Can I use fresh pumpkin puree instead of canned?

Yes, you can! Fresh pumpkin puree can be used as a substitute for canned pumpkin puree. Just ensure that you cook and drain the fresh pumpkin well to remove any excess water, as this can affect the cake's texture.

Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Bob's Red Mill or another high-quality brand works best. Just make sure to check the consistency of the batter, as gluten-free flours may require slight adjustments in moisture.

How do I store leftover pumpkin coffee cake?

Store the leftover pumpkin coffee cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you'd like to store it for longer, you can freeze it for up to 2 months. Just wrap the cake tightly in plastic wrap and aluminum foil before freezing.

Pumpkin Coffee Cake Recipe

Description

This Pumpkin Coffee Cake is a delicious fall-inspired treat, featuring moist pumpkin cake infused with cinnamon and pumpkin pie spice. The cake is topped with a sweet, crunchy brown sugar cinnamon streusel, making it the perfect breakfast or snack. Ideal for cozy mornings or gatherings, this cake brings the flavors of autumn to your table.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
1 cup canned pumpkin
1/2 cup canola oil or vegetable oil
1/2 cup brown sugar
1/4 cup milk (whole, almond, oat, or rice milk)
1/4 cup maple syrup
1/4 cup all-purpose flour (for topping)
1/4 cup light brown sugar (for topping)
1 tablespoon cinnamon (for topping)
4 tablespoons cold butter (for topping)
Optional: 1/2 cup chopped nuts (pecans or walnuts) for topping

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate medium bowl, mix the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and spread it evenly.
In a small bowl, mix together the flour, brown sugar, cinnamon, and cold butter for the topping. Use a fork or pastry cutter to create a crumbly mixture.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean.
Let the cake cool before slicing and serving.

Notes

For a gluten-free option, use a 1:1 gluten-free flour blend.
Substitute almond milk, oat milk, or another non-dairy milk for a dairy-free version.
If you prefer a sweeter cake, drizzle a simple glaze made from powdered sugar and milk over the top.
Store leftovers in an airtight container for up to 4-5 days in the fridge or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 25g
Sodium: 186mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 14mg