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–+ servings

Pumpkin Coffee Cake

A moist and flavorful coffee cake infused with pumpkin and warm spices, perfect for breakfast or a cozy afternoon treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 1 cup pumpkin puree canned or homemade
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1/4 cup unsalted butter melted
  • 1 teaspoon ground cinnamon

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan.
Mix Wet Ingredients
  1. In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Combine Dry Ingredients
  1. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare Streusel Topping
  1. In a small bowl, mix together the flour, brown sugar, melted butter, and cinnamon until crumbly.
Assemble and Bake
  1. Pour the batter into the prepared baking pan and sprinkle the streusel topping evenly over the batter. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow the cake to cool in the pan for 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gFiber: 1gSugar: 15g

Notes

Store leftovers in an airtight container at room temperature for up to 3 days.

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