Description
This moist and aromatic pumpkin coffee cake is the perfect autumn treat, featuring a dense, spiced pumpkin base contrasted by a crunchy, buttery cinnamon streusel topping. Designed to stay tender for days, this recipe relies on pantry staples for a reliable, bakery-quality experience. It is a simple yet sophisticated dessert that pairs beautifully with your morning coffee or tea, bringing the essence of fall to your kitchen table.
Ingredients
2 cups all-purpose flour
1 cup 100% pure pumpkin puree
1 cup light brown sugar (packed)
1/2 cup unsalted butter (cold and cubed)
2 tsp ground cinnamon
1.5 tsp baking powder
2 large eggs (room temperature)
1/2 cup vegetable oil
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch square baking pan.
Combine flour, brown sugar, cinnamon, and cold butter in a medium bowl; rub with fingertips until coarse crumbs form, then refrigerate.
Whisk flour, baking powder, and spices in a large mixing bowl until combined.
Beat eggs, brown sugar, pumpkin, and oil in a separate container until smooth.
Fold the wet ingredients into the dry mixture until just barely combined.
Spread the batter evenly into the prepared baking pan.
Sprinkle the chilled streusel mixture generously over the top of the batter.
Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Notes
Ensure your pumpkin puree is 100% pure pumpkin and not pre-mixed pie filling. Using room temperature eggs helps the batter emulsify properly. Keep the streusel cold until the very last second to ensure the buttery texture creates the best crunch during baking.
- Prep Time: 20
- Cook Time: 45
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg