pumpkin coffee cake

Pumpkin Honey Bun Cake - a gooey brown sugar and walnut filling in the center of a moist pumpkin cake topped with a simple glaze.

Pumpkin Honey Bun Cake

box super moist yellow cake mix

vegetable oil

eggs

sour cream

pumpkin

Teaspoons pumpkin pie spice

brown sugar

walnuts

sugar

Tablespoons milk

Teaspoon vanilla

Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.&nbsp; Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.&nbsp; Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.&nbsp; Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean.&nbsp;Remove the pan to a cooling rack.Make the glaze:Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

https://embed.mediavine.com/videos/w1we1ylm7zw9ujsuclug

Pumpkin Honey Bun Cake My husband and I absolutely loved this cake. The gooey brown sugar and walnut filling in the center of a moist pumpkin cake topped with a simple glaze gave us the taste of Fall we were craving.

Honey Bun Cake

Celebrate fall flavors with this Crumbly Pumpkin Bread from Delish.com.

Crumbly Pumpkin Bread

Cooking spray

c. all-purpose flour

cinnamon

baking soda

baking powder

kosher salt

c. (1 stick) butter, melted

c. sugar

pumpkin purée

pure vanilla extract

c. butter, softened

c. brown sugar

Just made this tonight and it was excellent! Yes, this is my new
 pumpkin bread recipe! Had to use 9x5 loaf because I do not have the 8x4, actually glad I did because it rose nicely and didn't spill over sides. Also couldn't get the parchment to lay flat inside loaf pan, sides kept puckering, so I didn't use it. Still came out lovely! Great recipe!

I wish I had read the comments before I made this. What MESS. It overflowed all over the oven. The pan size is WRONG.

SO good! I only made half the amount of crumble because I always find recipes make too much and I found it was the perfect amount. I also usually cut the sugar on recipes, which I should’ve done because I found it a little too sweet. Will for sure make it again!

https://streaming.hearstdigitalstudios.com/65099597-f2d8-41c4-8159-89a21d4d31f1/video_rover_16x9_1080p_hd_1536345119_50678.mp4

The crumbly topping makes alllll the difference. ​

Meet Your New Favorite Pumpkin Bread

An incredibly moist and flavorful spiced-pumpkin coffee cake, piled high with a crumb topping and finished with a simple glaze.

Iced Pumpkin Coffee Cake

(62 grams) all-purpose flour (spoon & leveled)

(4 Tablespoons

(100 grams) packed light or dark brown sugar

salt

(250 grams) all-purpose flour (spoon & leveled)

nutmeg*

cloves*

(244 grams) pumpkin puree

(120 milliliters) canola oil oil

(82 grams) pure maple syrup

(60 milliliters) milk*

(120 grams) confectioners’ sugar

Tablespoons pumpkin spice coffee creamer or milk

vanilla extract

Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch square or round baking pan with nonstick spray. Set aside.

Make the crumb topping first

In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter using a pastry blender or a fork. Mix to create clumps and crumbs. Set aside.

Make the cake

Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until *just* combined. Try not to overmix the batter. It will be very thick. Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.

Bake the cake for 30 minutes. Check the cake&#8217;s doneness by inserting a toothpick into the center. If the toothpick comes on clean with a moist crumb or two, the cake is done. If the toothpick has wet batter on it, bake the cake for 5 more minutes. The cake takes 32 minutes in my oven.

Make the glaze

Whisk the confectioners&#8217; sugar and 1 Tablespoon of creamer/milk together until smooth. Add more creamer/milk to thin, if desired. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.

Hi Sally, I made this cake and about 10 minutes after taking it out of the oven the middle fell.  It looked beautiful when I took it out of the oven.  I even took a picture of it.  It was very delish but I was wondering why after 10-15 minutes the middle fell.  Did I do something wrong?  I hand mixed the wet with the dry ingredients.  Should I have used an electric mixer or baked it longer.  I baked it for 32 minutes and my toothpick came out clean.

This was delicious! I don't have a 9 inch anything, so I used an 8 inch round pan, baking an additional 5 minutes. So moist... yum. I'm wondering, as I'm looking for things to bake for an upcoming bake sale, would these work as muffins? These would be phenomenal muffins!

This is a spectacular recipe. I made it last year exactly as written and it was gone in about an hour. 

This year, I thought, well, I'll make it with less saturated fat, so I used oil instead of butter for the crumb, and almond milk in place of regular milk elsewhere. It was even better, and as I was offering it to some folks at work, one said, "I can't. That doesn't look vegan." 

