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7 Pumpkin Coffee Cake Recipes to Spice Up Your Mornings

Introduction

Picture this:it’s a crisp fall morning, and you’re craving a warm, comforting treat to go with your morning coffee. What could be more perfect than a slice of pumpkin coffee cake? The delightful blend of pumpkin’s earthy sweetness and the crumbly goodness of coffee cake is a match made in breakfast heaven.

Fall is the time when pumpkin-flavored everything takes over, and it’s not hard to see why. Pumpkin coffee cake is the embodiment of cozy mornings, and in this article, we’re going to take you on a mouthwatering journey through 7 pumpkin coffee cake recipes that will make your mornings brighter and tastier.

The Allure of Pumpkin Coffee Cake:Before we dive into the recipes, let’s talk about what makes pumpkin coffee cake so irresistible. It’s like a warm hug from the inside out. The pumpkin adds a rich, slightly sweet flavor that pairs perfectly with the cinnamon-spiced crumb topping.

There’s something about the aroma of a freshly baked pumpkin coffee cake that can turn even the groggiest morning into a delightful experience. The scent of cinnamon, nutmeg, and cloves wafting through your kitchen is pure magic. It’s like the universe telling you, “Today is going to be a good day.”

Classic Pumpkin Streusel Coffee Cake Recipe

Ingredients

For the Cake: For the Streusel Topping:

2 cups all-purpose flour – 1/2 cup granulated sugar
1 teaspoon baking soda – 1/2 cup brown sugar (packed)
1 teaspoon baking powder – 1/2 cup all-purpose flour
1/2 teaspoon salt – 1/4 cup unsalted butter (cold)
1 1/2 teaspoons ground cinnamon – 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg – 1/2 cup chopped pecans or walnuts (optional)
1/4 teaspoon ground cloves – 1/2 teaspoon vanilla extract
1/4 teaspoon allspice – 1/4 cup unsalted butter (melted)
1/2 cup unsalted butter (room temperature) – 1/2 cup canned pumpkin puree
1 cup granulated sugar – 1 large egg

Directions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.

In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and allspice for the cake.

In a larger bowl, beat the room temperature butter and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes.

Add the egg and canned pumpkin puree to the butter and sugar mixture. Mix until everything is well combined.

Gradually add the dry ingredients from the first bowl into the wet mixture. Stir until just combined. Do not overmix; you want a tender cake.

Pour the batter into the greased baking pan and spread it evenly.

In another bowl, combine the granulated sugar, brown sugar, flour, and cinnamon for the streusel topping. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Stir in the chopped nuts if you’re using them.

Drizzle the melted butter and vanilla extract over the streusel mixture and stir until it forms clumps.

Sprinkle the streusel topping evenly over the cake batter in the pan. You’re building layers of flavor here!

Pop the pan into the preheated oven and bake for about 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Allow your Pumpkin Streusel Coffee Cake to cool for a while in the pan before cutting into squares. It’s tempting, but patience pays off here.

Once it’s cooled, serve your delectable creation with a steaming cup of coffee. That’s the best way to enjoy it!

Now, wasn’t that a piece of cake (pun intended)? You’ve got yourself a moist and flavorful Pumpkin Streusel Coffee Cake that’s perfect for any occasion. Happy baking! ☕

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In another bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the pumpkin and vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Spread the batter evenly in the prepared pan.
The Tease: As you spread that pumpkin-infused batter into the pan, you’ll marvel at how it already smells like autumn in your kitchen. Patience, dear reader, the best is yet to come.

Now, let’s prepare the streusel topping.

Streusel Topping:¼ cup granulated sugar
¼ cup all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons cold unsalted butter
In a small bowl, combine sugar, flour, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the cake batter.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
The Aroma: Ah, the smell of this classic pumpkin coffee cake as it bakes is enough to make your neighbors knock on your door, asking for a slice.

Let it cool for a bit before cutting into squares. Enjoy your slice of autumn heaven!

