Description
Cinnamon Streusel Pumpkin Coffee Cake is the perfect fall dessert, blending warm spices and creamy pumpkin puree topped with a crunchy streusel. This cake fills your kitchen with delightful aromas, creating a cozy atmosphere ideal for autumn gatherings or leisurely mornings with coffee. Each slice offers a comforting taste of the season, making it an irresistible treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- For the Streusel Topping:
- 1 cup rolled oats
- 1/2 cup chopped nuts (optional)
- 1/3 cup brown sugar
- 1/4 cup flour
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, cream softened butter with brown and granulated sugars until light and fluffy.
- Add pumpkin puree and eggs to the creamed mixture; mix until well combined.
- Gradually add the dry mixture into the wet ingredients until just combined.
- For the streusel topping, mix oats, nuts (if using), brown sugar, flour, and cinnamon until crumbly.
- Pour half of the batter into the prepared pan, sprinkle with half of the streusel topping. Pour in remaining batter and top with rest of the streusel.
- Bake for 40-45 minutes or until a toothpick comes out clean from the center.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Consider using whole wheat flour for added nutrition or maple syrup instead of brown sugar for a different flavor profile. Be careful not to overmix to keep your cake tender.