In the words of Janice Litman, Ohhhh Myyy Gawd. I’ve only been waiting all year long to make this scrumptious pumpkin coffee cake. I’m making you one of the best fall desserts that a cup of coffee has ever met. The coffee cake layer itself is mildly sweet, moist. It has a nice, warm pumpkin and cinnamon flavor. You don’t even need a mixer for this – it’s that simple. The pecan streusel is buttery and crunchy from the brown sugar and pecans, the thick, sweet pumpkin spice glaze on top goes beautifully with it. I can’t say enough good things about this one. It’s indulgent, and the perfect way to welcome my favorite season – fall. Lots of that pecan crumb topping in large quantities on top and loaded with pumpkin spice in every bite. Go big or go home; right?
Ingredients for pumpkin coffee cake
Flour: we’re using regular old all-purpose flour for this recipe. Flavorings: pumpkin spice and vanilla help flavor the coffee cake.Leavening agents: the leavening agents react with the buttermilk and help product carbon dioxide which gives the coffee cake that porous bubbly structure.Oil: Instead of using softened butter for the coffee cake porition of this recipe, we’re using oil.Sugars: we’re using both brown sugar and granulated sugar for this recipe.Pumpkin puree: adds that pumpkin-y goodness. Be sure to use fresh or canned pumpkin puree and not pumpkin pie filling for this recipe.Buttermilk: buttermilk reacts with the leavening agents that then produce carbon dioxide to gie this cake lift.Eggs: eggs add structure, richness and flavor to baked goods.Butter: Just a bit of butter is used to make the pecan struesel that we’ll sprinkle on top before bakingChopped Pecans: chopped pecans are used to add a bit of crunch and nuttiness to this pumpkin coffee cake.Milk: help thin out the icing we’ll use on top.
How to make pumpkin coffee cake
If you like this pumpkin coffee cake, you might also like:
Pumpkin Snickerdoodle MuffinsThe Best Homemade Pumpkin BreadHealthier Pumpkin BreadPumpkin French Toast CasseroleSpiced Chai Pumpkin Cheesecake Muffins
Homemade buttermilk can be used in place of store-bought buttermilk. Just add 1 teaspoon vinegar to ⅓ cup milk and let it sit for 10 minutes.