Maple Glazed Pumpkin Coffee Cake Recipe

Ingredients

For the Cake:2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup canned pumpkin puree
1/4 cup buttermilk
1 teaspoon vanilla extract

For the Maple Glaze:1/2 cup confectioners’ sugar
2 tablespoons pure maple syrup
1-2 tablespoons milk (adjust for desired consistency)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set this dry mixture aside for now.

In a larger bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.

Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition.

Stir in the canned pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth and well combined. Your batter should now have that delightful pumpkin aroma.

Gradually add the dry ingredients from the first bowl into the wet mixture. Stir until just combined. Be careful not to overmix; you want a tender coffee cake.

Pour the batter into your prepared baking pan and spread it out evenly. The smell in your kitchen is going to be irresistible!

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Your patience is about to be rewarded.

While the cake is baking, let’s prepare that mouthwatering maple glaze. In a small bowl, whisk together the confectioners’ sugar, pure maple syrup, and 1-2 tablespoons of milk until it’s smooth and drizzle-worthy. Adjust the milk amount for your preferred consistency.

Once your Pumpkin Coffee Cake is done baking, remove it from the oven and let it cool for a bit in the pan. Your kitchen will be filled with the delightful scent of pumpkin and spices.

After the cake has cooled for a while, drizzle that luscious maple glaze all over the top. The glaze adds a touch of sweetness and a hint of maple goodness.

Cut yourself a generous slice of this Maple Glazed Pumpkin Coffee Cake and savor the warm, cozy flavors. Enjoy it with a cup of your favorite coffee or tea.

Now you have a delectable treat that combines the comforting taste of pumpkin with the rich sweetness of maple. It’s perfect for a cozy morning breakfast or a delightful dessert. Happy baking!

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In another bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the pumpkin and vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
Spread the batter evenly in the prepared pan.

The Sweetness:This cake is about to get even sweeter, thanks to the maple glaze we’re about to whip up.

Prepare the maple glaze:

Maple Glaze:1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons milk
In a bowl, whisk together the powdered sugar, maple syrup, and milk until smooth.

The Drizzle:Drizzle that maple goodness over the cooled cake, letting it cascade down the sides like a sweet waterfall.

Allow the glaze to set for a few minutes before slicing.

The Bite:One bite into this pumpkin coffee cake, and you’ll wonder if you’ve been transported to a maple syrup wonderland. It’s the perfect balance of sweet and spice.

Chocolate Swirl Pumpkin Coffee Cake Recipe

Ingredients

For the Chocolate Swirl:1/3 cup semi-sweet chocolate chips
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set this aromatic mixture aside for now.

In a larger bowl, beat the softened butter and granulated sugar together until it becomes light and fluffy. This usually takes about 2-3 minutes.

Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Your batter is starting to take shape.

Stir in the canned pumpkin puree, buttermilk, and vanilla extract until everything is well combined. Your kitchen is filled with the inviting scent of pumpkin.

Gradually add the dry ingredients from the first bowl into the wet mixture. Stir until just combined. Remember, don’t overmix; you want a tender coffee cake.

In a separate small bowl, create the chocolate swirl mixture by combining the semi-sweet chocolate chips, unsweetened cocoa powder, granulated sugar, and ground cinnamon. It’s about to get chocolaty!

Pour half of the pumpkin cake batter into your prepared baking pan and spread it out evenly.

Sprinkle half of the chocolate swirl mixture evenly over the batter. It’s like a sweet surprise inside.

Carefully spoon the remaining pumpkin cake batter on top of the chocolate swirl layer and spread it out gently.

Sprinkle the remaining chocolate swirl mixture evenly over the top. You’re building layers of flavor here!

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Your patience is about to pay off with a tantalizing aroma filling your kitchen.

Once your Chocolate Swirl Pumpkin Coffee Cake is done baking, remove it from the oven and let it cool for a while in the pan. Your senses are in for a treat!

Cut yourself a generous slice of this delightful creation and enjoy the harmonious blend of pumpkin and chocolate. It’s perfect with a steaming cup of coffee or a tall glass of milk.

Now, you have a delectable treat that combines the warmth of pumpkin with the richness of chocolate. It’s a delightful choice for any occasion, whether it’s a cozy morning or a special dessert. Happy baking!

