Description
Pumpkin coffee cake is so moist and fluffy! Topped with a cinnamon-sugar streusel and a sweet vanilla glaze, it’s the perfect fall breakfast.
Ingredients
Cinnamon Streusel
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (112g) packed light brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup (56g) unsalted butter, cold, cubed
- Pinch of salt
Pumpkin Coffee Cake
- 1 3/4 cups (228g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/4 teaspoons ground cinnamon
- 1 1/4 teaspoons nutmeg
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/4 cup (56g) unsalted butter, melted
- 1/4 cup (60ml) vegetable oil
- 3/4 cup (168g) packed light brown sugar
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
- 1 cup (233g) pumpkin puree
Glaze
- 3/4 cup (86g) powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk or cream
- Chopped pecans, optional
Instructions
- Preheat oven to 350 degrees. Prepare a 9-inch springform pan with a circle of parchment paper in the bottom and grease the sides.
- To prepare the streusel, add the flour, brown sugar and cinnamon to a medium sized bowl.
- Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set aside.
- To make the cake batter, combine the flour, baking soda, baking powder, spices and salt in a medium bowl. Set aside.
- Add the melted butter, oil and brown sugar to a large bowl and whisk together until well combined.
- Add the milk, vanilla extract and pumpkin puree and whisk together until well combined.
- Add the dry ingredients to the wet ingredients and fold together until well combined. Do not over mix.
- Spread the cake batter evenly into the prepared cake pan. Spread the streusel mixture evenly over the top of the cake batter.
- Bake the cake for 30-35 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove the cake from the oven and allow to cool in the pan for about 10 minutes, then remove to cooling rack to finish cooling.
- To make the glaze, combine the powdered sugar, vanilla extract and cream in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.
- Drizzle the glaze over the coffee cake and sprinkle with chopped pecans, if desired.
Notes
- To Store: Store cooled coffee cake in an airtight container for up to 5 days. Microwave individual servings for 10 seconds if desired.
- To Freeze: Add glaze after thawing. Wrap cooled coffee cake in plastic wrap, then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before enjoying.
Nutrition
- Serving Size: 1 Slice
- Calories: 315
- Sugar: 28.8 g
- Sodium: 187.9 mg
- Fat: 12.6 g
- Carbohydrates: 48.8 g
- Protein: 3.1 g
- Cholesterol: 20.5 mg
