Description

Easy Pumpkin Coffee Cake is a moist and spiced fall-inspired treat topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or dessert, this cozy cake is bursting with pumpkin flavor and comes together quickly with simple pantry ingredients.

Ingredients

For the cake:
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil or melted butter
1 tsp vanilla extract
1/4 cup milk or buttermilk
For the streusel topping:
1/2 cup all-purpose flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 cup cold unsalted butter, cubed

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Instructions

Preheat oven to 350°F (175°C) and grease or line a 9×9-inch baking dish with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined—do not overmix.
Pour the batter into the prepared baking dish and smooth the top evenly.
In a separate bowl, prepare the streusel by combining flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until crumbly.
Sprinkle the streusel evenly over the cake batter.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool slightly before slicing and serving.

Notes

Do not use pumpkin pie filling—use pure pumpkin puree.Use cold butter for the streusel to maintain a crumbly texture.The cake is even more flavorful the next day.

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 180mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg