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To make a tasty pumpkin coffee cake, gather these key items: - 2 cups all-purpose flour - 1 cup pumpkin puree (make sure it's not the pie filling) - 3/4 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 2 large eggs - 1/2 cup buttermilk - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 teaspoon vanilla extract These ingredients blend well to create a rich, moist cake. For the crumble topping, gather these ingredients: - 1/2 cup all-purpose flour - 1/3 cup old-fashioned oats - 1/4 cup brown sugar, packed - 1/2 teaspoon ground cinnamon - 1/4 cup unsalted butter, melted - A pinch of salt This topping adds a delightful crunch to your cake. You can enhance your pumpkin coffee cake with: - Chopped nuts like walnuts or pecans for added texture. - Chocolate chips for a sweet surprise in every bite. - A dash of cloves or allspice for extra warmth. These options let you customize the flavors to suit your taste. Enjoy the process of making your own unique version! Start by preheating your oven to 350°F (175°C). Grease a 9-inch baking pan with butter. This helps the cake release easily after baking. Gather all your ingredients to save time. Measure everything carefully for the best results. In a big bowl, mix the softened butter, granulated sugar, and brown sugar. Beat them until the mixture is light and fluffy. Then, add two eggs, one at a time. Make sure to mix well after each egg. Next, blend in the pumpkin puree and vanilla extract. These add great flavor! In another bowl, whisk together the flour, baking powder, baking soda, and spices. This includes cinnamon, nutmeg, ginger, and a pinch of salt. Slowly fold the dry mix into the pumpkin mix. Alternate this with the buttermilk. Start with some dry ingredients, then add buttermilk. Repeat this until it's all mixed. Don't worry about a few lumps; they are okay! Pour the batter into the prepared pan. Use a spatula to spread it evenly. Now, let’s make the crumble topping! In a separate bowl, mix flour, oats, brown sugar, cinnamon, and a pinch of salt. Pour in the melted butter. Use a fork or your fingers to mix until it looks like coarse crumbs. Sprinkle the crumble topping over the batter evenly. Bake in the oven for 30-35 minutes. Check if the cake is ready by inserting a toothpick in the center. If it comes out clean, it's done! Let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Enjoy the warm, delightful aroma as it fills your kitchen! To make your pumpkin coffee cake moist, use fresh pumpkin puree. Canned pumpkin works too, but check that it’s not pie filling. Mixing the wet and dry ingredients gently keeps the cake fluffy. Avoid overmixing; lumps are fine. Adding buttermilk helps create a tender crumb. Let the cake cool slightly to trap moisture. For a great crumble, use cold butter. Melted butter makes the topping too dense. Mix flour, oats, and sugar until combined. Add the melted butter slowly. Use your fingers to create coarse crumbs. This step is key for that crunchy topping. Sprinkle it evenly over the batter before baking. Serve your coffee cake warm for the best flavor. A light dusting of powdered sugar adds a nice touch. Pair it with whipped cream for a creamy contrast. For a special treat, add a scoop of vanilla ice cream. Enjoy with a hot cup of coffee or tea to enhance your experience. {{image_4}} You can change the flavors of your pumpkin coffee cake to keep things exciting. For a spicier kick, add ground cloves or allspice. If you love chocolate, mix in chocolate chips. For a nutty twist, walnuts or pecans work great too. You can even switch the pumpkin for mashed banana for a fruity option. Each change gives the cake a new taste. Want to make your cake gluten-free? Simply swap all-purpose flour with a gluten-free blend. For vegans, replace eggs with flax eggs. Use a plant-based butter instead of regular butter. Also, choose almond milk or oat milk in place of buttermilk. These swaps keep the cake tasty and suitable for various diets. Seasonal ingredients can enhance your cake. In fall, add chopped apples or pears for extra flavor. During winter, try dried cranberries or orange zest for a citrusy note. In summer, fresh berries can add brightness. You can also sprinkle nuts or chocolate chips on top of the batter before baking. These additions make your cake more festive and fun. Store your leftover pumpkin coffee cake in an airtight container. This keeps it fresh. You can also wrap it with plastic wrap or aluminum foil. Place it in a cool area or your kitchen counter. For best taste, eat it within three days. If you want to keep it longer, use freezing methods. To freeze pumpkin coffee cake, cut it into slices. Wrap each slice in plastic wrap and then place it in a freezer bag. Remove as much air as you can. Label the bag with the date. You can freeze it for up to three months. When you want to enjoy it, just thaw it in the fridge overnight. To reheat your pumpkin coffee cake, take it out of the fridge. You can warm it in the oven at 350°F for about 10 minutes. If you want it faster, use a microwave. Heat it for 15-20 seconds at a time. Check to make sure it does not get too hot. Enjoy it warm for the best taste! You can tell the cake is done by using a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is ready. Another sign is the cake pulling away from the sides of the pan. You want to bake the cake for 30 to 35 minutes. Keep an eye on it as baking times can vary. Yes, you can use fresh pumpkin. First, cook the pumpkin until soft. You can steam or bake it. After cooking, scoop out the flesh and mash it until smooth. Make sure to measure out one cup, just like the pumpkin puree. Fresh pumpkin adds a bright flavor to the cake. The best way to enjoy this coffee cake is warm. A light dusting of powdered sugar makes it pretty. You can serve it with whipped cream or vanilla ice cream for a treat. Pair it with your favorite coffee or tea to create a cozy moment. Enjoy it as a breakfast or an afternoon snack! This blog post covered all you need to make pumpkin coffee cake. We explored the main ingredients and optional flavors. You learned clear steps for preparation, mixing, and baking. I shared tips for moisture and the best crumble. You also discovered variations to fit diets and seasons. Finally, we reviewed storage and reheating methods. Enjoy making this recipe, and feel free to get creative!

