Pumpkin Coffee Cake
Experience the cozy flavors of fall with this delightful Pumpkin Coffee Cake, a perfect blend of fluffy cake and spiced crumb topping. This easy-to-make recipe is ideal for busy mornings or sweet gatherings, filling your kitchen with a warm, inviting aroma as it bakes. Whether enjoyed warm for breakfast, as a midday treat, or paired with dairy-free ice cream for dessert, this pumpkin coffee cake is sure to become a seasonal favorite.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Approximately 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 4 tablespoons cold butter (for crumb topping)
- 1/4 cup all purpose flour (for crumb topping)
- 1/4 cup light brown sugar (for crumb topping)
- 1 tablespoon cinnamon (for crumb topping)
- 2 teaspoons cinnamon (for cake batter)
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking dish.
- In a large bowl, mix together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In another bowl, whisk together canned pumpkin, brown sugar, canola oil, maple syrup, and milk until combined.
- Gently fold wet ingredients into dry ingredients until just mixed.
- Pour batter into the prepared baking pan.
- For the crumb topping, combine flour, brown sugar, cinnamon, and cold butter in a small bowl until crumbly; sprinkle over the batter.
- Bake for about 35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 15g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://kitchenmealtips.com/pumpkin-coffee-cake/