Description

Indulge in the warm, comforting flavors of fall with this delightful Pumpkin Coffee Cake. Soft and moist, this cake is enriched with pumpkin puree and a blend of fragrant spices like cinnamon and nutmeg. Topped with a crunchy crumb topping and drizzled with a sweet vanilla glaze, it’s perfect for breakfast, brunch gatherings, or as an afternoon snack alongside your favorite coffee. Easy to make and incredibly satisfying, this Pumpkin Coffee Cake will quickly become a seasonal favorite, impressing family and friends alike.

Ingredients

Scale

1 ½ cups all-purpose flour
¾ cup granulated sugar
1 teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
½ teaspoon cloves
2 eggs
1 cup pumpkin puree
⅓ cup milk
½ cup canola oil
1 teaspoon vanilla
1 cup light brown sugar, packed
½ cup unsalted butter

Instructions

Preheat the oven to 350°F (175°C) and line a 9 x 9-inch baking pan with parchment paper.
In a large bowl, mix dry ingredients: flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, whisk together wet ingredients: eggs, pumpkin puree, milk, oil, and vanilla. Combine with dry ingredients until just mixed.
Pour the batter into the prepared pan.
Prepare the crumb topping by mixing flour, brown sugar, cinnamon, salt, and butter until clumpy; sprinkle over the batter.
Bake for 30-40 minutes or until a knife inserted comes out clean. Cool before glazing.

Nutrition

Serving Size: 1 slice (75g)
Calories: 250
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg

Keywords: For added texture or flavor variations, consider folding in nuts or chocolate chips into the batter. Store leftovers in an airtight container for up to five days.