There’s nothing quite like the smell of pumpkin spice wafting through the kitchen on a crisp fall morning, and this Pumpkin Spice Coffee Cake with Cinnamon Honey Butter is my absolute favorite way to welcome the season. It’s moist, warmly spiced, and topped with a luscious cinnamon honey butter that’ll make you want to lick the plate clean. I’ve been making this recipe for years it’s the one my friends and family beg me to bake every autumn. Trust me, one bite of this cake with that buttery, honey-kissed topping, and you’ll understand why it’s a must-make for cozy mornings and weekend brunches alike.
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Why You’ll Love This Pumpkin Spice Coffee Cake with Cinnamon Honey Butter
This isn’t just any coffee cake—it’s a fall masterpiece that’ll have everyone reaching for seconds. Here’s why it’s a winner:
- Unbelievably moist: The pumpkin puree and sour cream keep every bite tender, so it never dries out—even by day two (if it lasts that long!).
- Warm, cozy spices: Pumpkin pie spice fills the cake with that perfect autumnal hug, while the cinnamon honey butter takes it over the top.
- Easy as pie (but better): No fancy techniques here—just simple mixing and baking. Perfect for lazy Sunday mornings or last-minute guests.
- That butter, though: The cinnamon honey butter melting into the warm cake is downright magical. You might want to double the batch—it disappears fast!
Ingredients for Pumpkin Spice Coffee Cake with Cinnamon Honey Butter
Gathering the right ingredients is key to making this coffee cake sing with flavor. Here’s what you’ll need, organized so you can grab everything in one trip through your pantry:
For the cake:
- 2 cups all-purpose flour (spooned and leveled—don’t pack it!)
- 1 tsp baking powder (make sure it’s fresh)
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt (I prefer this over table salt for baking)
- 1 tsp pumpkin pie spice (or make your own blend if you’re feeling fancy)
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes—it should leave a slight indent when pressed)
- 1 cup granulated sugar
- 2 large eggs, room temperature (this helps them incorporate better)
- 1 tsp pure vanilla extract (the real stuff makes a difference)
- 1 cup pumpkin puree (not pie filling—check the label!)
- 1/2 cup sour cream (full-fat gives the best texture)
For the cinnamon honey butter:
- 1/4 cup honey (local if you can get it)
- 1 tsp ground cinnamon
- Extra butter for serving (because why not?)
See? Nothing too crazy—just good, simple ingredients that come together to make something extraordinary.
How to Make Pumpkin Spice Coffee Cake with Cinnamon Honey Butter
This coffee cake comes together so easily—just follow these simple steps for pumpkin-spiced perfection every time. I’ll walk you through each part so you get that irresistible texture and flavor.
Preparing the Batter
First, grab your trusty mixer and cream that softened butter with sugar until it’s light and fluffy—about 3 minutes should do it. Now add eggs one at a time, letting each incorporate fully before adding the next. Here’s my trick: crack them into a small bowl first to avoid shells in your batter! Mix in the vanilla, then gently fold in the pumpkin puree and sour cream. The dry ingredients? Add them in two batches, mixing just until the flour disappears. Overmixing = tough cake, and we want tender, moist crumbs!
Baking and Topping Tips
Grease your pan really well—I use butter and a light flour dusting—and pour in that gorgeous orange batter. Bake on the middle rack at 350°F for 35-40 minutes. You’ll know it’s done when the edges pull away slightly and a toothpick comes out with just a few moist crumbs. While it cools, whip up the magic: stir honey and cinnamon into softened butter until silky smooth. Slather it generously on warm slices and watch it melt into every nook and cranny. Pure autumn bliss!
Ingredient Notes and Substitutions
Baking should be flexible, so here are my tried-and-true swaps if you’re missing something or need to adjust for dietary needs:
- Sour cream alternative: Plain Greek yogurt works beautifully—I use it half the time when I’m out of sour cream.
- Sweetener swap: Maple syrup can replace honey in the butter topping (use 1:1), though you’ll lose a bit of that floral honey flavor.
- Flour options: For gluten-free, I’ve had success with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum.
- Dairy-free: Use plant-based butter and coconut yogurt, though the texture will be slightly denser.
- Spice mix: No pumpkin pie spice? Combine 1/2 tsp cinnamon + 1/4 tsp each nutmeg, ginger, and allspice.
One rule: never use pumpkin pie filling—it’s pre-sweetened and spiced differently. Stick to plain puree!
Serving and Storing Pumpkin Spice Coffee Cake
This cake is absolute heaven served warm from the oven—the cinnamon honey butter melts into every nook, creating little rivers of spiced sweetness. I always keep extra butter on the side for those (like me) who can’t resist an extra dollop. Leftovers? They keep beautifully in an airtight container at room temperature for 3 days, or freeze individual slices wrapped in parchment for up to 2 months. Just pop a frozen slice in the microwave for 20 seconds, and it’s like fresh-baked all over again!
Pumpkin Spice Coffee Cake with Cinnamon Honey Butter FAQs
Got questions about making this heavenly coffee cake? I’ve answered the ones I get asked most often—straight from my kitchen to yours!
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast a sugar pumpkin until tender, then puree the flesh until smooth. Just make sure to drain it well in a fine mesh strainer—fresh pumpkin tends to be more watery than canned. You’ll need about 1 cup of the drained puree.
How do I prevent my coffee cake from drying out?
Three secrets: 1) Don’t overbake it (check at 35 minutes!), 2) Use room-temperature ingredients so everything blends evenly, and 3) That sour cream is your moisture insurance—don’t skip it! The pumpkin helps too, of course.
Can I make the cinnamon honey butter ahead?
You bet! Whip it up and store in the fridge for up to a week. Just let it soften at room temp for 30 minutes before serving. Sometimes I even double the batch—it’s amazing on toast too!
Why did my cake sink in the middle?
Usually means it needed 2-3 more minutes in the oven or your leaveners (baking powder/soda) might be old. Test them by dropping a bit in hot water—if they don’t bubble, time for fresh ones!
Nutritional Information
Just a heads up—these nutrition facts are estimates since ingredients can vary. But here’s the scoop per glorious slice:
- Calories: 320
- Fat: 12g (7g saturated)
- Carbs: 48g (with 2g fiber)
- Protein: 5g
Remember, that cinnamon honey butter adds extra yum (and a few more calories!). But hey—it’s totally worth every delicious bite.
Final Thoughts
Now that you’ve got all my secrets for this pumpkin spice coffee cake, I’d love to hear how yours turns out! Snap a pic and tag me—then dig in while it’s still warm. Bake and enjoy! You can find more delicious recipes like this on Pinterest.
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Heavenly Pumpkin Spice Coffee Cake with 5-Star Cinnamon Honey Butter
- Total Time: 55 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
A moist and flavorful coffee cake infused with pumpkin spice and topped with a delicious cinnamon honey butter.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1/4 cup honey
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in pumpkin puree and sour cream.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
- While cake cools, mix honey and cinnamon to make the butter topping.
- Serve warm with cinnamon honey butter.
Notes
- Use room-temperature ingredients for best results.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
