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
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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