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Pumpkin Coffee Cake

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50min

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12 servings

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This Pumpkin Coffee Cake is a moist, flavorful treat perfect for autumn mornings. It combines the warm spices of pumpkin pie with a tender cake and a crunchy streusel topping. Ideal for breakfast, brunch, or as an afternoon snack with coffee, this cake captures the essence of fall in every bite.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
15 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat oven

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.

2
Prepare streusel

In a small bowl, mix 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup softened butter until crumbly. Set aside.

3
Mix dry ingredients

In a large bowl, whisk together remaining flour, baking powder, cinnamon, nutmeg, and salt.

4
Cream butter and sugar

In another bowl, cream remaining butter and brown sugar until light and fluffy.

5
Add wet ingredients

Beat in eggs, pumpkin puree, and milk to the butter-sugar mixture.

6
Combine mixtures

Gradually stir the dry ingredients into the wet ingredients until just combined.

7
Pour batter

Spread the batter evenly in the prepared baking pan.

8
Add streusel

Sprinkle the streusel topping over the batter.

9
Bake

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

10
Cool

Allow the cake to cool in the pan for 10 minutes before serving.

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