Friends, I’m starting to get worried. We are already halfway through October, and my pumpkin-flavored intake is unusually low. I have only had two pumpkin spice lattes all season. I’m starting to get the shakes.
Many of you are probably aware that, In addition to my fondness for light fixtures, cats, and brass, I have an obsession with pumpkin bake goods. While I have made a few pumpkin things this year, I’ve been trying to eat a bit healthier so most of my creations have been sent away almost as soon as they come out of the oven.
So, despite all of my efforts to avoid temptation in order to drop a few pounds (which hasn’t worked), I figured I might as well indulge a bit and enjoy a few pumpkin-y treats while the season is here.
Today, I’m going to show you how to bake this flavorful Pumpkin Coffee Cake. I was inspired to create this deliciousness from a recipe on Sally’s Baking Addition. Thanks for the inspiration!
I also recently got this adorable stoneware pan (unfortunately it’s no longer available) and needed a way to fill it with something sweet and wonderful ASAP. Isn’t it amazing!?
How to Make Pumpkin Coffee Cake:
Like any coffee cake, this comes together so quickly. Plus, the end result is great for breakfast, a snack, or an after dinner dessert. I can promise you it won’t be sitting around for long.
To make it extra special, I took a little time to do a fun cross-hatch pattern on the top with glaze. It’s a lot easier than it looks. Once your glaze is ready, add it to a piping bag (or plastic baggie – Just snip off a very small corner of the bag.) and drizzle over the cake horizontally, then vertically. That’s it! It looks a lot more complicated than it actually is.
If you have a moderate- to high-pumpkin obsession like me, be sure to give this coffee cake a try and let me know what you think. Happy baking!
Pumpkin Coffee Cake
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cloves
- 1 cup pumpkin puree
- 1/2 cup dark brown sugar
- 1/2 cup vegetable oil
- 1 whole egg
- 1/4 cup pure maple syrup
- 1/4 cup whole milk
- Begin by preheating your oven to 350 degrees F. Then, spray a 9×13-inch pan with baking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside. Then, in a large bowl, mix together the pumpkin, brown sugar, oil, egg, and maple syrup until blended. Pour the wet ingredients into the dry and stir until just combined. Do not over mix. Spoon the batter into your prepared baking pan. Spread evenly.
- Next, make the crumb topping. In a small bowl, toss together the flour, brown sugar, salt and cinnamon. Cut in the cold butter using a fork or pastry blender. The mixture should be crumb-like. Sprinkle this mixture evenly over the top of the batter.
- Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Allow the cake to cool on a wire rack.
- In the meantime, prepare your glaze. Whisk together the powdered sugar and pumpkin pie spice. Then whisk in the milk. If your glaze looks thick, add more milk, a teaspoon at a time. Drizzle the glaze over your cooled cake.