Pumpkin Coffee Cake
Pumpkin coffee cake is a moist, spiced cake layered with a buttery cinnamon streusel and finished with a light glaze. It combines the warmth of pumpkin spice with a tender crumb, making it perfect for fall mornings, brunches, or cozy desserts.
Ingredients
For the cake:
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon pumpkin pie spice
½ cup vegetable oil
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
For the streusel topping:
⅓ cup brown sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ cup all-purpose flour
3 tablespoons cold butter, cut into small pieces
For the glaze (optional):
½ cup powdered sugar
1–2 tablespoons milk
¼ teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a large bowl, mix oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top.
In a small bowl, mix brown sugar, granulated sugar, cinnamon, and flour for the streusel. Cut in the butter with a fork or your fingers until crumbly. Sprinkle evenly over the batter.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15–20 minutes. Whisk together the glaze ingredients and drizzle over the cooled cake if desired.
Notes
For extra flavor, add chopped pecans or walnuts to the streusel. Make sure not to overbake to keep the cake moist. This coffee cake stays fresh for several days and also freezes well without the glaze.
Find it online: https://richspoon.com/pumpkin-coffee-cake/