Pumpkin Coffee Cake
Warm up your kitchen with this irresistible Pumpkin Coffee Cake, a seasonal delight that's perfect for autumn mornings or cozy gatherings. Featuring tender layers of spiced pumpkin-infused cake and a buttery cinnamon streusel topping, this recipe combines the rich essence of pure pumpkin puree with aromatic spices like cinnamon, nutmeg, and cloves for a comforting fall flavor. Made with pantry staples and ready in just one hour, this coffee cake is a must-bake treat that pairs beautifully with a steaming cup of coffee or tea. Whether served as a breakfast indulgence, a brunch centerpiece, or an afternoon snack, this moist and flavorful cake is sure to become your go-to recipe for pumpkin season.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 1 cups pure pumpkin puree
- 1.5 teaspoons vanilla extract
- 0.5 cups whole milk
- 0.75 cups all-purpose flour (for streusel)
- 0.5 cups brown sugar, packed (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 0.25 cups unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large mixing bowl, use an electric mixer on medium speed to beat softened butter, granulated sugar, and brown sugar until creamy and well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredient mixture to the wet ingredient mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
To make the streusel topping, combine 0.75 cups of flour, brown sugar, and cinnamon in a small bowl. Stir in the melted butter until crumbly.
Sprinkle the streusel mixture evenly over the cake batter.
Bake the coffee cake in the preheated oven for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice into squares and serve. Enjoy your Pumpkin Coffee Cake with a hot cup of coffee or tea!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 36.4 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
