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Pumpkin Coffee Cake is tender, moist, full of cozy pumpkin spice, and uses a whole can of pumpkin! Pumpkin Coffee Cake has a ripple of brown sugar cinnamon streusel through the center, and plenty more on top. Drizzle on a maple glaze while the cake is warm from the oven, and enjoy your life!
Why you’ll love this Pumpkin Coffee Cake:
- Moist Pumpkin Cake – This pumpkin cake comes together in one bowl, and stays moist for days!
- Brown Sugar Cinnamon Streusel – We’re using the same streusel mixture for the center and top of the cake, so you can mix it up all at once!
- Maple Glaze – A silky maple glaze is the perfect finish to so many pumpkin desserts (like my Pumpkin Muffins and my Pumpkin Scones!)
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Vegetable Oil – Vegetable oil keeps these muffins ultra tender and moist!
- Sugar – Sugar adds flavor of course, but also keeps these muffins soft and moist.
- Eggs – Use large eggs.
- Pumpkin Puree – This is a canned ingredient that can be found in the baking aisle. Be sure not to use pumpkin pie filling as this is a bit different and has other ingredients added, like sugar and spices. Pumpkin puree has just one ingredient – pumpkin.
Recipe Substitutions & Variations:
- Dairy-free – The muffins are dairy-free since they use oil, not butter! Use your favorite dairy-free butter in the streusel to make these muffins dairy-free.
- Pumpkin Pie Spice – If you have pumpkin pie spice on hand rather than the individual spices of cinnamon, nutmeg, ginger, cloves, and allspice you can use it. I’m not 100% sure about the substitution ratio since I always just use the individual spices, but I would keep 1 and 1/2 tsp of cinnamon and add 1/2 to 1 and 1/2 tsp of pumpkin pie spice, to taste. It’s a little hard to guesstimate without trying it, which is why I recommend just using all the base spices (gives you more control!). Plus, they’re fabulous in SO many fall baking recipes with pumpkin or apple, so I do recommend having them on hand.
- Chocolate Chips – If you love chocolate chips in your pumpkin baked goods, add 1 to 1 and 1/2 cups of mini chocolate chips to the batter.
How to Make Pumpkin Coffee Cake:
Step 1: Make the Streusel. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Cut in cold cubed butter until you have a sandy, crumbly mixture. Pop into the fridge.
Step 2: Make the Cake Batter. Whisk together the vegetable oil, sugar, eggs, vanilla, and pumpkin in a large bowl. And, flour, baking powder and soda, spices, and salt.
Step 3: Assemble & Bake. Spread half the batter in a lined 9×13 pan, sprinkle on half the streusel, then repeat with the remaining batter and streusel. Bake as directed in the recipe card below.
Step 4: Make the Glaze. Whisk together all glaze ingredients in a small bowl.
Serving + Storing:
Allow the cake to cool on a cooling rack for 15-20 minutes, then drizzle on the glaze, slice, and enjoy!
This cake will lose the crunchy texture of the streusel a bit with each day you keep leftovers, but it does stay nice and moist for a few days in an airtight container on the counter!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
You could double it but it would still need to all be divided between two 9×13 pans to bake, so It would probably be best to just make two separate batches. The recipe can be halved and baked in a 9×9 pan.
More Pumpkin Recipes to Love:
- Pumpkin Snickerdoodles with Rum Caramel
- Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
- Pumpkin Swirl Cheesecake
- Chewy Pumpkin Cookies
- Pumpkin Whoopie Pies
- Mom’s Best Ever Pumpkin Bread
- Pumpkin Pasties with Maple Glaze
Did you make this recipe? Leave a comment & star rating!
