Pumpkin Coffee Cake
A warm, moist, and flavorful pumpkin coffee cake topped with a buttery cinnamon streusel. This easy fall treat is perfect for breakfast, brunch, or dessert and made from scratch in under an hour.
Equipment
- 8x8-inch square baking pan
- Mixing bowls
- Whisk
- Rubber Spatula
- Mesh sieve (for sifting)
- Pastry cutter or hands (for streusel)
- Parchment paper (optional)
Ingredients
For the Cake Batter:
- 1⅔ cups 227g all-purpose flour
- 1½ tsp baking powder
- ½ tsp sea salt
- 1 tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tbsp pure vanilla extract
- 2 large eggs room temperature
- 4 tbsp avocado or vegetable oil
- 4 tbsp unsalted butter melted, slightly cooled
- ½ cup granulated sugar
- ½ cup packed brown sugar
For the Streusel Topping:
- 1 cup all-purpose flour
- ⅔ cup packed light brown sugar
- 1 tbsp pumpkin pie spice
- ½ cup salted butter cold and cubed (or unsalted + pinch of salt)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 pan or line with parchment.
- Melt butter and let it cool slightly.
- In a large bowl, whisk together pumpkin puree, vanilla, eggs, and oil. Slowly stream in butter while whisking.
- Add both sugars and whisk until well combined.
- In another bowl, sift together flour, baking powder, salt, pumpkin pie spice, and cinnamon.
- Fold dry ingredients into wet ingredients gently using a spatula until just combined (batter will be slightly lumpy).
- Make streusel: In a medium bowl, mix flour, brown sugar, and spice. Add butter and use your fingers or a pastry cutter to form crumbles.
- Pour half of the batter into pan. Sprinkle half the streusel on top. Repeat with remaining batter and streusel.
- Bake for 40-50 minutes, or until a toothpick comes out with moist crumbs. Tent with foil if top browns too fast.
- Cool in pan for 30 minutes before slicing and serving.
Notes
Nutritional Info (per serving, approx.):
- Calories: 285
- Fat: 14g
- Carbs: 36g
- Sugar: 20g
- Protein: 3g
