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Pumpkin Coffee Cake

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Apple Pumpkin Coffee Cake – A great coffee cake for fall. The apple keeps the cake super moist, and the pumpkin gives it that great fall flavor.

Coffee cake is one of my favorite weekend breakfasts.  It is what I great up with on weekend, so I still love it today.  I added chocolate to our favorite version in this Chocolate Chip Coffee Cake recipe.

Today I am dressing it up for fall using pumpkin!  Pumpkin in any form is always a good idea!  If you like cookies, these Chewy Pumpkin Chocolate Chip Cookies are a must try. 

Apple Pumpkin Coffee Cake - a great fall coffee cake

Apples and pumpkins are all over the place right now.  So I decided to combine the two into one coffee cake.  The apples are shredded, so they keep the cake super moist.  Plus it has a streusel topping, so pretty much everyone is going to love it! Kind of like this Apple Pie Bread – the struesel just makes it!

I almost put a little vanilla glaze, drizzled over the top too.  But I thought that might be the line that takes it from breakfast to dessert.  And, really, I want any excuse I can, to have cake for breakfast.  Keep this apple pumpkin coffee cake recipe handy for the next time you have guests, Thanksgiving morning, or some random Tuesday morning.

Apple Pumpkin Coffee Cake {Dinners, Dishes, and Desserts}

I used Mazola® Corn Oil to make this pumpkin coffee cake.  There’s even a new study out that show corn oil significantly reduces cholesterol with more favorable changes in total cholesterol (TC) and LDL-C than extra virgin olive oil.  Corn oil has natural cholesterol-blocking ability of plant sterols, so it can have really positive effects on blood cholesterol levels.

I just love it when cake becomes a little bit better for you!  And there are no worries about taste, you will never know this coffee cake wasn’t made with all butter! And with that leftover pumpkin, you have tons of other pumpkin recipes to pick from to use it!!

Apple Pumpkin Coffee Cake - Breakfast just got a whole lots tastier

This pumpkin coffee cake is going to be a hit for your fall brunch!  It has all the cinnamon and pumpkin spice flavors that you love with pumpkin desserts, but you get to eat it for breakfast!  And for dessert you can serve these Caramel Apple Pie Bars, because apples are the other fall staple!  

Pumpkin crumb cake is a must each year.  The crumb topping is just so good!  Because let’s face it, the more crumb topping the better!

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Yield: 12

Apple Pumpkin Coffee Cake

Apple Pumpkin Coffee Cake {Dinners, Dishes, and Desserts}

Pumpkin Coffee Cake - A great coffee cake for fall. The apple keeps the cake super moist, and the pumpkin gives it that great fall flavor.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

Coffee Cake

  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 3/4 cup sugar
  • 1/3 cup corn oil
  • 1/2 cup milk
  • 1 egg
  • 1 cup pumpkin puree
  • 1 cup apple, , grated (about 1 large apple)

Streusel Topping

  • 3/4 cup flour
  • 1/4 cup corn oil
  • 1/2 cup brown sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees. Prepare an 8x8 inch baking dish with parchment paper, or spray with non-stick spray.
  2. In a bowl combine flour, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.
  3. In a large bowl whisk together sugar, corn oil, milk, egg, and pumpkin puree. Add in the flour, and stir until just barely combined. Fold in the grated apple.
  4. Pour into prepared baking dish.
  5. In a small bowl combine all of the ingredients for the streusel. Mix until the consistency of wet sand. Sprinkle over the batter.
  6. Bake for 25-30 minutes, until a tester comes out clean.
  7. Let cool for at least 5 minutes before slicing.

Notes

Loosely based on Pumpkin Apple Muffins from Mazola®

Nutrition Information

Yield

12

Serving Size

1
Amount Per ServingCalories 302Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 16mgSodium 145mgCarbohydrates 46gFiber 2gSugar 22gProtein 4g
© Erin S
**This is a sponsored conversation from Mazola®.  .  All thoughts and opinions are 100% my own. 

Erin S
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Reader Interactions

Comments

  14. Tanya says

    Hi Erin! I’m in Colorado, too! I was wondering if this recipe is adapted to high altitude? (I’m close to 10,000 feet, but adapted all my other recipes when I moved from the East Coast to Denver a few years back.) Thanks! Can’t wait to try this one out!

    Reply

    • Erin S says

      Tanya – I do not write my recipes with the adapted for high altitude. I write them for how most of the people reading would make them. So for Denver, I would add 1/4 cup of milk and 2 Tbls of flour, reduce the baking powder to about 1 3/4 tsp, and reduce the sugar by 1 tsp. That should give you a perfect coffee cake! Hope you enjoy!

      Reply

  18. GG says

    Making this now but doubled the recipe to use the entire can of pumpkin. My Honey Crisp apple was big enough to yield 2 1/2 cups! I also used 1/2 oatmeal and flour in the topping. Beautiful Fall morning to make the house smell this good!

    Reply

  19. Shay says

    Hi! I’m in a very rural community and our grocery store has 4 isles Can I use pumpkin pie filling as we don’t have purée and I’m anxious to make this. Thanks!

    Reply

    • Erin S says

      They should definitely work. Just a little denser than some muffins. I would start with 15 minutes and check every couple minutes to see if they are done

      Reply

    • Erin S says

      I have not tried it that way Liza, but I can’t see why it wouldn’t work. It may taste slightly different. You could also use vegetable oil or canola oil. Enjoy!

      Reply

  22. Sandra says

    I noticed your recipe first said 15 minute bake time and then at the bottown 25-30 minutes. Which is it? I am going with 25 because that’s the usual for a coffee cake in a 8×8 inch pan.

    Reply

    • Erin S says

      The apples are there purely to make the cape super moist. They are shredded so as they bake, they basically disappear and you just have a moist coffee cake.

      Reply

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