Pumpkin Coffee Cake Recipe
A delicious and moist Pumpkin Coffee Cake that is perfect for breakfast or as a sweet treat. This cake is filled with warm spices and topped with a buttery crumb topping, making it a delightful fall dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 1 9x9-inch cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons cold butter (1/4 cup)
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1/2 cup canola oil (or vegetable oil)
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350°F: Prepare the baking dish.
- Mix Dry Ingredients: Combine flour, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl.
- Mix Wet Ingredients: In a separate medium bowl, mix pumpkin, brown sugar, oil, maple syrup, and milk.
- Combine Ingredients: Pour wet ingredients into dry ingredients and stir until just combined.
- Prepare Batter: Spread the batter evenly in the baking pan.
- Make Crumb Topping: Mix crumb topping ingredients and press over the batter.
- Bake: Bake at 350°F for 35-40 minutes until a toothpick comes out mostly clean.
Notes
- Be careful not to overmix the batter for a tender coffee cake.
- Adjust sweetness by varying the amount of brown sugar or maple syrup.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg
Keywords: Pumpkin Coffee Cake, Fall Dessert, Crumb Topping
Find it online: https://kitchenbyclara.com/pumpkin-coffee-cake-recipe/
