Get ready to experience a coffee cake that’s not just a cake but a full-on fall festival in every bite. Pumpkin Spice Coffee Cake is here to rescue you from bland breakfasts and uninspired snacks. This cake boasts the ultimate fall flavors with a moist pumpkin base and an irresistible swirl of cinnamon and spice.
If you’ve ever thought, “I need a cake that embodies autumn without requiring a degree in pastry arts,” then this is your golden ticket. Your morning coffee just found its perfect companion—no more boring, dry cakes that taste like cardboard.
Pumpkin Spice Coffee Cake
Ingredients
- All-purpose flour: 2 ½ cups
- Granulated sugar: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Ground ginger: ¼ teaspoon
- Pumpkin puree: 1 cup
- Eggs: 2 large
- Milk: ½ cup
- Unsalted butter: ½ cup melted
- Vanilla extract: 1 teaspoon
- Brown sugar: ½ cup for streusel
- Additional ground cinnamon: 1 teaspoon for streusel
- Chopped nuts: ¼ cup (optional for streusel
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the baking pan or line with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, eggs, milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients until just mixed.
- Pour half the batter into the prepared pan. Sprinkle with half the brown sugar, cinnamon, and nuts (if using).
- Add the remaining batter and top with remaining streusel mixture.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Percentage per Serving)
- Vitamin A: 20%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 2%
- Vitamin D: 2%
Additional Notes/Tips
For extra crunch, add a topping of chopped pecans or walnuts. If you want an extra hit of pumpkin spice, sprinkle a bit of cinnamon sugar on top before baking. Enjoy your coffee cake fresh, or store in an airtight container for up to a week. Perfect with your morning coffee or as a sweet treat any time of day!Recipe Summary
Summary of the Recipe:
This Pumpkin Spice Coffee Cake mixes moist pumpkin with a rich swirl of cinnamon and spices. Perfect for autumn mornings or any occasion.
Servings:
Makes about 12 slices.
Estimated Cost:
Around $10, depending on ingredient choices and where you shop.
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes
Course:
Breakfast or Brunch
Cuisine:
American
Equipment Required
- Mixing bowls
- Whisk
- Measuring cups and spoons
- 9-inch round or square baking pan
- Parchment paper (optional)
- Cooling rack
Ingredients and Quantities
- All-purpose flour: 2 ½ cups
- Granulated sugar: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: ½ teaspoon
- Ground ginger: ¼ teaspoon
- Pumpkin puree: 1 cup
- Eggs: 2 large
- Milk: ½ cup
- Unsalted butter: ½ cup, melted
- Vanilla extract: 1 teaspoon
- Brown sugar: ½ cup (for streusel)
- Additional ground cinnamon: 1 teaspoon (for streusel)
- Chopped nuts: ¼ cup (optional, for streusel)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the baking pan or line with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin puree, eggs, milk, melted butter, and vanilla extract.
- Combine wet and dry ingredients until just mixed.
- Pour half the batter into the prepared pan. Sprinkle with half the brown sugar, cinnamon, and nuts (if using).
- Add the remaining batter and top with remaining streusel mixture.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Percentage per Serving)
- Vitamin A: 20%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 2%
- Vitamin D: 2%
Additional Notes/Tips
For extra crunch, add a topping of chopped pecans or walnuts. If you want an extra hit of pumpkin spice, sprinkle a bit of cinnamon sugar on top before baking. Enjoy your coffee cake fresh, or store in an airtight container for up to a week. Perfect with your morning coffee or as a sweet treat any time of day!
