Okay, picture this: it’s a crisp autumn morning, leaves are crunching underfoot, and the air is filled with the warm, inviting scent of pumpkin spice. That’s *exactly* what this Spiced Pumpkin Coffee Cake brings to your kitchen! Seriously, the aroma alone is enough to make you want to curl up with a cozy blanket and a good book.
I remember the first time I made this – I was trying to impress my in-laws during Thanksgiving (talk about pressure!). And guess what? It was a total hit! Now, it wouldn’t be fall without this Spiced Pumpkin Coffee Cake gracing our table. It’s become a tradition, a little slice of autumn heaven, if you will.
Why You’ll Love This Spiced Pumpkin Coffee Cake
Seriously, you’re gonna LOVE this Spiced Pumpkin Coffee Cake! Why? Let me tell you:
Quick and Easy Fall Dessert
This isn’t one of those recipes that takes all day, trust me! It’s super simple, even if you’re not a baking whiz.
Perfect Balance of Spiced and Sweet
The pumpkin spice and the sweetness? *Chef’s kiss*! They just go together perfectly. It’s not too sweet, not too spicy – just right!
Great for Any Occasion
Breakfast? Dessert? Snack? This Spiced Pumpkin Coffee Cake works for EVERYTHING! Seriously, make it for a potluck, a brunch, or just because. You won’t regret it!
Ingredients for Your Spiced Pumpkin Coffee Cake
Alright, let’s gather everything we need! Don’t worry, it’s mostly stuff you probably already have. For the cake itself, you’ll want: 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon (can’t skip that!), 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves (a little goes a long way!), 1/4 teaspoon salt, 1 cup granulated sugar, 1/2 cup vegetable oil, 1 cup pumpkin puree (not pumpkin pie filling, okay?), 2 large eggs, and 1 teaspoon vanilla extract.
Oh, and if you’re feeling nutty (pun intended!), grab 1/2 cup of chopped walnuts. Now, for that glorious streusel topping, you’ll need: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter (cut into cubes!), and another 1/2 teaspoon of ground cinnamon. Got it? Good! Let’s bake!
How to Make Spiced Pumpkin Coffee Cake: Step-by-Step Instructions
Okay, here’s where the magic happens! Follow these steps and you’ll have a Spiced Pumpkin Coffee Cake that’ll knock everyone’s socks off! Don’t worry, I’ll walk you through it!
Preparing the Batter for Spiced Pumpkin Coffee Cake
First things first, let’s get that oven preheating to 350°F (175°C). This is super important, so don’t skip it! And while that’s heating up, grease and flour a 9×13 inch baking pan. Trust me, you don’t want your cake sticking!
Now, in a large bowl, whisk together all those dry ingredients: flour, baking soda, cinnamon, nutmeg, cloves, and salt. Just whisk ’em together until they’re nicely combined. In a separate bowl, mix the wet stuff: sugar, oil, pumpkin puree, eggs, and vanilla extract. Get it all nice and smooth!
Next, pour the wet ingredients into the dry ingredients. Now, here’s a tip: don’t overmix! Just stir until everything’s *just* combined. A few streaks of flour are totally fine. Overmixing makes for a tough cake, and nobody wants that!
Pour that lovely batter into your prepared pan, spreading it out evenly. Almost there!
Making the Streusel Topping
Time for the best part – the streusel! In a small bowl, combine the flour, brown sugar, and cinnamon. Now, for the butter: you want it cold and cubed. Cut it in using a pastry blender (or even just your fingers!) until the mixture looks like coarse crumbs. It should be nice and crumbly, not a paste. This is what gives that amazing texture!
Sprinkle that streusel topping *generously* over the batter. Don’t be shy!
Baking Your Spiced Pumpkin Coffee Cake
Pop that baby into the preheated oven and bake for 30-35 minutes. But here’s the thing: ovens are different! So, start checking it around 30 minutes. The way to know it’s done? Stick a toothpick into the center. If it comes out clean (or with just a few moist crumbs), you’re golden!
