We're officially moving into the true fall season, which means chilly mornings to snuggle up with some hot coffee or tea and a little breakfast treat! If you're not a morning person, this would also be perfect for a chilly night sort of deal while watching murder documentaries and planning out your next victim. Wait, what? Regardless of your vibe, this Pumpkin Coffee Cake will absolutely check all boxes for you!
The cake portion is so moist and flavorful with the addition of some warm spices. It's just enough that you taste the spice without it being overpowering. The crumble topping is my favorite part, though. I decided to add raw quinoa to the crumble to give the cake some extra texture. It does just that, but it also provides a subtle earthiness that grounds the cake and balances out the sweetness. If you don't have quinoa (or don't particularly enjoy it), you could totally omit, or substitute with millet!
- Don't over mix your batter. Once the flour is added in, only mix until it is just incorporated. Mix in any remaining flour by hand. Over mixing = gluten development = tough and rubbery cake. No bueno.
- Gently push down on the crumb topping when you add it to the top of the batter. The rise on this cake is impressive, and you'll be on edge that your crumbles will fall off. Pushing down a bit helps them to stay in place.
Overall, this is a simple recipe that easily feeds a crowd, or stores for quite a number of days to keep on hand. I have also confirmed that canned pumpkin is officially being stocked on grocery shelves within the U.S., so you really have no excuse not to make this Pumpkin Coffee Cake!
If you're looking for other fall-inspired treats, try one of my other recipes:
Apple Crisp Bars
Apple Streusel Muffins
Apple Cider Caramel Thumbprint Cookies
Pumpkin Swirl Cheesecake Bars with Gingersnap Crust
Pumpkin Chai Tiramisu
Pumpkin Coffee Cake
- 9-inch round cake pan or 8-inch square pan
- Parchment paper
- Stand mixer with paddle attachment, or handheld mixer
- 1 ¾ cup all-purpose flour 210g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ cup unsalted butter room temperature (57g)
- ¼ cup vegetable oil 56g
- ½ cup light brown sugar 100g
- ¼ cup granulated sugar 50g
- 2 large eggs
- 1 teaspoon vanilla paste or extract
- 1 cup canned pumpkin puree 240g
- ⅓ cup full-fat greek yogurt 80g
- ½ cup all-purpose flour 60g
- ½ cup brown sugar 100g
- ½ cup rolled oats 60g
- ⅛ cup quinoa rinsed and dried (60g)
- ½ cup pecans chopped (45g)
- ¼ cup unsalted butter melted (57g)
- Pinch salt
- Rinse the quinoa in a fine mesh strainer and give it a good shake to dry the quinoa off as best as possible.
- Melt the butter, then add the flour, brown sugar, oats, quinoa, pecans, and salt and mix with a fork until the mixture becomes fully moist and crumbly. You want to keep the chunks rather large. Set aside while you prepare the batter.
- Preheat the oven to 350 F. Grease and parchment line the bottom of your baking pan and set aside.
- In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In the bowl of a stand mixer (or using a handheld mixer), cream together the butter, oil, and both sugars on medium speed for about 2 minutes. Add the eggs one at a time, fully incorporating the first before adding the second. Once combined, add in the vanilla, pumpkin, and greek yogurt and mix on low speed until incorporated.
- With the mixer running on low speed, add in the sifted dry ingredients and mix until just combined. Finish mixing in any flour on the sides of the bowl by hand.
- Add the batter to the prepared baking pan and gently smooth out the top. Spread the crumb mixture to the top of the batter and gently press it down.
- Bake at 350 F for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.