Description
A quick and cozy Pumpkin Coffee Cake that’s perfect for breakfast or as a sweet treat, featuring warm spices and a delicious streusel topping.
Ingredients
- 1¾ cups all-purpose flour
- 1 cup plain pumpkin puree
- ½ cup white sugar
- ½ cup brown sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup milk
- ⅓ cup brown sugar (for topping)
- ⅓ cup flour (for topping)
- 1 teaspoon cinnamon (for topping)
- ¼ cup cold butter (for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the flour, both sugars, baking powder, all spices, and salt together.
- In another bowl, whisk together the eggs, pumpkin puree, oil, vanilla, and milk.
- Combine wet ingredients with the dry ingredients until just mixed; do not overmix.
- Pour the batter into a greased 8×8 inch pan and smooth the top.
- For the streusel topping, mix together brown sugar, flour, and cinnamon. Cut in cold butter until crumbly.
- Sprinkle streusel topping over the batter, pressing some down into the batter.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use fresh pumpkin puree and baking ingredients for the best flavor. Don’t overmix the batter to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American