Irresistible Pumpkin Spice Coffee Cake with Cinnamon Honey Butter Recipe

You know that first crisp morning when you step outside and suddenly crave all things pumpkin? That’s when this Pumpkin Spice Coffee Cake with Cinnamon Honey Butter becomes my kitchen’s star. I’ll never forget the year my neighbor brought over a slice still warm from the oven—one bite of that impossibly moist crumb and I begged for the recipe. What makes it special? The pumpkin puree keeps it tender for days, while the spice blend (just enough to taste autumn in every forkful, not so much it overpowers) makes your whole house smell like a cozy café. And that cinnamon honey butter drizzled on top? Pure magic. It’s the kind of recipe that turns casual brunches into memories and rainy afternoons into something worth celebrating.

Table of contents:

Ingredients for Pumpkin Spice Coffee Cake with Cinnamon Honey Butter

Gathering the right ingredients makes all the difference with this recipe – trust me, I’ve learned the hard way! Here’s exactly what you’ll need for that perfect moist texture and warm spice flavor we’re after:

• 2 cups all-purpose flour – spooned and leveled, not packed
• 1 tsp baking powder – make sure it’s fresh!
• 1/2 tsp baking soda
• 1/2 tsp salt – I use fine sea salt
• 1 tsp pumpkin pie spice – or make your own blend if you’re fancy
• 1/2 cup unsalted butter, softened – leave it out for 30 minutes before starting
• 1 cup granulated sugar
• 2 large eggs, room temperature – warm them quickly by placing in warm water for 5 minutes
• 1 tsp vanilla extract – the real stuff, please!
• 1 cup pumpkin puree (not pie filling – check the label!)
• 1/2 cup sour cream – full fat gives the best texture

For that irresistible topping:

• 1/4 cup honey – local is wonderful if you have it
• 1 tsp cinnamon – freshly ground if you can
• 2 tbsp softened butter – for mixing with the honey and cinnamon

A quick tip from my many test batches – measure the pumpkin puree by packing it lightly into the measuring cup and leveling it off. Too much and your cake gets dense, too little and it loses that signature moistness. Oh, and don’t skip letting your eggs and butter come to room temperature – it makes the batter come together so much smoother!

How to Make Pumpkin Spice Coffee Cake with Cinnamon Honey Butter

Okay, let’s get baking! This may look like several steps, but trust me—it comes together faster than you’d think. Just follow along and soon you’ll have that heavenly pumpkin spice aroma filling your kitchen.

Preparing the Batter

First, grab your biggest mixing bowl (I always underestimate how much batter this makes!) and toss in that softened butter and sugar. Now here’s my trick—cream them for a good 2-3 minutes until they turn pale yellow and fluffy. Don’t rush this step! Those tiny air pockets we’re creating will give our cake that perfect tender crumb.

Next, add the eggs one at a time, mixing well after each. I crack mine into a small bowl first—just in case a rogue shell tries to sneak in. Stir in the vanilla, then the pumpkin puree. It’ll look a bit curdled at this point—totally normal! The sour cream goes in next, smoothing everything out beautifully.

In another bowl, whisk together all those dry ingredients. Here’s where I always take a big sniff—that pumpkin spice smell is pure fall magic! Gradually add the dry mix to the wet ingredients, folding gently just until combined. A few flour streaks are fine—they’ll disappear with the last few strokes. Overmixing is the enemy of tender coffee cake!

Baking and Serving

Pour that gorgeous orange batter into your prepared pan—it should fill about 2/3 full. Pop it in the oven and resist the urge to open that door for at least 30 minutes. Around the 35-minute mark, start checking with a toothpick. Here’s what I look for: moist crumbs clinging to the toothpick—not wet batter, but not completely clean either. The edges should just be pulling away from the pan.

While the cake cools slightly, make that heavenly cinnamon honey butter. Just mix the softened butter, honey and cinnamon until smooth. Pro tip: warm your honey jar in hot water first—it blends so much easier!

Serve slices warm with a generous dollop of the cinnamon honey butter melting over the top. Watch how fast it disappears—this coffee cake never lasts long in my house!

