Quick Easy N Fast Pumpkin Coffeecake
Elevate your mornings with the irresistible Quick Easy N Fast Pumpkin Coffeecake, a fall-inspired treat that combines seasonal flavors and effortless preparation. This recipe pairs the warm spiced goodness of pumpkin puree with aromatic cinnamon and nutmeg for a moist and flavorful cake. Topped with a buttery cinnamon streusel, it offers a delightful crunch that complements the soft texture beautifully. Ready in under 45 minutes, including baking time, this recipe is perfect for busy schedules or last-minute gatherings. Whether served warm or at room temperature, this pumpkin coffeecake is a cozy companion to your favorite cup of coffee, making it the ultimate quick and easy dessert or brunch centerpiece.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup unsalted butter (cold)
- 0.5 cup powdered sugar
- 1 teaspoon ground cinnamon (for streusel)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking pan or line it with parchment paper.
In a bowl, mix 2 cups of all-purpose flour, 1 cup of granulated sugar, 1.5 teaspoons of baking powder, 0.5 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 0.5 teaspoon of ground nutmeg, and 0.5 teaspoon of salt. Set aside.
In a separate bowl, whisk together 1 cup of pumpkin puree, 0.5 cup of vegetable oil, 0.25 cup of milk, 1 teaspoon of vanilla extract, and 1 large egg until smooth.
Pour the wet ingredients into the dry ingredients and gently combine using a spatula until just incorporated. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
To prepare the streusel, combine 0.5 cup of cold unsalted butter, 0.5 cup of powdered sugar, 0.5 cup of all-purpose flour, and 1 teaspoon of ground cinnamon in a bowl. Use a fork or your fingers to work the mixture into crumbs.
Sprinkle the streusel evenly over the batter.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the coffee cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy with a cup of coffee!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 323 mg | 14% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 48.9 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 157 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.