I thought for a second and said, "But yes, it actually is! I inadvertently made a vegan coffee cake!"  Hahah! What a great recipe!!

This is amazing...so flavorful and delicious!  I doubled the recipe and baked it in a 9x13 pan, which took 35 min. in my oven.  My whole family loved this and we'll be making it again and again.  Thanks for the recipe!

I made this pumpkin coffee cake and it was delicious! I am lactose intolerant so I used margarine in the topping and made my own “buttermilk” with vinegar &amp; lactose free milk. Didn’t seem to effect the result at all!

This is delicious. I doubled it and put it in a 9x13 pan. It was done in 35 minutes.

It was so delicious but i shoud use less suger for next time

This cake was amazing! I substituted gluten-free flour and oat milk to make the recipe gluten free and dairy free. I also baked my cake in a  bundt pan so it took closer to 40 minutes. My one taste observation is that the spices are too mild but it could be due to how fresh my spices are.

I've made this recipe several times and every time it has come out amazing!! Love this recipe!

This coffee cake is moist and delicious!  I doubled the recipe and baked it in a 9x13 pan this morning.  My family loved it!  I am so happy that there's enough left over to enjoy tomorrow! This is the perfect fall treat that I will make again and again!  Thank you for such a great recipe!

Omgosh! What have you done!  I cannot stop devouring this!  I followed the recipe exactly using buttermilk for cake mixture and pumpkin spice coffee creamer for icing.  So moist and just the perfect amount of spice and everything nice. This is incredible as is every other cake recipe I have tried of yours.  I don't even bother with any other website for cakes and breads.  Yours are amazingly delish and hands down the absolute best.  Always so well received by anyone who is quick enough to grab a slice before my guy takes it all for himself! 

The cake itself is DELICIOUS - very moist and subtle, warms spices - a great recipe and highly recommend! I found, however, the bake time + toothpick test to be quite misleading (perhaps due to the amount of oil?). I checked after 30 minutes and the toothpick came out absolutely clean...no crumbs whatsoever. Put it in for another couple of minutes given the recipe directive, then drizzled on icing. As I began to cut in toward the middle, I came up with quite a bit of cake like it wasn't quite done. So I put the cake back in for another 2 minutes, again for 4, and yet again another 2. Perhaps it's a matter of allowing the cake to cool for 15-20 minutes before cutting? Would love to try this recipe again with some more patience before digging in ;)

My daughter made this today. We love all your recipes. It is outstanding!!

Phenomenal cake. Easy to make, super easy to eat. My family whose Italian and haven’t eaten any type of pumpkin cake/dessert in their lives loved it too, and I was so pleased as I was trying to find the right intro to pumpkin for them. Thanks for another wonderful recipe Sally!

This recipe turned out exceptionally. I baked it for about 35 minutes. The crumb topping is not as floury as coffee cakes but blends into the cake beautifully. The vanilla glaze took it over the edge. One of the best recipes I have made in some time. I used 1/2 dark and 1/2 light brown sugar and enjoyed the result. Thank you!

I made this last weekend, and plan to make it again this weekend. I used vegan substitutes, and it was delicious. The baking time was SO off; the center was wet when it came out. It took an hour to cook through. I bought an oven thermometer after that, and found my oven cooks at 25 degrees below the setting! I'm going to put it in at 375 for 35 minutes this time to see if that goes better. If anyone has that issue though, I'd recommend getting an oven thermometer because I was surprised by how off my oven is! The good thing is that it miraculously didn't dry out from the extended baking time, and it was great! My husband and I finished it too fast!

This is one of the best pumpkin desserts I've ever made....and I bake often! It is moist, flavorful, and just bursting with classic fall flavors! I used a 9x13 sized dish and just reduced baking time. As an addition, I used 1.5 teaspoons of maple flavoring in the glaze. We love maple and pumpkin together. It was a HIT with everyone. I've made it 3 times in the past 2 weeks and have handed out the recipe every time! Thank you so much for sharing!

LOVED this recipe.  I used the pumpkin spice and buttermilk alternatives as described.  Gave some to a friend and she just called....her family also loves it and wants the recipe.  Any suggestions for cooking time if these are made into muffins?

this recipe is absolutely delicious! i made it for halloween and it was a quick and easy recipe that didn’t disappoint! it’s very moist and packed full of flavor. the cake itself isn’t that sweet so it’s perfectly balanced by the sweet topping &amp; glaze. it also tastes just like a pumpkin muffin from dunkin’! which i love.

