Pumpkin Coffee Cake
This moist and fluffy pumpkin coffee cake is loaded with warm spices and topped with a buttery cinnamon streusel—perfect for fall mornings or holiday brunch.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: 9 servings
- Category: Breakfast / Brunch / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pumpkin Cake:
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 cup pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup milk (any kind)
For the Streusel Topping:
¾ cup all-purpose flour
⅓ cup brown sugar
1 teaspoon cinnamon
½ cup cold unsalted butter, cut into cubes
Optional: ¼ cup chopped pecans or walnuts
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Grease or line an 8×8 or 9×9-inch baking pan.
Make the Streusel:
In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until crumbly. Stir in nuts if using. Set aside.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
Mix Wet Ingredients:
In a large bowl, whisk together pumpkin puree, oil, granulated sugar, brown sugar, eggs, vanilla, and milk until smooth.
Combine:
Add the dry ingredients to the wet mixture and stir just until combined—do not overmix.
Assemble & Bake:
Pour batter into the prepared pan and smooth the top. Sprinkle evenly with the streusel topping.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve:
Let cool in the pan for 10–15 minutes. Serve warm or at room temperature.
Notes
For extra richness, drizzle with a vanilla glaze (powdered sugar + milk + vanilla).
Cake keeps well for 3 days at room temp, or refrigerate up to 5 days.
Freezes beautifully—wrap tightly before freezing (without glaze).
Find it online: https://allrecipesmade.com/pumpkin-coffee-cake/
