Pumpkin Coffee Cake

It's National Pumpkin Day! 

I couldn't let this day pass without a post since pumpkin is my favorite flavor. Notice I said pumpkin, not pumpkin spice. While I love the seasoning that typically is paired with this iconic orange squash, I'm not a fan of it on its own. 

For me, pumpkin spice needs the actual pumpkin to make its flavor sing. (Yes, that's a Nigella Lawson description. I'm currently watching The Great British Baking Show.) That's why I added pumpkin to my homemade Pumpkin Spice Creamer. It's also why I love all pumpkin baked goods.

This coffee cake recipe is based on a Pumpkin Crumb Cake recipe I found on The New York Times Cooking site. To me, it is more of a traditional coffee cake, and after I made a few minor adjustments, it was an enjoyable companion to my morning coffee. My adaptation is pretty much the same as the original, except I left off the glaze and tweaked the spice mix. Next time, I plan to add pecans to the streusel topping. 

By all means, click on the link to the original and give it a try. Or feel free to test out my version below. This coffee cake makes a great autumn breakfast or treat. It would also be perfect to serve on Thanksgiving, either as a simple make-ahead breakfast or an alternative to pie. 

Pumpkin Coffee Cake

Adapted from Pumpkin Crumb Cake by Yossy Arefi, The New York Times, September 29, 2022.

For the spice mix:

(You can use a ready-made store-bought Pumpkin spice blend if you prefer.)

2 tablespoons ground cinnamon

2 teaspoons ground ginger

1 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

For the topping:

1/2 cup packed light brown sugar

1/2 cup all-purpose flour

1 teaspoon pumpkin spice mix

Pinch of salt

1/4 cup cold unsalted butter, cut into small cubes

1/2 cup chopped pecans (optional)

For cake:

1 cup packed light brown sugar

2 large eggs

1 cup canned pumpkin

1/4 cup unsalted butter, melted

1/4 cup avocado oil

1 tablespoon pumpkin spice mix

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups all-purpose flour

Preheat the oven to 350°F and spray an 8-inch baking pan with nonstick spray.

Mix together all of the spice mix ingredients in a small jar. This will make more than you need for the recipe, so just pop a lid on and save it for another time.

To make the topping, place all the ingredients (except the pecans, if using) into a small bowl. Using your fingers, rub the butter into the mixture until it comes together like a damp crumble. (Picture sand and tiny pebbles mixed together.) Mix in the pecans if using and then set aside.

To make a cake, place the light brown sugar and eggs into a large bowl and whisk until well blended. (You can do this by hand.) Add the remaining ingredients, whisking after each addition to ensure everything is well incorporated. 

Pour the cake mixture into the prepared baking pan and then sprinkle the topping evenly over the top. Bake for 40-45 minutes, until golden brown and a toothpick comes out clean. Place the pan on a rack to cool.