Pumpkin Coffee Cake Recipe – Perfect Fall Treat

0 Shares

The Ultimate Pumpkin Coffee Cake Recipe (Incredibly Moist & Easy!)

For us, nothing signals the true start of autumn quite like the glorious scent of warm spices baking in the oven. As the air turns crisp and we pull our favourite jumpers from the wardrobe, our culinary cravings shift towards all things pumpkin. If you’re searching for a bake that truly embodies the spirit of the season, then you’ve come to the right place. We believe this is, quite simply, the ultimate Pumpkin Coffee Cake Recipe.

This cake is a pure delight: wonderfully moist, filled with a gentle pumpkin spice flavour, and finished with a crunchy, buttery streusel topping. It’s the sort of bake that elevates a simple afternoon cuppa into a truly special moment. While we adore sharing our go-to savoury meals, from a comforting Garlic Parmesan Chicken Pasta Recipe to our quick Sticky Chicken Rice Bowls, our love for baking truly comes alive in the autumn. So, let’s tie on our aprons and create something magnificent together.

Why You’ll Adore This Recipe

A Supremely Moist and Tender Crumb: The combination of pumpkin purée and oil guarantees a beautifully soft and damp texture that keeps the cake fresh for several days. You won’t find any dry cake here!
Beautifully Balanced Spices: We’ve settled on a classic mix of cinnamon, nutmeg, ginger, and cloves to give a warming, fragrant flavour that perfectly complements the pumpkin without being overpowering.
A Gloriously Crunchy Streusel Topping: Let’s be frank, the streusel is the star of the show for many! Our recipe provides a generous layer of buttery, cinnamon-sugar crunch that offers a delightful contrast in texture.
Wonderfully Simple to Prepare: We have carefully designed this recipe to be as straightforward as possible. With clear instructions and no fussy techniques, it’s the perfect bake for novices and seasoned bakers alike.
The Perfect Treat for Autumnal Gatherings: This cake is ideal for sharing with family, bringing to the office, or simply enjoying with a fresh coffee on a quiet weekend morning.

What Exactly Is Coffee Cake?

Before we get started, let’s address a common source of confusion. Despite what the name suggests, coffee cake very rarely contains any coffee! The name originates from its traditional purpose: it is a simple, often buttery cake designed to be served alongside a cup of coffee or tea. In contrast to elaborate, frosted layer cakes, coffee cakes are usually single-layered bakes, often adorned with a streusel topping or a simple glaze, making them ideal for a relaxed breakfast or afternoon snack.

Ingredients You’ll Need

We’ve focused on using simple, accessible ingredients that you probably already have in your pantry, especially during the autumn baking season. Here is everything you will need to get started:

For the Cinnamon Streusel Topping

100g All-Purpose (Plain) Flour
150g Light Brown Sugar, packed
2 tsp Ground Cinnamon
1/4 tsp Salt
115g Unsalted Butter, cold and cubed

For the Pumpkin Coffee Cake Batter

250g All-Purpose (Plain) Flour
1 tsp Bicarbonate of Soda (Baking Soda)
1/2 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
1/2 tsp Salt
200g Granulated Sugar
100g Light Brown Sugar, packed
2 Large Eggs, at room temperature
240g Pumpkin Purée (canned, not pie filling)
120ml Vegetable Oil (or other neutral oil)
60ml Milk, at room temperature
1 tsp Vanilla Extract

Step-by-Step Guide to the Perfect Pumpkin Coffee Cake

Just follow our straightforward steps to bake a truly sensational cake. We always find it helpful to read through the entire method before beginning.

Step 1: Prepare the Irresistible Streusel

In a medium-sized bowl, mix together the flour, light brown sugar, cinnamon, and salt for the streusel topping.
Add the cubes of cold butter to the dry ingredients.
Using your fingertips, a pastry cutter, or two knives, work the butter into the flour mixture until it forms coarse, damp crumbs. You should still have some pea-sized lumps of butter remaining. Avoid overworking the mixture.
Pop the bowl of streusel into the fridge to keep it chilled while you make the cake batter. This crucial step prevents it from melting in the oven and ensures a crumbly texture.

Step 2: Mix the Dry Ingredients

Preheat your oven to 175°C (160°C Fan / Gas Mark 4). Grease a 9×9 inch (23×23 cm) square baking tin and dust it with flour, or line it with baking parchment for easy removal.
In a large mixing bowl, whisk together the flour, bicarbonate of soda, baking powder, all the spices (cinnamon, nutmeg, ginger, and cloves), and the salt. Set this bowl aside for later.

Step 3: Combine the Wet Ingredients

In another large bowl, whisk the granulated sugar and light brown sugar together.
Add the eggs (at room temperature) and whisk enthusiastically until the mixture becomes pale and slightly aerated.
Next, whisk in the pumpkin purée, vegetable oil, milk, and vanilla extract until you have a smooth, fully incorporated mixture.

Step 4: Assemble and Bake Your Pumpkin Coffee Cake

Pour the combined wet ingredients into the bowl containing the dry ingredients.
Using a spatula, gently fold everything together until just combined. A few small lumps in the batter are perfectly acceptable—the key is not to overmix.
Pour the batter into your prepared tin and use the spatula to level the surface.
Take your chilled streusel out of the fridge and scatter it generously and evenly over the top of the batter.
Bake for 40-50 minutes. You can check for doneness by inserting a skewer or toothpick into the centre; it should come out clean or with just a few moist crumbs attached.
Allow the cake to cool in its tin on a wire rack for at least 20 minutes before you slice and serve it. It’s absolutely delicious while still warm!

