Description
A delicious and easy pumpkin coffee cake recipe perfect for fall, featuring a spiced crumb topping.
Ingredients
Scale
- For the Streusel Crumb Topping
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons cold butter
- For the Coffee Cake
- 2 cup all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup canned pumpkin
- ½ cup canola oil or vegetable oil
- ½ cup brown sugar
- ¼ cup milk
- ¼ cup maple syrup
Instructions
- Preheat oven to 350° F.
- Spray a 9×9 square baking dish with cooking spray or line with parchment paper.
- In a large bowl, mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice together until combined well.
- In a separate medium bowl, mix the pumpkin, brown sugar, oil, maple syrup, and milk together well.
- Pour the wet ingredients into the dry ingredients and stir until combined but DO NOT overmix or coffee cake will be more dense.
- Pour the batter into the baking pan and spread evenly in the pan.
- In a small bowl, mix the dry crumb topping ingredients together and then add in the cold butter and press with a fork until a crumb consistency is made and all flour is well combined.
- Sprinkle the crumb topping over the batter.
- Bake for 35 minutes or until a toothpick inserted into the center comes out mostly clean. Bake for another 5 minutes if the toothpick is mostly wet.
Notes
- Ensure not to overmix the batter for a lighter texture.
- Store leftovers in an airtight container for up to 3 days.
- This cake can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Pumpkin Coffee Cake, Fall Desserts, Easy Pumpkin Recipes