The Ultimate Pumpkin Coffee Cake with Irresistible Crumb Topping for Fall

There’s something truly magical about the aroma of warm spices and pumpkin filling the kitchen on a crisp autumn morning. And when that aroma leads to a slice of incredibly moist Pumpkin Coffee Cake, you know it’s going to be a good day. This isn’t just any coffee cake; it’s a celebration of fall flavors, featuring a tender pumpkin-infused base, a delectable cinnamon-sugar swirl, and an incredibly buttery, crunchy streusel topping that will make your taste buds sing. I took my classic Coffee Cake with Crumb Topping recipe and gave it a seasonal pumpkin twist, and it was an instant family favorite!

If you’re searching for that quintessential autumn baked good that pairs perfectly with a steaming cup of coffee or a cozy mug of hot chocolate, look no further. This pumpkin coffee cake is guaranteed to become your new fall tradition. And if you’re a pumpkin fanatic like us, you might also love these delightful Pumpkin Scones or our irresistible Pumpkin Cinnamon Rolls with Cream Cheese Frosting!

Why You Will Love This Easy Pumpkin Coffee Cake Recipe

This Pumpkin Coffee Cake isn’t just a treat; it’s a baking experience that brings joy to both the baker and the lucky recipients. Here’s why this recipe will quickly become a cherished part of your fall baking repertoire:

• It’s Incredibly Easy to Make: Don’t let the layered appearance fool you. This recipe is straightforward, making it perfect for bakers of all skill levels. You’ll be surprised at how quickly you can whip up this impressive dessert.
• Uses a Whole Can of Pumpkin Puree: Say goodbye to those half-empty cans of pumpkin sitting in your fridge! This recipe utilizes a full 15-ounce can, ensuring rich pumpkin flavor throughout and eliminating food waste. It’s practical and delicious!
• Moist and Tender Cake Texture: Thanks to the generous amount of pumpkin puree and the use of oil, this coffee cake boasts an incredibly moist, tender crumb that stays fresh for days. No dry cakes here!
• Freezer-Friendly for Later Enjoyment: Planning ahead or want to save some for a rainy day? This coffee cake freezes beautifully, allowing you to enjoy a taste of fall anytime you crave it. Just thaw and serve!
• Bursting with Authentic Pumpkin and Fall Spice Flavors: Every bite delivers a harmonious blend of real pumpkin and aromatic autumn spices like cinnamon and pumpkin pie spice. It’s the ultimate comfort food for the season.

Essential Ingredients for Your Pumpkin Coffee Cake with Streusel

Crafting the perfect pumpkin coffee cake means selecting quality ingredients that contribute to its delicious flavor and satisfying texture. Here’s a detailed look at what you’ll need and why each component is vital:

For the Moist Pumpkin Cake Base:

• ALL-PURPOSE FLOUR: This forms the essential structure of our cake, providing a sturdy yet tender foundation. It’s also a key component in creating that irresistible crumb topping.
• BAKING POWDER AND BAKING SODA: These are the dynamic duo of leavening agents. They react to create carbon dioxide bubbles, which expand during baking, giving the cake its beautiful rise and airy, fluffy texture. Don’t substitute or omit!
• SALT: Far from just adding saltiness, salt is crucial for balancing and enhancing all the other flavors in the cake, making the pumpkin and spices truly shine.
• FALL SPICES (Pumpkin Pie Spice & Cinnamon): These spices are the heart of our fall flavor profile. Pumpkin pie spice is typically a blend of cinnamon, nutmeg, ginger, and cloves, offering a complex warmth. Adding extra cinnamon amplifies that cozy taste. If you’re feeling ambitious, you can even make your own homemade pumpkin pie spice blend!
• PUMPKIN PUREE: This is where the magic happens! I designed this recipe to use an entire 15-ounce can of pumpkin puree (make sure it’s *puree*, not pumpkin pie filling!). This generous amount ensures the coffee cake is incredibly moist, rich in flavor, and saves you the hassle of storing leftover pumpkin.
• BROWN SUGAR: Brown sugar adds depth of flavor with its molasses content, which also contributes to the cake’s moistness and tender crumb. Its subtle caramel notes complement the pumpkin beautifully.
• NEUTRAL OIL: I opt for a neutral oil (like vegetable or canola oil) instead of butter in the cake batter because it contributes to a lighter, more consistently moist crumb, especially when combined with pumpkin puree. Butter can sometimes make cakes feel heavier, but oil keeps this pumpkin coffee cake wonderfully tender.
• LARGE EGGS: Eggs act as binders, helping to hold the cake structure together while also adding moisture and richness. They also contribute to the cake’s rise and texture.
• VANILLA EXTRACT: A touch of pure vanilla extract enhances all the other flavors, adding a subtle sweetness and aromatic depth that makes baked goods truly special.

