On the last day of August, I find myself daydreaming of cooler temperatures, cozy sweaters, crunching leaves beneath cute boots, and of course the flavors & foods that come along with fall. While it still feels very summery in terms of the weather around here, entering September always fills me with excitement for the season ahead. I’ve yet to begin transitioning and styling our home, but I did want to get a jump start in the kitchen and share a favorite fall recipe with you… a delicious pumpkin streusel coffee cake with creamy maple cinnamon butter. It will be here for you once the temperature cools and the mood strikes! Feel free to pin it for later, if you’re mentally not there yet. I fall into the “absolutely ready, but the weather isn’t cooperating” category. Here’s to hoping my cozy pumpkin recipe might will fall weather into arriving more quickly… click through for the recipe.
Remember the Caraway baking set I told you about a couple months ago (during Prime Day)? Well, I finally got it! I’ve been using it for a few weeks and it’s everything I hoped it would be- and more… plus it inspired me to do some organizing and baking in the kitchen. I’ll call that a win! I had been researching and looking to replace a lot of our old bakeware. It was mostly hand-me-downs Emmett & I inherited during college, or things I grabbed from my Dad’s house after he passed (and he was not into baking, if that tells you anything). For someone who really enjoys baking, it was time to invest in something better and healthier. I landed on this set over others because of the following…
- Non Toxic
- Non Stick (ceramic coating)
- Oven Safe up to 550 Degrees
- Easy to Clean
- Aesthetically Pleasing (I got the cream color, but there are lots to choose from)
- Organized (takes up less cabinet space)
I reached out to Caraway to see if I could snag a code for you, but their items rarely go on sale- so no code, BUT a little birdie told me they’ll be 10% off for Labor Day (September 2-6). You don’t need a code if you use this link – it will automatically be applied at checkout. Anyway, if you’re also in need, I definitely recommend. 10/10 stars from me! Let’s get to the recipe…
Obviously I couldn’t wait until October to devour some pumpkin baked goods, so to kick off the fall season (albeit early), I landed on this pumpkin streusel coffee cake with whipped cinnamon maple butter. YUM. It’s so good. It comes from my current favorite Half Baked Harvest cookbook, which we carry in the Tuesday Made shop. Tieghan can do no wrong.
This coffee cake is dense, packed with fall flavors (cinnamon, cloves, nutmeg, ginger, maple syrup, pumpkin, espresso, etc)… and it has a streusel topping layered in. What’s not to love about that? The butter is the “icing” on the cake- it’s not to be missed! It’s whipped salted butter, pure maple syrup, cinnamon, and a pinch of Himalayan sea salt. I shoved a bite into Emmett’s mouth this morning while we were making coffee and he ended up taking half the loaf to work with him. Ha! It’s good.
Pumpkin Streusel Coffee Cake
- 1/4 cup coconut oil melted
- 1/2 cup pure maple syrup
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1/2 cup brewed coffee
- 2 1/2 cups whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons ground flaxseed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon fine pink Himalayn sea salt
- 3 tablespoons whole-wheat pastry flour
- 2 tablespoons dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons salted butter cold & cubed
Maple Cinnamon Butter
- 4 tablespoons salted butter at room temperature
- 2 tablespoons pure maple syrup
- 1/2 teaspoon ground cinnamon
- a pinch of fine pink Himalayan sea salt
- Preheat the oven to 350 degrees, and grease a loaf pan.
- In a large bowl, whisk together the coconut oil, maple syrup, eggs, and vanilla. Add the pumpkin and coffee, mixing until smooth. Next add the dry ingredients- flour, baking powder, baking soda, flaxseed, cinnamon, nutmeg, ginger, cloves, and salt. Stir until combined.
- In a medium bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter, using your fingers to create a crumble.
- Add half of the batter to the prepared loaf pan. Sprinke some streusel, then add the remainder of the batter. Top with the rest of the streusel.
- Bake until a toothpick inserted in the center of the cake comes out clean.... 45-55 minutes.
- While the cake is baking, whip the butter in a small bowl. Add the maple syrup, cinnamon, and salt. Set aside.
- Remove the cake from the oven and allow it to cool for at least 10 minutes before serving. This cake is best served warm. Spread the cinnamon butter on each slice when serving. Store leftovers in an airtight container for up to 5 days.
I pulled the coffee cake out of the oven and it looked heavenly… perfectly risen and our house smelled just like fall! The streusel crisped up nicely. This cake is dense, delicious, and isn’t overly sweet. Tieghan said it best when she described the recipe in her cookbook, “You’ll find surprise bursts of brown sugar within the streusel, but it’s subtle enough that you definitely won’t feel a sugar high.” That’s my kind of coffee cake.
This coffee cake is best served warm, so the butter can melt into those fall flavors. It does keep nicely in an airtight container for 5-6 days… I just recommend heating it up for a few seconds before serving. It’s awesome for breakfast alongside coffee or espresso, as a festive fall snack, or for dessert (maybe try it with a scoop of maple or vanilla ice cream?).
I hope everyone is having a good week so far! I wanted to say thank you for your sweet comments, encouraging notes, and blog post ideas from Monday’s Noteworthy post. I appreciate you all so much! You made my day. I’ll be catching up on responding to comments this evening, once I’m home from working at the Tuesday Made shop. I’m a little behind, but please know I read them all in real-time and can’t wait to chat later this evening. Please let me know if you give the coffee cake a try later this season, and let me know if you have questions about my new bakeware. I’m loving them both… the coffee cake and the bakeware!