Description
Pumpkin Coffee Cake is the ultimate fall dessert that captures the essence of cozy autumn afternoons. This moist and tender cake features a perfect blend of sweet pumpkin, warm spices, and a delightful crumbly streusel topping. Ideal for breakfast or as an indulgent treat, this cake pairs beautifully with your favorite hot beverage and will leave everyone craving more during gatherings or quiet moments at home.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 2 large eggs (room temperature)
- 1/3 cup vegetable oil
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix pumpkin puree, sugar, eggs, and oil until smooth.
- Combine wet and dry ingredients gently until just mixed.
- For the streusel topping, combine flour, sugar, butter (or nuts) in a separate bowl until crumbly.
- Pour half of the batter into the greased pan; sprinkle half of the streusel on top. Add remaining batter and finish with more streusel.
- Bake for 30-35 minutes or until golden brown. Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg