Delicious Pumpkin Coffee Cake {Recipe}

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I love serving coffee cake on a weekend morning. Perhaps it is the idea of serving cake for breakfast and not feeling guilty that gets me, but I really enjoy it with my morning coffee. With pumpkin, one of my favorite fall flavors, calling out to me I went on a hunt for a great pumpkin coffee cake recipe. I found this great recipe from Pillsbury.

I decided to skip the maple flavorings and instead pair with more fall spices like cinnamon and nutmeg instead. It turned out amazing!


5.0 from 6 reviews
Pumpkin Coffee Cake
Author: 
Recipe Type: Breakfast, Dessert
Prep Time: 
Cook time: 
Total Time: 
Serves: 9
 
Ingredients
  • 1½ cups All Purpose Flour
  • ¾ cup firmly packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ⅔ cup buttermilk
  • ½ cup canned pumpkin
  • ⅓ cup oil
  • ½ teaspoon cinnamon
  • 2 eggs, beaten
  • Topping
  • ½ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅓ cup chopped pecans
  • 2 tablespoons flour
Instructions
  1. Preheat oven to 350°F. Grease bottom 8x8 or 9x9 -inch square pan with nonstick cooking spray.
  2. In large bowl, combine flour and remaining coffee cake ingredients. Mix just until moistened.
  3. In small bowl, combine ½ cup sugar, cinnamon, nutmeg, pecans and flour.
  4. Spread half of batter in greased baking dish. Sprinkle with half of topping over batter.
  5. Drop remaining batter by spoonfuls over top. Gently spread batter evenly over top.
  6. Sprinkle with remaining topping.
  7. Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean.
  8. Cool 15 minutes. Serve warm if desired.

Tip: If you don’t have buttermilk on hand, simply take two teaspoons of white vinegar or lemon juice and pour into a liquid measuring cup. Fill the cup up with regular milk to the 2/3 cup line. Let stand for 5 minutes before adding to ingredients.
I use this trick all the time when I don’t have buttermilk. (The standard recipe is 1 tablespoon white vinegar/lemon juice and fill to one cup line with milk.) I honestly can’t tell a difference in recipes and it is much cheaper than keeping buttermilk in the fridge.
Enjoy!
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Comments

  1. Jessica Beard says

    This looks great! i wish I had some buttermilk-the only thing missing from my kitchen. I’d make it tonight :-)

    • Emilie says

      Just use the substitute I included below the recipe and you’ll be good to go! I rarely if ever buy buttermilk for baking. Instead I just add 1 tablespoon of white vinegar to a measuring cup and fill it with milk to the 1 cup line. Let it sit for 5 minutes and you have buttermilk for baking!!! :)

  2. ANN*H says

    This pumokin coffee cake look really good. Thanks for the recipe. Im always looking for new pumpkin recipes all the time. We just cooked off our neck pumpkin the other day so I been baking away since then. Cant wait to try this for parties and holiday get togethers.

  3. Jamie p says

    I love the tip about the buttermilk. I’ve always hated buying it then have to find something to make with it. Looks yummy!

  4. Christian Alejandro N. says

    Doesn’t seem like rocket science. I don’t know why I’m always put off trying new stuff, but I’m really tempted now.

  5. L says

    Oh my gosh that looks good! I’m trying this recipe for the holiday visit with the in-laws – big pumpkin bread fans.

  6. Tammy S says

    This looks so good. I can’t wait to try it. I night even try adding raisins just to mix it up. thanks for the recipe!

  7. Julie Wood says

    This coffee cake looks so delicious! I love pumpkin an to make it in a coffee cake would be great! The picture of this recipe looks so yummy! I am going to pin this Recipe and make it later! Thanks for posting your awesome recipe with your fans!

  8. Julie Wood says

    This coffee cake looks so delicious! I love pumpkin an to make it in a coffee cake would be great! The picture of this recipe looks so yummy! I am going to pin this Recipe and make it later! Thanks for posting your awesome recipe with your fans!

  9. Vickie Couturier says

    I have been looking for a nice pumpkin reciepe to use during fall an this colder season,,this sounds perfect cant wait to try it

  10. Rosie says

    This looks delicious! I just made a recipe last night with buttermilk (powdered) and it came out so nice! I’m very fond of pumpkin quick breads, especially if nice and moist. I adore the topping – this is a must try!!!

  11. Robin Wilson says

    I have several cans of pumpkin in the pantry and the thought of pumpkin pie this time of year doesn’t sound good. This is the answer. I just love coffee cake and I love the tip about the buttermilk as I never have it in the house!

  12. Priscilla S. says

    This recipe looks delicious! I love using pumpkin in baking. Not only is it a healthy addition, it also keeps the bread or cake from drying out,

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