Autumn isn’t complete until you get to dig into a large slice of pumpkin coffee cake served with a large mug of coffee. This incredible fall coffee cake recipe is delightfully moist without being dense and topped with the most delectable cinnamon-infused streusel.
I always say autumn is my favorite season in the world, but it is true. I love the cooling weather and beautifully vibrant leaves everywhere. I love picking apples and pumpkins, plus all the hayrides and festivals. It’s the best season.
Making a flavorful pumpkin coffee cake to enjoy while I sip on a flat white is the epitome of fall eating for me. The cake is a true delight. It’s so simple to make, and it is so moist without feeling overly dense. There is a lovely warm spice throughout, especially in the streusel.
I use the same streusel we make in my apple crumble, the only difference is that I infuse it with more spice by adding more cinnamon, then including a hint of ginger and cardamom.
Cardamom is a personal favorite for me, but if you can’t get your hands on it, please feel free to omit it completely.
How to Make Pumpkin Coffee Cake
Coffee cake, in general, is one of the easiest things to make, no matter your baking level. It is a matter of mixing your dry ingredients together, then mixing your wet ingredients together, and ending with combining the two. Easy peasy.
- Preheat your oven and grease/flour your baking pan.
- Make your streusel and set aside.
- Add your dry ingredients to a large bowl and stir them together.
- Add your wet ingredients to a separate bowl and stir them together.
- Mix your wet ingredients into the dry ingredients and mix until just combined.
- Pour 2/3 of the batter into your baking pan, then top with half the streusel.
- Top with the remaining batter, then the remaining streusel.
- Bake until a toothpick comes out clean.
How to Make Streusel for Coffee Cake
If you’re anything like me, the streusel is the best part of the coffee cake. I am that person who sneaks off pieces of streusel whenever they go into the kitchen. So, I make it a point to have a lot of streusel in my pumpkin coffee cake If you prefer less streusel, feel free to use only a portion of the streusel recipe.
- Mix the flour, spices, and sugar together in a bowl.
- Add in the butter, and cut the butter into the flour. You can use a pastry cutter or your hands to rub the butter into the flour until it resembles large crumbs.
- For large pieces of streusel (my favorite), press the streusel mixture together well, then gently crumble back into the bowl.
- Chill, or freeze your streusel until you are ready to use it.
Storing Your Coffee Cake
Keep your pumpkin coffee cake in an airtight container for up to a week. You can also freeze this coffee cake in an airtight container for up to a month. Unbaked streusel can last in the freezer in an airtight container for up to a month as well.
Flavor Variations for Your Coffee Cake
I absolutely love experimenting with spices in my coffee cake. For instance, I will often add chai spices to my batter. You can also add walnuts, pecans, or even pistachio to your streusel for added flavor and crunch. I love topping my coffee cake with powdered sugar, but a simple maple glaze would also be very tasty! Don’t be afraid of trying something new!
Future Recipe Recommendations
If you are craving more coffee cake I recommend changing out my cinnamon roll coffee cake. My personal favorite is this banana coffee cake, but this raspberry coffee cake is a close second. If you are a more experienced baker or love a challenge, you should try this cinnamon raisin Russian coffee cake!