This Pumpkin Cinnamon Coffee Cake is a cozy treat perfect for fall. It has a moist pumpkin flavor, warm cinnamon spice, and a crumbly topping that makes every bite a delight!
Honestly, nothing beats the smell of this cake baking—it’s like a hug from the oven! I love enjoying a slice with my morning coffee. Perfect for chilly days!
Key Ingredients & Substitutions
Flour: All-purpose flour gives the cake structure. If you need a gluten-free option, try a gluten-free flour blend. Just ensure it’s meant for baking!
Pumpkin Puree: Canned pumpkin is convenient, but homemade pumpkin puree adds a fresh flavor. If you can’t find pumpkin, butternut squash puree is a good substitute.
Spices: Ground cinnamon, nutmeg, and ginger bring warmth. If you have pumpkin pie spice, you can use about 2 teaspoons in place of all three spices for ease.
Brown Sugar: It adds moisture and flavor. If you want a lighter option, use coconut sugar or adjust to less brown sugar by using granulated sugar instead.
Buttermilk: It adds tenderness. You can make your own by adding 1/2 tablespoon of vinegar to 1/2 cup of milk and letting it sit for 5-10 minutes.
How Do I Get the Perfect Cinnamon Streusel Topping?
The streusel topping is what makes this cake extra special! For it to be crumbly and delicious, cutting in the cold butter correctly is key.
- Combine flour, brown sugar, cinnamon, and salt in a bowl.
- Use cold, diced butter and a pastry cutter, fork, or your fingertips to mix until it looks like coarse crumbs.
- Don’t overwork it! A little chunkiness is good for texture.
Remember, this topping is layered between the cake batter, so make sure to spread it evenly for a great mix of cake and streusel in every bite!
How to Make Pumpkin Cinnamon Coffee Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- ½ cup buttermilk
- 1 tsp vanilla extract
For the Cinnamon Streusel Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 tsp ground cinnamon
- ¼ tsp salt
- 4 tbsp unsalted butter, cold and diced
For the Glaze:
- ¾ cup powdered sugar
- 1½ tbsp milk
- ½ tsp vanilla extract
How Much Time Will You Need?
This delightful coffee cake takes about 20 minutes to prepare and around 50-60 minutes to bake. After baking, let it cool for about 15 minutes before serving. Altogether, you are looking at about 1 hour and 45 minutes from start to finish before you can slice into this sweet treat.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9-inch Bundt or springform pan. This keeps the cake from sticking and makes it easier to remove once baked.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. This helps to evenly distribute the leavening agents and spices.
3. Creaming the Sugars and Oil:
In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. It’s best to use a whisk or electric mixer for a smoother mixture!
4. Adding Eggs and Pumpkin:
Add the eggs one at a time, making sure to beat well after each addition. Stir in the pumpkin puree and vanilla extract until everything is well blended.
5. Combining Wet and Dry Ingredients:
Now, alternately add the flour mixture and buttermilk to the pumpkin mixture, starting and ending with the flour mixture. Stir gently until just combined—be careful not to overmix, as this can make your cake dense.
6. Making the Streusel Topping:
In a separate bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel topping. Cut in the cold, diced butter using a pastry cutter or your fingers until you have a crumbly mixture. Set it aside.
7. Assembling the Cake:
Pour half of the cake batter into the prepared pan. Sprinkle half of the streusel topping over the batter. Then, carefully pour the remaining batter over the streusel layer. Finally, add the rest of the streusel on top.
8. Baking the Cake:
Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen should smell wonderful by now!
9. Cooling the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.
10. Preparing the Glaze:
In the meantime, whisk together the powdered sugar, milk, and vanilla extract to make a smooth glaze. Adjust the consistency with more milk or powdered sugar as needed.
11. Drizzling the Glaze:
When the cake is completely cooled, drizzle the glaze over the top. This adds sweetness and a beautiful finish to your coffee cake!
12. Enjoying Your Cake:
Slice up this delightful pumpkin cinnamon coffee cake and serve it warm or at room temperature. It’s best enjoyed with a cup of coffee or tea!
Let the cozy flavors of pumpkin and spices warm your heart with each delicious bite. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to roast or steam it until soft, then puree it until smooth. This can be a tasty alternative to canned pumpkin!
Can I Make This Cake Ahead of Time?
Yes, you can bake the cake a day in advance! Just store it in an airtight container at room temperature. Drizzle the glaze just before serving to keep it fresh!
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk. Let it sit for 5-10 minutes before using!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw before enjoying again!
