Irresistible Pumpkin Coffee Cake with Crumb Topping

Introduction

If you’re anything like me, the moment there’s a whisper of cooler weather, you’re already looking for cozy fall recipes. And nothing says autumn more deliciously than a slice of warm, spiced, and crumbly pumpkin coffee cake. Moist, fluffy, and topped with a brown sugar streusel that melts in your mouth, this treat is more than just a cake—it’s a seasonal celebration on your plate.

Whether you’re pairing it with your morning brew or bringing it to a holiday potluck, this recipe will become your go-to favorite. And in case you’re wondering, yes, it pairs wonderfully with a cup of homemade pumpkin coffee too.

Ingredients You Will Need

Here’s the breakdown of everything you’ll need for your perfect pumpkin coffee cake:

For the Cake:

• 1 ½ cups all-purpose flour (for a gluten-free option, use a one-to-one GF blend)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons pumpkin pie spice
• ½ cup vegetable oil (or melted coconut oil for a nuttier flavor)
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 cup canned pumpkin puree
• ¼ cup plain Greek yogurt (or dairy-free alternative)
• 1 teaspoon vanilla extract

For the Streusel Topping:

• ½ cup brown sugar
• ⅓ cup all-purpose flour
• 1 teaspoon cinnamon
• ¼ cup cold unsalted butter, cubed

Optional Glaze (for extra indulgence):

• ½ cup powdered sugar
• 1–2 tablespoons milk or dairy-free alternative
• ¼ teaspoon vanilla extract

This ingredient list is packed with warm spices, rich pumpkin flavor, and a soft, moist texture balanced by a sweet, crunchy topping—everything you want in a fall classic.

Timing

I’ve optimized the process to save you precious time. Here’s the breakdown:

• Prep Time: 15 minutes
• Bake Time: 40 minutes
• Cooling/Resting: 10 minutes
• Total Time: 65 minutes

Compared to other complicated coffee cake recipes that can take up to 90 minutes, this one is nearly 30% faster—perfect when you’re craving something sweet but don’t want an all-day baking project.

Step-by-Step Instructions

Step 1: Preheat and Prep

Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy clean-up. Trust me—don’t skip this step unless you’re into chiseling cake off pans later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures even distribution of leaveners and spices.

Step 3: Combine Wet Ingredients

In a large mixing bowl, use a hand mixer or whisk to blend together oil, brown sugar, granulated sugar, eggs, pumpkin puree, Greek yogurt, and vanilla until smooth.

Step 4: Bring It All Together

Gradually add the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix unless you fancy a dense cake instead of a fluffy one.

Step 5: Make the Streusel

In a small bowl, mix brown sugar, flour, and cinnamon. Add cold cubed butter and use a fork or pastry cutter to create a crumbly mixture. Avoid overworking the butter; chunks are good!

Step 6: Assemble and Bake

Pour the batter into the prepared pan. Evenly sprinkle the streusel on top—don’t press it down. Bake for 38–42 minutes or until a toothpick inserted in the middle comes out clean.

Step 7: Optional Glaze

While the cake cools, whisk together powdered sugar, milk, and vanilla. Drizzle over the cooled cake for extra sweetness and flair.

Nutritional Information

Here’s what you’re consuming per slice (based on 9 servings):

• Serving Size: 1 slice
• Calories: 310
• Sugar: 22g
• Sodium: 190mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Healthier Alternatives for the Recipe

Craving indulgence without the guilt? Try these simple swaps:

• Use coconut sugar instead of brown sugar for lower glycemic impact.
• Sub applesauce for half the oil to cut calories.
• Use almond flour or oat flour for added fiber and nutrients.
• Choose dairy-free yogurt if vegan or lactose-intolerant.
• Try a monk fruit sweetener blend to reduce sugar.

Serving Suggestions

You can serve this cake in so many creative ways:

• Slice warm and serve with chai or pumpkin tea.
• Elevate dessert by adding a scoop of vanilla ice cream.
• Crumble it into a yogurt parfait for breakfast.
• Turn it into a seasonal trifle layered with whipped cream.
• Cut into mini squares and serve at fall brunch potlucks along with other fall food ideas.

Common Mistakes to Avoid

Baking is an art, but here are practical tips I’ve learned the hard way:

• Overmixing: leads to tough cake texture.
• Hot cake + glaze: wait till the cake is cool before drizzling.
• Using pumpkin pie filling: always use pure pumpkin puree.
• Skipping parchment paper: regret will follow when you’re trying to clean the pan.
• Uneven streusel distribution: no one wants a bald corner.

Storing Tips for the Recipe

Keep your cake bakery-fresh with these storage hacks:

• Store in an airtight container at room temp for 2 days.
• Refrigerate up to 5 days; microwave slices for 10–15 seconds before serving.
• Freeze slices individually with parchment paper for grab-n-go treats.
• Prepare the streusel a day ahead to cut down on prep time.

Conclusion

So there you have it—a warm, spiced, and soul-soothing pumpkin coffee cake that’s everything autumn dreams are made of. Whether you’re entertaining guests or cozying up with a good book, this cake promises comfort, flavor, and that signature fall aroma.

Inspired to bake? Drop your results in the comments below or share your own twists. And if you’re craving more like this, don’t miss out on our irresistible pumpkin spice cake or explore all of our curated fall desserts!

FAQs

Can I make this gluten-free?
Yes! Use a trusted 1:1 gluten-free all-purpose flour blend like Bob’s Red Mill or King Arthur Baking.

Can I use pumpkin pie mix instead of pumpkin puree?
No. Pumpkin pie mix has added sugars and spices which may throw off the balance. Use 100% pure pumpkin.

Can I double the recipe?
Absolutely. Just bake it in a 9×13-inch pan and extend the cook time by about 10–15 minutes.

Do I have to use the streusel topping?
It’s optional, but highly recommended. Adds great texture and visual appeal.

What drinks pair well with pumpkin coffee cake?
Spiced chai tea, hot apple cider, or—you guessed it—a warm mug of pumpkin coffee!

For more autumn magic, explore our cozy collection of must-try autumn recipes or delight in a slice of chocolate chip pumpkin bread next!