Pumpkin Coffee Cake
Pumpkin Coffee Cake is the perfect fall breakfast with a thick streusel! It's also an egg-free coffee cake that's thick and moist and has the perfect pumpkin spice flavor
Servings 16 servings
For the Coffee Cake
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pure pumpkin puree
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup nonfat milk
For the Streusel
- 1/4 cup unsalted butter, melted
- 1/4 cup all-purpose flour
- 1 cup brown sugar
- 1 tablespoon cinnamon
- Pinch salt
Preheat oven to 350°. Spray a 9x9” pan with nonstick cooking spray.
Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
In a small bowl, mix melted butter with 1/4 cup flour, brown sugar, cinnamon, and salt. Stir with a fork to combine. Spread on top of pumpkin cake layer.
Bake 30-40 minutes until a toothpick inserted 2” from the side of the pan comes out clean.
Store covered on the counter for up to 2 days or freeze for up to one month.
Please note this coffee cake, as described and showed in photos, is dense, thick and moist. It's not light and airy like a cake.
The video forgot to add milk. FOLLOW THE RECIPE not the video, as is a good rule for ALL recipes on all sites.
Serving: 1slice | Calories: 218kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 82mg | Potassium: 131mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2485IU | Vitamin C: 0.7mg | Calcium: 57mg | Iron: 1.3mg