On cool fall mornings, enjoy a slice of this brown butter Pumpkin Snack Cake for breakfast. The simple pumpkin coffee cake with streusel goes perfectly with a mug of hot coffee.
I made this pumpkin coffee cake for breakfast a while ago, and it quickly disappeared. Even my husband enjoyed this recipe.
He said he loved that it was simple. I like crazy, wild desserts like these pumpkin Oreo cheesecakes or these brownie pumpkin cheesecake bars. Give me all the layers and all the swirls—most of the time!
Occasionally, I like a simple pumpkin cake to enjoy with my pumpkin cream cold brew. Right now, a simple cake with jazzed-up coffee is my thing.
This pumpkin coffee cake starts with brown butter. Browning butter only takes a few minutes and is so worth it. Plus, it will make your kitchen smell amazing.
How to Brown Butter
- First, melt the butter in a skillet over medium heat until it is completely melted and bubbly.
- Keep stirring gently until the butter becomes foamy.
- The foam will disappear, and you will see the brown butter.
For this pumpkin breakfast cake recipe, you need to let the butter cool before adding it to the other ingredients. Pour it into another bowl and set it aside while you prepare the other ingredients.
How to Make a Pumpkin Snack Cake
Start by browning the butter and letting it cool to room temperature. While the butter is cooling, stir all the streusel ingredients and set aside.
Stir the dry ingredients in a bowl and slowly mix them into the pumpkin batter. Stir half of the streusel topping into the batter, then spread it in a greased pan.
Mix the butter into the cooled brown butter until it looks like wet sand. Add the rest of the wet ingredients and beat until creamy.
Sprinkle the rest of the topping over the top of the cake and then bake. This cake is best served slightly warm.
PRO TIP: If you make the pumpkin coffee cake ahead of time, heat squares in the microwave for 8-10 seconds for that fresh-from-the-oven taste.
After you bake this pumpkin streusel coffee cake, try this peanut butter pumpkin cake or this pumpkin oatmeal cake recipe for another fun breakfast treat.
Other Pumpkin Recipes
- Pumpkin Nutella Cheesecake Danish
- Pumpkin Chocolate Chip Bread
- Glazed Chocolate Chip Pumpkin Muffins
- Traditional Pumpkin Pie
- Pumpkin Chocolate Chip Cookies
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Pumpkin Snack Cake
Enjoy a slice of this brown butter Pumpkin Snack Cake for breakfast on cool fall mornings. The simple pumpkin coffee cake with streusel goes perfectly with a mug of hot coffee.
Ingredients
- ½ cup unsalted butter
- 1 cup packed light brown sugar
- 1 cup canned pure pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 ½ cups all purpose flour (180 g)
Streusel Topping
- ½ cup quick oats
- ¼ cup packed light brown sugar
- ¼ cup all purpose flour
- 2 tablespoons unsalted butter, melted
- ¼ cup mini chocolate chips
- ½ cup toffee bits
Instructions
- Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray.
- Place the butter in a skillet. Heat over medium heat until melted. Keep stirring while it bubbles, foams, and turns brown. It will take about 5 minutes. Set aside to cool.
- Beat the cooled butter with the brown sugar until it looks like sand. Add the eggs, pumpkin, and vanilla and beat again.
- Stir together the pumpkin pie spice, baking powder, salt, and flour. Slowly stir into the wet ingredients, being careful not to overmix.
- Stir together all the topping ingredients. Stir half of the topping into your cake batter.
- Spread the cake batter in the prepared pan. Sprinkle the rest of the topping over the top. Bake for 25 minutes.
- Let it cool a little bit. Cut into squares and serve slightly warm. Store the cake in a sealed container.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 105mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
This post was first published in November 2013. The photos and post were updated and republished in September 2020.
Lisa @ Garnish with Lemon
I love brown butter, but have never added it to a coffee cake. Clearly that needs to change!
Liz @ Life Made Sweet
This recipe looks so amazingly fabulous! I love that you used brown butter...yum!!! Pinning for sure!!
Renee @ Awesome on $20
I absolutely love that you used toffee bits instead of nuts. Now if we can just replace all raisins with chocolate chips, I think we can achieve world peace.
Jocelyn Brubaker
Totally in agreement with you!! 🙂 Thanks Renee!!
Samantha @ Five Heart Home
I'm so cold natured that I don't think I could leave the house during the winter months if I lived in a snowy state. I would homeschool my kids and have my groceries delivered just to avoid it! 😉 As for this coffee cake? It's going to be breakfast this weekend. Thank you much, Jocelyn!
Jocelyn Brubaker
Haha!! Your a girl after my own heart!! 😉 Thanks Samantha!!