Description
Pumpkin coffee cake is a moist, warmly spiced cake topped with a crunchy cinnamon streusel. It’s perfect for cozy breakfasts, brunches, or fall desserts.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp salt
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 cup pumpkin purée
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Streusel topping: 1/2 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon, 1/4 cup cold butter
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9-inch baking pan.
- In one bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- In another bowl, mix pumpkin, sugars, eggs, oil, and vanilla.
- Combine wet and dry ingredients just until smooth. Pour into prepared pan.
- For streusel: mix flour, brown sugar, and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
- Bake 35–40 minutes or until a toothpick inserted comes out clean.
- Cool before slicing and serving.
Notes
- Mix-ins: Add chopped pecans or swirl in cream cheese for extra richness.
- Glaze option: Drizzle with vanilla icing once cooled.
- Fresh pumpkin: Use if well-puréed and not too watery.
- Make-ahead: Flavor improves after a day; store tightly covered.
- Freezing: Wrap individual slices and freeze for up to 2 months.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
