Pumpkin Coffee Cake
This Pumpkin Coffee Cake is a cozy autumnal treat that blends warm spices with a moist, tender crumb. With just 15 minutes of prep and 30 minutes of baking, it’s a quick yet indulgent way to fill your kitchen with irresistible aromas.
Ingredients
- ¾ cup unsalted butter melted (allow it to cool several minutes after melting, you do not want it to be too hot or it will melt your sugars)
- ½ cup granulated sugar
- ¼ cup brown sugar tightly packed
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup pumpkin puree not pumpkin pie filling
- 2 Tablespoons sour cream
- 1 ½ teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- 2 teaspoons pumpkin spice
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Streusel Topping
- 1 cup all-purpose flour
- ¾ cup brown sugar tightly packed
- 2 Tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- 6 Tablespoons salted butter melted (see note for unsalted butter)
Glaze (optional)
- ½ cup powdered sugar
- 2-3 teaspoons milk plus additional if needed. Use whatever type of milk you have in your fridge.
- ¼ teasspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and line a 9×9 baking pan with parchment paper or lightly grease the pan with baking spray.
- Combine melted butter and sugars in a large bowl and stir until well-combined
- Add eggs, stir well
- Stir in pumpkin puree, sour cream, and vanilla extract until well combined. Be sure to scrape down the sides and bottom of the bowl to ensure that all ingredients are well combined.
- In a separate, medium-sized bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda, and salt.
- Using a spatula, gradually add dry ingredients and wet and stir gently until just combined — do not over-mix!
- Spread batter evenly into prepared 9×9 pan. Set aside while you prepare the streusel topping.
- Prepare the crumble by whisking together flour, sugars and cinnamon.
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form.
- Evenly sprinkle streusel topping over the top of your pumpkin batter.
- Transfer pan to oven and bake on 350F (175C) for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before adding glaze.
- If desired, make glaze by whisking together powdered sugar and milk. Start with 2 teaspoons of milk and add a third if it isn't thin enough to drizzle. Stir in vanilla extract.
- Drizzle over cooled pumpkin crumb cake.
- Cut and serve. Enjoy!
Nutrition
Calories: 392kcalCarbohydrates: 54gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 74mgSodium: 237mgPotassium: 141mgFiber: 1gSugar: 34gVitamin A: 3762IUVitamin C: 1mgCalcium: 53mgIron: 2mg
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