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Irresistible Pumpkin Spice Coffee Cake Recipe to Warm Your Fall Mornings

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Learn how to make delicious Pumpkin Spice Coffee Cake. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups all-purpose flour (for a gluten-free option, try a 1:1 gluten-free baking blend)
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree (or fresh roasted pumpkin if you’re feeling adventurous)
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil (or melted butter for a richer flavor)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt (adds moisture and tenderness)

For the streusel topping:

  • 1/2 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 cup chopped pecans or walnuts (optional, but Mama Lu always said nuts bring a little extra soul)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper. I like using a glass pan for even baking, but a metal one works just fine.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all the spices — cinnamon, nutmeg, ginger, and cloves. This mix of spices always reminds me of crisp mountain air and Mama Lu’s warm kitchen.
  3. In a separate bowl, beat the eggs lightly. Add the pumpkin puree, vegetable oil, vanilla, and sour cream or yogurt. Stir until combined but don’t overmix.
  4. Pour the wet ingredients into the dry ingredients and gently fold them together just until no streaks of flour remain. The batter will be thick and velvety — like the dough we’d roll out for biscuits on that old porch. Remember, gentle mixing keeps it tender.
  5. To make the streusel, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a fork or pastry cutter until the mixture looks like coarse crumbs. Stir in the nuts if using. This topping is where the magic happens — it gives the cake that irresistible crunch.
  6. Pour half the batter into your prepared pan and smooth it out with a spatula. Sprinkle half of the streusel evenly over the top. Then, dollop the remaining batter over the streusel and spread it gently. Finish by sprinkling the remaining streusel on top.
  7. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. The edges will pull away slightly from the pan, and the top should be golden and crackly. In my experience, ovens vary — so start checking at 40 minutes to avoid overbaking.
  8. Let the coffee cake cool in the pan for at least 15 minutes before slicing. This resting time is important — it helps the cake set up perfectly, just like Mama Lu’s Sunday pot roasts that always tasted better the next day.

Find it online: https://claracooking.com/pumpkin-spice-coffee-cake/