Pumpkin Coffee Cake
This recipe takes the classic and gives it a fall twist with pumpkin puree, warm spices, and a delicious cinnamon streusel topping.
Servings: 9
Calories: 332kcal
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ⅓ cup vegetable oil
- ¾ cup packed light brown sugar
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup whole milk
Streusel
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup salted butter, cold
- 1 tablespoon milk, or heavy cream
Glaze
- ½ cup powdered sugar
- 1 to 2 tablespoons milk, or cream
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F.
- Spray a 9x9-inch glass baking dish with non-stick cooking spray and set aside.
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, salt, and baking powder.
- In a separate bowl, mix together the eggs, oil, brown sugar, pumpkin puree, vanilla extract, and milk.
- Fold the wet ingredients into the dry ingredients and stir gently to combine.
- Spread the batter into the prepared baking dish.
- In another medium bowl, whisk together the flour, baking powder, brown sugar, and cinnamon.
- Cut the butter into small pieces and use a pastry blender or fork to mix the butter into the flour mixture, just until the butter is pea-sized.
- Stir in 1 tablespoon of milk or cream until the streusel clumps together just slightly. Sprinkle the streusel over the prepared cake batter.
- Bake coffee cake for 40 to 45 minutes. The coffee cake is done when a toothpick inserted into the center comes out with just a few moist crumbs on it.
- Allow the coffee cake to cool before adding the glaze.
- Whisk together glaze ingredients in a small bowl. Adjust the amount of milk added to make a nice, thick glaze that can be drizzled. Drizzle over the pumpkin coffee cake.
- Cut into pieces and serve.
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
- Do not over-mix the coffee cake batter at this stage.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.
- If the streusel becomes too brown and your coffee cake needs longer to bake, cover the top with a sheet of aluminum foil.
Nutrition
Calories: 332kcal | Carbohydrates: 62g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 324mg | Potassium: 310mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4485IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 3mg