For the Irresistible Cinnamon-Sugar Filling:

• BROWN SUGAR: Again, brown sugar brings its rich flavor and moisture-retaining qualities to the sweet, spiced layer nestled within the cake.
• CINNAMON: A generous amount of ground cinnamon mixed with the brown sugar creates that classic, comforting swirl of flavor that elevates any coffee cake.

For the Crunchy Crumb Topping (Streusel):

• UNSALTED BUTTER: Melted butter binds the crumb topping ingredients together, creating a rich, flavorful streusel that crisps up beautifully in the oven.
• ALL-PURPOSE FLOUR: Provides the bulk and structure for the crumbs.
• BROWN SUGAR: Adds sweetness and moisture to the topping, contributing to its chewy-crunchy texture.
• CINNAMON: Infuses the streusel with warm spice, complementing the pumpkin cake below.
• SALT: A pinch of salt in the topping balances the sweetness and enhances the overall flavor.

How to Bake Your Perfect Pumpkin Coffee Cake

Making this delightful pumpkin coffee cake is a rewarding process, broken down into three simple, manageable steps:

1. CRUMB TOPPING (STREUSEL): Begin by preparing your signature streusel. In a medium bowl, combine the melted butter with all-purpose flour, packed brown sugar, ground cinnamon, and a pinch of salt. Mix these ingredients thoroughly until a crumbly mixture forms. Set this aside; it will be sprinkled generously over the top of the cake.
2. CINNAMON-SUGAR FILLING: For the delicious middle layer, simply mix together brown sugar and cinnamon in a small bowl. This sweet, spiced blend creates a wonderful ribbon of flavor in every slice. Set this aside as well.
3. THE PUMPKIN COFFEE CAKE BATTER:
   1. First, preheat your oven to 350°F (177°C) and lightly grease a 9×13-inch baking pan. This ensures your cake bakes evenly and releases easily.
   2. In a large mixing bowl, whisk together all the dry ingredients for the cake: all-purpose flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and brown sugar. Make sure there are no lumps and everything is well combined.
   3. Next, add the wet ingredients directly into the dry mixture: pumpkin puree, neutral oil, large eggs, and vanilla extract. Stir everything together just until combined. Be careful not to overmix the batter, as this can lead to a tough cake. A few small lumps are perfectly fine!
   4. Pour approximately half of the prepared cake batter into your greased baking pan, spreading it evenly across the bottom.
   5. Generously sprinkle the reserved cinnamon-sugar filling over this first layer of batter.
   6. Carefully spoon and spread the remaining half of the pumpkin cake batter over the filling. Take your time to cover the filling without disturbing it too much.
   7. Finally, evenly sprinkle the crumb topping (streusel) over the entire surface of the cake batter. Gently press the streusel lightly into the batter. This helps it adhere and prevents it from falling off after baking.
   8. Bake for 35-40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. The top should be golden brown and the streusel beautifully crisp.
   9. Allow the cake to cool completely before drizzling with icing (if using). Cooling is crucial for the cake to set properly and for the icing to hold its shape.

Frequently Asked Questions (FAQs) About Pumpkin Coffee Cake

Expert Tips and Creative Variations for Your Pumpkin Coffee Cake

Elevate your pumpkin coffee cake experience with these helpful tips and exciting variations:

• Avoid Overbaking for the Ultimate Moistness: This is the golden rule for any cake, especially coffee cakes! Overbaking is the primary culprit behind dry, crumbly cakes. Start checking your cake around the 35-minute mark. The moment a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, it’s done. A few extra minutes can make a big difference in texture.
• Achieving a Pristine White Drizzle: If you desire a vibrant, stark white icing drizzle, ensure your coffee cake is completely cooled before applying. Additionally, using heavy cream instead of milk in your icing mixture will yield a whiter, richer, and slightly thicker glaze.
• Possible Delightful Variations:
  • Nutty Crunch: For an added layer of texture and flavor, mix in ½ cup of finely chopped pecans or walnuts into the cinnamon-sugar filling before sprinkling it over the batter. The nuts toast beautifully during baking, offering a wonderful counterpoint to the soft cake.
  • Cream Cheese Drizzle: Elevate your coffee cake with a tangy cream cheese drizzle. To make it, beat together 4 ounces of very soft cream cheese with 1 cup of confectioners’ sugar. Gradually add 3 or more tablespoons of milk (or heavy cream) until you reach your desired drizzling consistency. It’s a decadent touch!
  • Maple Drizzle: Embrace more fall flavors with a maple-infused glaze. Simply combine 1 cup of confectioners’ sugar with 3 or more tablespoons of pure maple syrup. Adjust the amount of syrup for your preferred thickness. The maple notes pair beautifully with pumpkin and spice.
  • Keep it Simple: If you prefer the natural beauty and taste of the pumpkin coffee cake, feel free to omit any drizzle entirely. The crumb topping and spiced cake are delicious enough on their own!

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