Our Top Tips for a Flawless Bake

To ensure your pumpkin coffee cake turns out perfectly every single time, we recommend keeping these handy tips in mind.

Use Pumpkin Purée, Not Pie Filling: This is our most vital tip! Pumpkin pie filling is already sweetened and spiced, which will disrupt the flavour and texture of our recipe. Double-check the label to ensure you are using 100% pure pumpkin purée.
Don’t Overmix the Batter: When combining the wet and dry mixtures, fold them together only until the last streaks of flour disappear. Overmixing can develop the gluten in the flour, resulting in a tough cake rather than a light, tender one.
Measure Your Flour Correctly: For the most reliable results, we suggest using a digital kitchen scale to weigh your flour. If you don’t have one, the ‘spoon and level’ technique is the next best thing: spoon flour into your measuring cup until it’s overflowing, then sweep the excess off with the straight edge of a knife. As the baking experts at King Arthur Baking explain, this stops you from compacting too much flour into the cup, which leads to a dry cake.
Room Temperature Ingredients Matter: Using eggs and milk that are at room temperature allows them to emulsify more easily into the batter, which helps create a smoother consistency and a more uniform bake.

Delicious Recipe Variations to Try

While we think this classic recipe is wonderful just as it is, it also serves as a brilliant canvas for your own creativity. Here are some of our favourite ways to adapt this Pumpkin spice coffee cake.

Nutty Streusel Pumpkin Coffee Cake

For an added dimension of flavour and crunch, why not add some nuts to the topping? Simply mix 75g of chopped pecans or walnuts into the streusel before you sprinkle it over the cake batter. The toasted nuts make this delightful Streusel pumpkin coffee cake even more memorable.

Indulgent Cream Cheese Pumpkin Coffee Cake

To introduce a decadent, tangy layer, you can create a simple cream cheese swirl. In a bowl, beat 115g of softened cream cheese with 50g of granulated sugar, 1 egg yolk, and 1/2 tsp of vanilla extract until the mixture is smooth. Spoon dollops of this over the batter before adding the streusel, then use a knife to gently swirl it through. This addition creates a truly luxurious Cream cheese pumpkin coffee cake.

Festive Cranberry Pumpkin Coffee Cake

For a beautiful sweet-and-sharp contrast, gently fold 100g of fresh or frozen (do not thaw) cranberries into the batter right before pouring it into the tin. The vibrant bursts of colour and flavour yield a stunning and festive Cranberry pumpkin coffee cake that is perfect for any holiday celebration.

How to Store Your Coffee Cake

One of the great things about this cake is how well it keeps. To maintain its freshness, cover it securely or store it in an airtight container at room temperature for up to 3 days. If you need it to last longer, it will keep well in the fridge for up to a week, though we recommend bringing it back to room temperature before serving for the best taste and texture.

This cake also freezes beautifully, either whole or in individual portions. Wrap the slices tightly in cling film, followed by a layer of aluminium foil, and it will keep in the freezer for up to 3 months. Just let it thaw at room temperature whenever you fancy a treat.

FAQ

Can I use fresh pumpkin purée instead of canned?

Of course! The main thing to remember is that homemade pumpkin purée typically has a higher water content than its canned counterpart. For the best cake texture, we suggest you blot the purée with a paper towel or let it drain in a fine-mesh sieve for a little while to remove any excess moisture.

Can I make this pumpkin coffee cake gluten-free?

Yes, this recipe adapts very well. We have had excellent results by substituting the plain flour with a high-quality gluten-free all-purpose blend that already contains xanthan gum. You can use it as a direct 1:1 replacement for the flour in both the cake batter and the streusel.

Why is my streusel topping not crunchy?

A soggy streusel is often down to one of two things. Firstly, the butter may have been too warm when you made the topping, which causes it to melt rather than stay in distinct pieces. Always use cold, cubed butter. Secondly, the mixture may have been overworked. You’re aiming for a crumbly mix with visible lumps, not a uniform paste. Chilling the streusel while you prepare the batter is a great way to ensure it stays crunchy!

Can I make this recipe in a different-sized tin?

Certainly! The batter is versatile enough to work well in a 9-inch (23cm) round springform tin or a 9×5 inch (23×13 cm) loaf tin. Simply be aware that using a different tin will affect the baking time. A loaf tin, for instance, will likely require a longer bake, so we suggest you start checking for doneness from the 50-minute mark onwards.

Your New Favourite Autumnal Bake

And there you have it—a straightforward, dependable, and utterly scrumptious Pumpkin Coffee Cake Recipe that is guaranteed to fill your home with the wonderful aromas of autumn. It’s a true celebration of the season’s flavours, perfect for sharing with the people you love or enjoying as a solo treat with a steaming mug of your favourite drink. We are genuinely excited for you to try this recipe and hope it becomes a cherished tradition in your home.

If you give this cake a go, we would be thrilled to hear how it went! Please leave a comment and a rating below, or feel free to share a picture and tag us on social media. We absolutely love to see what you’re creating in your kitchens!