Description
Pumpkin spice coffee cake is the perfect autumn indulgence, merging the rich taste of pumpkin with warm spices and a deliciously buttery streusel topping. This moist, tender cake fills your kitchen with inviting aromas, making it ideal for brunch gatherings or cozy coffee breaks. Each bite offers the comforting flavors of fall, ensuring it’s a treat you’ll crave throughout the season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup brown sugar (for streusel)
- 1/4 cup oats (for streusel)
- 1/4 cup unsalted butter (melted, for streusel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, eggs, milk, and vanilla until smooth.
- Gently combine wet and dry ingredients; lumps are fine.
- For the streusel topping, mix brown sugar, oats, flour, cinnamon, and melted butter until crumbly.
- Pour batter into the prepared pan; sprinkle streusel on top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: For added flavor, consider incorporating chopped nuts or chocolate chips into the batter. Store leftovers in an airtight container at room temperature for up to three days or freeze for up to two months.