Irresistible Pumpkin Coffee Cake with Crunchy Crumb Topping

As the crisp autumn air begins to envelop us, there’s an irresistible draw towards cozy gatherings, warm blankets, and, of course, the delightful aromas wafting from the kitchen. Picture this: a leisurely Sunday morning, golden leaves fluttering outside the window, and a delicious slice of Pumpkin Coffee Cake with Crumb Topping in hand. This recipe is more than just a dessert; it’s a beloved tradition in many households during the fall season, inspired by the rich flavors of pumpkin spice that remind us of harvest festivals and family get-togethers. What makes this cake truly special is not only its easy preparation but also the perfect blend of spices and textures that create a comforting bite with every forkful. Perfect for brunch, an afternoon treat, or a casual family gathering, you’ll find it hard to resist this delightful sweet treat.

Why You’ll Love This Recipe

There’s a lot to love about Pumpkin Coffee Cake with Crumb Topping. Firstly, this recipe combines the beloved flavors of pumpkin and warm spices like cinnamon and nutmeg, offering a nostalgic taste that can transport you straight to a pumpkin patch. Its crumb topping adds a delightful crunch and a hint of sweetness that perfectly complements the moist cake beneath it. Moreover, this coffee cake is incredibly versatile; you can serve it as a satisfying breakfast option, an afternoon snack, or even as a dessert after dinner. The ease of preparation means you don’t need to be a pro in the kitchen to whip this up, making it accessible to bakers of all skill levels. Whether you’re entertaining guests or enjoying a quiet moment at home, this cake is sure to bring smiles and tasty bites to the table.

Ingredients You’ll Need

Main Ingredients

• 1 cup pure pumpkin puree: The star of the show! Not only does pumpkin add a rich, moist texture to the cake, but its subtle sweetness balances the spices beautifully. Pumpkin is also packed with nutrients, making this treat a bit more wholesome.
• 1 cup granulated sugar: This sweetener brings the flavors together, providing that essential sweetness that every coffee cake needs. It helps create a fluffy texture when creamed with butter.
• ½ cup brown sugar: Brown sugar adds a deeper, molasses-like flavor and moisture to the cake, enhancing its richness. It also contributes to that nice golden color.
• ½ cup vegetable oil: Oil keeps the cake tender and moist; it also allows the flavors to shine without overpowering them, unlike butter.
• 2 large eggs: Eggs act as a binding agent, helping all the ingredients combine smoothly and providing structure to the cake.
• 1 ½ cups all-purpose flour: This is the basis of your cake. Flour provides structure, and the right amount will keep your cake from being too dense or too light.
• 1 tsp baking soda: Baking soda helps the cake rise, creating that fluffy texture we all love. It’s crucial for achieving the perfect cake dome.
• 1 tsp baking powder: In tandem with baking soda, it ensures your coffee cake has a wonderful lift and bouncy texture.
• 1 tsp ground cinnamon: Cinnamon adds a warm, cozy flavor to the cake, perfectly complementing the pumpkin’s sweetness.
• ½ tsp ground nutmeg: Nutmeg delivers a warm, spicy aroma that enhances the pumpkin flavor. Just a hint adds a wonderful complexity.
• ¼ tsp salt: Salt enhances all the flavors and balances sweetness in the cake.

Optional Additions

• 1 cup chopped nuts (e.g., walnuts or pecans): For those who love a bit of crunch, adding nuts brings a fantastic texture contrast to the cake.
• ½ cup chocolate chips: For a sweeter twist, mini chocolate chips can be folded into the batter for a chocolaty surprise.
• ½ cup raisins or dried cranberries: Dried fruits add a chewy texture and bursts of sweetness, perfect if you enjoy a fruity vibe.
• For a spicier kick, add a pinch of ginger or cloves: These spices can elevate your pumpkin cake to new flavor heights if you love a bolder spice blend.

Special Garnishes

• Powdered sugar: A simple dusting of powdered sugar gives your cake an inviting appearance, making it instantaneously more appealing.
• Whipped cream: A dollop of freshly whipped cream adds extra richness and a lovely creaminess that pairs perfectly with the warm spices.
• Fresh mint leaves: A sprig of mint not only adds a pop of color but also brings a refreshing contrast to the richness of the cake.

