Milk Bar Pumpkin Coffee Cake Recipe

Milk Bar Pumpkin Coffee Cake Recipe A Fall Favorite You’ll Love

There’s nothing better than the flavors of autumn, and there’s no better way to celebrate by making everything pumpkin-flavored. Pumpkin coffee cake is as good as it gets. Milk Bar is one of America’s favorite dessert destinations, and while they aren’t innovating as much in their traditional desserts as they once were, pumpkin coffee cake fits the bill for one of the best: the spiced pumpkin cake is moist and develops a nice crumb, perfectly matched against the browed streusel topping, and then upped a notch from the coffee-infused layers throughout.

In this tutorial, we take you through each and every step of the process of making your very own Milk Bar-inspired pumpkin coffee cake at home. Learn where to find the best ingredients and how to bake that perfect cake, all while catching the secrets and tricks of that yummy fall dessert bound to be the favorite of your family.

Why You’ll Love This Milk Bar-Inspired Pumpkin Coffee Cake

These are some of the reasons why this pumpkin coffee cake should be in your list of must-bakes for fall:

1. Deep Pumpkin Flavor: Loads of pumpkin purée go into the mix, making the cake intensely moist and full of that deep pumpkin flavor people long for during autumn.

2. Warm Spices: The bites are filled with warmth from cinnamon, nutmeg, ginger, and cloves coming together to create a cozy, aromatic experience.

3. Crumbly Streusel Topping: The crumb topping is what really makes a coffee cake, and this one does not disappoint. It is made with butter, sugar, and flour and gives the cake such an incredibly rich flavor and satisfying texture, balanced with just enough sweetness.

4. Good for Breakfast or Dessert: This cake lends itself very well to several uses. Cut it up and have it with your morning coffee, or dish it out as a super sweet dessert option with whipped cream on top or dollops of ice cream.

5. Make-Ahead Friendly: This cake stays moist for days, making it ideal for preparing ahead of time for gatherings, holidays, or just enjoying throughout the week.

Milk Bar Pumpkin Coffee Cake Ingredients

Get all the ingredients together before we begin the recipe. They are easily found and come together to create a cake that is both moist and full of flavor.

For the Pumpkin Coffee Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1 cup canned pumpkin purée (unsweetened)
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil OR melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• A half cup of greek yogurt or cream sour

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar**
• 1/3 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

For the Coffee Glaze (Optional):

• 1/2 cup powdered sugar
• 1 tablespoon strong brewed coffee** (add more as needed)

Step-by-Step Instructions for Making Milk Bar Pumpkin Coffee Cake

Now, this recipe is broken into easy steps so you feel confident baking. Let’s get started now.

1. Preheat Your Oven

First, preheat your oven to **350°F (175°C)**. Grease a **9×9-inch** baking pan or line it with parchment paper to make it easier to remove the coffee cake later.

2. Prepare the Streusel Topping

One of the real heroes of a good coffee cake is its streusel topping. Here’s how to make it:

• Whisk the flour, granulated sugar, brown sugar, cinnamon, and salt together in a medium bowl.
• Mix in the melted butter with a fork to make crumbs of pea size, moist but not wet. Set aside until topping time.

3. Combine the Dry Ingredients

Mix the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves) in a large bowl. It’s this dry ingredient mixture that will give the cake its structure and impart all those lovely warm fall flavors.

4. Mix Wet Ingredients

In another big mixing bowl, combine the pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Whisk everything together until all of it is silky and smooth.

• Add in the vanilla extract and the sour cream or Greek yogurt and beat just until smooth.

5. Mix Wet and Dry Ingredients Together

Combine the dry ingredients with the wet ingredients, gently folding them with a spatula only until just combined. Be careful not to overmix the cake-batter because this may make the cake terribly dense. The batter ought to be thick but smooth.

6. Assemble the Cake

Pour the pumpkin cake batter into your prepared pan and smooth the batter evenly. Cover the batter with an even layer of the streusel topping.

7. Bake the Cake

A toothpick inserted into the center of the cake should come out clean after 35 to 40 minutes of baking. The streusel should be golden brown and slightly crisp on top.

• Tip: In case the streusel is browning too fast, place some aluminum foil loosely over the cake for the last 10 minutes of baking so the cake does not burn.

8. Coffee Glaze (Optional)

Now make the coffee glaze. In a small bowl, whisk together the powdered sugar and the brewed coffee until smooth. If it feels too thick, add a little more coffee; if it’s too thin, add more powdered sugar until you achieve the right texture.

9. Cool the Cake

Let the cake cool for about 10 minutes in the pan and remove it from the oven. To ensure it cools completely, place it on a wire rack.

10. Coffee Glaze-Glazing (optional)

Once the cake has cooled just a bit, you can drizzle the coffee glaze on top for an extra zing of sweetness and flavor. You can either use a spoon or a small squeeze bottle to apply the glaze.

Tips for Best Pumpkin Coffee Cake

1. Canned Pumpkin Purée: Use pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices.

2. Do Not Overmix the Batter: Overmixing makes the cake tough and dense. Only mix until just combined for a tender and moist crumb.

3. Let Cool Entirely: The best flavors and textures in this cake are achieved when completely cooled before slicing and serving. The streusel will set, and the flavors will meld together as the cake cools.

4. Add Crust to the Streusel: Want an extra crunchy streusel topping? Add chopped nuts (such as walnuts or pecans) and stir.

5. Make Ahead: This cake can be prepared a day ahead of time. Wrap it completely and keep it at room temperature or in the refrigerator until the day of the event. Drizzle on the coffee glaze shortly before serving.

Pumpkin Coffee Cake Variations

1. Pumpkin Cream Cheese Coffee Cake

For an even more decadent cake, place a cream cheese filling between layers of the batter. Mix well together 8 oz cream cheese, 1/4 cup sugar, and 1 egg until smooth. Spread over half of the pumpkin batter in the pan. Top with remaining batter and streusel.

2. Gluten-Free Pumpkin Coffee Cake

You can use a 1:1 gluten-free flour blend in place of the all-purpose flour to make this cake gluten-free. Every other ingredient in the recipe remains the same. Be sure to keep in mind that your streusel topping and glaze should also be gluten-free.

3. Pumpkin Coffee Cake with Chocolate Chips

For a playful twist, fold in 1/2 cup of mini chocolate chips into the cake batter before baking. The pumpkin, spices, and chocolate are absolutely unstoppable together!

 4. Nutty Pumpkin Coffee Cake

Add 1/2 cup of chopped walnuts or pecans to the streusel topping for extra texture and flavor. The nuts add a great crunch against the softness of the cake.

How to Serve and Store Your Pumpkin Coffee Cake

This pumpkin coffee cake is great for breakfast or brunch or even dessert. It goes very nicely with tea or coffee. For dessert, you could always dress it up a bit with a dollop of whipped cream or a scoop of vanilla ice cream.

How to Store

At Room Temperature: This cake should be stored in an airtight container at room temperature for up to 3 days.

Refrigerate it: In an airtight container for up to 5 days if you want to make the cake last longer.

Freeze: Wrap individual slices tightly in plastic wrap and put them into a freezer-safe bag or container. This cake will be good for about 3 months in the freezer. Before serving, allow it to thaw at room temperature.

Conclusion

This milk bar-inspired pumpkin coffee cake is everything you want in a fall dessert—moist, spiced, and topped with a deliciously crumbly streusel. Whether you’re enjoying it.