This Pumpkin Coffee Cake Recipe is going to become a new go-to treat during the holiday season. A simple cake mix paired with pumpkin and a homemade streusel topping creates a deliciously moist cake for breakfast or dessert.
Pumpkin coffee cake recipe
When the end of August nears, we all look forward to the day that the infamous coffee chain launches the popular pumpkin spice latte. Along with this drink, you will see an influx of delicious pumpkin-flavored treats everywhere.
Why pay extra at a store or bakery, when you can make such a delicious treat at home so easily? This pumpkin coffee cake recipe is a perfect semi-homemade option for a busy mom or dad who still wants something homemade to serve.
Check out this video to see how easy it is to make this Pumpkin Coffee Cake Recipe!
I love the fact that these ingredients are inexpensive and easy to keep on hand at all times. That means I don’t have to wait for pumpkin spice season to arrive to enjoy this yummy pumpkin dessert.
What to serve with pumpkin coffee cake?
Serve this alongside your favorite pumpkin spice latte or a nice hot cup of coffee to start your day! Yum!
I think any type of pumpkin coffee would be amazing with this pumpkin coffee cake recipe.
EASY PUMPKIN COFFEE CAKE IS THE BEST FALL BREAKFAST
Does this pumpkin coffee cake need to be refrigerated?
Any freshly made cake, especially a coffee cake with streusel topping, should be refrigerated if you want it to last more than 2-3 days. If you know the cake will be eaten within two to three days time, you can simply use plastic wrap or a cake pan cover to seal and store.
Just make sure it is an airtight container so it will stay moist. To keep the cake fresh for a longer time period, cover or place in an airtight container and refrigerate for up to one week.
The longer it is stored, the drier the cake will become. A pat of butter melted on top of the cake will add back moisture and a bit of extra flavor.
Tips for keeping a pumpkin streusel coffee cake moist:
Some of the best cake recipes I have made are those that end up not only flavorful but moist. There is nothing worse than a dry cake.
To keep this coffee cake recipe moist and delicious for every serving, you can follow a few simple steps.
- Store the cake in an airtight container at all times
- Serve within the first 2-3 days after baking
- Refrigerate if storing for longer than 3 days
- Add a package of vanilla pudding mix to the batter
- Include 1/4 cup melted butter in the batter for this particular recipe
- Try adding maple syrup
What ingredients do you need to make pumpkin breakfast cake?
- White Cake Mix
- Canned Pumpkin (make sure to get canned pumpkin puree and not pie filling)
- Flour
- Unsalted Butter
- Sugar
- Vanilla Extract
- Cinnamon
How to make this easy pumpkin coffee cake:
This is such a simple recipe but everyone will go crazy over this coffee cake. Using canned pumpkin puree makes it so simple!
Just combine the cake mix and pumpkin puree. Pour cake batter into a prepared pan. Simple!
Once your cake is finished cooking, remove from the oven and set it aside to cool. While it is cooling, this is the perfect time to make your streusel topping.
The last step will be to spread the crumb topping evenly over the cooled cake and then pop the baking dish back into the oven to melt the butter.
How do I make a Streusel Coffee Cake Topping for this pumpkin coffee cake recipe?
One of the best parts of any coffee cake is the topping! For this pumpkin coffee cake recipe, I like to include both sugar and cinnamon in the streusel or crumble layer.
You can add in pumpkin pie spice blend if you prefer. The secret to a perfect crumble topping on any coffee cake is to start with ice-cold butter.
When you combine the butter, flour, and spices together, you don’t want it to melt. Sometimes with handling butter, it melts and then doesn’t give as good a topping as you desire.
If you find it hard to mix the butter with the dry ingredients due to the temperature, use a pastry blender to help create those smaller pieces you desire.
This streusel on top is amazing in this pumpkin recipe! The melted butter just makes it even better.
Tips for Pumpkin Coffee Cake:
If you prefer fresh pumpkin instead of canned pumpkin, learn how to make Pumpkin Puree. This is a great alternative to canned pumpkin that is also very frugal.
You must give it a try if you have never made your own Pumpkin Puree before. It’s very simple.
I keep it in the freezer so I can just grab and go for recipes like this pumpkin coffee cake. I freeze it in 1 cup increments and it’s so handy.
When I am baking something with pumpkin, it’s so nice to know it is already measured for me. All you need to do is remove the pumpkin puree from the freezer about 30 minutes before you need it and you will be set.
Once you learn how to make pumpkin puree, it’s very frugal. The cost of making your own is much less than buying cans of pumpkin at the store.
You can also learn how to make Pumpkin Pie Spice, it is so simple. I make a big batch of this spice and keep it on hand for all my Fall baking.
I feel like it saves me money and it is very quick and easy to make. Once you make it, you will have lots on hand to use all Fall for any of these amazing pumpkin dishes.
Try this pumpkin coffee cake recipe this week!
It is so amazing and everyone will love it. Sometimes, if we are feeling really decadent, I will add a dollop of whipped cream to the cake.
This is totally optional but so good!
Try pumpkin coffee cake muffins!
We love this coffee cake so much that we turned it into muffins. It is so easy and a nice change if you want something different.
Just pour the batter into muffin cups instead of the cake pan and top with streusel. It is SO good!
Print this pumpkin coffee cake recipe below:
This Pumpkin Coffee Cake Recipe is going to be a hit! Cake mix paired with pumpkin and streusel topping creates a delicious cake for breakfast or dessert.
- 1 White Cake Mix box
- 15 oz. Pumpkin
- Crumb Topping:
- 2 C Flour
- 2 Sticks Unsalted Butter 1 Cup
- 2/3 C Sugar
- 1 1/2 TSP Vanilla Extract
- 3 TBSP Cinnamon
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PREHEAT oven to 325°.
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In a large bowl, mix together white cake mix and pumpkin until combined.
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In a pregreaesd 9x13 pan, spread cake mixture evenly and bake for 25-30 minutes or until a toothpick comes out clean when inserted in the middle of the cake.
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Remove from the oven and allow to cool.
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While the cake is cooling, make your crumb topping by combining all your ingredients into a bowl and mix together until the butter is pea size.
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Sprinkle the crumb topping over the top of the cake and stick back into the oven for another 10-15 minutes so that the butter hardens and the flour bakes off.
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Remove from the oven and allow to cool.
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Cut with a sharp knife for nice even edges.
If you love all things Pumpkin, this Easy Pumpkin Cake is a must try.
Try one of these Easy pumpkin recipes:
- Pumpkin Muffin Recipe
- Easy Pumpkin Chocolate Chocolate Chip Bars
- Pumpkin Cookies
- Quick and Easy Pumpkin Muffins Recipe
- Pumpkin Cookies
- Pumpkin Bread Recipe
- Pumpkin Cupcakes
- Easy Crock Pot Pumpkin Cinnamon Roll Casserole Recipe
- Pumpkin Cupcakes Recipe with Easy Cream Cheese Frosting
- Pumpkin Granola
- Pumpkin Roll Recipe
Debra says
Can you make this recipe and put it in a loaf pan and cook at the same temperature and time
sandhya says
I make this delicious in the coming weekend. My children eager to taste the cake.