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.
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.
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!!
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!
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
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. Loosely based on Pumpkin Apple Muffins from Mazola®Apple Pumpkin Coffee Cake
Ingredients
Coffee Cake
Streusel Topping
Instructions
Notes
Nutrition Information
Yield
12 Serving Size
1
Amount Per ServingCalories 302 Total Fat 12g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 9g Cholesterol 16mg Sodium 145mg Carbohydrates 46g Net Carbohydrates 0g Fiber 2g Sugar 22g Sugar Alcohols 0g Protein 4g
Erin S
Latest posts by Erin S (see all)
- Loaded Chocolate Cookie Pizza - February 21, 2020
- Dorito Taco Salad - February 19, 2020
- Easy Ground Beef Enchiladas - February 17, 2020
Katrina+@+Warm+Vanilla+Sugar says
Such a yummy coffee cake. This looks awesome!
Rachel Cooks says
Such great fall flavors. Can’t wait to try this one. I think I’ll try a little whole wheat flour to make it even more nutritious.
The+Food+Hunter says
It looks so moist!
Kim - Liv Life says
I can imagine everyone loved this recipe for breakfast!! heck… I’d take it for lunch too!
Sylvie+|+Gourmande+in+the+Kitchen says
Apples and pumpkin sounds like the perfect fall flavor combination!
Beth @ The First Year says
Best combo, now I don’t have to choose between apple and pumpkin!
Courtney @ Pizzazzerie says
This literally looks amazing! Grabbing the ingredients today to make it! YUM!
Deborah says
What I wouldn’t do for a big slice of that this morning!!
Cate @ Chez CateyLou says
I can not get enough pumpkin recipes lately. This cake looks amazing! I love how moist it is!!
Lauren+at+Keep+It+Sweet says
The texture of this cake looks AMAZING! Have a great time with your family this weekend:-)
Liz says
Thank you Erin for the nice recipe.
Melissa @ My Recent Favorite books says
I love Pumpkin desserts! This one sounds delicious! =)
Pinned to my Dessert board.
Erin S says
Thank you Melissa!
fabiola@notjustbaked says
Oil recipes make baking so much easier. This looks so good!
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!
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!
Tanya says
Thanks Erin! I’ll give it a try!
Lori+@+RecipeGirl says
This is my kind of cake- so awesome!
Lauren says
Looks absolutely amazing. I’m going to try this out today! From one Denver cook to another, THANK YOU!!
lisa says
Hi, could you substitute the corn oil for a different oil? I only have veggie & olive oil currently…
Erin S says
Definitely, canola or vegetable oil would work equally as well. Enjoy!
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!
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!
Erin S says
You can, I would just reduce the spices and sugar a little. But it will definitely still turn out.
Stephanie says
Do you think this work work as muffins? The baking time would be altered of course..
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
Stephanie says
Thank you! Gonna try it. just easier to serve large groups 🙂
Liza says
Can you substitute the oil for butter?
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!
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.
Erin S says
The summary time at the top was a typo – the actual instructions for 25-30 is correct. I have updated it. Enjoy
JANICE CIRAVOLA says
I forgot to put the oil in the cake i hope it is not too dry
Erin S says
It may be dense and a little dry, the oil really helps give it the right texture. Hope it isn’t too bad!
JANICE CIRAVOLA says
I did not put apples in it too I do not like fruit in cake
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.
Sara Welch says
What a delicious recipe and perfect for fall! Looking forward to enjoying this all season long!