Instructions

The Swirl:Time to get creative. Grab a knife or toothpick and swirl that chocolate throughout the batter.

Spread the batter evenly in the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
The Gooey Delight: When you bite into this pumpkin coffee cake, the surprise of melted chocolate will have you grinning from ear to ear.

Allow it to cool slightly before indulging.

Vegan Pumpkin Coffee Cake Recipe

Ingredients

For the Cake:2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cup unsweetened applesauce
1 cup canned pumpkin puree
1/2 cup maple syrup
1/4 cup vegetable oil
1 teaspoon vanilla extract

For the Streusel Topping:1/2 cup brown sugar (packed)
1/4 cup all-purpose flour
1/4 cup rolled oats
1/2 teaspoon ground cinnamon
2 tablespoons coconut oil (solid)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set this aromatic mixture aside for now.

In another bowl, combine the unsweetened applesauce, canned pumpkin puree, maple syrup, vegetable oil, and vanilla extract. Stir until the mixture is well combined and delightfully orange.

Gradually add the dry ingredients from the first bowl into the wet mixture. Stir until just combined. Remember, don’t overmix; you want a tender vegan coffee cake.

In a separate small bowl, prepare the streusel topping by combining the brown sugar, flour, rolled oats, and ground cinnamon. Cut in the solid coconut oil using a fork or pastry cutter until it forms crumbly goodness.

Pour half of the pumpkin cake batter into your prepared baking pan and spread it out evenly.

Sprinkle half of the streusel topping mixture evenly over the batter. It’s like a sweet surprise inside.

Carefully spoon the remaining pumpkin cake batter on top of the streusel layer and spread it out gently.

Sprinkle the remaining streusel topping mixture evenly over the top. Your coffee cake is about to get extra delicious.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen is simply irresistible.

Once your Vegan Pumpkin Coffee Cake is done baking, remove it from the oven and let it cool for a while in the pan. Your senses are in for a treat!

Cut yourself a generous slice of this vegan delight and savor the warm, comforting flavors. It pairs wonderfully with a cup of your favorite plant-based coffee or tea.

Now, you have a delightful Vegan Pumpkin Coffee Cake that’s not only kind to animals but also a true delight for your taste buds. It’s perfect for any time you want to indulge in a cruelty-free treat. Enjoy your baking journey!

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In another bowl, combine the melted coconut oil and coconut sugar.
Add the flax eggs, pumpkin puree, vanilla extract, and coconut milk. Mix until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until smooth.
Spread the batter evenly in the prepared pan.

The Twist:Here’s the twist – this coffee cake is entirely vegan! Who says plant-based can’t be deliciously indulgent?

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
The Vegan Victory: This vegan pumpkin coffee cake is proof that you don’t need dairy and eggs to create a moist, flavorful treat.

Let it cool, slice, and savor every bite.

Nutty Pumpkin Coffee Cake Recipe

Ingredients

For the Nutty Streusel Topping:1/2 cup brown sugar (packed)
1/4 cup all-purpose flour
1/4 cup chopped pecans or walnuts
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set this fragrant mixture aside for now.

In a larger bowl, beat the softened butter and granulated sugar together until it’s creamy and inviting. This usually takes about 2-3 minutes.

Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Your batter is getting smoother by the second.

Stir in the canned pumpkin puree, buttermilk, and vanilla extract until everything is well combined. Your kitchen is filled with the comforting aroma of pumpkin.

Gradually add the dry ingredients from the first bowl into the wet mixture. Stir until just combined. Remember, don’t overmix; you want a tender coffee cake.

Gently fold in the chopped pecans or walnuts, adding a delightful nutty crunch to your cake batter.

In a separate small bowl, prepare the nutty streusel topping by combining the brown sugar, flour, chopped pecans or walnuts, and ground cinnamon. Drizzle in the melted butter and stir until it forms a crumbly, nutty mixture.

Pour half of the pumpkin cake batter into your prepared baking pan and spread it out evenly.

Sprinkle half of the nutty streusel topping mixture evenly over the batter. It’s like a nutty surprise inside.

