Pumpkin Coffee Cake
A moist, spiced pumpkin coffee cake layered with cinnamon sugar and crunchy streusel. Drizzled with maple glaze, it's the perfect fall bake.
Equipment
- - 9x9-inch pan
- Mixing bowls
- Whisk
- Parchment paper
Ingredients
- ### Streusel Topping
- - 1 cup all-purpose flour
- - ½ cup light brown sugar
- - ¼ cup granulated sugar
- - 1 tsp ground cinnamon
- - 6 tbsp unsalted butter melted
- ### Cinnamon Filling
- - 6 tbsp light brown sugar
- - 1 tsp ground cinnamon
- - 1 tsp pumpkin spice
- ### Pumpkin Coffee Cake
- - 2 cups all-purpose flour
- - 2 tsp baking powder
- - ¼ tsp baking soda
- - ½ tsp salt
- - 1 tsp cinnamon
- - ½ tsp ginger
- - ¼ tsp nutmeg
- - ¼ tsp cloves
- - ½ cup neutral oil
- - ½ cup light brown sugar
- - ½ cup granulated sugar
- - 1 cup pumpkin purée
- - 2 large eggs
- - 2 tsp vanilla extract
- - ½ cup buttermilk
- ### Maple Glaze
- - 1 cup powdered sugar
- - 2 tbsp maple syrup
- - 1–2 tbsp milk or cream
Instructions
- Preheat oven to 350°F (177°C). Line a 9x9-inch pan with parchment.
- Mix streusel topping ingredients. Set in fridge.
- Mix cinnamon filling ingredients. Set aside.
- Whisk dry ingredients in a medium bowl.
- In a large bowl, whisk wet ingredients until smooth.
- Fold dry into wet until just combined.
- Pour half the batter in pan. Add cinnamon filling. Top with remaining batter.
- Add streusel topping. Bake 45–60 min until toothpick comes out clean.
- Cool 20 min. Remove, glaze, slice, and serve.
Notes
- Store at room temp for 3 days, then refrigerate. Freeze for up to 2 months.
- Optional: Double recipe for 9x13 or Bundt pan.
- Optional: Double recipe for 9x13 or Bundt pan.