Description
This Pumpkin Coffee Cake is soft, spiced, and layered with a buttery cinnamon streusel that’s crunchy in all the right places. Whether it’s breakfast or dessert, this cozy cake brings the warmth of fall straight to your fork.
Ingredients
Streusel Crumb Topping:
½ cup all-purpose flour
½ cup light brown sugar
2 tbsp cinnamon
½ cup (1 stick) cold butter, cubed
Coffee Cake Batter:
4 cups all-purpose flour
4 tsp cinnamon
4 tsp pumpkin pie spice
4 tsp baking powder
1 tsp salt
2 cups canned pumpkin
1 cup canola or vegetable oil
1 cup brown sugar
½ cup milk
½ cup maple syrup
Instructions
Make Streusel: In a bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Chill while preparing the batter.
Prepare Batter: In a large bowl, mix flour, spices, baking powder, and salt. In another bowl, whisk pumpkin, oil, brown sugar, milk, and maple syrup. Combine wet and dry ingredients just until smooth.
Assemble: Pour batter into a greased 9×13-inch pan. Sprinkle streusel topping evenly over batter.
Bake: Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick comes out clean.
Cool: Let cool in pan before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 300 / Serving
- Sugar: 20g / Serving
- Fat: 15g / Serving
- Carbohydrates: 38g / Serving
- Protein: 3g / Serving