Carefully spoon the remaining pumpkin cake batter on top of the nutty streusel layer and spread it out gently.

Sprinkle the remaining nutty streusel topping mixture evenly over the top. Your coffee cake is about to get extra nutty and delightful.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen is simply irresistible.

Once your Nutty Pumpkin Coffee Cake is done baking, remove it from the oven and let it cool for a while in the pan. Your senses are in for a treat!

Cut yourself a generous slice of this nutty delight and savor the warm, comforting flavors. It pairs wonderfully with a cup of your favorite coffee or tea.

Now, you have a delightful Nutty Pumpkin Coffee Cake that’s packed with the warmth of pumpkin and the satisfying crunch of nuts. It’s perfect for any time you want to enjoy a nutty treat.

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In another bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the pumpkin and vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Stir in the chopped nuts.
The Nutty Delight: The addition of nuts adds a delightful crunch to this pumpkin coffee cake. It’s like a party in your mouth!

Spread the batter evenly in the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
The Crunchy Goodness: With every bite, you’ll experience the perfect blend of moist pumpkin cake and the satisfying crunch of nuts.

Allow it to cool slightly before digging in.

Pumpkin Spice Latte Coffee Cake Recipe

Ingredients

For the Streusel Topping:1/2 cup brown sugar (packed)
1/4 cup all-purpose flour
1/4 cup rolled oats
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

For the Coffee Glaze:1 cup confectioners’ sugar
2 tablespoons strong brewed coffee, cooled
1/2 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set this aromatic mixture aside for now.

In a larger bowl, beat the softened butter and granulated sugar together until it’s creamy and inviting. This usually takes about 2-3 minutes.

Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Your batter is getting smoother by the second.

Stir in the canned pumpkin puree, strong brewed coffee, and vanilla extract until everything is well combined. Your kitchen is filled with the comforting aroma of pumpkin and coffee.

Gradually add the dry ingredients from the first bowl into the wet mixture. Stir until just combined. Remember, don’t overmix; you want a tender coffee cake with the essence of a latte.

In a separate small bowl, prepare the streusel topping by combining the brown sugar, flour, rolled oats, and ground cinnamon. Drizzle in the melted butter and stir until it forms a crumbly, streuselicious mixture.

Pour half of the pumpkin coffee cake batter into your prepared baking pan and spread it out evenly.

Sprinkle half of the streusel topping mixture evenly over the batter. It’s like a sweet surprise inside.

Carefully spoon the remaining pumpkin coffee cake batter on top of the streusel layer and spread it out gently.

Sprinkle the remaining streusel topping mixture evenly over the top. Your coffee cake is about to get extra indulgent.

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. The aroma filling your kitchen is reminiscent of your favorite coffee shop.

While the cake is baking, prepare the coffee glaze by whisking together the confectioners’ sugar, cooled strong brewed coffee, and vanilla extract. Adjust the consistency by adding more coffee or sugar as needed.

Once your Pumpkin Spice Latte Coffee Cake is done baking, remove it from the oven and let it cool for a while in the pan. Your senses are in for a treat!

Drizzle the coffee glaze over the cooled coffee cake, adding that perfect finishing touch. It’s like having a latte on a plate!

Cut yourself a generous slice of this coffee-infused delight and savor the warm, comforting flavors. Enjoy it with a cup of your favorite coffee or tea.

Now, you have a Pumpkin Spice Latte Coffee Cake that captures the essence of your beloved fall beverage in a delightful treat. It’s the perfect way to enjoy the flavors of autumn.

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In another bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the pumpkin and vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with the brewed coffee.
The Coffee Lover’s Dream: If you’re a coffee enthusiast, this pumpkin coffee cake is your morning dream come true.

Spread the batter evenly in the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
The Caffeine Kick: With a slice of this coffee cake, you get a double dose of coffee in every bite.

Let it cool slightly before indulging.

