Do you love the cozy flavors of fall? Then you’ll adore this Pumpkin Coffee Cake recipe! It combines the warm spices of cinnamon, nutmeg, and cloves with the rich sweetness of pumpkin in a delightful cake perfect for breakfast or dessert.
Why Make This Recipe
This Pumpkin Coffee Cake is a must-try for pumpkin lovers. It’s moist, tender, and bursting with seasonal flavors that will have your home smelling like a pumpkin spice dream. Whether you’re hosting a brunch or simply indulging in a sweet treat, this coffee cake is sure to impress.
How to Make Pumpkin Coffee Cake
Ingredients:
- 1/2 cup unsalted butter (112 grams) (melted)
- 1 and 1/3 cups all-purpose flour (167 grams)
- 6 tablespoons brown sugar (79 grams)
- 1/3 cup granulated sugar (67 grams)
- 1 teaspoon cinnamon
- 3 cups all-purpose flour (375 grams)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil (180 ml)
- 1 and 1/2 cups packed brown sugar (315 grams)
- 3 large eggs, whisked together
- 2 teaspoons vanilla
- 1/2 cup sour cream (120 ml)
- 2 cups canned pumpkin
- 2-3 tablespoons heavy cream (30-45 ml)
- 1 – 1 1/2 cups powdered sugar (110 – 165 grams)
Directions:
- Preheat your oven and prepare your baking pan.
- Prepare the cake batter by mixing all the dry ingredients, then adding the wet ingredients.
- Pour the batter into the pan and bake until a toothpick comes out clean.
- Make the glaze by whisking cream and powdered sugar together.
- Drizzle the glaze over the cooled cake and serve.
How to Serve Pumpkin Coffee Cake
Serve slices of this delicious Pumpkin Coffee Cake with a hot cup of coffee or tea for a delightful morning treat. It also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.
How to Store Pumpkin Coffee Cake
Store any leftover Pumpkin Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. You can also freeze slices of cake for up to 3 months.
Tips to Make Pumpkin Coffee Cake
- Use room temperature ingredients for a smoother batter.
- Don’t overmix the batter to ensure a tender crumb.
- Adjust the spices to your preference for a more pronounced flavor.
- Add chopped nuts or dried fruits for extra texture and taste.
Variation
For a nutty twist, sprinkle chopped pecans or walnuts on top of the cake before baking. You can also add a cream cheese swirl to the batter for a creamy contrast to the pumpkin spice.
Pumpkin Coffee Cake
Description
Indulge in the flavors of fall with this moist and flavorful Pumpkin Coffee Cake. Packed with warm spices and pumpkin goodness, this cake is perfect for breakfast, brunch, or dessert.Ingredients
Cake Batter
Glaze
Instructions
-
Prepare
Preheat your oven and prepare your baking pan. -
Mix Batter
Prepare the cake batter by mixing all the dry ingredients, then adding the wet ingredients. -
Bake
Pour the batter into the pan and bake until a toothpick comes out clean. -
Make Glaze
Make the glaze by whisking cream and powdered sugar together. -
Drizzle
Drizzle the glaze over the cooled cake and serve.
Servings 12
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 6g30%
- Cholesterol 70mg24%
- Sodium 180mg8%
- Total Carbohydrate 45g15%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 4g8%
- Vitamin A 3000 IU
- Vitamin C 4 mg
- Calcium 80 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
