Description
A moist and warmly spiced pumpkin coffee cake with a buttery cinnamon streusel topping. Perfect for cozy fall mornings, brunch, or dessert.
Ingredients
Coffee Cake:
2 cups all-purpose flour
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp baking powder
½ tsp salt
1 cup canned pumpkin puree (not pie filling)
½ cup canola, vegetable, or melted coconut oil
½ cup brown sugar
¼ cup milk (whole, almond, oat, or other)
¼ cup pure maple syrup (or honey or extra brown sugar)
Streusel Topping:
¼ cup all-purpose flour
¼ cup light brown sugar
1 tbsp cinnamon
4 tbsp cold butter (cut into cubes)
Optional: ½ cup chopped pecans or walnuts
Instructions
1. Preheat oven to 350°F. Grease or line a 9×9-inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
3. In another bowl, whisk pumpkin, brown sugar, oil, maple syrup, and milk until smooth.
4. Stir wet ingredients into dry just until combined. Do not overmix.
5. Spread batter evenly into prepared pan.
6. In a small bowl, mix flour, brown sugar, and cinnamon for streusel.
7. Cut in cold butter with a fork until mixture is crumbly. Stir in nuts if using.
8. Sprinkle streusel evenly over cake batter.
9. Bake for 35–40 minutes, or until a toothpick comes out mostly clean.
10. Cool slightly before slicing and serving.
Notes
You can substitute gluten-free 1:1 flour.
For a vegan version, use plant-based milk and vegan butter.
Store leftovers in an airtight container in the fridge for 4–5 days.
To freeze, wrap slices well and store up to 2 months.
Bake in different pans: bundt (40–45 mins), 9×13 (25–30 mins), muffins (20 mins).
Optional glaze: 1 cup powdered sugar, 2 tbsp milk, ¼ tsp vanilla.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 186mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 14mg