Pumpkin Spice Coffee Cake
This recipe for Pumpkin Spice Coffee Cake is perfect for breakfast or dessert. The moist cake is filled with fall spices and pumpkin, topped with a delicious cinnamon streusel with is topped with a sweet glaze.
My last recipe for #PumkpinWeek is this easy to make homemade Pumpkin Spice Coffee Cake. It’s a sweet baked good that can for breakfast or dessert. If you’ve missed the other two recipes I’ve shared this week, you can find the Pumpkin Cranberry Bread here and the Pumpkin Pie Crescent Rolls here.
Have been following #PumpkinWeek on social media? What have been your favorites so far?
How to Make Pumpkin Spice Coffee Cake
This recipe has three parts but don’t worry, it’s an easy recipe to follow and no electric mixer is needed. My best tip is to have everything out and ready for the recipe before starting. For this recipe, I like to make the streusel topping first, then the cake, and while the cake is cooling, whip up the glaze.
Making the Cinnamon Streusel Topping
In a small bowl, combine the 1/2 cup flour, 1/4 cup COLD unsalted butter that you have cut into cubes, 1/2 cup light brown sugar, and 2 teaspoons cinnamon. Cut the butter into the mixture until it’s there are crumbs the size of peas. Set aside. Grab a 9 x 9 inch baking pan and spray with nonstick spray and lightly flour pan. Set aside.
Making the Pumpkin Cake
To make the cake, combine your dry ingredients in a medium bowl (2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 1/2 teaspoons pumpkin spice).
Next, combine the 1 cup pumpkin puree, 1/2 cup light brown sugar, 1/2 cup melted coconut oil, 1/4 cup pure maple syrup (not maple pancake syrup), and 1/4 milk. Whisk till combined and then fold in the dry ingredient mixture until the batter is just combine, don’t overmix.
The batter will be thick, this is normal. Spread batter evenly in your prepared baking pan.
Sprinkle streusel topping over cake batter and lightly press down.
Bake for 30-35 minutes, or until a toothpick comes out mostly clean, there will some crumbs from the topping but the cake should be done. Allow to cool while you are making the glaze.
Making the Powdered Sugar Glaze
In a small bowl, combine 1/2 cup powdered sugar, 2 tablespoons almond milk creamer (or milk), 1/4 teaspoon vanilla. Whisk till smooth and the consistency to drizzle over cake. Drizzle over warm cake and allow the glaze to set before cutting and serving.
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Pumpkin Spice Coffee Cake
Ingredients
Ingredients for Streusel Topping
- 1/2 cup flour
- 1/2 cup light brown sugar, packed
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 cup COLD unsalted butter, cut into cubes
Ingredients for the Pumpkin Spice Cake
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup light brown sugar, packed
- 1/2 cup melted coconut oil
- 1/4 cup pure maple syrup (do not use pancake syrup)
- 1/4 cup milk
Ingredients for Glaze
- 1 cup powdered sugar
- 2 tablespoons almond milk creamer (or milk)
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Grab a 9 x 9 inch baking pan and spray with nonstick spray and lightly flour pan. Set aside.
Making the Cinnamon Streusel Topping
- To make the cake, combine your dry ingredients in a medium bowl (2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 1/2 teaspoons pumpkin spice).
Making the Cake Batter
- To make the cake, combine your dry ingredients in a medium bowl (2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1 1/2 teaspoons pumpkin spice).
- Next, combine the 1 cup pumpkin puree, 1/2 cup light brown sugar, 1/2 cup melted coconut oil, 1/4 cup pure maple syrup (not maple pancake syrup), and 1/4 milk. Whisk till combined and then fold in the dry ingredient mixture until the batter is just combine, don't overmix.
- The batter will be thick, this is normal. Spread batter evenly in your prepared baking pan.
- Sprinkle streusel topping over cake batter and lightly press down.
- Bake for 30-35 minutes, or until a toothpick comes out mostly clean, there will some crumbs from the topping but the cake should be done. Allow to cool while you are making the glaze.
Making the Powdered Sugar Glaze
- In a small bowl, combine 1/2 cup powdered sugar, 2 tablespoons almond milk creamer (or milk), 1/4 teaspoon vanilla. Whisk till smooth and the consistency to drizzle over cake. Drizzle over warm cake and allow the glaze to set before cutting and serving.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Friday’s recipes for #PumpkinWeek:
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.
Drink Recipes
- Iced Pumpkin Pie Drink by Palatable Pastime
Breakfast and Baked Goods
- Chocolate Chip Pumpkin Muffins by The Mandatory Mooch
- Pumpkin Chocolate Chip Cupcakes by Hezzi-D’s Books and Cooks
- Pumpkin Chocolate Chip Protein Muffins by Our Sutton Place
- Pumpkin Chocolate Chip Scones by Veggies First Then Dessert
- Pumpkin Pie Baked Oatmeal by A Little Fish in the Kitchen
- Pumpkin Pull Apart Bread by Making Miracles
- Pumpkin Spice Coffee Cake by Blogghetti
Savory Recipes
- Baked Pumpkin Goat Cheese Alfredo Pasta with Bacon by Cheese Curd In Paradise
- Pumpkin Bacon Mac and Cheese by Our Good Life
- Pumpkin Corn Chowder by Cindy’s Recipes and Writings
Dessert Recipes
- Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
- Easy Pumpkin Dump Cake byBig Bear’s Wife
- No Churn Pumpkin Ice Cream by Caroline’s Cooking
- Pumpkin Spice Latte Layer Cake by Love & Confections
- Vegan Pumpkin Spiced Muffins by Happily Curated Chaos
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Enjoy!
I love a good coffee cake, and this Fall version is calling my name. Most coffee cakes are dry, but your’s looks moist and tender.
I love streusel crumbs on coffee cake! Adding glaze makes it irresistible!
This looks delicious! A perfect fall treat!
I take coffee cakes to meetings. Since I haven’t been going to meetings, I haven’t made one in a good while. I’m printing this for when my meetings start back up!
I made something similar last weekend and we couldn’t stop eating it! Definitely going to give this recipe a try too!
This looks insanely delicious! All that golden pumpkin flavor and topping. I’m totally drooling.