Pumpkin Coffee Cake
One of my favorite breakfasts growing up was classic coffee cake. My mom would make it on weekends and it was always so comforting and delicious with the perfect crumble topping. So, this fall season I decided to give classic coffee cake a pumpkin twist, and wow I’m glad I did. This pumpkin coffee cake is moist and perfectly spiced. Give it a try and don’t forget to leave a review at the bottom of the page!
What ingredients do I need to make this recipe?
Flour
Brown sugar
Maple syrup
Vegetable oil
Plain greek yogurt
Can of pumpkin puree (not pumpkin pie filling)
Butter
Egg
Baking powder
Baking soda
Salt
Cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Do I need a mixer to make this?
Nope! I don’t own a mixer, so anything I make does not need an electric mixer, just a whisk! This coffee cake is definitely worth the extra effort.
How do I store this?
You can leave it out (covered) for two days, on the counter or in the refrigerator. After that, I cut it into pieces and stick them in freezer in an airtight container. Pull it out and let it thaw to eat after freezing!
If you like this recipe, you may also like:
Pumpkin Coffee Cake
Ingredients
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup packed brown sugar
- 1/4 cup maple syrup
- 1/2 cup vegetable oil
- 1/2 cup plain greek yogurt
- 1 egg
- 1 cup pumpkin
- 1/2 cup packed brown sugar
- 1/2 cup flour
- 1/4 cup butter (cold)
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350.
- Pumpkin Coffee Cake: Mix together the flour, baking powder, baking soda, salt, nutmeg, ginger, cloves, and cinnamon until evenly distributed. In a separate bowl, mix together the brown sugar, syrup, oil, yogurt, egg, and pumpkin.
- Crumble Topping: Mix together the brown sugar, flour, and cinnamon. Then, mix in butter, cut up into small pieces. Mix until small clumps form.
- In a 9x9 greased pan, pour in the pumpkin coffee cake mix. Spread with a spoon or spatula until it's even on top.
- Place the crumble topping on top of the pumpkin coffee cake, evenly distributing. Press gently into the batter to form a crust.
- Bake for about 30 minutes. Insert toothpick to detect if the cake is done.
- Remove from the oven and let cool.
- Cut into pieces and enjoy!
