Pumpkin Coffee Cake

Irresistible Pumpkin Coffee Cake is the best way to highlight warm fall flavors! With a moist, fluffy, pumpkin-flavored interior and a buttery spiced streusel topping, this is a unique twist on the classic that will have you hooked after the first bite! Drizzle with sweet vanilla glaze for the ultimate cozy treat!

Course Breakfast, Brunch, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 234

Author Kim

Ingredients

Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon pumpkin pie spice
2 large eggs
1 cup pumpkin puree
⅔ cup light brown sugar
½ cup sour cream or full fat Greek yogurt
¼ cup light olive oil or melted coconut oil
1 teaspoon pure vanilla extract

Crumb topping

½ cup all-purpose flour
½ cup light brown sugar
2 teaspoons ground cinnamon
¼ cup softened unsalted butter

Icing

½ cup powdered sugar
¼ teaspoon pure vanilla extract
2-3 teaspoons milk plus more to thin

Instructions

Preheat the oven to 350°F. Grease an 9×9-inch baking pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large bowl, stir together eggs, pumpkin puree, brown sugar, sour cream, oil and vanilla until smooth.
Add the flour mixture to the wet mixture and stir until just combined. Set aside.
Combine all of the crumb topping ingredients in a small bowl with a fork until crumbly.
Add cake batter to the prepared pan and use a spatula or spoon to spread it out evenly. Sprinkle the crumb topping evenly over the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs sticking to it.
Let cake cool for about 15 minutes. Meanwhile, make icing by whisking together powdered sugar, vanilla extract and milk in a small bowl.
Drizzle icing over warm cake. Cut into squares and serve!

Notes

Helpful tips

Homemade pumpkin spice: For the 1 tbsp pumpkin pie spice that this recipe calls for, you can combine 2 teaspoons ground cinnamon, 1/2 tsp ground nutmeg, 1/2 teaspoon ground ginger and 1/8 lightly heaping teaspoon ground cloves or allspice.

Measure the flour correctly: To ensure that you're using the correct amount of flour for the best texture, whisk the flour, then spoon it into a dry measuring cup and (without shaking the cup) level off the top with a straight edge.

Room temp ingredients: Bring the butter, egg, and sour cream to room temperature before getting started. All of the ingredients will mix together more easily and you won’t have to worry about over-mixing the batter.

Do not over-mix the batter: Over-mixing the batter can result in dry, tough baked goods. Here’s more info on over mixing and why it should be avoided.

Leftovers: If you’re enjoying this the next day, give it 10-20 seconds in the microwave. We love it a bit warm!

Storing leftovers

Leftovers will stay fresh for 2-3 days stored at room temperature. For longer storage, transfer to an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

If storing in the freezer, I recommend cutting the cake into individual servings before freezing. Then, you can conveniently grab one piece at a time as desired. To thaw, place it in the refrigerator overnight or leave it at room temp for a 1-2 hours.

Nutrition