Fall is approaching, and we all know what that means. Pumpkins, pumpkins, pumpkins. Pumpkins everywhere. Last Friday, on my daily pinterest deep dive, I came across some fall-themed desserts, and in the midst of the pumpkin muffins, and pumpkin spiced coffees, was a “pumpkin coffee cake” recipe. Though the pumpkin-flavored foods have been very trendy, I haven’t always been the biggest fan, but my bias was proven wrong after trying this recipe.

The recipe is on Just So Tasty and uses simple ingredients, which most people already have at home, and is easy to follow. The recipe is also very versatile, and can be customized. Some suggestions are adding pecans, walnuts, or pumpkin seeds.

The recipe follows the usual order of mixing the dry and wet ingredients separately, and then combining. However, what I think sets it apart is the soft, cinnamon sugar crumble which goes over the top of the cake. When it’s baked, the crumble gets slightly caramelized, but not overly done, and gives the cake an amazing texture. 

One of the biggest reasons I love this recipe is the flavor. The pumpkin puree gives the cake a very genuine pumpkin flavor, contrary to many of the other pumpkin foods which have very artificial flavors.  

The cake has a great orange-brown color, which makes it very appealing, especially when topped with some royal icing. I always like to add my own twist to recipes, so this time I added vanilla-cinnamon icing over the top of the cake to give it a little more sweetness and added flavor. 

In order to make the royal icing, I added about a cup of powdered sugar, 1 tsp vanilla extract, a sprinkle of cinnamon, and 1-2 tbsp milk into a bowl, and whisked it together until smooth. After mixing, I adjusted the quantities for how runny I wanted the icing to be.

I really enjoyed the flavors in this cake, because the ratio of cinnamon, pumpkin, and the other spices was perfectly balanced, and none of the flavors overpowered the other. The cake was very fluffy, and kept its moisture even a couple days after. I really enjoyed having it for breakfast. I baked it in a 1 ½ inch tall cake pan, so it was the perfect size to cut bite-sized pieces for easy access.

After being a hit at home, I decided to bake the cake for my friends, who still ask me to make it for them every few days. A huge crowd-pleaser, this recipe is one I think everyone should try this fall.