Description
A delicious and moist pumpkin coffee cake with a warm spice blend and a sweet streusel topping, perfect for autumn mornings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour half of the batter into the prepared baking pan.
- In a small bowl, combine the ingredients for the streusel topping: flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Sprinkle half of the streusel topping over the batter in the pan.
- Pour the remaining batter over the streusel topping.
- Sprinkle the remaining streusel topping over the second layer of batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is not pumpkin pie filling.
- For a stronger spice flavor, you can increase the cinnamon and nutmeg slightly.
- The cake can be stored at room temperature in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pumpkin coffee cake, pumpkin coffee cake recipe, easy pumpkin coffee cake, moist pumpkin coffee cake, pumpkin spice coffee cake, fall coffee cake recipes, pumpkin streusel coffee cake, pumpkin breakfast cake, quick pumpkin coffee cake, homemade pumpkin coffee cake, best pumpkin coffee cake