Can I freeze Pumpkin Coffee Cake?

Yep. Wrap it well. Slices thaw fast and stay pretty moist.

Can I double the recipe for a big party?

You bet. Use a 9x13 pan, just add a few extra minutes to the bake time.

What’s the best way to reheat a slice?

Pop it in the microwave for about 10-15 seconds. Magic.

Why is my cake so dense?

Probably overmixed, or your baking soda/powder was old. Or maybe too much pumpkin (yes, that’s possible).

Does the cake really need the crumb topping?

In my strong opinion? Yes. But technically you could skip it, I guess.

Pumpkin Coffee Cake Recipe: Step By Step

Description

This cozy pumpkin coffee cake is moist and flavorful, with a buttery crumb topping and warm spices – perfect for brunch or dessert.

Ingredients

For the Cake

1 cup pumpkin purée (Use pure pumpkin purée, not pie filling.)
1 cup brown sugar (White sugar can be used in a pinch, but brown sugar adds flavor.)
2 large eggs (Beaten.)
1/2 cup sour cream (For moisture.)
1/2 cup butter (Melted, plus additional for crumb topping.)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon (Adjust to taste.)
1/4 teaspoon ground nutmeg (You can add a pinch of ground cloves if desired.)
1/4 teaspoon salt

For the Crumb Topping

1/4 cup cold butter (Cubed.)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup all-purpose flour

Optional Glaze

1 cup powdered sugar
1-2 tablespoons milk (To achieve desired consistency.)
1/2 teaspoon vanilla extract

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Instructions

Preparation

Preheat your oven to 350°F (175°C) and spray your baking pan.
In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat together the pumpkin purée, brown sugar, eggs, sour cream, and melted butter until smooth.
Gently fold the dry ingredients into the wet ingredients. Do not overmix; it’s okay if the batter is a bit lumpy.
Pour the batter into your prepared pan.

Making the Crumb Topping

In a separate bowl, mix together the cold butter, brown sugar, cinnamon, and flour until it resembles thick sand with pebbles.
Sprinkle the crumb topping evenly over the cake batter.

Baking

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few crumbs attached.
Allow the cake to cool for at least 15 minutes before serving. Drizzle with optional glaze if desired.

Notes

Store the cake under plastic wrap or in an airtight container for optimal freshness. For longer storage, refrigerate. Gluten-free options are available by using a suitable flour blend.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast, brunch, Dessert
Cuisine: American, Fall