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Pumpkin Coffee Cake with Maple Glaze
Ingredients
For the Streusel
- 1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 195 grams
- 1 and 1/3 cups dark brown sugar, packed, 293 grams
- 2 tbsp cinnamon
- pinch of salt
- 3/4 cup cold salted butter, cubed, 170 grams
For the Cake
- One 15 ounce can pumpkin puree, not pumpkin pie filling
- 1 and 1/2 cups vegetable oil, 337 mL
- 3/4 cup brown sugar, packed, 165 grams
- 1 cup granulated sugar, 215 grams
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled, 390 grams
- 1 tsp salt
- 2 tsp baking powder
- 2 tsp baking soda
- 2 and 1/2 tsp cinnamon
- 1 and 1/2 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/8 tsp cardamom , (If you don't have any, simply omit)
For the Maple Glaze:
- 1 cup powdered sugar, 115 grams
- 2 tbsp real maple syrup, 40 grams
- 1-2 tbsp milk, Or water as needed, to thin the glaze out a bit. 15-30 grams
Instructions
- Prep: Preheat oven to 350°F. Spray a 9×13 pan with nonstick spray and line with parchment paper.
- Make the Streusel: Whisk together the dry ingredients in a medium to large bowl. Add the cold, cubed butter and cut it in with a pastry cutter, until the butter pieces are mostly pea-sized (some will be larger, some smaller -that's fine!) and coated in flour. Pop this in the fridge while you make the batter.1 and 1/2 cups all-purpose flour, spooned & leveled or weighed out , 1 and 1/3 cups dark brown sugar, packed, 2 tbsp cinnamon , pinch of salt, 3/4 cup cold salted butter, cubed
- Make the Muffins: In a large mixing bowl, whisk together the pumpkin, oil, sugars, eggs, and vanilla. Add all the dry ingredients and stir in just until everything is combined and the last streaks of flour disappear. Don't over mix.One 15 ounce can pumpkin puree, 1 and 1/2 cups vegetable oil, 3/4 cup brown sugar, packed, 1 cup granulated sugar, 4 large eggs, 1 tsp vanilla extract, 3 cups all-purpose flour, spooned & leveled, 1 tsp salt, 2 tsp baking powder, 2 tsp baking soda, 2 and 1/2 tsp cinnamon, 1 and 1/2 tsp ginger, 1 tsp nutmeg, 1/8 tsp cardamom , 1/2 tsp ground cloves
- Assemble & Bake. Spread half the cake batter in your prepared pan, then add about 1 and 2/3 cups of the streusel (don't pack it to measure!) in an even layer. (This is a litle less than half the streusel – 250 grams worth.) Evenly spread the remaining cake batter over the streusel (dropping scoops with an ice cream scoop and then spreading it gently with an offset spatula helps prevent the bottom layer from being disturbed), then evenly sprinkle on the remaining streusel (385 grams, or just shy of 2 and 1/2 cups).Bake for 40 to 46 minutes, or until a toothpick inserted into the center pulls out moist crumbs, not wet batter. Let cake cool in the pan on a wire rack for 20-30 minutes.
- Make the Glaze: Whisk glaze ingredients together in a small bowl until smooth. Adjust the consistency with a splash more milk if it's thicker than you like. Lift the cake out of the pan by the edges of the parchment, and place on a wire rack. Drizzle on the glaze.1 cup powdered sugar, 2 tbsp real maple syrup, 1-2 tbsp milk
- Serve + Store: Slice the glazed cake while it's still warm, and enjoy fall bliss!Store leftover slices, cooled to room temp, in an airtight container at room temperature for 2-4 days (or in the fridge if you used milk in the glaze).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I substitute coconut oil for the vegetable oil?
I think the coffee cake might come out a little more dense if you did that, since coconut oil doesn’t remain a liquid at room temperature like vegetable oil does. If you’re able to use another neutral oil, that would probably be the best option. Let me know how you like the recipe!
I loved pumpkin spice!
Thanks, Ana!
Another excellent recipe. The first time I made this, I did not bake it long enough. The toothpick test does not really work with this one, maybe because of the crumb top, so I had to go with my heart the second go-around. The cake is moist, perfectly spiced, super pumpkin-ee, and the crumb topping is everything! This is going to be my Thanksgiving morning breakfast coffee cake!
Thanks so much for your review, Carma! So glad you enjoyed this recipe and will be making it again!
Can I substitute melted butter instead of the vegetable oil? If so, how much butter would it require?
Hi Carolyn! You could, but the cake will end up being a bit denser. I’d try doing half vegetable oil and half melted butter if you really prefer not to use all vegetable oil. Let me know how you like the recipe!