Need something quick for breakfast that is full of fall flavor? This Pumpkin Coffee Cake that is packed with the spices of the fall season can be made the night before and enjoyed for days after!
COOK + BAKE | Updated October 15, 2023
With little time in the morning to prepare a big breakfast, I like to find recipes that can be prepared ahead of time.
Coffee cake is always at the top of the list because its stays fresh and provides a "fancy" breakfast for a few days without a whole lot of work.
As an added bonus, I feel like they can be served any time of the day when you need a quick sweet fix.
If you'd like to mix one of these cakes up for your breakfast tomorrow, here's what you need to know....
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What You'll Need
Want to try making this Pumpkin Coffee Cake? Here's the ingredients you'll need:
- unsalted butter
- granulated sugar and brown sugar
- large eggs
- whole milk
- canned pumpkin puree - not pumpkin pie filling
- vanilla extract
- all-purpose flour
- cake flour - if you don't have any, the all-purpose flour substitution appears below
- spices - pumpkin pie spice, cinnamon, ground cloves
- baking powder and baking soda
- oats - to be mixed with more brown sugar, all purpose flour, pumpkin pie spice, cinnamon and cold butter for the streusel
- confectioner's sugar - for the glaze that includes cinnamon and milk
DON'T HAVE ANY CAKE FLOUR?
Remove two tablespoons from one cup of all-purpose flour and add in two tablespoons of cornstarch to what remains.
How to Make Pumpkin Coffee Cake
Now I'll walk you through the steps for making this coffee cake. I've also provided a full ingredient list and detailed instructions in the printable recipe card below.
TO MAKE THE STREUSEL
- Combine brown sugar, oats, flour, pumpkin pie spice, and cinnamon in a food processor. Pulse it a few times.
- Remove about 2 Tablespoons of the mixture and reserve it for later to add to the top of your finished cake.
- Add small chunks of cold butter to the food processor and pulse until you have a streusel that can stay together as you pinch it.
If you do not have a food processor, you can do this by hand using a pastry blender.
TO MAKE THE COFFEE CAKE
- Preheat the oven to 350°. Thoroughly grease a Bundt pan. You want the cake to be able to easily slide out when cool so that you don't ruin the decorative shape.
- Using an electric mixer, cream together butter that has been softened and cut into chunks with granulated and brown sugar. Then beat in the eggs one at a time, then the milk, pumpkin puree and vanilla.
- In a separate bowl, sift together the all-purpose and cake flours, spices, baking powder, and baking soda. Add these dry ingredients to the wet ingredients and mix until just combined.
- Sprinkle half a cup of the streusel mixture on the bottom of the Bundt pan. Pour in half of the cake batter and gently smooth it out over the streusel. Add a heavy layer of more streusel, reserving a half cup to add as the final layer. Pour in the rest of the batter, spread it out, and then top with the remaining half a cup.
- Bake the coffee cake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack.
TO MAKE THE GLAZE
- Whisk together the confectioner's sugar, cinnamon and one tablespoon of milk. Add up to one more Tablespoon to get the consistency that you want for the glaze. It needs to be liquid so that it can roll down the sides of the cake, but not so runny that it doesn't stick to the top. If you add too much milk, you can add a bit more of the confectioner's sugar to thicken the glaze.
- Use an offset spatula to gently release the cake away from the sides of the Bundt pan. Turn it onto your serving dish and top the cake with the glaze.
- While the glaze is still wet, sprinkle the 2 Tablespoons of topping that you reserved when making the streusel over the top of the cake.
GLAZED PUMPKIN COFFEE CAKE
Need something quick for breakfast that is full of fall flavor? This Pumpkin Coffee Cake that is packed with the spices of the fall season can be made the night before and enjoyed for days after!
Makes 12 to 14 servings
CAKE INGREDIENTS
- 1/2 cup unsalted butter, softened and cut into chunks
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1/3 cup whole milk
- 1 - 15 ounce can pumpkin puree
- 1 Tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup cake flour
- 1 Tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
STREUSEL INGREDIENTS
- 1 cup brown sugar
- 1 cup oats
- 1/2 cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup cold unsalted butter, cut into small chunks
GLAZE INGREDIENTS
- 1 cup confectioner's sugar
- 1 teaspoon cinnamon
- 1 to 2 Tablespoons milk
INSTRUCTIONS
STEP 1: TO MAKE THE STREUSEL - Combine the brown sugar, oats, flour, cinnamon and pumpkin pie spice in a food processor. Pulse a few times, then remove about 2 Tablespoons of the mixture and reserve it for the top of the finished cake. Add the small chunks of cold butter to the food processor, pulsing until you have a streusel that can stay together as you pinch it.
STEP 2: Preheat the oven to 350°. Thoroughly grease a Bundt pan.
STEP 3: With an electric mixer, cream the softened butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then the milk, pumpkin, and vanilla.
STEP 4: In a separate bowl, sift together the all-purpose and cake flours, spices, baking powder and baking soda. Add these dry ingredients to the wet ingredients and mix just until combined.
STEP 5: Sprinkle half a cup of the streusel on the bottom of the Bundt pan. Pour in half of the cake batter and even it out over the streusel. Add a heavy layer of more streusel, reserving a half of cup for the final layer. Pour in the rest of the batter, spread it out, and top with the remaining half cup of streusel.
STEP 6: Bake the coffee cake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely on a wire rack.
STEP 7: TO MAKE THE GLAZE - Whisk the confectioner's sugar, cinnamon and one Tablespoon of milk. Add up to one more Tablespoon to get the consistency you want for the glaze.
STEP 8: Use an offset spatula to gently release the cake away from the sides of the Bundt pan. Turn it out onto your serving dish and top the cake with the glaze. While it is still wet, sprinkle the 2 Tablespoons of topping that you reserved when making the streusel over the top of the cake.
This cake is so delicious for breakfast in the morning, but also makes a wonderful dessert to serve to guests after dinner. Needless to say, there shouldn't be any leftovers to store.
PUMPKIN CHOCOLATE CHIP COOKIES - A fall twist to the everyone's favorite cookie
VANILLA WALNUT CRESCENT COOKIES - A nice break from all the pumpkin and apple flavored treats of the season.
APPLE CIDER POUND CAKE
PUMPKIN SPICE CRANBERRY MUFFINS - A perfect breakfast through the fall and Christmas seasons
SPICED PUMPKIN COFFEE CAKE - A semi-homemade coffee cake packed full of fall flavor
Some More Fall Baking Recipes You Might Like to Try
PUMPKIN CHOCOLATE CHIP COOKIES - A fall twist to the everyone's favorite cookie
VANILLA WALNUT CRESCENT COOKIES - A nice break from all the pumpkin and apple flavored treats of the season.
APPLE CIDER POUND CAKE
PUMPKIN SPICE CRANBERRY MUFFINS - A perfect breakfast through the fall and Christmas seasons
SPICED PUMPKIN COFFEE CAKE - A semi-homemade coffee cake packed full of fall flavor
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