Pumpkin Spice Coffee Cake – There’s something, about the cozy embrace of a warm slice of Pumpkin Spice Coffee Cake especially when the leaves change color and the air whispers with hints of autumn. This cake captures all the flavors of the season blending pumpkin puree, aromatic spices and crunchy walnuts into a tender spice cake. Today I’m excited to share not a recipe but a heartfelt delight that can bring joy to your breakfast table or serve as a dessert.
The first time I baked this Pumpkin Spice Coffee Cake its aroma drew my family into the kitchen their faces glowing with anticipation. As we gathered around to savor each bite there was a chorus of “mmms”. Delighted nods. Even my husband, who usually remains reserved when it comes to treats had seconds. My little one couldn’t resist reaching for another piece. At that moment— amidst laughter and gentle clinking of forks—this recipe transformed from just instructions and ingredients into a memory worth cherishing.
What makes this Pumpkin Spice Coffee Cake truly unique?
The Pumpkin Spice Coffee Cake is truly unique, among treats because it combines the convenience of store-bought goodies with a homemade feel. It captures all the aspects of baking. The warmth, the delightful aroma and the delicious flavors. While still keeping things simple and easy. The foundation of this cake starts with a time-saving spice cake mix. It’s taken to a new level by adding real pumpkin puree and a medley of fall spices. The result is a moist and tender crumb bursting with flavor. Let’s not forget about the homemade brown butter spice glaze that gives this cake an extra touch of gourmet goodness. This recipe may seem like a baking project. In reality it’s fuss-free and perfect, for any occasion where you want to impress your guests.
What You Need To Make This Pumpkin Spice Coffee Cake Recipe?
Spice Cake Mix: In this story our main character isn’t a pre-made mix but a canvas filled with endless possibilities. It carries the whispers of cinnamon, hints of nutmeg and the gentle touch of clove—each grain brings to mind spice routes and the comforting warmth of a kitchen.
All-Purpose Flour: This is the trusty companion, unassuming yet indispensable. It forms the foundation, the structure and the silent strength, behind it all. Just like a canvas holds an artist’s brushstrokes our flour provides the platform for our flavors to shine.
Eggs: They play a role in our tale as they bind everything together and create harmony among elements. With yolks as molten treasure and whites as pure as morning sunlight they bring richness and lightness to our cake’s texture—a softness reminiscent of autumn clouds.
Water: More than adding moisture it serves as the medium that brings everything together. In its clarity lies the essence of life—an ingredient that works behind the scenes to transform our mix into a batter that can be poured effortlessly just like rain nourishes a pumpkin patch.
Pumpkin Puree: The essence of autumn encapsulated in this velvety puree—it’s like capturing all that is beautiful about harvest season, in one concentrated form. It adds a moist flavor to the cake that reminds me of autumn activities, like pumpkin picking hayrides and the gentle sound of leaves crunching under my feet.
Walnuts: Each nut brings a texture to the cake. When roughly chopped they provide an earthiness in every bite creating a contrast to the cake’s soft texture. It’s like stepping on fallen leaves and feeling their crunch before approaching a crackling fireplace.
For the Glaze:
Butter: This isn’t any butter; it undergoes a process of heat to become a golden essence with nutty undertones. Browned butter is like gold for pastry connoisseurs carrying the memories of baked goods.
Powdered Sugar: Soft, sweet and fine textured it acts as a blanket that sweetens our glaze. It’s akin to the frost that coats pumpkin fields in winter—a gentle touch that balances out the spices.
Vanilla: The aroma of vanilla is reminiscent of a comforting melody— yet subtly enhancing the bold flavors of spices. It provides a moment of tranquility amidst all the excitement—a component harmonizing with flavors like strings, in an orchestral masterpiece.
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Milk: A small amount of milk adds a texture, to our glaze creating a consistency akin to a peaceful river that carries the rest of the ingredients.
Cinnamon, Ginger, Nutmeg, Cloves: When it comes to our glaze, cinnamon, ginger, nutmeg and cloves are the spices. Each one contributes its flavor like musical notes harmonizing in an autumn melody. These spices have stories to tell about lands, cozy firesides and the blending of cultures over time, through trade.
Steps To Make Pumpkin Spice Coffee Cake:
Step 1: Begin by preheating your oven to 350°F (175°C), the gentle warmth perfect for baking. As you prepare the bundt pan with a loving spritz of non-stick cooking spray, envision your cake, golden and perfect.
Step 2: In the serenity of your kitchen, blend the cake mix, flour, eggs, water, and pumpkin puree with your mixer at low speed. Feel the batter coming to life beneath your fingers. Then, escalate to high speed for a full two minutes, letting the mixer dance through the batter, aerating it to perfection. With a spatula, gently fold in the walnuts, distributing them with love and care.
Step 3: Pour this pumpkin-infused treasure into your Bundt pan, and let the oven work its magic for 40-50 minutes. The wait is a small piece of eternity, filled with the promise of that first slice. When a toothpick comes out as clean as a whistle, you’ll know it’s time.
Step 4: While the cake cools, and your anticipation builds, you’ll create the brown butter spice glaze. In a saucepan, melt the butter until it’s golden and nutty – this is the soul of your glaze. Off the heat, the vanilla whispers in. Then, as you whisk in the powdered sugar, spices, and milk, you’ll see the transformation into a glaze that’s ready to cascade over your warm cake, creating ribbons of joy.
Tip:
Before adding your spices to the glaze, take a moment to gently toast them in a dry pan over low heat. This easy yet transformative effort will release their essential oils and boost their fragrant notes, heightening the cozy, autumnal warmth of your Pumpkin Spice Coffee Cake. Just be sure to watch them closely — spices can go from toasted to burnt in the blink of an eye. When you can smell the decadent aroma flowing up, they’re ready to be whisked into your glaze, carrying a new tier of sophistication to your cake’s flavor profile.
Frequently Asked Questions:
Can I use homemade pumpkin puree?
Of course! Using pumpkin puree can give your recipe a touch. Just make sure to drain it well so that it has a consistency, to canned puree.
How do I store leftovers?
To store any leftovers you can simply cover the cake. Keep it at room temperature for a few days. If you need to store it for a period it’s best to refrigerate it.
Can I add other nuts or perhaps dried fruit?
Absolutely! You have the freedom to get creative with this cake. Adding pecans or dried cranberries would introduce a flavor and texture to this already delicious treat.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pumpkin Spice Coffee Cake
Ingredients
For the Cake:
- 1 spice cake mix e.g., Duncan Hines brand
- 6 tbsp all-purpose flour
- 3 eggs
- 1 c water
- 1 15 ounces can pumpkin puree
- 1/2 to 2/3 c chopped walnuts
For the Brown Butter Spice Glaze:
- 4 tbsp butter
- 1 1/2 c powdered sugar add a bit more to thicken if desired
- 1 tsp vanilla extract
- 2 tbsp milk
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Instructions
To make the Cake:
- Preheat your oven to 350°F (175°C). Grease a Bundt pan, with non-stick spray.
- In a mixing bowl combine the spice cake mix and flour.
- Add the eggs and water to the bowl then mix on low speed until everything's well combined.
- Increase the speed to high. Continue mixing for 2 minutes.
- Gently fold in the pumpkin puree and walnuts until they are evenly distributed throughout the batter.
- Pour the batter into the Bundt pan.
- Bake for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool slightly in the pan before removing it.
For the Glaze:
- In a saucepan over medium heat melt butter until it turns amber in color and has an aroma—be cautious not to burn it.
- Remove the saucepan from the heat. Stir in vanilla extract.
- Gradually whisk in sugar, spices and milk until you achieve a smooth consistency. Adjust with sugar if desired thickness isn't reached.
- Drizzle this glaze, over the cake once it's done baking.
- Allow some time for the glaze to set slightly on top of the cake before serving each slice that captures all those wonderful fall flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
