Description
A moist pumpkin coffee cake filled with warm fall spices and topped with a buttery brown sugar cinnamon streusel. Serve it for breakfast, brunch, dessert, or an afternoon snack.
Ingredients
Scale
- For the Cinnamon Streusel:
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons cold butter
- For the Pumpkin Coffee Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup canola oil or vegetable oil
- 1/4 cup maple syrup
- 1/4 cup milk
Instructions
- Preheat the oven to 350°F.
- Grease a 9×9-inch baking dish with cooking spray or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together the pumpkin puree, brown sugar, oil, maple syrup, and milk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix.
- Spread the batter evenly in the prepared baking dish.
- In a small bowl, combine the streusel flour, brown sugar, and cinnamon.
- Add the cold butter and work it into the dry ingredients with a fork or pastry cutter until coarse crumbs form.
- Sprinkle the streusel evenly over the batter.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Bake for up to 5 additional minutes if the center still appears wet.
- Cool slightly before slicing and serving.
Notes
- Use a measure-for-measure gluten-free flour blend if desired.
- Dark brown sugar or coconut sugar may replace light brown sugar.
- Unsweetened applesauce may replace the oil for a lighter version.
- Almond milk, oat milk, or another non-dairy milk may replace regular milk.
- Buttermilk may replace the milk for a richer flavor.
- Use vegan butter for a dairy-free version.
- Honey or agave may replace the maple syrup.
- For muffins, bake for about 20 minutes.
- For a Bundt pan, bake for 40 to 45 minutes.
- For a 9×13-inch pan, bake for 25 to 30 minutes.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- Freeze tightly wrapped cake for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25
- Sodium: 186
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 52
- Fiber: 2
- Protein: 4
- Cholesterol: 14