Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe

Introduction

This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is a cozy autumn treat that combines warm spices and rich flavors. Moist pumpkin-infused cake topped with a fragrant brown butter glaze makes it perfect for breakfast or dessert.

Ingredients

• 1 spice cake mix (such as Duncan Hines)
• 6 tablespoons flour
• 3 eggs
• 1 cup water
• 1 (15 oz) can pumpkin puree
• 1/2 to 2/3 cup chopped walnuts

• 4 tablespoons butter (for the brown butter spice glaze)
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 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 blended, then beat on high for two minutes. Gently fold in the chopped walnuts.
3. Step 3: Pour the batter into the prepared bundt pan and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
4. Step 4: Remove the cake from the oven and let it cool slightly while you prepare the glaze.
5. Step 5: To make the brown butter spice glaze, melt butter in a small saucepan over medium heat, stirring constantly until it turns amber and fragrant but not burnt. Remove from heat, stir in vanilla, then whisk in powdered sugar, spices, and milk. Adjust powdered sugar to reach desired thickness.
6. Step 6: Drizzle the glaze over the warm (not hot) cake and serve.

Tips & Variations

• Use pecans instead of walnuts for a different nutty flavor.
• For extra spice, add a pinch of ground cardamom or allspice in the glaze.
• Ensure the cake is only warm, not hot, when glazing to prevent the glaze from melting off completely.
• Sprinkle a little coarse sugar or cinnamon sugar on top for a crunchy finish.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to one week. To reheat, warm individual slices gently in the microwave for 15-20 seconds. If glazed, reheat carefully to avoid melting the glaze too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree made by roasting and blending pumpkin flesh. Just be sure it’s smooth and drained well to avoid excess moisture in the cake.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the spice cake mix with a gluten-free spice cake mix and ensure all other ingredients, including the glaze components, are gluten-free.

Pumpkin Spiced Coffee Cake with Brown Butter Glaze Recipe

---

★★★★★

4.4 from 126 reviews

• Author: Andria
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Pumpkin Spiced Coffee Cake with Brown Butter Glaze is a moist and flavorful fall favorite, combining the rich taste of pumpkin and warm spices with a tender spice cake base. Topped with a luscious brown butter glaze infused with cinnamon, nutmeg, ginger, and cloves, this cake is perfect for cozy mornings or holiday gatherings.

---

Ingredients

Scale 1x2x3x

For the Cake:

• 1 spice cake mix (I used Duncan Hines)
• 6 Tablespoons flour
• 3 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 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. Prepare the oven and pan: Preheat your oven to 350°F (175°C) and spray a bundt pan with non-stick cooking spray to ensure easy release after baking.
2. Mix the cake batter: In a mixing bowl, combine the spice cake mix, 6 tablespoons of flour, 3 eggs, 1 cup of water, and the entire 15 oz can of pumpkin puree. Mix on low speed until ingredients are just combined, then increase to high speed and beat for 2 minutes until smooth. Gently fold in the chopped walnuts to distribute evenly.
3. Bake the cake: Pour the batter into the prepared bundt pan, smoothing out the top. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
4. Cool the cake: Remove the cake from the oven and allow it to cool slightly in the pan before attempting to unmold it to prevent it from breaking.
5. Make the brown butter glaze: In a small saucepan over medium heat, melt the 4 tablespoons of butter, stirring constantly. Continue cooking until the butter browns and develops a fragrant amber color—be careful not to burn it. Remove from heat and stir in 1 teaspoon vanilla extract. Whisk in 1 1/2 cups powdered sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 2 tablespoons milk. Adjust the thickness by adding more powdered sugar if needed.
6. Glaze the cake: Drizzle the warm (not hot) brown butter spice glaze evenly over the cooled cake. Let the glaze set slightly before serving for best results.

Notes

• Make sure not to let the brown butter burn; it should be a golden amber color with a nutty aroma.
• If walnuts are not preferred, they can be omitted or substituted with pecans.
• The glaze can be thickened further by adding more powdered sugar if it’s too runny.
• Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
• This cake pairs beautifully with a cup of coffee or chai tea.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin coffee cake, spice cake, brown butter glaze, pumpkin dessert, fall recipes, bundt cake, holiday baking