Pumpkin Coffee Cake is the perfect breakfast and brunch recipe! A fluffy pumpkin cake swirled with cinnamon and pumpkin spice is topped with a buttery streusel topping. Each bite is decadently moist, perfectly spiced and full of butter streusel.
First off, one of the main things I love about this recipe is that the pumpkin cake all comes together in one bowl with only a whisk required to do so. How great is that? Next, the fact that the recipe uses a whole can of pumpkin pureé makes my heart happy. No half-used cans of pumpkin around here! Let’s take a look at the ingredients needed for this recipe:
- Eggs – use large eggs for this recipe.
- Vegetable oil – helps keep the cake nice and moist!
- Pumpkin pureé – where all that wonderful pumpkin flavor and color comes from. A whole can is used for this recipe!
- Brown sugar – I love the touch of flavor that the brown sugar adds to the cake. You can’t go wrong!
- Baking soda
- Baking powder
- Pumpkin pie spice – you can’t have a pumpkin recipe without pumpkin pie spice! The perfect combination.
- Cinnamon – gives that classic warm spice feel to this pumpkin cake.
- Butter – the base of the streusel topping. Butter is always a good option!
Let’s Talk Coffee Cake
Whoever came up with having cake for breakfast and simply just calling it “coffee cake” was genius. I mean, how much better can it get?!
Coffee cakes can come in many different flavors, shapes and sizes. Some have a crumble topping, some have a glaze and some have no topping at all.
For this Pumpkin Coffee Cake, I went with a buttery, streusel-like topping. It pairs perfectly with the moist, decadent pumpkin cake and adds just a hint of texture. In order have a streusel topping on the coffee cake, a bit of finagling is required when turning the cake out.
Since the cake bakes streusel topping side up, when it gets turned out of the pan, it’s then upside down. A quick flip back onto the desired serving platter fixes that! To recap, I turn the coffee cake out onto a baking sheet, then flip it back onto a serving plate or platter. A few streusel crumbs are lost along the way, but nothing too noticeable!
For this recipe, I used an angel food cake pan.
Pumpkin Coffee Cake is the perfect option for breakfast and brunch. Make your kitchen and home smell like a Fall candle with this coffee cake baking away in the oven. Crisp Fall air and a warm Pumpkin Coffee Cake – count me in!
Looking for other Pumpkin Recipes? Check these out!
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