Description
Delicious pumpkin coffee cake with a crumbly streusel topping.
Ingredients
Scale
- Streusel Crumb Topping:
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons cold butter
- Coffee Cake:
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1/2 cup canola oil or vegetable oil
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup maple syrup
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 9×9-inch baking dish with cooking spray or line with parchment paper.
- In a large bowl, combine flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In a separate bowl, whisk together pumpkin, brown sugar, oil, maple syrup, and milk until smooth.
- Pour wet ingredients into dry ingredients. Stir until just combined. Do not overmix.
- Pour batter into prepared pan and spread evenly.
- In a small bowl, mix flour, brown sugar, and cinnamon. Add cold butter and press with a fork until crumbly.
- Sprinkle streusel evenly over batter.
- Bake for 35 minutes or until a toothpick inserted in the center comes out mostly clean. If needed, bake an additional 5 minutes.
Notes
- Gluten-free flour may be substituted.
- Dark brown sugar, coconut sugar, or a blend may be used.
- Substitute melted coconut oil or vegetable oil if preferred.
- Replace pumpkin pie spice with 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice.
- Non-dairy milk (almond, oat, etc.) can be used.
- For richer flavor, substitute buttermilk for milk.
- For lower calories, use unsweetened applesauce instead of oil.
- Use plant-based butter for a dairy-free version.
- Honey or agave may replace maple syrup.
- Baking variations: Bundt pan: 40–45 minutes; 9×13 pan: 25–30 minutes; Muffins: 20 minutes.
- Freeze wrapped tightly for up to 2 months.
- Refrigerate leftovers 4–5 days in an airtight container.
- Optional glaze: Mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla; drizzle over cooled cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 186 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 14 mg
Keywords: Pumpkin Coffee Cake