Just made this, and it's absolutely delicious. Moist in the middle, crunchy &amp; sweet on top, and spicy. I used honey instead of maple syrup, and used homemade pumpkin puree, homemade buttermilk &amp; pumpkin spice, and I baked it in a round 9 inch spring form pan, and it took 30 min. So, it turned out pretty much perfect, even with the substitutions. And for the glaze I added some lemon juice and pumpkin puree instead of milk, so the colour on top is gorgeous, though I halved the glaze recipe. I'll probably make this again. Thank you for the amazing cake recipe.

This recipe is fantastic! I normally like to follow recipes exactly the first time. But after reading yours this morning, I craved it so badly I didn't even pause first and make sure I actually had all the ingredients.  So I ended up subbing 1/4 cup of the oil for greek yogurt, and didn't make the glaze.   It was AMAZING!  It was so good I'm tempted to sub out the whole 1/2 c oil next time, but I'm afraid to mess with perfection.  Have you ever tried using orange juice instead of milk?  My favorite pumpkin bread uses orange, but I wonder how different that would react with everything compared to the milk.   But seriously, anyone on the fence about making this recipe should go for it. I doubt I'll ever go back to normal coffee cake!

This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is perfect for breakfast or dessert, and only requires a few staple holiday baking ingredients.

Pumpkin Coffee Cake

all purpose flour

tsp baking soda

tsp baking powder

tsp salt

tbsp pumpkin pie spice

pumpkin puree, (not pumpkin pie filling)

canola oil

milk

unsalted butter, cold

tsp pumpkin pie spice

sugar,

tbsp milk

Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.

Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.

Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.

Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!

Pour batter into the prepared pan and sprinkle with streusel topping. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.

Allow the cake to cool for 30 minutes then drizzle with glaze and enjoy!

Combine powdered sugar and milk in a smooth bowl until smooth, set aside.

Glaze

Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for 30 seconds or until the mixture resembles wet sand, set aside.

Streusel Topping

This Vegan Pumpkin Coffee Cake is the ultimate fall dessert! It&#39;s perfectly spiced, full of pumpkin flavor and the crunchy sweet topping is to die for. Enjoy with a cup of hot coffee or tea.

pumpkin pie spice

pumpkin pureé

soy milk

vegan butter, melted

brown sugar, packed

pumkin pie spice

Preheat the oven to 350 degrees F and lightly grease a 9x13 inch cake pan.

Dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, pumpkin pie spice and sugar until well combined.

Wet ingredients: In a medium bowl, whisk together the pumpkin puree, oil, milk and vanilla until well combined.

Add the wet ingredients to the dry bowl and stir with a large spoon until just combined. Be careful not to over mix, or the cake will be dense.

Pour the cake batter into the prepared pan. Set aside while you make the streusel.

Streusel: In a medium bowl, mix together the melted vegan butter, flour, brown sugar, cinnamon and pumpkin pie spice with a fork until well combined. Use your hands if needed; it will be crumbly.

Sprinkle the streusel topping all over the cake batter, place in the oven and bake for 40-45 minutes, or until a toothpick comes out clean in the middle.

If using optional glaze: Stir all ingredients together in a small bowl, and drizzle glaze over cooled coffee cake. Serve with a cup of coffee and enjoy.

Storage: The coffee cake can be store at room temperature, covered well, for about 2 days. Keep it in the refrigerator for up to 5 days. It can also be frozen if needed, but it&#39;s best served the same day.

https://content.jwplatform.com/videos/U3rHzcyb.mp4

Pumpkin Coffee Cake with cinnamon streusel topping is the ultimate taste of fall! This coffee cake is packed with delicious pumpkin flavor and topped with a crunchy, buttery streusel topping. Perfect for holiday brunches or a special fall treat, if you love all things pumpkin, this Pumpkin Streusel Coffee Cake is sure to become a new favorite!

c. all purpose flour

Tbsp. pumpkin pie spice

c. brown sugar, packed

c. pumpkin puree

c. milk

Tbsp. butter, softened

Preheat oven to 350°.

In a medium bowl, combine flour, baking powder,...

In a medium bowl, combine flour, baking powder, and pumpkin pie spice. Set aside.

In a separate mixing bowl, cream butter and...

In a separate mixing bowl, cream butter and brown sugar.

Mix in pumpkin puree, milk, and egg.

Add dry ingredients and mix just until blended.

Spoon batter into a greased 8x8 inch baking...

Spoon batter into a greased 8x8 inch baking pan.

Prepare streusel by mixing ingredients together with a...

Prepare streusel by mixing ingredients together with a fork or pastry blender until they resemble coarse crumbs.