Why You’ll Love This Pumpkin Spice Coffee Cake

Listen, I know there are about a million pumpkin recipes out there every fall, but this coffee cake? It’s the one that’ll have your friends texting you for the recipe. Here’s what makes it so special:

• That melt-in-your-mouth texture – Thanks to the pumpkin puree and sour cream, every bite stays unbelievably moist for days. No dry, crumbly disappointments here!
• Foolproof to make – No fancy techniques or equipment needed. If you can cream butter and sugar, you’re golden. Even my 12-year-old niece nailed this on her first try.
• The perfect spice level – Not so much that it punches you in the face with pumpkin, but enough to give you all those cozy fall vibes. It’s like wearing your favorite sweater in cake form.
• That cinnamon honey butter – Oh my stars, this stuff should be illegal. Drizzled over the warm cake, it creates little rivers of spiced sweetness that’ll make you want to lick your plate.
• Brunch hero material – Bring this to any gathering and watch it disappear before the fruit platter. I’ve seen grown adults sneak second (okay, third) slices when they thought no one was looking.
• Your house will smell amazing – That blend of cinnamon, pumpkin and caramelizing sugar? Better than any candle. My kids come running the second it hits the oven.

Honestly, I’ve made this cake three times this month already – once just for me (no regrets). It’s that good. The way the spices mellow overnight makes it even better on day two, if you can manage to leave any leftovers! You can find more delicious recipes here.

Ingredient Substitutions and Tips

Now, I know we all occasionally find ourselves halfway through a recipe only to realize we’re missing an ingredient—been there, done that! Here’s how to adapt this pumpkin spice coffee cake without losing any of its magic, plus some hard-earned tips from my many (many) test batches.

Smart Ingredient Swaps

Out of sour cream? Plain Greek yogurt works beautifully as a substitute—just use the same amount. Texture and tang will be nearly identical. I’ve even used buttermilk in a pinch (reduce to 1/3 cup since it’s thinner).

No pumpkin pie spice? Make your own quick blend with 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and 1/8 tsp allspice or cloves. Works like a charm!

Honey alternatives: Pure maple syrup brings its own lovely autumnal flavor—just keep in mind it’s slightly less sweet. Agave nectar works too, though the butter won’t thicken quite as much.

Butter dilemmas: While I strongly prefer unsalted butter for baking, salted butter can work in a pinch—just reduce the added salt to 1/4 tsp. For dairy-free needs, I’ve had success with high-quality vegan butter sticks.

Pro Tips for Success

• The overmixing police: Once you add the dry ingredients, fold gently just until combined. I count to 10 strokes max—those last few flour streaks will disappear. Overworked batter = tough cake.
• Temperature matters: Cold eggs can make your batter curdle. No time to wait? Place them in warm water for 5 minutes while you gather other ingredients.
• Pumpkin puree PSA: Accidentally grabbed pie filling? Scoop out the spices and add an extra 1/2 tsp of pumpkin pie spice to compensate.
• Pan choices: A light-colored metal pan bakes most evenly. Dark pans? Reduce oven temp by 25°F and check early—they brown faster.
• The toothpick lie: If your tester comes out completely clean, the cake’s probably overbaked. Look for moist crumbs clinging—the carryover heat will finish the job.

One last thing—if your honey butter seems too runny, pop it in the fridge for 10 minutes before serving. And whatever you do, don’t skip letting the cake cool slightly before slicing…I know it’s hard to resist, but that patience pays off in neat slices! For more fall baking inspiration, check out this pumpkin spice pull-apart bread.

Storage and Reheating

Now, I’ll be honest—this pumpkin spice coffee cake rarely lasts more than a day in my house. But on the off chance you have leftovers (or, miracle of miracles, you’re planning ahead), here’s how to keep it tasting fresh:

Storing: Once cooled completely, wrap slices in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, pop it in the fridge—the cold actually enhances those warm spices! Just make sure to wrap it well first; nobody likes dried-out cake. It’ll keep beautifully this way for 3-4 days.

Freezing: Yes! This cake freezes like a dream. Wrap individual slices tightly in plastic wrap, then tuck them into a freezer bag. They’ll stay perfect for up to 3 months. I always stash a few slices this way for unexpected guests (or, let’s be real, sudden pumpkin spice cravings).

