Pumpkin Coffee Cake
The best Pumpkin Coffee Cake topped with cinnamon and pumpkin spice streusel. This easy recipe is perfect for cozy fall days.
Equipment
Ingredients
Cake:
- 2 cups all purpose flour
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin spice
- 1 teapoon salt
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 cup pumpkin
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅓ cup cooking oil I used avocado oil
- ¼ cup buttermilk see note 1 to make at home
- 1 teaspoon vanilla
Streusel Toppping
- ⅓ cup brown sugar
- ¼ cup flour
- ¾ teaspoon cinnamon
- ½ teaspoon pumpkin spice
- 2 ½ Tablespoons butter cold, cut into cubes
Vanilla Glaze: See note 2 below for a maple glaze recipe if desired
- ⅔ cup powdered sugar
- 1 Tablespoon milk
- ½ teaspoon vanilla
Instructions
- Preheat oven to 350° F. Grease a 9x9 pan (see notes for an 8x8).
- Combine flour, cinnamon, pumpkin spice, salt, baking soda and baking powder together in a bowl with a whisk. In a separate bowl, mix together the pumpkin, brown sugar, granulated sugar, oil, buttermilk and vanilla. Gently fold the wet mixture into the dry mixture, being very careful not to over mix. Fold only until no flour streaks remain. Spread evenly in the greased 9x9 pan.
- Make the topping by mixing together the brown sugar, flour, cinnamon and pumpkin spice. Cut in the cold butter using a fork or your fingers until well combined. Sprinkle evenly across the top of the batter. Bake for 25-30 minutes or until an inserted toothpick comes out clean or with a few moist crumbs on it.
- Whisk together powdered sugar, milk and vanilla. Drizzle over the top of the warm pumpkin coffee cake and serve.
Video
Notes
- To make your own buttermilk, measure 2 teaspoons vinegar or lemon juice into the bottom of a ¼ cup measuring cup. Fill cup the rest of the way with milk and allow to sit at least 5 minutes before using.
- For a maple glaze, combine ⅔ cup powdered sugar with 1 ½ Tablespoons maple syrup and mix until smooth. Use as directed.
- For a swirl coffee cake, gently press the topping into the batter slightly, then use a knife to make figure 8s throughout the cake.
- One of my recipe testers asked me how I got this coffee cake so soft and fluffy. The softness comes from the buttermilk. To make it fluffy- make SURE you do NOT over mix when combining the wet ingredients with the dry ingredients. Let it be fluffy!
- Make sure not to over bake this cake or it will be dry and crumbly instead of soft, moist and fluffy.
Nutrition
Serving: 1large sliceCalories: 364kcalCarbohydrates: 61gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 9mgSodium: 209mgPotassium: 121mgFiber: 1gSugar: 36gVitamin A: 1211IUVitamin C: 1mgCalcium: 60mgIron: 2mg
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