Best Pumpkin Coffee Cake Recipes

PUMPKIN COFFEE CAKE

Steps:

• Grease or spray the bottom of a 9x13 pan.
• Mix together first 8 ingredients.
• Pour 1/2 of the mixture in the 9x13 pan.
• Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
• Pour all of the pumpkin mixture over the batter in the 9x13 pan.
• Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
• Bake in a 325 degree over for 50-60 minutes.
• Let cool completely.
• Enjoy.

PUMPKIN COFFEE CAKE

Steps:

• In a medium mixing bowl, whisk together both sugars, cinnamon, salt, flour and graham cracker crumbs. Add cooled, melted butter and stir with a fork until coarse crumbs form. Set aside.
• Preheat the oven to 350 degrees F.
• Grease and flour a 13" x 9" baking pan. Set aside.
• In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, brown sugar, granulated sugar, salt and pumpkin spice.
• In another bowl, whisk together pumpkin puree, eggs, vanilla, oil and buttermilk.
• Add the wet ingredients to the dry ingredients and whisk together until smooth. Whisk for about a minute (I use a whisk but you can use a hand-held mixer).
• Pour the batter into prepared pan. Tap the pan against your counter to release any air bubbles.
• Sprinkle the crumb topping all over the surface of the cake batter, spreading it evenly.
• Bake the cake for 32 to 35 minutes OR until a toothpick inserted in few places near the center comes out clean.
• Cool to room temperature and slice.

SOUR CREAM-PUMPKIN COFFEE CAKE

Steps:

• Preheat oven to 325°. For streusel, in a small bowl, combine brown sugar, flour and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream., Spread half of batter into a greased 13x9-in. baking dish. Sprinkle with half of the streusel. Combine pumpkin, egg, sugar and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter and streusel., Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

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.

PUMPKIN STREUSEL COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
• Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
• Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
• Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.

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.

PUMPKIN COFFEE CAKE

Steps:

• In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.

PUMPKIN SPICE COFFEE CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with cooking spray. Coat with cinnamon sugar.
• Beat sugar and butter together in a large bowl using an electric mixer until fluffy. Add eggs, blending 1 at a time. Add pumpkin pie spice and vanilla extract and combine.
• Mix flour, baking powder, and baking soda together in a separate bowl. Alternate adding flour mixture and sour cream to egg mixture a little at a time, starting and ending with flour mixture.
• Mix brown sugar and cinnamon together for topping in a small bowl. Pour 1/3 of the cake mixture into the prepared pan. Top with 1/2 of the brown sugar mixture. Repeat once more.
• Bake in the preheated oven for 8 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
• Remove from the oven and let cool for 10 minutes before transferring to a plate.

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.