Pumpkin Coffee Cake
Experience the essence of fall with this delightful Pumpkin Coffee Cake, perfect for breakfast, brunch, or an afternoon snack. The warm aroma of cinnamon and pumpkin spice fills your kitchen, creating a cozy atmosphere that invites everyone to indulge in a slice (or two). This easy-to-follow recipe combines moist cake with a crunchy crumb topping, making it an irresistible treat that will quickly become a family favorite. Whether enjoyed plain or dressed up with your favorite toppings, this coffee cake is sure to please.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 9 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/4 cup maple syrup
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- For the Crumb Topping: 1/4 cup all purpose flour, 1/4 cup light brown sugar, 1 tablespoon cinnamon, 4 tablespoons cold butter
Instructions
- Preheat oven to 350°F (175°C).
- Prepare a 9×9 baking dish with cooking spray or parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
- In another bowl, mix canned pumpkin, brown sugar, oil, maple syrup, and milk until smooth.
- Combine wet and dry ingredients gently until just mixed; avoid overmixing.
- Pour batter into the prepared dish and spread evenly.
- For the crumb topping: mix flour, brown sugar, cinnamon, and cold butter until crumbly; sprinkle over batter.
- Bake for 35 minutes or until a toothpick comes out mostly clean.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 270
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://simplekitchentips.com/pumpkin-coffee-cake/