Step-by-Step Instructions

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal later.
2. Prepare the wet ingredients: In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, and eggs. Whisk them together until they are fully combined and smooth.
3. Mix the dry ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well blended.
4. Combine wet and dry mixtures: Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser cake.
5. Add optional ingredients: If you’re using nuts, chocolate chips, or dried fruits, gently fold them into the batter at this point.
6. Prepare the crumb topping: In a separate bowl, combine 1 cup of flour, ½ cup of brown sugar, ½ teaspoon of cinnamon, and ¼ cup of melted butter. Mix with your fingers or a fork until a crumbly texture forms.
7. Fill the pan: Pour the batter into your prepared pan and spread it evenly. Top it with the crumb topping, distributing it uniformly across the surface.
8. Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Cool and serve: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. Serve warm, dusted with powdered sugar or accompanied by whipped cream as desired.

Serving and Storage Tips

This Pumpkin Coffee Cake is best served warm, allowing you to enjoy its fluffy texture and delightful flavors. Pair it with a warm cup of coffee or a spiced tea for the ultimate seasonal experience. If you have any leftovers—though they may be scarce—store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for about a week. If you want to keep it longer, consider freezing individual slices, which can be thawed at room temperature or reheated in the microwave for a quick treat. This way, you’ll have a tasty pumpkin moment ready whenever the craving strikes!

Helpful Tips

• Don’t skip warming the spices: If using fresh spices, toasting them slightly in a dry pan before mixing can help awaken their flavors, making your cake even more aromatic.
• For extra moisture, try adding a splash of milk: If you want a softer texture, adding a couple of tablespoons of milk to the batter can help.
• Check for doneness: Ovens can vary, so after 30 minutes, start checking your cake’s doneness by inserting a toothpick about an inch from the side. If it comes out clean, your cake is ready!

Frequently Asked Questions

Can I use canned pumpkin instead of fresh pumpkin?

Absolutely! Canned pumpkin puree is a great substitute and is often more convenient. Just make sure you choose 100% pure pumpkin puree, avoiding any pre-seasoned varieties.

How can I make this coffee cake gluten-free?

You can substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Be sure to check that your other ingredients are also gluten-free.

Can I make this recipe ahead of time?

Yes! You can prepare the batter the night before and store it in the fridge. Just remember to let it come to room temperature before baking. Alternatively, you can bake it in advance and store it covered at room temperature.

What can I serve with Pumpkin Coffee Cake?

This cake pairs wonderfully with coffee or tea. For a more decadent experience, serve it with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

How do I know when the cake is done baking?

A toothpick test is the best way to check for doneness. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs attached, your cake is done. If it comes out with wet batter, give it a few more minutes.

Conclusion

Pumpkin Coffee Cake with Crumb Topping isn’t just any dessert; it’s a warm, comforting embrace perfect for the fall season. This recipe weaves together flavors and memories, embodying everything we love about autumn. So why wait? Give this delicious coffee cake a try, and watch as it becomes a cherished favorite among family and friends. Whether you stick to the classic recipe or make your own unique adaptations, your kitchen will surely be filled with delightful scents and joyful moments. We encourage you to share your experiences and any personal twists you’ve added to this recipe in the comments below. After all, cooking is not just about the food; it’s about creating experiences and memories with loved ones. Enjoy every slice!

Irresistible Pumpkin Coffee Cake with Crunchy Crumb Topping

Print Recipe

Indulge in irresistible pumpkin coffee cake topped with a crunchy crumb layer Perfect for breakfast or dessert this treat delights every palate

• Total Time: 55 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

1 cup pure pumpkin puree

1 cup granulated sugar

½ cup brown sugar

½ cup vegetable oil

2 large eggs

1 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp salt

Optional: 1 cup chopped nuts, ½ cup chocolate chips, ½ cup raisins or dried cranberries, a pinch of ginger or cloves

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, and eggs. Whisk until smooth.

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined.

Fold in optional ingredients like nuts or chocolate chips if desired.

Prepare the crumb topping by mixing 1 cup of flour, ½ cup of brown sugar, ½ teaspoon of cinnamon, and ¼ cup of melted butter until crumbly.

Pour the batter into the prepared pan and top with the crumb topping.

Bake for 30-35 minutes or until a toothpick comes out clean.

Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

• Author: souzanfood
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

Nutrition

• Calories: 300 calories
• Sugar: 18 grams
• Fat: 15 grams
• Saturated Fat: 15 grams
• Carbohydrates: 40 grams
• Fiber: 2 grams
• Protein: 3 grams

Keywords: Pumpkin Coffee Cake, Cake Recipe, Fall Dessert, Coffee Cake, Pumpkin Spice