Glazed Pumpkin Coffee Cake
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Glazed Pumpkin Coffee Cake — A FAST and EASY no-mixer pumpkin coffee cake with rich pumpkin flavor and topped with big buttery crumbles!! So soft, moist, and tender! You’re going to LOVE this cake for breakfast, brunch, or entertaining!!
Easy Pumpkin Coffee Cake Recipe
This glazed pumpkin streusel coffee cake makes me want to curl up on the couch with a cup of coffee and get into a total fall mood. It happened to be well over 90F when I made this cake, but that didn’t stop me from savoring it.
It’s is such a fast and easy recipe, and you don’t even have to use a mixer.
The coffee cake itself is incredibly soft, tender, and moist, while the crumb topping adds the perfect amount of delicate crunchy, crumbly texture. Those big buttery crumbles are the best. The soft cake contrasted with the crumb topping are such a perfect contrast.
I have a love affair with crumble topping and so this cake didn’t last long in our house. It’s a spinoff of this Pumpkin Crumb Coffee Cake, which is very similar. However, it has pecans in it and no glaze.
If you’re looking for a cake that isn’t overly sweet, then this is just the pumpkin spice coffee cake you’ll have to try.
It’s perfect in the morning with a cup of coffee or tea, for a brunch treat, as a little afternoon snack, or after a holiday entertaining dinner when you want a little something sweet but don’t want to go overboard.
What’s in the Pumpkin Coffee Cake?
To make this pumpkin streusel coffee cake recipe, you’ll need:
- Granulated sugar
- Pumpkin puree
- Canola oil
- Pumpkin pie spice
- Ground ginger
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Light brown sugar
- Unsalted butter
- Confectioners’ sugar
- Milk (water may be substituted)
How to Make Pumpkin Coffee Cake
This pumpkin coffee cake recipe is truly so easy to make! Simply whisk together the wet ingredients and sugar, then stir in the dry ingredients.
The cake is made with oil rather than butter so there’s nothing to cream. Oil keeps the cake moister, softer, and springier than butter does and since pumpkin puree naturally keeps everything moist, there’s no chance of a dry coffee cake here.
Turn the batter into a greased 8×8-inch baking pan and smooth out the top.
Then, make the crumble topping. To do so, mix together the crumble topping ingredients with a fork until small pebbles form and evenly distribute it over the cake batter.
Once you’ve added the crumble topping, bake the pumpkin coffee cake until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
Before serving, glaze the cake with a simple confectioners’ sugar and milk glaze.
Can I Double This Recipe?
Yes, you should be fine to double this pumpkin coffee cake recipe. You’d want to bake the cake in a 9×13-inch baking dish.
Can I Substitute the Oil with Melted Butter?
If you substitute melted butter for the oil called for in this recipe, the texture of the cake will change. If possible, please use canola or vegetable oil in the batter.
How to Store Pumpkin Coffee Cake
This cake will keep airtight at room temperature for up to 5 days or in the freezer for up to 4 months.
The cake freezes best without the glaze, but if you’ve already glazed it and you have to choose between throwing away leftovers or freezing it, go ahead and freeze!
Tips for Making Pumpkin Spice Coffee Cake
- Use pure pumpkin puree in this pumpkin coffee cake and NOT pumpkin pie filling. Pumpkin pie filling is sweetened and spiced.
- Feel free to add more pumpkin pie spice, if desired. I am a fan of boldly spiced pumpkin desserts so was not shy about adding pumpkin pie spice, plus extra cinnamon and ginger for a really well-spiced cake.
- I also add a generous amount of kosher salt to the crumble topping mixture, which gave the cake a distinctly salty-sweet vibe. The cake is just sweet enough, and when it’s contrasted with the saltiness from the crumble topping, I couldn’t get enough!
- If you aren’t a fan of salty-sweet desserts, then omit or reduce the salt in the crumble topping portion.
- 2 large eggs
- 1 cup granulated sugar
- 1 cup pumpkin puree
- 1/2 cup canola or vegetable oil
- 2 to 3 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger, or to taste
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, or to taste
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 teaspoon kosher salt, or to taste
- 6 tablespoons unsalted butter, melted
- 3/4 cup confectioners' sugar
- 2 to 3 tablespoons milk or cream (water may be substituted)
- Preheat oven to 350F. Line an 8×8-inch pan with aluminum foil for easier cleanup and spray with cooking spray; set aside.
- To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, cinnamon, ginger, vanilla, and whisk to combine.
- Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
- To a medium bowl, add the flour, sugars, salt*, and stir with fork to combine. See Notes below.
- Drizzle in the melted butter and mix and fluff with a fork to combine until small pebbles form. Tip - Do not 'stir' this mixture; fluff it with the fork to encourage crumbles to form. Stirring will smooth it out and prevent the crumbles from forming. If the mixture seems very moist and crumbles aren't forming, add an additional 2-3 tablespoons flour to dry it out.
- Evenly sprinkle the crumble topping over the cake and bake for about 46 to 51 minutes (I baked 48 minutes) or until the center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.
- Set cake aside on a cooling rack to cool for about 30 minutes before glazing it.
- To a small bowl, add the confectioners' sugar, milk, and whisk to combine. Depending on the desired consistency, you may need to play with the sugar and milk ratios slightly.
- Evenly drizzle the cake with the glaze.
In step 5 with the salt quantity, if you want an even more pronounced salty-sweet flavor, add 1 teaspoon kosher salt. If you don't like salty-sweet desserts, reduce the salt to 1/4 teaspoon salt.
Storage: Cake will keep airtight at room temp for up to 5 days or in the freezer for up to 4 months.
Adapted from Pumpkin Crumb Coffee Cake.
Amount Per Serving: Calories: 352Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 49mgSodium: 332mgCarbohydrates: 48gFiber: 1gSugar: 32gProtein: 3g
More Pumpkin Breakfast Recipes:
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
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