This brown butter pumpkin coffeecake is a mouthful of flavors and textures. Sponge-like cake; buttery, crumbly top with a hint of caramel. Great way to start your morning.

A lot of my blogger friends are posting recipes with pumpkin. It's that time of the year I guess. In Paraguay we have pumpkins all year around, so we can enjoy this amazing coffeecake any time we want.

Brown butter is just amazing! the aroma fills every corner of your house. Although this coffeecake is very simple, brown butter takes it to another level of yumminess.

The cake is light and tender, with cinnamon, cloves, and nutmeg. If you don't want to add the topping (but why would you do that?!!?) you can bake it without it and still have delicious pumpkin bread.

The topping is what makes a coffeecake a coffeecake, right? it has to be amazing. Every bite has to be wow! at least for me 😉 like I said before, brown butter makes everything amazing.

So, to make brown butter, just melt some butter over low heat. It takes 3 to 5 minutes to get that caramel color. Turn off the hob and let it cool completely, and that takes about 10 minutes.

I added some pecans to the topping, you can leave it out or substitute it for some walnuts. Some more cinnamon, cloves and nutmeg and this coffeecake is just right!

Homemade Pumpkin Puree:

To make pumpkin puree, you need to cook your pumpkin. Here are a few options:

peel it, scoop out all the seeds, cut it in chunks and boil it in a pan with some water until soft
cut it in half, scoop out all the seeds and bake at 400°F/204°C for 20 minutes or until soft. Once cool, scoop out the flesh.
cut it in half, scoop out all the seeds, wrap each half with microwave safe plastic wrap, poke it with a fork a few times and microwave it for about 8 minutes, stopping halfway through to check for doneness. Once cool, scoop out the flesh.

My favorite method is using the microwave. Fast and not much of a mess. Once cooked, use a fork or a food processor to make the puree. You can keep this puree for up to 5 days in the fridge or up to 3 months in the freezer. {make a double batch for next week's dessert 😉 }

Recipes you might like:

Pumpkin donut (cake donut) — Brown Butter Spice Cutout Cookies

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Recipe

Coffeecake de calabaza y mantequilla dorada

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5 from 2 votes

Brown Butter Pumpkin Coffeecake

This brown butter pumpkin coffeecake is a mouthful of flavors and textures. Sponge-like cake; buttery, crumbly top with a hint of caramel.

Prep Time20

Cook Time40

Total Time1

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings:

Calories: 317kcal

Author: Lizet Bowen

Ingredients

Cake

2 eggs
⅓ cup vegetable oil
1 cup sugar
1 cup pumpkin puree
1-½ cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground clove
½ teaspoon ground nutmeg

Topping

½ cup flour
½ cup sugar
½ cup pecans chopped
¼ teaspoon ground cinnamon
¼ teaspoon ground clove
⅛ teaspoon ground nutmeg
¼ cup brown butter

Instructions

In a small cooking pan, brown butter over low heat. 3 to 5 minutes. Let it cool completely.
Preheat oven to 350°F/176°C and grease a round 9-½ inch/24 cm pan.
In a big bowl mix eggs, oil, sugar, and pumpkin. Add flour, baking soda, baking powder, salt, cinnamon, clove, and nutmeg. Mix until well combine and pour into prepared pan.
In a small bowl combine all the topping ingredients and sprinkle over the cake. Bake for 35 to 40 minutes or until center is firm to the touch.
Let it cool for 5 minutes before cutting.

Notes

Keeps up to 5 days at room temperature.

Heat a piece in the microwave for 15 seconds and it tastes like right out of the oven.

Nutrition

Calories: 317kcal

Brown Butter Pumpkin Coffeecake

Homemade Pumpkin Puree:

Recipe