This pumpkin coffee cake is so moist and flavorful with the perfect amount of pumpkin-flavor to truly get you into the holiday spirit. It is filled with the warm spices of the holidays and is guaranteed to be a crowd pleaser wherever you take it!
Let’s Talk Ingredients:
Libby’s Pumpkin Puree: make sure you are using pumpkin puree NOT pumpkin pie filling. The only ingredient listed on the can should be pumpkin. I also highly suggest using Libby’s brand of pumpkin puree as it yields the best results in both flavor and texture. Some puree’s tend to be bitter or have too much moisture, so if you can, Libby’s is the way to go!
Butter: unsalted, melted butter is used to make the streusel. Please make sure you are allowing the butter to slightly cool before adding the rest of the ingredients; you do not want to use it immediately out of the microwave or off the stovetop.
Pumpkin Pie Spice: if you do not have pumpkin spice at home, there are a lot of recipes online to make it yourself using nutmeg, cinnamon, ginger, cloves, and allspice. It really is up to you which one you decide to use but I do not suggest skipping the pumpkin pie spice as it is what gives this recipe that true nostalgic flavor of the holidays!
Flour: this recipe uses all-purpose flour. I highly suggest using unbleached flour when baking!
Brown Sugar: be careful with the brand of brown sugar you are using - some brands tend to have clumps of molasses that are hard to break up and will end up in your batter. I suggest opting for a brand such as C&H sugar (which is what I used).
Baking Powder & Baking Soda: I always suggest testing both your baking powder and baking soda every now and then to ensure it is still fresh. If it is expired, it will not perform correctly in the recipe and will impact your results.
To check the freshness of baking powder: add to hot water to see if it fizzes. If it does, it is good to use!
To check the freshness of baking soda: add to hot water with vinegar. Again, if it fizzes, it is good to go!
Oil: any neutral oil works such as canola or vegetable oil. Do not use strong oils such as olive oil as it will change the test of the pumpkin cake. Note: I always use vegetable oil.
Sour Cream: full-fat sour cream is required for this recipe. I do not suggest using non-fat sour cream or yogurt as a replacement. This recipes bakes best when it has the higher fat content from full-fat sour cream!
Eggs: when baking, room temperature eggs are important to ensure they are being fully and evenly incorporated into the batter without having to over-mix. To do this quickly: add eggs to a cup of warm (not super hot!) water and leave for 5-10 minutes.
Vanilla Extract: I always use Kirkland brand vanilla extract and absolutely love it but any brand works!
Steps to bake the pumpkin coffee cake:
Steps 1-2:
In a small bowl, create your cinnamon filling by mixing together cinnamon and sugar. Use a fork to ensure it is thoroughly mixed.
Steps 3-4:
In another separate bowl, mix together your streusel topping. Melt butter and allow to slightly cool before adding the next ingredients (it does not have to be completely cooled down but you do not want it to be hot). Once cooled, add your flour, brown sugar, and cinnamon. Use a fork or clean fingers to mix together until crumbs are formed. Set aside.
Steps 5-6:
In a medium-sized bowl, mix together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, & pumpkin pie spice. Set aside.
Steps 7-8:
In a large bowl, mix together your wet ingredients: pumpkin puree, sour cream, oil, eggs, brown sugar, granulated sugar, and vanilla. Mix well until thoroughly combined.
Steps 9-10:
Slowly add dry ingredients (flour, baking powder, baking soda, salt, cinnamon, & pumpkin pie spice) to the wet ingredients. Mix until fully combined but do not over mix the batter.
Steps 11-12:
You are going to divide the batter in half. I use a large cookie scoop to neatly add the first half of the batter to the loaf pan.
Steps 13-14
Use a spatula to evenly spread the batter.
Steps 15-16
Sprinkle your cinnamon filling (cinnamon & sugar) mixture over the batter. Use all of it (it might seem like a lot, but it’ll bake up nicely!). Then, carefully spread the remaining batter over the cinnamon filling. Use a spatula to smooth it so that it is even.
Steps 17-18
Once the batter is evenly spread out, add your streusel crumb topping to the top of your loaf. Bake in the oven (uncovered) for 50-60 minutes or until a toothpick comes out clean. All ovens bake differently so begin checking your loaf at the 50 minute mark. Then continue checking every 5 minutes until it is ready. Allow to cool in the loaf pan and then transfer to a wired cooling rack to finish cooling.
If you bake this recipe, I'd absolutely LOVE to see photos! If possible, please message me on any of my social media platforms (although I check instagram the most: @cakebyvinnie) or email me! I hope you love this recipe as much as my family and I do!!
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