Light, moist and packed with fall flavor, this Pumpkin Spice Coffee Cake is a heavenly make-ahead breakfast recipe! It features a crunchy pecan streusel topping made with brown sugar, pumpkin pie spice and cinnamon.
Want more Coffee Cake Recipes? Be sure to try my Apple Cinnamon Coffee Cake!
Pumpkin Spice Coffee Cake with Cinnamon Streusel
If my husband and I are going to enjoy something sweet, there’s a good chance it’ll be coffee cake. And during the fall, it’s definitely going to be a pumpkin one! In addition to providing festive flavor, pumpkin puree gives this coffee cake an ultra moist and light crumb.
The sweet and crunchy pecan topping adds another dimension of yumminess to this dish. Every coffee cake needs a crumbly streusel! A plate of this breakfast cake beside a cup of coffee is the breakfast of my dreams. Especially when I make it the night before to free up my morning!
What You’ll Need
We’re going to break this recipe down between the pumpkin coffee cake and the pumpkin spice topping. Below you’ll find the ingredients required for each.
For the Pumpkin Spice Pecan Streusel
- All-Purpose Flour: Don’t scoop your measuring cup directly into the flour. Instead, spoon it in and level it out with a butter knife. This ensures accurate measurements. You could also just measure it with a food scale.
- Brown Sugar: For sweetness and texture.
- Granulated Sugar: You’ll need 3/4 cup.
- Canola Oil: Or vegetable oil.
- Pumpkin Spice Seasoning: To compliment the pumpkin flavor in the cake.
- Salt: To balance all the flavors.
- Cinnamon: A staple for any streusel topping, this goes great with the pumpkin theme.
- Chopped Pecans: For an irresistible crunch. I pulse mine in a small food processor.
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For the Pumpkin Coffee Cake
- Milk: For a soft and light coffee cake.
- Egg: To bind all the ingredients together.
- Pumpkin Puree: This helps keep the cake extra moist and tender.
- Baking Soda & Baking Powder: One teaspoon of each.
How to Make Pumpkin Spice Coffee Cake
The only thing easier than making this coffee cake is eating it. It comes together in no time!
Make the Streusel
Heat Oven: Preheat the oven to 350ºF.
Combine Flour, Sugars, Oil, Salt & Seasoning Mix: Add the flour, brown sugar, granulated sugar, vegetable oil, salt and pumpkin spice seasoning to a stand mixer fitted with the whisk attachment. Mix together until combined.
Add Pecans & Cinnamon: Transfer 1 1/2 cups of the mixture to a small bowl for the topping. Add the finely chopped pecans to the bowl. Stir everything together and set the topping aside.
Make the Coffee Cake
Prepare Baking Dish: Grease and flour a 13×9-inch glass pan.
Combine Ingredients: Add the milk, pumpkin puree, egg, baking soda and baking powder to your stand mixer. Mix at slow speed until there are no more lumps.
Assemble in Pan: Add the cake batter to the prepared baking dish, then evenly spread the streusel on top.
Bake: Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy: Serve with a nice warm cup of coffee!
Tips for Success
Not all that familiar with making coffee cake at home? Here are some quick hints to help you out.
- Don’t Use Pumpkin Pie Filling: Pumpkin pie filling is not just pumpkin puree with a fancy name. It has additional ingredients in it and thus should not be used for this recipe.
- Grease and Flour the Pan: Since this cake is so light and fluffy, it’s extra important to grease the pan well for easy removal. I find that it works best to use a combination of oil (or cooking spray) and flour.
- Avoid Over-Baking: Once your coffee cake has been in the oven for 35 minutes, do a toothpick test. You’ll want to remove it as soon as the toothpick comes out clean.
Variation Ideas
Sometimes I like to put a little twist on my pumpkin breakfast cake. Consider trying one of these fun variations!
How to Store and Reheat Leftovers
Once cooled, the leftover coffee cake should be stored in an airtight container. From there, you can either keep it on the counter or in the fridge. It will last for 3 days at room temperature and 4 in the fridge. Reheat individual portions in the microwave until warm.
Can I Freeze Coffee Cake?
You can! Just place the completely cooled cake into a freezer-safe container and keep it in the freezer. Frozen pumpkin coffee cake lasts for up to 2 months. Thaw it out in the fridge before digging in.
More Pumpkin Breakfast Ideas
Loving this pumpkin coffee cake? You’re sure to enjoy the following recipes too!
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