As the crisp autumn air rolls in and leaves start to turn vibrant shades of red, orange, and yellow, it’s time to bring out the warm, cozy flavors of fall. And what better way to celebrate the season than with The Best Pumpkin Coffee Cake? This scrumptious dessert combines the rich taste of pumpkin, the warmth of spices, and the irresistible texture of a crumbly topping. Whether you’re hosting a fall brunch, enjoying a quiet coffee moment, or preparing for a family gathering, this pumpkin coffee cake is bound to be a hit!
Let’s dive into how to make the best pumpkin coffee cake from scratch with this easy, mouthwatering recipe.
Why You’ll Love This Pumpkin Coffee Cake
This coffee cake is not your ordinary fall dessert—it’s a true celebration of everything autumn. Here are a few reasons why this recipe stands out:
- Rich Pumpkin Flavor: The combination of pumpkin puree and warming spices creates a perfect balance that screams fall.
- Crumb Topping: A generous, buttery crumb topping adds the perfect crunch to each bite. We don’t skimp on the crumb here!
- Versatile: Whether enjoyed with your morning coffee or served as an after-dinner treat, this cake fits any occasion.
Ingredients You’ll Need
To make this heavenly pumpkin coffee cake, gather the following ingredients:
For the Cake:
- 1 cup granulated sugar
- ½ cup melted butter
- 2 large eggs
- ¼ cup maple syrup
- 1 cup milk
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon pumpkin spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
- ½ teaspoon salt
For the Crumb Topping:
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup cold butter, cubed
- 1 teaspoon cinnamon
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
How to Make the Best Pumpkin Coffee Cake
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the sugar, melted butter, and eggs until well combined and smooth. Next, add the maple syrup, milk, and pumpkin puree. Continue mixing until all the wet ingredients are fully incorporated.
Step 3: Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, pumpkin spice, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until everything is well blended. Be careful not to overmix, as this can make the cake dense.
Step 4: Make the Crumb Topping
In another bowl, prepare the crumb topping by mixing the flour, brown sugar, and cinnamon. Add in the cold, cubed butter and use a fork or pastry cutter to mix until it forms coarse crumbs. The key to a great crumb topping is ensuring the butter is evenly distributed throughout the mixture.
Step 5: Assemble the Cake
Pour the cake batter into the prepared baking dish, spreading it out evenly. Then, generously sprinkle the crumb topping over the batter, ensuring every inch of the surface is covered with the buttery, sugary mixture.
Step 6: Bake to Perfection
Place the cake in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. The crumb topping should be golden brown, and the cake should spring back slightly when pressed.
Step 7: Add the Vanilla Glaze
While the cake is cooling, prepare the vanilla glaze by whisking together the powdered sugar, milk, and vanilla extract. Drizzle the glaze over the cooled coffee cake for an extra layer of sweetness.
Step 8: Serve and Enjoy
Once the glaze has set, slice the cake and serve! Enjoy a slice with your favorite cup of coffee or tea for the ultimate fall indulgence.
Tips for the Best Pumpkin Coffee Cake
- Use Pure Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake. Mix just until the ingredients are combined for a light, tender texture.
- Chill the Crumb Topping: For the best crumb texture, ensure your butter is cold when making the topping. This will give you that signature crumbly texture that everyone loves.
- Make Ahead: This cake stays fresh for up to 3 days when stored in an airtight container. You can also freeze it (without the glaze) for up to a month!
FAQ: Everything You Need to Know
Can I use a different sweetener instead of maple syrup?
Yes! If you don’t have maple syrup on hand, you can substitute it with honey or agave nectar. However, maple syrup adds a lovely, earthy sweetness that pairs well with pumpkin.
How do I store leftover pumpkin coffee cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, it can be refrigerated for up to a week or frozen for up to a month. Make sure to let the cake cool completely before storing it.
Can I make this recipe gluten-free?
Yes! To make a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Be sure to check the consistency of your batter, as gluten-free flours can vary in texture.
What can I serve with this coffee cake?
This pumpkin coffee cake pairs beautifully with a warm beverage like coffee, chai tea, or even a pumpkin spice latte. It also works as a light dessert with a dollop of whipped cream or vanilla ice cream on top.
There you have it—The Best Pumpkin Coffee Cake recipe that will fill your home with the cozy aroma of fall. With its moist, pumpkin-flavored cake, irresistible crumb topping, and sweet vanilla glaze, this coffee cake is sure to become a seasonal favorite. Perfect for family gatherings, brunches, or just a treat for yourself, this recipe is simple yet utterly delightful. Happy baking, and don’t forget to share this autumn treat with loved ones!
