Can I make this Pumpkin Coffee Cake gluten-free?

Yes, you can easily make this Pumpkin Coffee Cake gluten-free by substituting the all-purpose flour with a gluten-free 1:1 flour blend. Be sure to check the consistency of the batter, as gluten-free flours can sometimes vary.

Can I substitute the maple syrup with another sweetener?

Absolutely! If you don’t have maple syrup on hand, you can use honey, agave syrup, or additional brown sugar. Each option will add a slightly different flavor, but all will complement the pumpkin well.

How do I store leftover Pumpkin Coffee Cake?

To keep your Pumpkin Coffee Cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, or freeze it for up to 2 months. Just be sure to wrap it well before freezing.

Pumpkin Coffee Cake: A Cozy Fall Treat for Every Occasion

Description

This Pumpkin Coffee Cake is a delicious fall treat that combines a moist pumpkin spice cake with a sweet, crunchy brown sugar cinnamon streusel topping. It’s perfect for breakfast, brunch, or dessert and is sure to become a family favorite.

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
½ teaspoon salt
1 cup canned pumpkin puree
½ cup canola oil (or vegetable oil)
½ cup brown sugar
¼ cup milk (or non-dairy milk)
¼ cup pure maple syrup
For the Streusel Crumb Topping:
¼ cup all-purpose flour
¼ cup light brown sugar
1 tablespoon cinnamon
4 tablespoons cold butter
Optional: ½ cup chopped pecans or walnuts

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a large bowl, whisk together flour, cinnamon, pumpkin pie spice, baking powder, and salt.
In a separate medium bowl, mix the pumpkin puree, brown sugar, oil, maple syrup, and milk. Use an electric mixer to blend well.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Pour the batter into the prepared pan and spread evenly.
In a small bowl, combine the streusel ingredients and mix in the cold butter, pressing with a fork until crumbly. Sprinkle the crumb topping over the batter.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs.
Allow the cake to cool before cutting into squares and serving.

Notes

If you prefer, you can make muffins by baking them at 350°F for about 20 minutes.
For a gluten-free version, substitute all-purpose flour with a gluten-free 1:1 flour blend.
You can freeze leftovers by wrapping them tightly and placing them in a zip-top bag for up to 2 months.
To make this recipe healthier, swap the oil for unsweetened applesauce or use Greek yogurt.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 25g
Sodium: 186mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 14mg