| | |

Delicious Pumpkin Coffee Cake {Recipe}

This post may contain affiliate links. Please read my Disclosure and Privacy Policy.

I love serving coffee cake on a weekend morning. Perhaps it is the idea of serving cake for breakfast and not feeling guilty that gets me, but I really enjoy it with my morning coffee. With pumpkin, one of my favorite fall flavors, calling out to me I went on a hunt for a great pumpkin coffee cake recipe. I found this great recipe from Pillsbury.

I decided to skip the maple flavorings and instead pair with more fall spices like cinnamon and nutmeg instead. It turned out amazing!

5 from 6 votes
Print

Pumpkin Coffee Cake

Course Breakfast, Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 9
Author Inspired by Pillsbury

Ingredients

  • 1 1/2 cups All Purpose Flour
  • 3/4 cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup buttermilk
  • 1/2 cup canned pumpkin
  • 1/3 cup oil
  • 1/2 teaspoon cinnamon
  • 2 eggs beaten
  • Topping
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup chopped pecans
  • 2 tablespoons flour

Instructions

  1. Preheat oven to 350°F. Grease bottom 8x8 or 9x9 -inch square pan with nonstick cooking spray.
  2. In large bowl, combine flour and remaining coffee cake ingredients. Mix just until moistened.
  3. In small bowl, combine 1/2 cup sugar, cinnamon, nutmeg, pecans and flour.
  4. Spread half of batter in greased baking dish. Sprinkle with half of topping over batter.
  5. Drop remaining batter by spoonfuls over top. Gently spread batter evenly over top.
  6. Sprinkle with remaining topping.
  7. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
  8. Cool 15 minutes. Serve warm if desired.
Tip: If you don’t have buttermilk on hand, simply take two teaspoons of white vinegar or lemon juice and pour into a liquid measuring cup. Fill the cup up with regular milk to the 2/3 cup line. Let stand for 5 minutes before adding to ingredients.
I use this trick all the time when I don’t have buttermilk. (The standard recipe is 1 tablespoon white vinegar/lemon juice and fill to one cup line with milk.) I honestly can’t tell a difference in recipes and it is much cheaper than keeping buttermilk in the fridge.
Enjoy!

41 Comments

  1. 5 stars
    This coffee cake looks so delicious! I love pumpkin an to make it in a coffee cake would be great! The picture of this recipe looks so yummy! I am going to pin this Recipe and make it later! Thanks for posting your awesome recipe with your fans!

  2. 5 stars
    I have been looking for a nice pumpkin reciepe to use during fall an this colder season,,this sounds perfect cant wait to try it

  3. 5 stars
    This looks delicious! I just made a recipe last night with buttermilk (powdered) and it came out so nice! I’m very fond of pumpkin quick breads, especially if nice and moist. I adore the topping – this is a must try!!!

  4. 5 stars
    I have several cans of pumpkin in the pantry and the thought of pumpkin pie this time of year doesn’t sound good. This is the answer. I just love coffee cake and I love the tip about the buttermilk as I never have it in the house!

  5. This recipe looks delicious! I love using pumpkin in baking. Not only is it a healthy addition, it also keeps the bread or cake from drying out,

  6. I would try this pumpkin cake but my question is, where is the coffee in the ingredients? I know it’s referring to a “sit down” with coffee but it’s kind of misleading and doesn’t do this cake justice. Some delinquent started this. Sorry, no offenses because this cake looks good which I will try but will add some instant coffee to the recipe to make it complete. The name doesn’t exactly connect to the recipe. I see most of the coffee cake recipes named this way so it’s not only your recipe but I came across yours because it looks more appeasing, and I was really looking for something like this but with coffee. Thx

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating