Description
Pumpkin Coffee Cake is the ultimate autumn delight, blending the warmth of cinnamon and nutmeg with creamy pumpkin in every moist bite. Topped with a crunchy streusel, this cake is perfect for brunches or cozy gatherings. As the inviting aroma fills your kitchen, you’ll want to savor each slice, making it a go-to recipe for chilly mornings or special occasions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1/3 cup cold butter, cubed
- 1/2 cup flour
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, eggs, sour cream, and vegetable oil until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- For the streusel topping, mix brown sugar and flour in a small bowl; add cold butter and mix until crumbly.
- Pour batter into the prepared pan and sprinkle streusel on top.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 135mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: - Feel free to add chopped nuts or chocolate chips to the batter for extra flavor.- Substitute Greek yogurt for sour cream if desired for a lighter option.