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.

Ingredients Needed

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!
• Sugar
• Brown sugar – I love the touch of flavor that the brown sugar adds to the cake. You can’t go wrong!
• Flour
• Baking soda
• Baking powder
• Salt
• 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!

Pumpkin Banana Bread

Pumpkin Butter

Pumpkin Spice French Toast

Cinnamon Sugar Baked Pumpkin Donuts

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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

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