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Pumpkin Coffee Cake

Pumpkin Coffee Cake Recipe
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Indulge in the warmth of fall with this delightful Pumpkin Coffee Cake Recipe, a perfect companion for your morning coffee or afternoon tea. This moist cake features a rich pumpkin flavor and a crunchy streusel topping that will leave your taste buds wanting more. Quick to prepare, this recipe takes only 20 minutes of prep time and is ideal for casual breakfasts, family gatherings, or holiday brunches. The blend of pumpkin and warm spices creates a cozy atmosphere that’s simply irresistible. Best of all, it’s make-ahead friendly, allowing you to enjoy even richer flavors the next day. Customize it with nuts or chocolate chips for a personal touch!

Ingredients

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  • 3 cups all-purpose flour (spooned and leveled)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup butter (2 sticks, melted)
  • 2 & 1/4 cups all-purpose flour
  • 1 & 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup butter (1 stick, softened but still cool)
  • 1 (15-oz) can pumpkin puree (NOT pumpkin pie filling, divided)
  • 4 large eggs
  • 1/4 cup vegetable oil (light-flavor olive oil)
  • 1 tablespoon vanilla extract
  • 1/4 cup butter (half stick, very soft)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt (use less if all you have is table salt)
  • 3 tablespoons milk (more to taste)
  • 2 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
  2. In a large bowl, mix together flour, sugars, salt, cinnamon, and pumpkin pie spice for the streusel topping.
  3. Melt butter and combine with dry ingredients until it resembles wet sand.
  4. In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice for the batter.
  5. Add softened butter and mix until crumbly; then mix in half of the pumpkin puree.
  6. Combine remaining puree with eggs, oil, and vanilla in the same bowl used for melted butter; whisk until smooth.
  7. Layer batter and streusel in the prepared pan; bake for 35 minutes. Add remaining streusel on top and bake for another 10-15 minutes until cooked through.
  8. Cool before icing with a simple mixture of butter, powdered sugar, milk, and vanilla.

Nutrition

Find it online: https://www.weekmealideas.com/pumpkin-coffee-cake-recipe/