Can I make this Pumpkin Coffee Cake gluten-free?

Yes, you can make this Pumpkin Coffee Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a 1:1 gluten-free flour that can be used as a direct replacement.

2. How can I make this Pumpkin Coffee Cake dairy-free?

To make this cake dairy-free, simply substitute the milk with almond milk, oat milk, or any other plant-based milk of your choice. For the butter in the crumb topping, use vegan butter or coconut oil.

3. How do I store leftovers of Pumpkin Coffee Cake?

Store your leftover Pumpkin Coffee Cake in an airtight container at room temperature for up to 4-5 days. For longer storage, you can freeze it by wrapping it in plastic wrap and aluminum foil, then placing it in a freezer-safe bag. It will stay fresh for up to 2 months in the freezer.

4. Can I add nuts to the crumb topping?

Yes, you can add nuts such as chopped pecans or walnuts to the crumb topping for an added crunch. Simply stir the nuts into the dry ingredients before mixing in the butter.

Pumpkin Coffee Cake Recipe + 5 Simple Tips

Name: Pumpkin Coffee Cake Recipe
Prep time: 15 min
Cook time: PT-487275H43M8S
Total time: PT-487275H43M8S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons cinnamon; 2 teaspoons pumpkin pie spice; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup canned pumpkin puree; ½ cup canola oil (or vegetable oil); ½ cup brown sugar; ¼ cup milk; ¼ cup maple syrup; ¼ cup all-purpose flour (for the topping); ¼ cup light brown sugar (for the topping); 1 tablespoon cinnamon (for the topping); 4 tablespoons cold butter (for the topping); Optional: ½ cup chopped pecans or walnuts (for the topping)

Description

This Pumpkin Coffee Cake is a moist, flavorful fall treat made with pumpkin puree and warm spices. Topped with a brown sugar cinnamon streusel, it’s the perfect breakfast or snack for any occasion.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
1 cup canned pumpkin puree
½ cup canola oil (or vegetable oil)
½ cup brown sugar
¼ cup milk
¼ cup maple syrup
¼ cup all-purpose flour (for the topping)
¼ cup light brown sugar (for the topping)
1 tablespoon cinnamon (for the topping)
4 tablespoons cold butter (for the topping)
Optional: ½ cup chopped pecans or walnuts (for the topping)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9 square baking dish with cooking spray or line it with parchment paper.
In a large bowl, mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice together.
In a separate medium bowl, whisk together 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, being careful not to overmix.
Pour the batter into the prepared pan and spread it evenly.
For the crumb topping, mix the flour, brown sugar, and cinnamon. Add the cold butter and mix with a fork or pastry cutter until the mixture forms coarse crumbs.
Sprinkle the crumb topping over the batter.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend.
Substitute almond milk or oat milk for the dairy milk to make the cake dairy-free.
Store leftovers in an airtight container for up to 4-5 days or freeze for up to 2 months.
To make muffins, bake at 350°F for 20 minutes.
For a sweeter treat, drizzle a glaze of powdered sugar, milk, and vanilla extract on top after baking.

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

Nutrition

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