Sprinkle streusel topping evenly over batter

Bake at 350° for 50-60 minutes, until top...

Bake at 350° for 50-60 minutes, until top is golden brown and toothpick inserted in center comes out clean.

An easy recipe for moist, healthy pumpkin coffee cake with irresistible brown sugar streusel crumb topping. Perfect for fall with warm spices!

pecans

all-purpose flour

brown sugar (light or dark (use 1/4 cup for a slightly less sweet topping))

unsalted butter (melted)

white whole wheat flour

ginger

pumpkin puree ((NOT pumpkin pie filling))

brown sugar ((light

Greek yogurt

maple syrup

milk ((I used 1%))

Coat

Place a rack in the center of your oven and preheat to 350 degrees F. Line an 8-inch square baking pan with parchment paper so that the paper overhangs two sides like handles. Coat with nonstick spray.

Stir

Make the topping: In a medium bowl, stir together with a fork the pecans, flour, brown sugar, and cinnamon. Pour the melted butter over the top. Stir until evenly moistened. Place in the refrigerator while you prepare the rest of the cake.

Whisk

Make the cake: In a large bowl, whisk together the all-purpose flour, white whole wheat flour, baking soda, baking powder, salt, pumpkin pie spice cinnamon, and ginger.

Pumpkin

In a medium bowl, whisk together the pumpkin, brown sugar, oil, yogurt, maple syrup, milk, and vanilla until evenly combined.

Pour the wet ingredients into the dry ingredients. With a wooden spoon or rubber spatula, stir gently, just until the flour disappears. Do not overmix. The batter will be very thick.

Pour

Pour the batter into the prepared baking pan and smooth the top.

Sprinkle

Remove the topping from the refrigerator and sprinkle over the top of the batter.

Bake

Bake the pumpkin coffee cake for 27 to 30 minutes, until a toothpick inserted in the center comes out mostly clean with just a few crumbs of batter clinging to it. Place the pan on a wire rack and let cool for 15 minutes. With the parchment handles, lift the cake out of the pan for serving or to let finish cooling.

Make the glaze: Whisk together the powdered sugar, 3 teaspoons milk, and vanilla extract. The glaze should be smooth and somewhat thick but still pourable. If it&#39;s too thick, add more milk 1 teaspoon at a time; if it&#39;s too thin, add more powdered sugar 1 tablespoon at a time. Drizzle over the warm cake. Slice and enjoy.

This Gingerbread Pumpkin Streusel Coffee Cake is made with molasses and my favorite gingerbread spices. It&#39;s the perfect fall or winter coffee cake recipe! 

Gingerbread Pumpkin Streusel Coffee Cake

whole wheat flour

yellow cornmeal

nutmeg

black pepper

unsalted butter

eggs (lightly beaten)

(15 ounce) pure pumpkin puree

½ cup unsulphured molasses

buttermilk

Preheat oven to 350°F. Grease a 9-inch springform pan with cooking spray. Set aside.

In a large bowl, stir together flour, sugar, whole wheat flour, cornmeal, ginger, cinnamon, nutmeg, and pepper.

Using a pastry cutter or two forks, cut in butter until mixture resembles coarse crumbs. Remove ¾ cup of crumb mixture for topping and set aside.

In a medium bowl, combine eggs, pumpkin, molasses, buttermilk, and baking soda.

Add pumpkin mixture to crumb mixture in large bowl. Stir until just moistened.

Spread batter into prepared pan. Sprinkle with reserved ¾ cup crumb mixture.

Bake for 55-60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool in pan on a wire rack for 30 minutes.

Fluffy, tender, vegan + gluten-free pumpkin coffee cake with a pumpkin-spiced streusel topping. The ideal treat for your autumn baking adventures with just 1 bowl and 10 ingredients required!

Top 12 pumpkin coffee cake recipes from across the web

The most viewed pumpkin coffee cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 12 pumpkin coffee cake recipes from across the web

The most viewed pumpkin coffee cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Honey Bun Cake

Crumbly Pumpkin Bread

Iced Pumpkin Coffee Cake

Pumpkin Coffee Cake

Pumpkin Coffee Cake

Pumpkin Coffee Cake

Pumpkin Coffee Cake

Pumpkin Coffee Cake

Gingerbread Pumpkin Streusel Coffee...

1-Bowl Pumpkin Coffee Cake (Vegan +...

Pumpkin Crumb Coffee Cake

Pumpkin Coffee Cake with Cinnamon S...

The most viewed pumpkin coffee cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine