The Ultimate Fall Treat: Homemade Pumpkin Coffee Cake
Hey there, coffee lovers! I’m excited to introduce you to my easy pumpkin coffee cake recipe that is perfect to warm up your cozy mornings. This recipe is a game-changer because it incorporates all the fall flavors in one delicious dessert. It’s moist, flavorful and full of cinnamon and pumpkin spices.
This scrumptious pumpkin coffee cake is the perfect balance of sweetness and moist texture that will make you feel like you’re enjoying a Starbucks pumpkin spice latte from the comfort of your home. Nothing beats having a slice with your morning cup of joe or as a dessert after a hearty meal.
Whether you are craving something sweet or need a quick snack to go with your coffee, this easy pumpkin coffee cake recipe is just what you need. Give it a try and I guarantee it will become your new favorite fall dessert!
Why You’ll Love This Recipe
If you are a coffee lover and adore pumpkin spice, then you may want to get ready for this exquisite recipe. This easy pumpkin coffee cake is a jaw-dropping dessert that you can easily make from the comfort of your home. The combination of fragrant spices like cinnamon, ginger, cloves, and nutmeg helps to give this cake an earthy, sweet taste that will have you yearning for more with each bite.
One of the best things about this recipe is its simplicity. You don’t have to be a professional baker to enjoy this treat since it requires only a few ingredients and little prep time. Also, it’s perfect for any occasion – whether brunch with friends and family or to satisfy your sweet tooth cravings.
Another reason why you should add this easy pumpkin coffee cake to your recipe collection is its versatility. Feel free to add different toppings such as maple syrup, whipped cream, or even cream cheese if you desire. If you’re looking to go vegan or want to make some changes, there are plenty of substitutions available too.
Overall, this recipe blends in all the essential elements of a delightful dessert that everyone will love. With its effortless preparation process and unique blend of flavors, no wonder it has become every coffee lover’s dream come true!
Ingredient List
Here is a list of the ingredients you will need to make this delicious Easy Pumpkin Coffee Cake Recipe:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 3/4 cup pumpkin puree
- 1/2 cup sour cream
For the cake streusel:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 6 tablespoons unsalted butter, melted and cooled
Note: If you are looking for a vegan option, you can substitute the butter with margarine and use vegan sour cream. Also, if you want to make a gluten-free version of this recipe, you can use gluten-free flour instead of all-purpose flour.
The Recipe How-To
Now is the moment of truth. It’s time to explore the nitty-gritty of making this delicious and easy Pumpkin Coffee Cake recipe. Remember, when you’re making the cake, always use room temperature ingredients so that they mix evenly.
Step 1: Prepare the Ingredients
Before beginning any other step, make sure you have all your ingredients measured out accurately. Take a large bowl to sift or whisk all-purpose flour (2 cups) along with baking powder (1 teaspoon), baking soda (1/2 teaspoon), pumpkin pie spice (use the homemade blends mentioned in step 1), and kosher salt (1/2 teaspoon). Take a small bowl to combine light brown sugar (1/2 cup), granulated sugar (1/2 cup), unsalted melted butter or margarine (1/2 cup), cinnamon (1 teaspoon), pumpkin pie spice (use homemade blend mentioned in step 1), and salt.
Step 2: Mix Wet Ingredients
In another large bowl, beat together two large eggs until frothy. Then add pumpkin puree (1 can, approx. 15 oz.), sour cream, and maple syrup or honey (optional). Keep whisking until combined evenly.
Step 3: Combine Dry and Wet Ingredients
Gradually add the dry mixture to the wet mixture in two parts, stir well after each addition, and mix everything well until there are no lumps in it.
Step 4: Streusel Topping
Take a small bowl to mix together all-purpose flour (1 cup), light brown sugar (1 cup), cinnamon (2 tsp) (bold important spices here), nutmeg, ginger, and cloves. Melt butter(½ cup) into this mixture with your fingers until pea-sized crumbs form.
Step 5: Layering Time!
Preheat the oven to 350°F (180°C). Grease a 9×13 inch (22.5 x 33 cm) baking dish with butter or cooking spray. Pour half the cake mixture into the prepared pan and spread out evenly. Sprinkle and smooth out half of the crumble topping over this layer, then pour in the remaining cake mixture on top. Lastly, sprinkle and smooth the remaining streusel crumb on top.
Step 6: Bake
Pop the pan into the preheated oven for 35-40 minutes. Once done, remove from oven and allow cooling before serving.
Your fantastic aromatic Pumpkin Coffee Cake recipe is ready to be relished!
Substitutions and Variations
Hey coffee and baking enthusiasts, are you looking for some ways to tweak this easy pumpkin coffee cake recipe to your liking? Here are some substitutions and variations that can help you customize this recipe:
– Crumb topping: If you’re feeling adventurous, switch up the crumb topping with something different. Swap out the pumpkin pie spice for cinnamon, add chopped nuts or use oatmeal for a crunchy texture.
– Cake streusel: Want to make the cake itself stand out more? Try making it with streusel on top by mixing together a combination of flour, sugar, and butter in a small bowl. Then sprinkle the mixture over the cake before you bake it.
– Vegan Pumpkin Crumble: For my friends with dietary restrictions, make this recipe eggless by replacing eggs with flax eggs, and use vegan butter or margarine instead of regular butter! You can replace sour cream with vegan yogurt or apple cider vinegar mixed with non-dairy milk.
– Spice Cake Mix: Do you have a box of spice cake mix sitting around? Substitute the flour, spices like cinnamon, cloves, nutmeg and ginger with the spice cake mix for a quicker way of making pumpkin coffee cake!
Whatever changes you decide to make, remember to keep the core ingredients such as pumpkin puree and brown sugar intact!
