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Pumpkin Coffee Cake with shredded apple for extra moisture and a thick cinnamon streusel topping. Easy, cozy, and ready in about 30 minutes!
Pumpkin Coffee Cake is my go-to fall breakfast. It is a soft, spiced cake made moist with shredded apple and pumpkin puree, then covered in a thick, buttery cinnamon streusel. It comes together in one bowl with pantry staples, and there’s no mixer required.
This is the coffee cake I grew up eating on weekend mornings, just dressed up for autumn. The apple keeps every bite tender, the pumpkin brings that cozy fall flavor, and the streusel on top means you get a little crunch with every forkful. It’s simple enough for a weekday breakfast but pretty enough for a fall brunch table.
Erin’s Notes
- One bowl, no mixer — the batter comes together in minutes.
- Shredded apple keeps the cake incredibly moist without any fuss.
- A thick layer of cinnamon streusel means the best part is on top.
- Ready in about 30 minutes, start to finish.
- Easy to make ahead for a holiday brunch or weekend guests.
Ingredient Notes
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices added, which will throw off the flavor and texture of the cake.
- Apple: Grate the apple on a box grater, skin on or off. Any baking apple works — Gala, Honeycrisp, or Granny Smith are all good choices.
- Oil: Any neutral oil works here. You can also swap in the same amount of melted butter if you prefer.
- Pumpkin Pie Spice & Cinnamon: These give the cake its warm, cozy fall flavor. If you’re out of pumpkin pie spice, cinnamon, ginger, nutmeg, and cloves make a good substitute blend.
Pumpkin Coffee Cake
Video
Ingredients
Coffee Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 teaspoon salt
- 2 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 3/4 cup granulated sugar
- 1/3 cup oil, any neutral flavored oil
- 1/2 cup milk
- 1 whole large egg
- 1 cup pumpkin puree
- 1 cup apple, grated (about 1 large apple)
Streusel Topping
- 3/4 cup all-purpose flour
- 1/4 cup oil, any neutral flavored oil
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350º F. Prepare an 8×8 inch baking dish with parchment paper, or spray with non-stick spray.
- In a bowl combine flour, baking powder, salt, pumpkin pie spice and cinnamon. Set aside.2 cups all-purpose flour, 2 tsp baking powder, 1/4 teaspoon salt, 2 teaspoon pumpkin pie spice, 1 teaspoon cinnamon
- In a large bowl whisk together sugar, oil, milk, egg, and pumpkin puree. Add in the flour, and stir until just barely combined.3/4 cup granulated sugar, 1/3 cup oil, 1/2 cup milk, 1 whole large egg, 1 cup pumpkin puree
- Fold in the grated apple.1 cup apple
- Pour into prepared baking dish.
- In a small bowl combine all of the ingredients for the streusel. Mix until the consistency of wet sand. Sprinkle over the batter.3/4 cup all-purpose flour, 1/4 cup oil, 1/2 cup light brown sugar, 1 teaspoon cinnamon
- Bake for 40-45 minutes, until a tester comes out clean.
- Let cool for at least 5 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Pumpkin Coffee Cake
- Prep the pan: Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper, or spray with non-stick spray.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the sugar, oil, milk, egg, and pumpkin puree until smooth.
- Combine: Add the flour mixture to the wet ingredients and stir until just barely combined — don’t overmix. Fold in the grated apple.
- Fill Pan: Pour the batter into the prepared baking dish.
- Make the streusel: In a small bowl, combine the flour, oil, brown sugar, and cinnamon. Mix until it reaches the consistency of wet sand, then sprinkle it evenly over the batter.
- Bake: Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool for at least 5 minutes before slicing and serving.
Recipe Tips
- Don’t overmix the batter once the flour is added, you only need to stir just until the streaks of flour disappear. Overmixing leads to a denser, tougher cake.
- Grate the apple right before folding it in so it doesn’t brown or release too much liquid.
- Every oven runs a little differently, so start checking the cake at the 25-minute mark and add a few extra minutes if the center isn’t set yet.
- Let the streusel mixture sit a minute after mixing — it should clump together when you squeeze it, which means it will stay crumbly on top instead of melting in.
Recipe Variations
- Add a Glaze: Whisk together powdered sugar with a little milk or maple syrup and drizzle it over the cooled cake for a sweeter, dessert-like finish.
- Nutty Streusel: Stir 1/2 cup chopped pecans or walnuts into the streusel topping for extra crunch.
Storage & Freezing
Store leftover pumpkin coffee cake in an airtight container in the fridge for up to 4-5 days. Let it come to room temperature, or warm individual pieces in the microwave, before serving.
To freeze, wrap the cooled, unglazed cake tightly (whole or in individual slices) and freeze for up to 2-3 months. Thaw at room temperature or overnight in the fridge before serving.
No — “coffee cake” just refers to a cake meant to be enjoyed alongside a cup of coffee, not an ingredient in the cake itself.
Yes, you can substitute melted butter for the oil in the same amount in both the cake and the streusel.
This recipe is written for an 8×8-inch baking dish. A 9×9-inch pan will also work, though the cake will be slightly thinner and may bake a few minutes faster.
Can you substitute the oil for butter?
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!
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.
The summary time at the top was a typo – the actual instructions for 25-30 is correct. I have updated it. Enjoy
I forgot to put the oil in the cake i hope it is not too dry
It may be dense and a little dry, the oil really helps give it the right texture. Hope it isn’t too bad!
I did not put apples in it too I do not like fruit in cake
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.
What a delicious recipe and perfect for fall! Looking forward to enjoying this all season long!
We loved this! Easy and delicious!
I’m seriously DYING to try this! The texture looks perfect!
Looks like the perfect afternoon snack! Perfect with my tea!
That is seriously one gorgeous coffee cake! I would be very happy with a slice of that for breakfast tomorrow.
Apple pumpkin coffee cake is perfect for a nice breakfast or a mid day treat with a cup of tea or coffee!