Reheating: Here’s my favorite trick—microwave slices for just 15-20 seconds before serving. The warmth brings back that just-baked texture and aroma. If you’re reheating a whole cake, wrap it in foil and warm at 300°F for 10 minutes. That cinnamon honey butter? Let it sit at room temp for 15 minutes before serving—cold butter won’t drizzle properly.

Pro tip: If you froze individual slices, let them thaw overnight in the fridge, then microwave as above. The texture stays miraculously moist—no one will guess it wasn’t fresh from the oven!

Nutritional Information

Okay, let’s talk numbers – but remember, these are just estimates based on standard ingredients. Your exact counts might vary depending on brands or if you tweak the recipe (no judgment here!). Here’s what one generous slice of this pumpkin spice coffee cake with cinnamon honey butter gives you:

• Calories: 320 (Worth every one, if you ask me!)
• Total Fat: 12g (8g saturated – thank you, real butter)
• Cholesterol: 70mg
• Sodium: 200mg
• Total Carbohydrates: 48g
• Dietary Fiber: 2g (Pumpkin power!)
• Total Sugars: 25g (Includes the honey drizzle, of course)
• Protein: 5g

A few notes from my nutritionist friend who taste-tested this: The pumpkin adds vitamin A (hello, healthy skin!), and using real butter means you’re getting some vitamin K2. That cinnamon? It’s got antioxidants galore. Not that we’re calling this health food – but hey, it’s got some redeeming qualities beyond being downright delicious! You can find more breakfast ideas here.

Important: These values can change if you use sugar alternatives, low-fat dairy, or different brands. I always say – if you’re watching specific macros closely, plug your exact ingredients into a calculator. But sometimes? It’s okay to just enjoy the cake.

Frequently Asked Questions

Over the years, I’ve gotten so many great questions about this pumpkin spice coffee cake—here are the ones that pop up most often, along with my tried-and-true answers!

Can I use fresh pumpkin puree instead of canned?
Absolutely! Roast sugar pumpkin cubes until tender, then puree until smooth. Just make sure to drain it well—fresh puree tends to be wetter than canned. I usually spread it on a towel and let it sit for 15 minutes. You’ll need about 1 1/4 cups fresh puree to equal 1 cup canned.

How do I freeze leftover cake?
Wrap cooled slices tightly in plastic wrap, then place in a freezer bag—they’ll keep beautifully for 3 months. Pro tip: Freeze slices on a tray first so they don’t stick together. Thaw overnight in the fridge or microwave straight from frozen for 30-45 seconds.

Can I make this into muffins instead?
You bet! Fill lined muffin cups 2/3 full and bake at 375°F for 18-22 minutes. Makes about 18 standard muffins—perfect for grab-and-go breakfasts. The cinnamon honey butter fits perfectly in little jars for dipping!

Why did my cake sink in the middle?
Oh honey, we’ve all been there! Usually it’s from opening the oven door too early or undermixing the batter. Next time, wait until at least the 30-minute mark to peek, and make sure you’ve mixed the dry ingredients thoroughly into the wet.

Can I double this recipe?
Yes! It doubles beautifully—just use two cake pans rather than one deep one. You might need an extra 5-10 minutes baking time. The cinnamon honey butter recipe doubles easily too—because let’s be real, you’ll want extra!

Share Your Thoughts

You know what makes me happiest? Hearing how this pumpkin spice coffee cake turns out in your kitchen! Did your family go crazy for it like mine does? Maybe you put your own spin on the cinnamon honey butter? (Ooh, tell me your secrets!) Drop a comment below—I read every single one and love swapping baking stories.

If you snap a photo of your masterpiece (especially if it’s that perfect golden crumb with the honey butter dripping down the sides—swoon!), tag me on Instagram @bakerchris. Nothing makes my day more than seeing your creations! You can also find more apple crumb cake recipes.

And hey—if this recipe becomes your new fall staple like it’s become mine, consider giving it a 5-star rating. It helps other bakers know it’s worth trying. Mostly though? I just hope it brings you as much cozy joy as it’s brought me and my family over the years. Happy baking, friends!

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