut the butter into the dry ingredients until the mixture forms large crumbs, set aside.
Make the Coffee Cake Batter
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Grease a 9x9” pan, set aside.
- In a medium bowl, mix together flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Set aside.
- In a large bowl, whisk together pumpkin, melted butter, sour cream, whole milk, eggs and vanilla until mixture is smooth.
- Add granulated sugar and brown sugar and whisk until dissolved and there are no lumps.
- Add dry ingredients and stir until the mixture is homogenous (uniform throughout) and there are no lumps.
Assemble & Bake
- Pour batter into prepared pan.
- Evenly sprinkle the crumb topping over the cake.
- Bake in preheated oven for 35 minutes or until the top is lightly browned and puffed and a toothpick comes out clean.
- Let the cake cool to room temperature.
Video
Notes
Ingredient Substitution Notes
- Pumpkin Puree. canned or homemade pumpkin puree both work well.
- Salted Butter. unsalted butter, coconut oil or ghee are all good substitutes.
- Sour cream. I recommend full-fat sour cream for the richest taste and best texture, however low fat can be used, or plain Greek yogurt.
- Whole milk. half and half, heavy cream and 2% milk are al good substitutions.
- Granulated sugar. Organic cane sugar and white sugar are the best choices.
- Light Brown Sugar. If you like a little bolder, molasses taste, use dark brown sugar.
- All-purpose flour. I recommend using an unbleached, all-purpose flour. Bread flour and cake flour also work well. You can substitute up to half the flour with whole wheat pastry flour. Or, use all-purpose gluten-free baking flour to make it gluten-free.
- Pumpkin Pie Spice. If you'd like to make your own pumpkin pie spice, follow this recipe: homemade pumpkin pie spice. Then, use 2 tsp of the mixture (and use the rest in some of my other pumpkin recipes).
Nutrition
Serving: 1Piece | Calories: 169kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 180mg | Potassium: 83mg | Fiber: 1g | Sugar: 17g | Vitamin A: 2598IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg