Pumpkin Coffee Cake
There's no better way to indulge in the cozy months of autumn than with the warm aroma of pumpkin! This Pumpkin Coffee Cake with Cinnamon Streusel Topping is an absolute must-try for those looking to savor the fall season for breakfast, brunch, or dessert!
Servings: 9 people
Calories: 423kcal
Equipment
Ingredients
- 1 cup brown sugar
- ¼ cup butter softened
- 1 cup pumpkin puree canned
- 1½ tsp vanilla extract
- 1 large egg
- ½ cup milk
- 1 tbsp pumpkin pie spice
- 2½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2¼ cups all purpose flour
Topping
- ½ cup all purpose flour
- ¾ cup brown sugar
- ¼ cup butter softened
- ¾ tsp pumpkin pie spice
Instructions
Topping
- Add brown sugar, flour, butter and pumpkin pie spice to a medium size bowl. Using a fork mix the ingredients together until small lumps start for form. Set aside.
Cake
- Preheat oven to 350℉. Grease a 8x8 inch baking pan, set aside.
- Add brown sugar, butter, pumpkin puree, vanilla extract, egg, and milk into the bowl of your stand mixer. Cream together ingredients until everything is well incorporated.
- While the mixer is on low, add the pumpkin pie spice, cinnamon, and baking powder. Slowly add in the flour and mix just until blended.
- Pour the batter into the prepared pan.
- Sprinkle the topping evenly over the top of the cake.
- Bake for 50-55 minutes. Poke a toothpick into the center of the cake and when it comes out clean the cake is done.
- Cool completely, Serve and ENJOY!
Nutrition
Calories: 423kcal | Carbohydrates: 75g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 291mg | Potassium: 193mg | Fiber: 2g | Sugar: 43g | Vitamin A: 4607IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 3mg