Pumpkin Coffee Cake
Imagine what would happen if pumpkin puree was mixed into a classic coffee cake batter. Pure bliss, of course! Not to mention the crumbly topping, which is literally an icing on the cake.
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Servings: 9
Calories: 306kcal
Ingredients
Streusel/Crumb Topping
- ½ cup spooned and leveled all-purpose flour
- ½ cup packed dark or light brown sugar
- 1 ⅓ tsp ground cinnamon
- ¼ cup cold, unsalted butter
Cake
- 2 cups spooned and leveled all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ⅓ tsp ground cinnamon
- ⅓ tsp ground nutmeg
- ⅓ tsp ground cloves
- ⅓ tsp ground ginger
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup packed dark or light brown sugar
- ½ cup vegetable oil or canola oil or melted coconut oil
- ¼ cup pure maple syrup
- ¼ cup milk
Icing
- 1 cup confectioners’ sugar
- 2 tbsp milk or half-and-half
- ⅓ tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F or 177°C. Coat your 9-inch springform or square baking pan (or any 2.5-qt baking dish) with nonstick cooking spray and set it aside.
Streusel/Crumb Topping
- Whisk together flour, cinnamon, and brown sugar. Then, add the cold, unsalted butter and mix until you've got crumbs and clumps. Set that aside.
Cake
- Whisk together flour, baking powder, baking soda, salt, and spices (cinnamon, cloves, nutmeg, and ginger) in a big bowl.
- In another bowl, mix pumpkin, oil, brown sugar, milk, and maple syrup. Pour this wet mixture into the bowl from Step 3 and stir very gently until JUST blended.
- Spread that batter into your prepared pan, then sprinkle the crumbly topping over the top, pressing it gently into the pumpkin cake batter.
- Bake for about 30 to 35 minutes. After 30 minutes, stick a small toothpick in the middle — if it comes out mostly clean or with just a few crumbs, you're good to go. If it's still a bit gooey, wait for another 5 minutes.
Icing
- Whisk together your icing ingredients. If you want it thinner, add more milk or creamer.
- Drizzle it over your cooled or warm cake (but warm is the best!). Enjoy!
Notes
- If you have the time, use fresh pumpkin puree, which has a deeper, richer pumpkin flavor than canned puree.
- Feel free to try different spice combinations, like a pinch of cardamom or some rum.
- Toasted pecans, walnuts, or chopped almonds can be added to the crunchy streusel topping to create a nuttier flavor.
- Dust the finished coffee cake with powdered sugar or drizzle with a simple maple glaze for a beautiful presentation.
- You can portion the batter into mini loaf pans for individual servings. This reduces baking time and allows creative toppings.
Nutrition
Calories: 306kcal | Carbohydrates: 53.7g | Protein: 4.2g | Fat: 8.8g | Saturated Fat: 2.9g | Cholesterol: 7mg | Sodium: 524mg | Potassium: 154mg | Fiber: 2.2g | Sugar: 24.5g | Calcium: 52mg | Iron: 2mg
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