Easy Pumpkin Coffee Cake
Easy Pumpkin Coffee Cake is like autumn wrapped up in a cozy, delicious treat! Picture a moist, spiced pumpkin cake that's perfectly balanced with a crumbly, buttery streusel topping.
Ingredients
Streusel Topping
- ½ cup all purpose flour
- ¼ cup (4 tbsp) unsalted butter, softened
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
Coffee Cake
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmetg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- ½ cup brown sugar, packed
- ½ cup canola or vegetable oil
- ¼ cup milk
- ¼ cup granulated sugar or maple syrup
Glaze
- 1 cup powdered sugar
- 2 tablespoon milk or creamer
- ¼ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
- In a medium bowl, combine flour, brown sugar, softened butter, and cinnamon until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a medium bowl, whisk pumpkin puree, granulated sugar, milk, oil, and brown sugar until light and fluffy.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined, do not overmix. The batter will be thick.
- Spread batter into the prepared 9x9" pan. Sprinkled the prepared streusel topping over the top. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
- Cool for about 20-30 minutes. Mix the glaze ingredients and spread over top. Slice and enjoy!
Did you try this recipe?Let us know how it was!