Autumn Pumpkin Coffee Cake Recipes

AUTUMN PUMPKIN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with butter.
• Combine flour, 1/2 cup brown sugar, baking powder, 2 teaspoons cinnamon, and allspice in a bowl. Beat pumpkin puree, milk, egg, and vanilla extract in another bowl; stir into flour mixture until batter is smooth. Pour batter into prepared baking dish.
• Stir 3/4 cups brown sugar, butter, and 2 teaspoons cinnamon in a small bowl until just combined. Sprinkle over cake batter.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

PUMPKIN SPICE LATTE COFFEE CAKE

Steps:

• Preheat oven to 350º.
• In a stand mixer {use the whisk attachment}, add flour, brown sugar, white sugar, vegetable oil, salt, and pumpkin pie seasoning. Mix together until combined.
• Remove 1½ cup of mixture and add to a small bowl, this is for your topping.
• Next add finely chopped pecans to the topping mixture in the small bowl and then add cinnamon. Stir topping and set aside.
• In the stand mixer, add milk, pumpkin puree, brewed espresso or coffee, egg, baking soda, and baking powder.
• Mix at slow speed until there are no more lumps.
• Grease and flour a 9″ springform cake pan (of you could use a 13×9″ glass pan) and add cake batter.
• Next, evenly spread pecan topping over batter.
• Place in oven 55-60 minutes. {or until a toothpick come out clean} if using a springform pan or 35-40 if using a 13×9″ pan.

PUMPKIN COFFEE CAKE

Steps:

• Preheat the oven to 350F degrees.
• Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow.

GLAZED PUMPKIN COFFEE CAKE

Steps:

• 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.

BEST PUMPKIN COFFEE CAKE RECIPE

Steps:

• Preheat the oven to 350 F.
• Cream 1 cup brown sugar and 6 tablespoons softened butter in a mixing bowl with a hand mixer until fluffy.
• Mix in the eggs, and then mix in ¾ cup pumpkin.
• Combine 1 ¾ cups flour, baking soda, baking powder, ½ teaspoon salt, and 2 teaspoons cinnamon in a separate bowl.
• Gradually mix the dry ingredient mixture into the wet ingredient mixture until the batter comes together.
• To make the streusel topping, combine 1 ¼ cups flour, ½ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt in a small bowl. Mix to combine. Pour 4 tablespoons melted butter into the bowl along with 2 teaspoons pumpkin, and mix the mixture with a large fork to combine. Mix until large clumps form.
• Prepare an 8-inch square cake pan with cooking spray to prevent sticking. Use a spatula to spread the batter into the pan. Sprinkle the cinnamon streusel topping over the batter.
• Bake the coffee cake for 25 to 30 minutes until set. Once baked, remove from the oven to cool.
• To make a glaze for the top of this coffee cake, whisk together 2 cups powdered sugar and 1 to 2 tablespoons milk in a small bowl. If the mixture is too runny, add more powdered sugar. Once the coffee cake has cooled, use a spoon to drizzle the glaze over the top.
• Serve and enjoy.