Let the cake cool *completely* before slicing and serving. I know, it’s hard to resist, but trust me, it’s worth the wait! Enjoy!
Tips for the Best Spiced Pumpkin Coffee Cake
Want to take your Spiced Pumpkin Coffee Cake from “good” to “OMG amazing?” Here are my top tips! First, don’t overmix that batter! Seriously, it’s the key to a tender cake. Just stir until everything’s combined, and that’s it!
Also, measuring accurately is super important. Baking is a science, after all! And finally, don’t forget to spread that streusel topping evenly. You want every single bite to have that delicious crumbly goodness. Trust me on this one!
Ingredient Notes and Substitutions for Spiced Pumpkin Coffee Cake
Okay, so you wanna tweak things a bit? No problem! First off, those walnuts? Totally optional! If you’re not a walnut fan, pecans work great too. Or hey, skip the nuts altogether! It’s your cake!
Now, if you’re dairy-free, you can swap out the vegetable oil for melted coconut oil. Just make sure it’s cooled a bit before adding it. And for a richer flavor? Brown butter adds a nutty depth that’s just *chef’s kiss*!
Storing and Reheating Your Spiced Pumpkin Coffee Cake
Okay, so you’ve got leftover Spiced Pumpkin Coffee Cake? Lucky you! To keep it fresh, just pop it in an airtight container. It’ll be perfectly happy at room temperature for a few days. But if you want to warm it up (and who wouldn’t?), a quick zap in the microwave does the trick! Just don’t overdo it, or it’ll get a bit dry. A little warmth brings out all those delicious spices!
Frequently Asked Questions About Spiced Pumpkin Coffee Cake
Got questions about this Spiced Pumpkin Coffee Cake? I got answers! Here are a few things folks often ask:
Can I freeze Spiced Pumpkin Coffee Cake?
Totally! If you wanna freeze it, let it cool *completely* first. Then, wrap it up tight in plastic wrap, and then again in foil. It’ll keep in the freezer for a couple of months. When you’re ready to eat it, just thaw it overnight in the fridge. Easy peasy!
How do I prevent my Spiced Pumpkin Coffee Cake from being dry?
Ah, the dreaded dry cake! The key is to not overbake it. Check it with a toothpick starting around 30 minutes. And remember, a few moist crumbs on the toothpick are okay! Also, don’t overmix the batter – that can make it tough and dry.
Can I use canned pumpkin pie filling instead of pumpkin puree?
Oops, no! Pumpkin pie filling has spices and sugar already added, and that’ll mess with the recipe. You want *pure* pumpkin puree, the stuff that’s just pumpkin and nothing else. Trust me on this one!
Can I make this Spiced Pumpkin Coffee Cake Gluten-Free?
You bet! Just swap out the all-purpose flour for a gluten-free blend. I’ve had good luck with blends that contain xanthan gum. But keep an eye on it while it’s baking, gluten-free flours can sometimes bake a little differently.
Estimated Nutritional Information for Spiced Pumpkin Coffee Cake
Okay, so you’re wondering about the nutrition? One slice is roughly around 350 calories, 18g fat, 4g protein, and 45g carbs. But hey, it’s just an estimate, okay?
Enjoy Your Delicious Spiced Pumpkin Coffee Cake!
And that’s it! Go ahead, dig in and enjoy every spiced, pumpkin-y bite! And hey, if you loved it, leave a comment below! Or share it with your friends – they’ll thank you!
Print
Unbelievable Spiced Pumpkin Coffee Cake, Just 35 Mins
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious spiced pumpkin coffee cake recipe.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter, cut into cubes
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, combine sugar, oil, pumpkin puree, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Pour batter into the prepared pan.
- Prepare the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs.
- Sprinkle streusel topping evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before slicing and serving.
Notes
- You can substitute pecans for walnuts.
- Store leftover cake in an airtight container at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