Serving and Pairing
Now that your easy pumpkin coffee cake is ready to serve, it’s time to think about how best to enjoy it. This coffee cake is perfect to have with a hot and steamy cup of coffee, the rich pumpkin flavor will complement the bold flavor of coffee.
To take this experience up a notch, I recommend pairing this coffee cake with a spiced latte or a pumpkin spice latte. The warm and creamy latte with a hint of ginger, cinnamon, and nutmeg will complement the flavors of the coffee cake and create an unforgettable combination.
If you’re looking for something more indulgent, try topping a slice of pumpkin coffee cake with whipped cream or drizzling some maple syrup on top. You can also serve it warm with vanilla ice cream or fresh berries for a delicious dessert.
This easy pumpkin coffee cake also makes a great breakfast or brunch treat. Slice it up and serve it with scrambled eggs, bacon or sausage links for an indulgent yet satisfying meal.
No matter how you choose to serve it, this recipe will surely become a crowd favorite at any gathering. So grab your favorite mug and enjoy this delicious and easy pumpkin coffee cake!
Make-Ahead, Storing and Reheating
One of the best things about this easy pumpkin coffee cake recipe is that it can be made ahead of time, stored for later enjoyment, and reheated for a freshly baked taste. This feature also makes it an excellent option for meal prepping or hosting events.
To make this recipe ahead of time, simply bake and cool the cake in advance. Once cooled completely, wrap tightly with plastic wrap and store in the refrigerator for up to three days. When you are ready to enjoy the coffee cake, take it out of the fridge and let it sit at room temperature for up to 30 minutes before serving.
If you have leftovers or want to prepare multiple batches for future use, you can store baked coffee cake in an airtight container or freezer bag in the freezer for up to three months. When it is time to eat, simply thaw the frozen cake in the refrigerator overnight and reheat slices in the oven at 350 degrees Fahrenheit for about 10 minutes until heated through.
For shorter reheating times, you can microwave individual slices of pumpkin coffee cake on medium power for about 30 seconds. However, if you prefer a crispy texture and fresh-from-the-oven taste, we recommend reheating sliced pumpkin coffee cake either in a toaster oven or traditional oven instead.
Whether you are enjoying your pumpkin coffee cake fresh from the oven or reheating it later on, this delicious dessert will surely impress your guests with its soft and tender crumb topped with sweet crumbly streusel made from brown sugar and cinnamon — perfect with a cup of coffee or tea!
Tips for Perfect Results
Now that you’ve got your pumpkin coffee cake recipe ready to go, let’s make sure it comes out perfect. Here are some tips to ensure that your dessert is a hit with everyone who tries it.
First off, when you’re measuring your ingredients, make sure to use the correct measurements. It’s easy to think you can eyeball the amount of flour or sugar needed, but too much or too little can throw off the balance of the entire recipe.
Next, don’t overmix your batter. When the wet and dry ingredients are combined, mix until just incorporated. Overmixing will result in a dense and tough coffee cake, so be sure to mix until no dry bits remain.
Make sure to use room temperature ingredients when possible. For example, if the recipe calls for eggs, remove them from the fridge a couple of hours before using them. This will allow them to mix in more easily and help create a smoother batter.
Pay close attention to baking time and temperature. Every oven is different, so check on your pumpkin coffee cake frequently towards the end of baking. If you notice that it is browning too quickly on top, simply cover it with foil and continue baking until done.
For an extra boost of flavor and texture, add a streusel topping or drizzle some maple syrup over your finished coffee cake. These added elements can take your dessert from good to great!
Finally, don’t be afraid to make substitutions and variations to suit your taste preferences. If you love cinnamon, add an extra dash or two to the batter. If you want a vegan option, substitute margarine or vegan butter for regular butter and use non-dairy sour cream.
By following these tips, you’ll ensure that every bite of your pumpkin coffee cake is perfectly moist, flavorful, and impressive. Happy baking!
Bottom Line
In conclusion, this easy pumpkin coffee cake recipe is a must-try for all coffee and dessert lovers. With a blend of spices, pumpkin puree, and streusel crumb topping, this cake will leave you wanting more. You can make substitutions and variations according to your preference, and it pairs well with a warm cup of coffee or tea.
Moreover, this recipe is perfect for any occasion, whether it’s a family gathering, brunch with friends or if you are in the mood for something sweet. The tips and FAQs provided will guarantee perfect results every time you make this cake.
So why not impress your loved ones with this amazing dessert recipe? I encourage you to take on the challenge and try this easy pumpkin coffee cake recipe today. Your taste buds will thank you!
Easy Pumpkin Coffee Cake Recipe
Ingredients
- 1 (18 ounce) package yellow cake mix
- 1 (1 lb) can pumpkin
- 1/2 cup brown sugar
- 1/2 cup oil
- 3 eggs
- 1/2 cup chopped nuts
- 1 teaspoon pumpkin pie spice
Topping
- 1/2 cup sugar
- 1/2 cup flour
- 1/4 cup butter or 1/4 cup margarine, softened
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- In a large bowl or bowl of a stand mixer, combine cake mix, pumpkin, brown sugar, oil, eggs, and pumpkin pie spice.
- Blend at low speed for 1 minute if using stand mixer or until completely moistened if mixing by hand.
- Beat 2 minutes at medium speed if using stand mixer, or whisk for 2 minutes until batter is smooth and slightly lighter in color than when you began.
- Fold in the nuts.
- Spread batter in a greased and floured 13x9x2-inch pan.
- In a medium bowl combine the sugar, flour, softened butter, and cinnamon with a fork or pastry blender until the mixture is crumbly.
- Sprinkle crumbs evenly over batter.
- Bake at 350°F for 40-45 minutes, until center springs back when touched lightly.
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