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Pumpkin Coffee Cake

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A delightful pumpkin coffee cake that captures the essence of fall with warm spices and a crunchy streusel topping.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup pumpkin puree
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup streusel topping (1 cup all-purpose flour, ½ cup brown sugar, ½ cup melted butter, a dash of cinnamon)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
  2. Mix the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
  3. Cream the granulated sugar, brown sugar, and vegetable oil together until smooth.
  4. Incorporate the eggs one at a time, then fold in the pumpkin puree and vanilla extract.
  5. Combine the dry ingredients with the wet mixture, mixing until just combined.
  6. Prepare the streusel by mixing 1 cup flour, ½ cup brown sugar, ½ cup melted butter, and cinnamon until crumbly.
  7. Layer half of the batter in the baking pan, sprinkle with half of the streusel, add the remaining batter, and top with the remaining streusel.
  8. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
  9. Cool in the pan for 10 minutes before transferring to a wire rack.
  10. Serve warm with coffee or tea.

Notes

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Dust with powdered sugar before serving for an extra touch.

Nutrition

Keywords: pumpkin recipe, coffee cake, fall dessert

Find it online: https://butteredtable.com/one-bowl-pumpkin-coffee-cake-easy-fall-breakfast-treat/