Pumpkin Coffee Cake with Cinnamon Streusel – Fall’s Coziest Treat
Get ready to cozy up with this Pumpkin Coffee Cake! Packed with the warm flavors of pumpkin spice, this cake is a must-have for any autumn day. Topped with a buttery cinnamon streusel and drizzled with a sweet glaze, it’s the perfect treat for breakfast, brunch, or anytime you need a little fall flavor in your life!
Ingredients for Cake:
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
1 cup canned pumpkin puree
½ cup granulated sugar
½ cup brown sugar, packed
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
Ingredients for Cinnamon Streusel:
½ cup all-purpose flour
½ cup brown sugar
1 tsp cinnamon
¼ cup unsalted butter, melted
Glaze (optional):
1 cup powdered sugar
1-2 tbsp milk
½ tsp vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter into the prepared baking dish and spread evenly.
To make the streusel, combine the flour, brown sugar, cinnamon, and melted butter in a bowl. Crumble the mixture over the top of the cake batter.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
While the cake cools slightly, make the glaze by whisking together powdered sugar, milk, and vanilla. Drizzle over the cake for an extra touch of sweetness (optional but delicious!).
Serve warm and enjoy your pumpkin coffee cake with a cup of coffee!
Pro Tip:
Add a pinch of cardamom or cloves for extra fall spice magic!
Best paired with:
A cozy pumpkin spice latte or chai tea for the ultimate fall experience.