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Pumpkin Coffee Cake

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A moist and spiced pumpkin coffee cake topped with a buttery streusel crumble, perfect for fall mornings or holiday gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/3 cup sour cream (or Greek yogurt)
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup brown sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1 tsp cinnamon (for streusel)
  • 1/4 cup unsalted butter, melted (for streusel)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a large bowl, cream butter and brown sugar until fluffy. Beat in eggs, pumpkin puree, sour cream, and vanilla extract until smooth.
  4. Gradually add dry ingredients to wet mixture, mixing until just combined. Stir in nuts if using.
  5. Pour batter into prepared pan and spread evenly.
  6. In a small bowl, mix brown sugar, flour, and cinnamon for the streusel. Stir in melted butter until crumbly.
  7. Sprinkle streusel evenly over the batter.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool slightly before slicing and serving.

Notes

  • Best served warm with coffee or tea.
  • Can be stored in an airtight container at room temperature for up to 3 days.
  • Streusel can be made with oats for extra texture.
  • For a lighter version, substitute half the butter with applesauce.

Nutrition

Keywords: pumpkin coffee cake, fall dessert, streusel cake, pumpkin breakfast cake

Find it online: https://recipesfoodeasy.com/pumpkin-coffee-cake/