Pumpkin Coffee Cake
Indulge in a slice of Pumpkin Coffee Cake, the perfect way to embrace the flavors of fall any time of day. This moist and fluffy cake combines the warm spices of cinnamon and pumpkin pie spice with a delightful crumb topping, making it an irresistible treat for breakfast, brunch, or dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/4 cup all-purpose flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup brown sugar
- 1/4 cup milk
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons cold butter
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×9 square baking dish with cooking spray or parchment paper.
- In a large bowl, combine 2 cups flour, baking powder, salt, 2 teaspoons cinnamon, and pumpkin pie spice.
- In another bowl, whisk together 1 cup canned pumpkin, ½ cup brown sugar, ½ cup canola oil, ¼ cup maple syrup, and ¼ cup milk until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined; do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- For the crumb topping: Mix together ¼ cup flour, ¼ cup light brown sugar, 1 tablespoon cinnamon, and cold butter until crumbly. Sprinkle over the batter.
- Bake for approximately 35 minutes or until a toothpick comes out mostly clean.
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://recipeveil.com/pumpkin-coffee-cake-2/