This Pumpkin Coffee Cake takes the classic morning treat to the next level with a delicious pumpkin twist. Perfect for fall, this coffee cake is made with Greek yogurt so that it’s ultra soft and moist. With warm spices and a crumbly streusel topping, this tasty cake is about to be on rotation in your kitchen all season long.
Carrot Cake Coffee Cake? Check. Cinnamon Streusel Coffee Cake? Check. Apple Coffee Cake Muffins? Check. Pumpkin Coff— wait a minute! That was us when we realized we haven’t yet tried a recipe for pumpkin coffee cake. It feels wrong, it being pumpkin season and all not to have a pumpkin coffee cake recipe.
Well, folks, we’re here to rectify that and bring you this delicious pumpkin spiced coffee cake that will have you wishing it was fall all year round.
Make your streusel topping, then the batter, assemble, and bake. It’s simple and easy to make, but incredibly flavorful. Serve it as a breakfast or brunch treat, or even as a dessert with a dollop of whipped cream or vanilla ice cream on top. Yummyyyyy.
- Rolled oats: We prefer using rolled oats for the streusel topping, but you can also use quick-cooking oats if that’s all you have on hand.
- All-purpose flour: Regular all-purpose flour is perfect for this recipe. We use for the batter and the streusel topping.
- Light brown sugar: You’ll need light brown sugar for the cake batter and the streusel topping. It’s what gives the streusel topping its signature crumbly texture.
- Cold unsalted butter: This is key for the streusel topping. Make sure it’s cold and cut into small cubes to ensure the streusel comes out perfectly crumbly.
- Ground cinnamon: Cinnamon and coffee cake are a match made in heaven. It adds warmth and depth of flavor to the cake and streusel topping.
- Eggs: We use two large eggs in this recipe to give the cake structure and moisture.
- Maple syrup: Hello fall flavor! Maple syrup adds a touch of sweetness and a hint of maple to the cake.
- Pumpkin puree: The pumpkin is the star of this cake. Make sure you use pumpkin puree and not pumpkin pie filling.
- Greek yogurt: Greek yogurt adds moisture and a slight tang to the cake.
- Electric mixer: You’ll need an electric mixer to beat the wet ingredients for the cake batter.
Yes, this pumpkin coffee cake recipe can easily be made dairy-free by making a few substitutions. Start by replacing the butter with a vegan butter alternative such as Earth Balance or coconut oil.
As for the Greek yogurt, use a thick dairy-free yogurt alternative like coconut or almond milk yogurt. And for the maple syrup, make sure to use 100% pure maple syrup and not pancake syrup which often contains butter or other dairy products.
Pumpkin pie spice can be used in place of the ground cinnamon and nutmeg. You can also add a dash of ground ginger or cloves for extra flavor.
How to the BEST Make Pumpkin Coffee Cake
Warm, cozy, and delicious, this pumpkin streusel coffee cake is going to fill up your kitchen with the sweet smell of fall! Here’s how to make it:
- Preheat Oven: Start by preheating the oven to 350℉ and line an 8×8-inch dish with parchment paper. Set aside.
- Prepare Streusel Topping: Next, add the rolled oats, flour, brown sugar, butter, cinnamon, and vanilla extract to a mixing bowl. Use a spoon (or your hands work best) and cut the ingredients together until a crumble forms. This may take 4-5 minutes. Set streusel topping aside for later.
- Mix Dry Ingredients: Add the flour, baking powder, baking soda, salt, and cinnamon into a bowl and toss together. Set aside.
- Mix Wet Ingredients: In a separate bowl, cream the brown sugar, maple syrup, and avocado oil with an electric mixer. Then add the vanilla extract, eggs, pumpkin puree, and Greek yogurt. Mix to combine.
- Combine: Now slowly add the dry ingredients to the wet and mix until combined.
- Bake: Transfer the batter to the baking dish and top with the streusel topping. Bake the cake for 20 minutes, cover it with a tin foil tent, and bake for another 20 minutes. Remove the cake from the oven when the middle of the cake is mostly baked (it will continue to bake for a few minutes after you remove it from the oven).
- Let the cake cool for 15 minutes before serving. Enjoy!
before you slice it!
Wait until the cake is completely cooled before cutting into it, as it may be crumbly while it is warm. You can also refrigerate the cake for a couple of hours to make it easier to slice and serve.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze individual slices for longer storage.
When ready to eat, simply thaw in the refrigerator or reheat in the microwave for a few seconds. The cake may become slightly more crumbly after being frozen, but it will still be delicious!
What Tastes Good with Pumpkin Coffee Cake?
I mean, it is a coffee cake, so why not pair this easy pumpkin spice coffee cake with some hot coffee? This Pour Over Coffee is our fav! And, if you’re a cold coffee kinda person, this Pumpkin Cream Cold Brew is right on brand. For something savory to go with your sweet, these Bacon Egg Cups or Spinach Egg Muffins would be delicious!
Preheat the oven to 350℉ and line an 8×8-inch dish with parchment paper. Set aside.
Prepare the streusel topping. Add the rolled oats, flour, brown sugar, butter, cinnamon, and vanilla extract to a mixing bowl. Use a spoon (or your hands work best) and cut the ingredients together until a crumble forms. This may take 4-5 minutes Set streusel topping aside for later.
Next, add the flour, baking powder, baking soda, salt, and cinnamon into a bowl and toss together. Set aside.
In a separate bowl, cream the brown sugar, maple syrup, and avocado oil with an electric mixer.
Next, add the vanilla extract, eggs, pumpkin puree, and Greek yogurt and mix to combine.
Slowly add the dry ingredients to the wet and mix until combined.
Transfer the batter to the baking dish and top with the streusel topping. Bake the cake for 20 minutes, cover it with a tin foil tent, and bake for another 20 minutes. Remove the cake from the oven if the middle of the cake is mostly baked (it will continue to bake for a few minutes after you remove it from the oven).
Let the cake cool for 15 minutes before serving.
- Wait until the cake is completely cooled before you cut into it. It may be crumbly while it is warm.
- Pumpkin pie spice can be used in place of the ground cinnamon and nutmeg.
- Skip the parchment paper and spray the dish with cooking spray.
Calories: 398 kcal, Carbohydrates: 54 g, Protein: 6 g, Fat: 18 g, Fiber: 2 g, Sugar: 25 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
