Who says you can’t eat cake for breakfast?! Pumpkin Coffee Cake masquerades as breakfast, but we all know it’s a pumpkin cake! A delicious, delicious pumpkin cake at breakfast.
Before I show you how to make a pumpkin coffee cake, you’ve got to gather everything you need.
Ingredients for Pumpkin Coffee Cake:
- brown and white sugars
- baking powder and soda
- pumpkin puree
- pumpkin pie spice
- greek yogurt ( yep! )
How to Make Pumpkin Coffee Cake ( with pictures!) :
One of the keys to tender baked goods is to not overmix them, so keep that in mind in particular when you are combining your wet and dry ingredients.
See those lumps and specs of flour/sugar/yogurt still hanging about in the mixer in the above photo? Those are good!
Mix the dry cake ingredients together in one bowl, and then in a separate bowl mix the sugar and butter cake ingredients, leaving out the yogurt, eggs, and pumpkin for now.
Then, beat the eggs into the sugar and butter, one at a time, followed by gently mixing in the pumpkin and the yogurt until they are just barely combined.
Spread the batter in a greased 9″x13″ pan.
Combined the crumble ingredients in a separate bowl. It helps if you do this in advance of the cake batter ( to give the crumble a chance to form better, well … crumbles ), but you’ll still get a great topping if you do it right before as well. Just less crumbly.
Spread the crumble on top of the cake batter.
I like lots of bits in my crumble, so in order to get all those little bites you see in the above photo, I grab a handful of crumble at a time, and push it out of my hand with my thumb like I’m dealing a deck of cards!
Bake at 350 F until the center is cooked – about 50 minutes.
This cake is pretty tolerant of overbaking due to all of the buttah involved, so don’t freak out if you forget and bake it for 55 minutes instead.
Final step: let cool just enough to get a slice out, and DIG IN!
Oh and if you love it, don’t forget to post it on social media and tag Basil & Bubbly! I love seeing what you guys make.
But back to the important part: The eating.
This little cake is a wonderful pumpkin dessert, but it’s also a great way to use pumpkin for breakfast.
I have the portions marked down as 12, but those are rather generous servings and I think this could really serve as many as 18 if you cut slightly smaller pieces.
Because if you’re going to have cake for breakfast, maybe a little tradeoff is in order?
Some of my other favorite pumpkin recipes:
- Secret Ingredient Better Cake-Mix Pumpkin Muffins
- Pumpkin Sausage Gnocchi
- Slow Cooker Drinkable Pumpkin Pie
- 1 cup brown sugar
- ¾ cup white sugar
- 1¾ teaspoons pumpkin pie spice
- 2¾ cups unbleached All Purpose Flour
- 1½ cups ( 3 sticks ) salted butter, melted
- ½ cup white sugar
- ¾ cup brown sugar
- ¾ cup ( 1½ sticks ) butter, softened
- 2 large eggs
- 2⅔ cups All Purpose Flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon pumpkin pie spice
- ¾ cup plain pumpkin puree
- 7 ounces full-fat greek yogurt ( just shy of ½ cup )
- In a medium sized bowl, stir together all of the dry ingredients for crumb. Stir in the melted butter. Set the mixture aside while you make the cake batter.
- In another medium sized bowl, stir together the flour, baking soda, baking powder, salt, and pumpkin spice.
- In a large bowl, beat the sugar and butter together until smooth and fully combined.
- To the sugar and butter mixture, beat in one egg until well combined. Then, add the second egg and beat it into the mixture until it is well combined also.
- For these next steps - be careful not to go crazy with the mixing. Combine the ingredients JUST until they are mixed in. First, mix the pumpkin and the greek yogurt into the sugar/butter/eggs. Then, add in the flour and mix until it is just barely combined - lumps are totally fine and encouraged even.
- Spray a 9x13 glass pan with cooking spray. Scrape the cake batter into the pan. Top with the crumb mixture, breaking up any clumps larger than a grape ( but leaving the clumps smaller than grapes to fall where they may ). Don't press the crumb into the cake batter.
- Bake at 350 F for 50 minutes.