Pumpkin Coffee Cake with Crumble

Get ready to indulge in the cozy flavors of fall with this delicious Pumpkin Spice Coffee Cake with Crumble! This easy recipe combines pumpkin puree, warming spices, and a crunchy topping for a perfect sweet treat. Ideal for gatherings or a cozy afternoon at home, this cake will warm your heart and delight your taste buds. Click to explore the full recipe and bake your new favorite dessert today!
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Ingredients
  

2 cups all-purpose flour

1 cup pumpkin puree (ensure it's not pumpkin pie filling)

3/4 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened to room temperature

2 large eggs

1/2 cup buttermilk

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 teaspoon vanilla extract

For the Crumble Topping:

1/2 cup all-purpose flour

1/3 cup old-fashioned oats

1/4 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted and slightly cooled

A pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square or round baking pan with butter or cooking spray.

    In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer or whisk until the mixture is light, fluffy, and pale in color.

      Add the eggs one at a time, beating well after each addition. Then, blend in the pumpkin puree and vanilla extract until the mixture is smooth and well combined.

        In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.

          Gradually fold the dry ingredients into the wet mixture, alternating with the buttermilk. Start with adding a third of the flour mixture, then half of the buttermilk, continuing to mix gently until all are incorporated, finishing with the flour. Be careful not to overmix; a few lumps are okay.

            Pour the batter into the prepared baking pan, using a spatula to spread it evenly across the surface.

              For the crumble topping, in another bowl, combine the flour, old-fashioned oats, brown sugar, ground cinnamon, and a pinch of salt. Pour in the melted butter and mix with a fork or your fingers until the mixture resembles coarse crumbs.

                Evenly sprinkle the crumble mixture over the top of the batter in the pan.

                  Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                    Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                      Prep Time: 20 min | Total Time: 55 min | Servings: 9

                        - Presentation Tips: Serve the warm coffee cake with a light dusting of powdered sugar on top. For an indulgent twist, add a side of fluffy whipped cream or a scoop of creamy vanilla ice cream to enhance your treat experience!