Pumpkin Coffee Cake with Streusel Topping

• Share on Pinterest
• Share on Facebook

As the leaves begin to turn and the air gets cooler, there’s nothing quite like the warm, cozy scents of pumpkin baking in the oven. If you’re looking for a delightful way to celebrate the season, look no further than this pumpkin coffee cake. It’s moist, flavorful, and perfect for pairing with your morning coffee or an afternoon tea. Let’s dive into this seasonal treat!

Why Pumpkin Coffee Cake?

Pumpkin is not just a fall favorite; it adds a unique flavor that complements warm spices beautifully. The combination of pumpkin puree, cinnamon, and nutmeg creates a comforting and inviting cake that’s sure to please everyone in your household. Plus, the crumbly streusel topping adds a lovely texture that takes this coffee cake to the next level!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 egg
• 1/4 cup sour cream
• 1/4 cup milk
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 cup all-purpose flour
• 1 tbsp pumpkin pie spice
• 1 tsp baking powder
• 1 tsp baking soda

For the streusel topping:

• 1/2 cup brown sugar
• 1/4 all-purpose flour
• 1 tsp pumpkin pie spice
• 3 tbsp butter, room temperature

Icing:

• 1/3 cup powdered sugar
• 3 tablespoons milk
• 1/4 tsp vanilla extract

Directions

For the Coffee Cake:

• Preheat oven to 350 degrees
• In a medium sized mixing bowl, mix together the flour, pumpkin pie spice, and baking powder. Set aside.
• In a separate bowl, mix together Pumpkin puree, vegetable oil, egg, sour cream, and brown and granulated sugars. Mix until combined.
• Slowly add your dry ingredients into your wet ingredients, mixing until just combined.
• Pour coffee cake batter into a 8×8 baking dish

For the Streusel Topping:

• Mix your brown sugar, flour, and pumpkin pie spice in a bowl
• Using a fork or a pastry cutter, cut in your butter until the mixture is crumbly. Streusel topping should be crumbly, not creamed. Do not use an electric mixer for this.
• Sprinkle streusel topping onto coffee cake in the baking dish.
• Bake coffee cake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• While the pumpkin coffee cake is baking, mix together your powdered sugar glaze by adding all ingredients into bowl and mixing until combined.
• Allow coffee cake to cook, drizzle icing onto cake, and enjoy!

As always, let me know if you give this recipe a try! I would love to hear what you think!