There’s something magical about watching the first leaves turn golden and crimson each fall. That crisp air and those vibrant colors seem to flip a switch in us—suddenly, we’re pulling out mixing bowls, preheating ovens, and filling our kitchens with the warm scents of cinnamon and spice. It’s the perfect time to try out a delightful new recipe like a pumpkin coffee cake to savor the season’s flavors.
This season, we’ve been absolutely smitten with this Pumpkin Coffee Cake, and we’re excited to share it with you. Made with our Kalona SuperNatural Organic Buttermilk, this recipe delivers a moist, tender crumb with the perfect balance of pumpkin flavor and warming spices.
Why Buttermilk Makes All the Difference
Our Organic Buttermilk isn’t just any buttermilk—it comes from pasture-raised, grass-fed cows on small family farms practicing regenerative agriculture. We process it as minimally as possible using low-temperature vat pasteurization and keep it non-homogenized, so you’re getting a product that’s as close to nature as possible.
In this recipe for our pumpkin coffee cake, buttermilk does the heavy lifting: it adds tanginess that balances the sweetness, creates a tender texture, and reacts with the baking soda to give the cake a beautiful rise. Trust us, you’ll taste the difference that quality ingredients make.
Pumpkin Coffee Cake Recipe
Ingredients
For the Pumpkin Bread:
- 1 cup canned pumpkin purée
- ⅓ cup melted butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup Kalona SuperNatural Organic Buttermilk
- 1 ½ tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ⅛ tsp cloves
For the Streusel:
- 1 cup brown sugar
- 1 ½ cups flour
- 1 tbsp cinnamon
- ½ cup softened butter
Instructions
- In a bowl, mix the pumpkin, butter, and the sugars until smooth.
- Then add egg, vanilla, and buttermilk , and combine.
- Next, fold in your dry ingredients until just combined. Don’t overmix.
- Pour about 1/2 of the mixture into the pan, then add your crumble.
- Bake at 400°F for 5 minutes, then reduce the heat to 350°F and bake for approximately 20 minutes. ( or until a toothpick comes out clean )
The Perfect Fall Treat
This Pumpkin Coffee Cake is ideal for weekend brunches, afternoon snacks, or bringing to gatherings with friends and family. The streusel adds a delightful cinnamon crunch that pairs beautifully with the spiced pumpkin cake beneath.
We hope this recipe brings as much joy to your kitchen as it has to ours. Happy fall baking from all of us at Kalona SuperNatural!
What are your favorite fall baking projects? Share with us in the comments below!