Pumpkin Coffee Cake
Moist pumpkin coffee cake with warm spices, streusel topping, and glaze. Perfect for fall mornings.
Print Pin Servings: 12 Slices
Calories: 310kcal
Cost: $8–$10
Equipment
- 1 9x13 inch baking pan
- 1 Large mixing bowls
- 1 Electric mixer or whisk
- — Measuring cups/spoons
- 1 Rubber spatula
- 1 Wire cooling rack
- — Small bowl
Ingredients
- 2 cups All-purpose flour for batter
- 1 cup Granulated sugar
- ½ cup Brown sugar packed
- 2 large Eggs room temperature
- 1 cup Pumpkin puree canned
- ½ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Cinnamon ground
- ½ teaspoon Nutmeg ground
- ½ teaspoon Ginger ground
- ¼ teaspoon Cloves ground
- ½ cup Sour cream adds moistness
- ½ cup Butter cold, cubed (for streusel)
- 1 cup Powdered sugar for glaze
- 2 tablespoon Milk for glaze
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a large bowl, mix together dry ingredients: flour, baking soda, baking powder, salt, and spices.
- In another bowl, combine wet ingredients: pumpkin puree, sugar, oil, eggs, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until just combined.
- In a small bowl, prepare the streusel topping by mixing flour, sugar, and butter until crumbly.
- Pour the batter into the prepared pan and spread evenly.
- Sprinkle streusel topping evenly over the batter.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean.
- Cool on a wire rack for at least 20 minutes.
- Drizzle with glaze before serving, if desired.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 310kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 6g | Cholesterol: 45mg | Sodium: 210mg | Potassium: 180mg | Fiber: 2g | Sugar: 28g | Vitamin A: 2800IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 2mg