Mini Pumpkin Coffee Cake Muffins Recipe

Ingredients

For the Muffin Batter:1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 cup canned pumpkin puree
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup almond milk (or any non-dairy milk)

For the Streusel Topping:1/4 cup all-purpose flour
1/4 cup brown sugar (packed)
1/2 teaspoon ground cinnamon
2 tablespoons cold vegan butter (or regular butter)

For the Glaze:1/2 cup confectioners’ sugar
1-2 tablespoons almond milk (or any non-dairy milk)
1/2 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease it lightly.

In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set this aromatic mixture aside for now.

In another bowl, combine the canned pumpkin puree, unsweetened applesauce, vegetable oil, vanilla extract, and almond milk. Stir until the mixture is well combined and has that delightful pumpkin aroma.

Gradually add the dry ingredients from the first bowl into the wet mixture. Stir until just combined. Be gentle; you want tender muffins.

In a separate small bowl, prepare the streusel topping by combining the flour, brown sugar, and ground cinnamon. Cut in the cold vegan butter (or regular butter) using a fork or pastry cutter until it forms crumbly goodness.

Fill each mini muffin cup about two-thirds full with the pumpkin muffin batter.

Sprinkle a generous pinch of the streusel topping over each muffin, adding a delightful crunch.

Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will be filled with the irresistible scent of freshly baked pumpkin muffins.

While the muffins are cooling, prepare the glaze by whisking together the confectioners’ sugar, almond milk, and vanilla extract until it forms a smooth, drizzle-worthy consistency. Adjust the milk amount for your preferred consistency.

Once the muffins have cooled for a bit, drizzle the glaze over each mini pumpkin coffee cake muffin.

Now, it’s time to enjoy these mini delights! Grab one, savor the warm, cozy flavors, and don’t forget to share some with friends and family.

Now you have a batch of Mini Pumpkin Coffee Cake Muffins that are perfect for snacking, brunch, or a delightful dessert. They’re the essence of fall in a tiny package.

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In another bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the pumpkin and vanilla.
Gradually add the dry ingredients to the wet mixture, alternating with the milk.
The Mini Marvels: These mini pumpkin coffee cake muffins are like bite-sized pieces of happiness. Perfect for sharing (or not)!

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

The Joy of Mini:There’s something inherently joyful about popping a mini muffin into your mouth. It’s like a surprise party for your taste buds.

Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
The Mini Indulgence: These mini muffins are not just cute; they’re packed with all the pumpkin-spiced goodness of their larger counterparts.

Allow them to cool slightly before devouring.

Conclusion

Pumpkin coffee cake is the ultimate morning delight during the fall season. The warm, comforting flavors of pumpkin and spices combined with the crumbly goodness of coffee cake create a breakfast experience like no other.

With these 7 pumpkin coffee cake recipes, you’ll have a whole week’s worth of morning indulgence to look forward to. Whether you opt for the classic, the maple-glazed, the chocolate-swirled, the vegan twist, the nutty delight, the coffee lover’s dream, or the mini marvels, you’re in for a treat.

So, why wait? Fire up your oven, gather your ingredients, and let the aroma of pumpkin and spices fill your kitchen. Your mornings will never be the same again. Enjoy your pumpkin coffee cake journey, and remember to savor every bite of this delightful fall tradition.

As we say in the world of pumpkin coffee cake enthusiasts, “May your mornings be cozy, your coffee be strong, and your cakes be pumpkin-spiced perfection!”

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Spring Viva

7 Pumpkin Coffee Cake Recipes

7 Pumpkin Coffee Cake Recipes to Spice Up Your Mornings

Introduction

Classic Pumpkin Streusel Coffee Cake Recipe

Ingredients

For the Cake: For the Streusel Topping:

Directions

Instructions

Maple Glazed Pumpkin Coffee Cake Recipe

Ingredients

Directions

Instructions

Chocolate Swirl Pumpkin Coffee Cake Recipe

Ingredients

Directions

Instructions

Vegan Pumpkin Coffee Cake Recipe

Ingredients

Directions

Instructions

Nutty Pumpkin Coffee Cake Recipe

Ingredients

Directions

Instructions

Pumpkin Spice Latte Coffee Cake Recipe

Ingredients

Directions

Instructions

Mini Pumpkin Coffee Cake Muffins Recipe

Ingredients

Directions

Instructions

Conclusion

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