Sourdough pumpkin coffee cake with a crumb topping is a delightful fall treat, combining moist pumpkin cake and sweet cinnamon topping for a perfect bite!
Fall is officially here, and it’s the perfect time to enjoy everything pumpkin! From pumpkin bagels, pumpkin scones to pumpkin muffins, this sourdough pumpkin coffee cake is another delicious way to celebrate the season.
Packed with pumpkin puree, dark brown sugar, and a kick of pumpkin pie spice, it’s a comforting treat you’ll love.
This moist coffee cake is fantastic for breakfast or as a sweet afternoon snack.
But the crumb topping, made with all-purpose flour, cold butter, and brown sugar, adds a yummy crunch that takes it over the top. Then, if you want just a touch more sweetness and a stunning finish, drizzle the top with a sweet maple glaze!
Grab a slice with your favorite cup of coffee or tea, and savor the cozy vibes!
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Why You’ll Love This Recipe
Quick and Easy
This easy pumpkin coffee cake recipe is a lifesaver for those hectic mornings or spontaneous gatherings. With just a few simple steps, you can have a delightful treat ready in no time.
No need to stress about complicated techniques or fancy ingredients—just mix, pour, and bake! Plus, the use of sourdough discard adds a unique twist, making it a fantastic way to reduce waste in your kitchen.
So Moist
Get ready to enjoy a cake that’s incredibly moist and tender! The secret lies in the combination of sour cream and pumpkin puree, which keeps each bite soft and packed with flavor.
This moist texture is perfect for soaking up that warm pumpkin spice flavor. You’ll want to go back for seconds (or even thirds) because it’s just that tasty.
Full of Fall Flavor
This cake is all about those cozy fall flavors we all love. With rich pumpkin and warm spices like cinnamon and pumpkin pie spice, it’s like getting a warm hug in cake form. Every slice takes you back to those crisp autumn days spent with family and friends around the table.
Perfect for Any Occasion
Whether you’re hosting a brunch, having a cozy afternoon with a cup of tea, or heading to a potluck, this pumpkin coffee cake is sure to wow everyone. That buttery crumb topping gives it a nice crunch that pairs perfectly with the soft cake.
It’s a go-to treat for any occasion, from casual hangouts to festive gatherings. And the best part? You can easily wrap it in plastic wrap for a tasty dessert to share later!
Ingredients Needed
Flour: I used all-purpose flour for this recipe.
Baking powder: Since this is a sourdough discard recipe, this coffee cake will need a bit of help to rise! Check to make sure your baking powder hasn’t expired, otherwise, it won’t rise properly.
Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals
Pumpkin pie spice: A mixture of ground cinnamon, nutmeg, and cloves brings the perfect fall flavor to this pumpkin coffee cake. If you don’t have pumpkin spice, head to the notes to make your own version at home.
Pumpkin puree: Make sure to use pumpkin puree and not pumpkin pie filling! I also suggest using store-bought pumpkin puree, as homemade pumpkin purees tend to be more watery.
Brown sugar: I love using dark brown sugar for a more caramel-like flavor; however, you can substitute this with light brown sugar.
Oil: Use a neutral oil like vegetable oil or avocado oil for the most moist coffee cake.
Sour cream: Adds moisture to the pumpkin coffee can. You can substitute it with Greek yogurt as well.
Vanilla extract: I always suggest using vanilla extract over imitation for the best flavor.
Eggs: Two large eggs for moisture.
Sourdough discard: Active or unfed sourdough starter can be used, just make sure to use the same amount in weight.
Crumb Topping
Flour: I used all-purpose flour.
Brown sugar: Again, I love the richness that dark brown sugar brings to the topping, but light brown sugar can be used as a substitute.
Pumpkin pie spice: See how to make your own homemade version down below!
Unsalted butter: Use cold butter.
Salt: For a bit of contrast!
Maple Glaze
Powdered sugar: This is what gives your glaze that sweet, smooth finish. It melts right in, so you don’t have to worry about any gritty bits messing up your cake.
Heavy cream: Adding heavy cream makes the glaze super rich and creamy, giving it that perfect pour-over texture that just drizzles on so nicely.
Maple syrup: Not only does it bring a delicious maple flavor that pairs perfectly with pumpkin, but it also adds a touch of natural sweetness and that cozy, caramel-like vibe we all love.
Supplies
Large mixing bowls
Parchment paper
Offset spatula
How to Make Sourdough Pumpkin Coffee Cake
Preheat the oven to 350 degrees F. Line an 8 x 8-inch metal baking dish with parchment paper. Set aside.
You can use a ceramic or glass baking dish, however, it will extend the baking time.
In a small bowl, add the flour, brown sugar, pumpkin pie spice, and salt. Whisk until combined. With a pastry cutter, cut the cold butter into the flour mixture until the butter turns into pea-sized pieces.
Place the crumb topping in the fridge while you prepare the coffee cake batter.
