Pumpkin Coffee Cake
Delight in the flavors of fall with this easy and delicious Pumpkin Coffee Cake. Perfect for breakfast, dessert, or a cozy snack, this cake combines rich pumpkin and warm spices to create a moist and tender treat that everyone will love. The delightful crumb topping adds a crunchy contrast to the cake’s soft texture, making each bite irresistible. Whether you’re hosting friends or enjoying a quiet moment at home, this Pumpkin Coffee Cake will fill your kitchen with inviting aromas and keep everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 9 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup maple syrup
- 1/4 cup all-purpose flour (for topping)
- 1/4 cup light brown sugar (for topping)
- 1 tablespoon cinnamon (for topping)
- 4 tablespoons cold butter (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×9 square baking dish with cooking spray or parchment paper.
- In a large bowl, mix flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk until smooth.
- Combine wet and dry ingredients by gently stirring until just combined.
- Spread the batter evenly in the prepared pan.
- For the crumb topping, combine flour, brown sugar, and cinnamon; mix in cold butter until crumbly.
- Sprinkle the topping over the batter.
- Bake for 35 minutes or until a toothpick comes out mostly clean.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://jadecooks.com/pumpkin-coffee-cake/