This Pumpkin Coffee Cake is moist, warmly spiced, and topped with a buttery cinnamon crumble, making it the perfect treat for cozy mornings or holiday gatherings. With hints of pumpkin spice and a delicious streusel topping, it’s an autumn classic!
Ingredients:
Cake Batter:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 cup pumpkin puree
1 teaspoon vanilla extract
Streusel Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
1 teaspoon cinnamon
¼ cup unsalted butter, melted
Glaze (Optional):
½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish and set aside.
Make the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until smooth. Gradually add the dry ingredients, mixing until just combined.
Prepare Streusel Topping: In a separate bowl, mix together flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until the mixture becomes crumbly.
Assemble Cake: Pour the cake batter into the prepared baking dish, spreading evenly. Sprinkle the streusel topping over the batter.
Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for at least 15 minutes.
Add Glaze (Optional): In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled coffee cake.
Prep Time: 15 minutes | Baking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 9 servings