In a large bowl, add flour, baking powder, salt, and pumpkin pie spice. Whisk until all the ingredients are incorporated. Set aside.
In a medium bowl, add pumpkin puree, brown sugar, oil, sour cream, eggs, sourdough discard, and vanilla extract. Whisk until smooth.
Make a well in the middle of the dry ingredients, pour in the wet ingredients into the flour mixture and mix with a rubber spatula just until you no longer see any more flour.
Pour half of the batter into the prepared baking dish and spread evenly using an offset spatula. Sprinkle ½ cup (120 grams) of the crumb mixture on top for a delicious cinnamon swirl in the center.
Then pour the remaining batter on top. I like to use a cookie scoop since the batter is thicker. Slowly spread with an offset spatula until evenly spread.
Be patient while spreading the top layer of batter as it will want to pull up since it is sticking to the crumb topping.
Top the pumpkin coffee cake with the remaining cinnamon crumb topping.
Bake the sourdough pumpkin coffee cake for 50-55 minutes, or until a toothpick comes out with just a few crumbs.
Cool slightly before slicing and serving warm.
If you prefer a touch more sweetness, top the coffee cake with a maple glaze!
Maple Glaze
In a medium bowl, add the powdered sugar, heavy cream, and maple syrup. Whisk until smooth. Drizzle on top of the sourdough pumpkin cake. Enjoy!
How to Serve
This sourdough pumpkin coffee cake is best enjoyed warm, right out of the oven, when it’s still soft and fragrant. It’s like a warm hug on a plate!
But don’t worry if you can’t serve it immediately; it’s just as tasty at room temperature. Feel free to drizzle the maple glaze over the cake right before serving to add a sweet finish that everyone will love. Grab a cup of coffee or tea, and you’re all set for a cozy afternoon treat!
How to Store
To keep your coffee cake fresh, store any leftovers in an airtight container at room temperature for up to three days.
If you want to keep it longer, just wrap it tightly in plastic wrap, then foil, or place it in a freezer-safe container to pop in the freezer. It’ll stay good for about three months, but for the best flavor and texture, I recommend enjoying it within the first month.
Just remember, if you’ve added the glaze, it’s best to add that right before serving to keep everything looking and tasting great!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Totally! If you have fresh pumpkins hanging around, feel free to use that instead of the canned stuff. Just cook it up and mash it until it’s nice and smooth. But keep in mind that fresh pumpkins can be a bit more watery than canned puree, which might make your cake soggy. To avoid that, you can drain any extra liquid from your fresh puree before mixing it in. You’ll still get that awesome pumpkin flavor without messing up the texture!
Can I reheat leftover sourdough pumpkin coffee cake?
Absolutely! Wrap individual slices in aluminum foil to keep them nice and moist. Then, pop them in a preheated oven at 350°F for about 10–15 minutes. If you’re in a hurry, you can also microwave a slice for about 20–30 seconds. Just place a damp paper towel over the cake to help keep it from drying out. Enjoy that cozy, just-baked flavor again!
How do I make this coffee cake dairy-free?
Just swap the sour cream for a dairy-free yogurt or a plant-based option like coconut yogurt. For the maple glaze, you can use full-fat coconut milk or any dairy-free cream you like. Just a heads up, using alternatives might change the flavor a bit, but it’ll still be delicious and work great for your dietary needs!
Happy baking!
More Recipes Like This:
Sourdough Pumpkin Cake with Cream Cheese Frosting
Sourdough Pumpkin Butter Cinnamon Rolls
Sourdough Chocolate Chip Pumpkin Muffins
Sourdough Pumpkin Coffee Cake with a Crumb Topping
Sourdough pumpkin coffee cake with a crumb topping and a maple glaze is a delightful fall treat, combining moist pumpkin cake and sweet cinnamon topping for a perfect bite!
Ingredients
Crumb Topping
- 105 grams (3/4 cup) all-purpose flour
- 165 grams (3/4 cup) light or dark brown sugar
- 3 grams (1 teaspoon) pumpkin pie spice
- 84 grams (6 Tablespoons) unsalted butter
- 2 grams (1/4 teaspoon) salt
Sourdough Pumpkin Coffee Cake
- 190 grams (1 1/4 cups + 1 Tablespoon) all-purpose flour
- 10 grams (2 teaspoons) baking powder
- 8 grams (1 Tablespoon) pumpkin pie spice *see notes
- 3 grams (1/2 teaspoon) salt
- 250 grams (1 cup) pumpkin puree
- 165 grams (3/4 cup) light or dark brown sugar
- 100 grams (1/2 cup) neutral oil
- 60 grams (1/4 cup) sour cream
- 100 grams, 2 eggs, room temperature
- 120 grams (1/2 cup) sourdough discard
- 4 grams (1 teaspoon) vanilla extract
Maple Glaze
- 130 grams (1 cup) powdered sugar
- 36 grams (3 Tablespoons) maple syrup
- 60 grams (4 Tablespoons) heavy cream
Instructions
1. Preheat the oven to 350 degrees F. Grease an 8 x 8 inch metal baking dish with butter or cooking spray and line with parchment paper. Set aside.
You can use a ceramic or glass baking dish, however it will extend the baking time.
Crumb Topping
2. In a small bowl, add the flour, brown sugar, pumpkin spice and salt. Whisk until combined. With a pastry cutter, cut the cold butter into the flour mixture until the butter turns into pea-sized pieces.
105g (3/4c) flour, 165g (3/4c) light or dark brown sugar, 3g (1 tsp) pumpkin pie spice, 2g (1/4 tsp) salt, 84g (6T) unsalted butter
3. Place the crumb topping in the fridge while you prepare the coffee cake batter.
Pumpkin Coffee Cake
4. In a large bowl, add flour, baking powder, salt, pumpkin pie spice. Whisk until all the ingredients are incorporated. Set aside.
190g (1 1/4 c + 1 T) flour, 10g (2 tsp) baking powder, 8g (1 T) pumpkin pie spice, and 3g (1/2 tsp) salt
5. In a medium bowl, add pumpkin puree, brown sugar, oil, sour cream, eggs, sourdough discard, and vanilla extract. Whisk until smooth.
250g (1 cup) pumpkin puree, 165g (3/4 c) brown sugar, 100g (1/2 c) oil, 60g (1/4 c) sour cream, 2 eggs, 120g (1/2 c) sourdough discard, 4g (1 tsp) vanilla
6. Make a well in the middle of the dry ingredients, pour in the wet ingredients into the flour mixture and mix with a rubber spatula just until you no longer see any more flour.
7. Pour half of the batter into the prepared baking dish and spread evenly using an offset spatula. Sprinkle ½ cup (120 grams) of the crumb mixture on top for a delicious cinnamon swirl in the center. Then pour the remaining batter on top. I like to use a cookie scoop since the batter is thicker.
8. Be patient while spreading the top layer of batter as it will want to pull up since it is sticking to the crumb topping. Slowly spread with an offset spatula until evenly spread.
9. Top the pumpkin coffee cake with the remaining cinnamon crumb topping.
10. Bake the Sourdough Pumpkin Coffee Cake for 50-55 minutes, or until a toothpick comes out with just a few crumbs.
11. Cool slightly before slicing and serving warm.
If you prefer a touch more sweetness, top the coffee cake with a Maple Glaze!
Maple Glaze
12. In a medium bowl, add the powdered sugar, heavy cream and maple syrup. Whisk until smooth. Drizzle on top of the Sourdough Pumpkin Cake. Enjoy!
130g (1 c) powdered sugar, 36g (3 T) maple syrup, 60g (4 T) heavy cream
Notes
If you don’t have pumpkin pie spice on hand – here’s how you can create your own at home!
- 24 grams (3 Tablespoons) ground cinnamon
- 4 grams (2 teaspoons) ground ginger
- 3 grams (1 1/2 teaspoons) ground nutmeg
- 2 grams (1 teaspoon) ground cloves
- 2 grams (1 teaspoon) ground allspice
How to Store
To keep your coffee cake fresh, store any leftovers in an airtight container at room temperature for up to three days.
If you want to keep it longer, just wrap it tightly in plastic wrap, then foil, or place it in a freezer-safe container to pop in the freezer. It’ll stay good for about three months, but for the best flavor and texture, I recommend enjoying it within the first month.
Just remember, if you’ve added the glaze, it’s best to add that right before serving to keep everything looking and tasting great!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Totally! If you have fresh pumpkins hanging around, feel free to use that instead of the canned stuff. Just cook it up and mash it until it’s nice and smooth. But keep in mind that fresh pumpkins can be a bit more watery than canned puree, which might make your cake soggy. To avoid that, you can drain any extra liquid from your fresh puree before mixing it in. You’ll still get that awesome pumpkin flavor without messing up the texture!
Can I reheat leftover sourdough pumpkin coffee cake?
Absolutely! Wrap individual slices in aluminum foil to keep them nice and moist. Then, pop them in a preheated oven at 350°F for about 10–15 minutes. If you’re in a hurry, you can also microwave a slice for about 20–30 seconds. Just place a damp paper towel over the cake to help keep it from drying out. Enjoy that cozy, just-baked flavor again!
How do I make this coffee cake dairy-free?
Just swap the sour cream for a dairy-free yogurt or a plant-based option like coconut yogurt. For the maple glaze, you can use full-fat coconut milk or any dairy-free cream you like. Just a heads up, using alternatives might change the flavor a bit, but it’ll still be delicious and work great for your dietary needs!
Can I make these into muffins?
Personally, I have only tested this recipe in a 8×8 pan. Sorry I couldn’t be more helpful.