Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe

Introduction

This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is the perfect autumn treat, combining warm spices and moist pumpkin with a rich, nutty topping. It’s an easy bake that brings cozy fall flavors to your kitchen and looks stunning on any dessert table.

Ingredients

• 1 spice cake mix (I used Duncan Hines)
• 6 Tablespoons flour
• 3 eggs
• 1 cup water
• 1 15 oz can of pumpkin puree
• 1/2-2/3 cup chopped walnuts
• For the Brown Butter Spice Glaze:
• 4 Tablespoons butter
• 1 1/2 cup powdered sugar (add more if needed to thicken)
• 1 teaspoon vanilla
• 2 Tablespoons milk
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray.
2. Step 2: In a mixer, combine the cake mix, flour, eggs, water, and pumpkin puree on low speed until combined. Then beat on high for two minutes to ensure a smooth batter. Gently fold in the chopped walnuts.
3. Step 3: Pour the batter into the prepared bundt pan, spreading evenly. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
4. Step 4: Remove the cake from the oven and allow it to cool slightly before glazing.
5. Step 5: To make the glaze, melt the butter in a small saucepan over medium heat, stirring constantly. Once the butter turns golden brown and fragrant, remove from heat. Stir in the vanilla, then whisk in powdered sugar, cinnamon, ginger, nutmeg, cloves, and milk. Add more powdered sugar if you’d like a thicker glaze.
6. Step 6: Drizzle the warm glaze over the warm (not hot) cake. Let the glaze set before serving.

Tips & Variations

• Use pecans instead of walnuts for a different nutty flavor.
• For an extra moist cake, add 1/4 cup sour cream or Greek yogurt to the batter.
• If you don’t have a bundt pan, a tube or fluted cake pan works well too.
• Adjust spices in the glaze to your preference; less cloves can make it milder.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate wrapped tightly for up to 5 days. Reheat slices gently in the microwave if desired. The glaze may firm up in the fridge but will soften at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pumpkin puree for this recipe?

Yes, homemade pumpkin puree works wonderfully. Just make sure it’s well drained if it’s watery to avoid thinning the batter.

What if I don’t have all the spices for the glaze?

You can simplify by using just cinnamon and nutmeg or even a pinch of pumpkin pie spice mix as a substitute. The glaze will still be delicious.

Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe

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★★★★★

4.9 from 141 reviews

This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is a moist and flavorful autumn treat, featuring a spiced pumpkin cake base studded with crunchy walnuts and topped with a rich, aromatic brown butter glaze infused with warm spices. Perfect for cozy fall mornings or festive gatherings.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 spice cake mix (Duncan Hines recommended)
• 6 Tablespoons all-purpose flour
• 3 large eggs
• 1 cup water
• 1 (15 oz) can pumpkin puree
• 1/2 to 2/3 cup chopped walnuts

For the Brown Butter Spice Glaze:

• 4 Tablespoons unsalted butter
• 1 1/2 cups powdered sugar (plus extra to thicken if needed)
• 1 teaspoon vanilla extract
• 2 Tablespoons milk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray to ensure easy release of the cake.
2. Mix Cake Batter: In a mixing bowl, combine the spice cake mix, flour, eggs, water, and pumpkin puree. Mix on low speed until ingredients are just combined, then increase to high and beat for two minutes until smooth and well incorporated. Gently fold in the chopped walnuts.
3. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
4. Cool the Cake: Remove the cake from the oven and allow it to cool slightly in the pan before turning it out onto a wire rack. Let it cool to warm, but not hot, before glazing.
5. Prepare the Brown Butter Spice Glaze: In a small saucepan over medium heat, melt the butter while stirring constantly. Continue cooking until the butter turns amber and gives off a nutty, fragrant aroma, but be careful not to let it burn. Remove from heat and stir in vanilla extract. Whisk in powdered sugar, cinnamon, ginger, nutmeg, cloves, and milk until smooth. Add more powdered sugar if the glaze needs to be thicker.
6. Glaze the Cake: Drizzle the brown butter spice glaze evenly over the warm cake. Allow the glaze to set slightly before slicing and serving.

Notes

• The brown butter should be watched carefully while cooking to avoid burning, which will impart a bitter taste.
• Using pumpkin puree canned for baking ensures the right consistency and flavor.
• Adjust the amount of walnuts according to your texture preference or substitute with pecans.
• The glaze thickness can be adjusted by adding more powdered sugar or milk as needed.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pumpkin coffee cake, brown butter glaze, fall dessert, spiced cake, bundt cake, pumpkin puree, autumn recipes