Pumpkin Coffee Cake Recipe
This Pumpkin Coffee Cake Recipe brings fall flavors to your breakfast table. The moist cake combines pumpkin puree with warm spices.
Equipment
- 9x9 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1½ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup sugar
- ½ cup oil
- 2 eggs
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- ½ cup flour
- ½ cup brown sugar
- ¼ cup butter
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F.
- Grease the 9x9 baking pan well.
- Mix flour, baking powder, soda, and spices.
- Whisk eggs, sugar, and oil together.
- Add pumpkin puree to wet ingredients.
- Combine wet and dry mixtures gently.
- Pour batter into prepared baking pan.
- Mix streusel ingredients until crumbly.
- Sprinkle streusel over the cake batter.
- Bake for 35-40 minutes until done.
- Cool for 15 minutes before serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling for best results.
- Room temperature eggs mix better into the batter evenly.
- Don't overmix the batter to keep cake light and fluffy.
- Check doneness with a toothpick inserted in the center.
- Store leftovers in an airtight container for three days.