Best 3 Autumn Pumpkin Coffee Cake Recipes
Autumn Pumpkin Coffee Cake: A Culinary Symphony of Fall Flavors
As the leaves change color and the air turns crisp, the arrival of autumn brings a bounty of seasonal flavors that warm the heart and soul. Among these delightful offerings is the Autumn Pumpkin Coffee Cake, a delectable treat that perfectly captures the essence of the season.
This moist and tender coffee cake is infused with the rich, velvety flavor of pumpkin puree, complemented by a symphony of warm spices like cinnamon, nutmeg, and ginger. The cake is studded with plump raisins and crunchy walnuts, adding texture and depth to every bite. A sweet and tangy cream cheese frosting crowns this culinary masterpiece, balancing the cake's sweetness with a hint of tartness.
Whether you're hosting a cozy brunch gathering or simply seeking a comforting treat to enjoy with your favorite cup of coffee, the Autumn Pumpkin Coffee Cake promises to deliver a delightful experience. And with our collection of easy-to-follow recipes, you can create this delectable cake in the comfort of your own kitchen.
From the classic Autumn Pumpkin Coffee Cake to variations such as the Gluten-Free Pumpkin Coffee Cake and the Vegan Pumpkin Coffee Cake, our recipes cater to diverse dietary preferences and ensure that everyone can savor this seasonal delight.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the flavors of fall. Let the Autumn Pumpkin Coffee Cake warm your heart and fill your home with the aromas of the season.
PUMPKIN STREUSEL COFFEE CAKE
There are times when using a cake mix as the base of a recipe not only speeds things up but also works well, and this is one of them! Enjoy this tender and moist pumpkin streusel cake with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Cakes Coffee Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray and set aside.
- Combine brown sugar, flour, and pumpkin pie spice in a medium bowl. Add butter cubes, and use a fork or pastry blender to mix ingredients together until it resembles coarse crumbs.
- Combine cake mix and butter in a large bowl and beat with an electric mixer on medium speed until well combined. Add eggs, one at at a time, mixing well after each addition. Add pumpkin puree and cinnamon to the bowl, and mix until well blended, about 3 minutes. Stir in pecans.
- Pour batter into the prepared pan, spreading evenly. Sprinkle streusel topping over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Allow the cake to cool for about 5 minutes before serving.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 44.8 g, Cholesterol 67.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 343.4 mg, Sugar 25.9 g
PUMPKIN STREUSEL COFFEE CAKE
Provided by Food Network
Time 2h
Yield 12 servings
Number Of Ingredients 22
Steps:
- For the crumb topping: Combine the almond flour, coconut flour, maple syrup, coconut sugar, coconut oil, cinnamon, clove and nutmeg in a bowl and mix well with a fork. It will resemble coarse sand. Set aside.
- For the cake: Preheat the oven to 325 degrees F. Spray an 8-inch square baking dish with nonstick spray.
- In a large bowl, combine the pumpkin, coconut oil, maple syrup, coconut sugar and eggs and mix well. In another large bowl, combine the almond flour, nuts, coconut flour, cinnamon, baking soda, clove, nutmeg and salt and mix well. Slowly add the dry ingredients to the wet and mix well. (Because this cake uses non-gluten flour, you don't have to worry about overmixing).
- Pour into the greased pan and sprinkle the crumb topping over the batter. Bake until golden brown and beginning to set, 50 to 60 minutes. (Note: The cake will appear loose and under-baked. It will continue to set up as it cools.) Allow to cool completely before serving directly from the pan.
PUMPKIN COFFEE CAKE
I created this recipe when I had surplus pumpkin and was looking for something different to serve for the holidays.
Provided by Taste of Home
Time 1h
Yield 16-20 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325° for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
Tips:
- Use fresh pumpkin purée for the best flavor. You can make your own purée by roasting a pumpkin and then blending it until smooth, or you can use canned pumpkin purée.
- Be sure to measure your flour correctly. Too much flour can make the coffee cake dry and crumbly.
- Don't overmix the batter. Overmixing can make the coffee cake tough.
- Bake the coffee cake until a toothpick inserted into the center comes out clean.
- Let the coffee cake cool completely before serving. This will allow the flavors to meld and the cake to set.
Conclusion:
This autumn pumpkin coffee cake is a delicious and easy-to-make treat that is perfect for a fall morning. The cake is moist and flavorful, with a tender crumb and a sweet, pumpkiny flavor. The streusel topping adds a crunchy, buttery texture that complements the cake perfectly. This coffee cake is sure to be a hit with your family and friends!
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