Pumpkin Coffee Cake topped with streusel starts with a cake mix and has canned pumpkin flavor throughout. Want to know a secret ingredient? Chocolate makes this coffee cake sing.
This moist Pumpkin Coffee Cake is the fall breakfast recipe you were looking for. It is perfect for a cool fall morning or as a Thanksgiving brunch recipe. Want to know what is best about it? It starts with a cake mix so it comes together so easily. Just pour all the ingredients in the bowl and mix!
The flavor of the chocolate with the pumpkin mixed with warm cinnamon and nutmeg... oh the flavors combine beautifully. Pumpkin and chocolate are always a favorite like with the Pumpkin Chocolate Chip Bread and the Pumpkin Chocolate Chip Cake.
Ingredients
- yellow cake mix - any brand will work
- instant chocolate pudding - any brand will work
- canned pumpkin
- oil
- eggs
- cinnamon
- nutmeg
- ginger
- For The Topping
- flour
- sugar
- brown sugar
- butter - can use margarine
- cinnamon
- nutmeg
The streusel topping
The streusel topping is a common one I have used on many recipes. Here is the detailed post for streusel topping. It is only a handful of ingredients and for this particular fall recipe, I added cinnamon and nutmeg. Not a lot as it is already in the coffee cake, but just enough to add a little more excitement to the recipe as a whole.
Tips
- A stand mixer is perfect for this recipe as the batter needs to be mixed for about 10 minutes. A hand mixer works as well.
- Instant pudding is a must over cook and serve pudding. The package must say instant.
- Any brand of cake mix will work. The one I happened to have on hand is from Aldi. I don't recommend Pillsbury as I find it tends to not hold together as well as other brands. If that is what you have, go ahead and use it, but it may result in a crumblier cake.
Options
- Chocolate chips can be added, but if you do, I recommend not adding the streusel on top.
- A ribbon of cinnamon inside of the coffee cake is always a yummy option.
- A drizzle of a light frosting in place of the streusel if desired.
- If you want to put the cake in a Bundt pan you can, however the streusel topping won't work.
- Make this ahead of time! The day before works great for upcoming company.
Bake
The pumpkin coffee cake will be baked in two greased loaf pans at 375 degrees for 30 minutes. Be sure to let the cake cool completely before cutting it for best results.
The leftovers can be wrapped up in plastic wrap or placed in an airtight container for up to three days.
On a personal note, my husband tried this coffee cake and told me it was amazing and delicious. That is a five star review in my book.
📖 Recipe
Pumpkin Coffee Cake
Print PinEquipment
Ingredients
- 13.25 oz yellow cake mix
- 3.9 oz instant chocolate pudding mix
- 7.5 oz pureed pumpkin canned
- ½ cup vegetable oil
- 4 eggs
- 2 tablespoons milk or almond milk
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
For The Streusel
- 1 ¼ cup all purpose flour
- ½ cup brown sugar
- ½ cup sugar
- 6 tablespoons butter or margarine, melted
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 375℉. Grease two 9 inch loaf pans.
- Place the dry ingredients in the bowl of the mixer.
- Then add the pumpkin puree, oil, eggs, milk, cinnamon, nutmeg and ginger.
- Mix on low speed for 20 seconds, then on medium high speed for 10 minutes.
- Meanwhile, mix together the flour, sugars and the melted (and slightly cooled) butter in a small bowl. You can use a fork to mix up the streusel, but I like using my hands. Mix until it resembles crumbs.
- Divide the pumpkin coffee cake batter in half and pour into the two greased loaf pans. Cover the batter with the streusel.
- Bake at 375 degrees for 30-35 minutes or until a toothpick tests clean in the center of the cake.
- Remove from oven and let sit for 10 minutes.
- Run a knife along the edge of the cake and carefully turn out onto a cooling rack.
- Let cool completely then slice and serve.
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