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Pumpkin Coffee Cake

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A delicious Pumpkin Coffee Cake that is fluffy, moist, and spiced perfectly for fall. It’s ideal for breakfast, brunch, or as an afternoon treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup flour (for streusel)
  • 1/2 cup brown sugar (for streusel)
  • 1/4 cup unsalted butter (for streusel)
  • 1 teaspoon cinnamon (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare your baking pan by greasing a 9×9-inch square pan or lining it with parchment paper.
  3. Mix your dry ingredients in a bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Cream the butter and sugar together until light and fluffy.
  5. Add in the pumpkin puree and eggs, mixing well after each addition, then add the vanilla extract.
  6. Combine the wet and dry ingredients by gradually adding the dry mixture to the wet until just incorporated.
  7. Chop any nuts and fold into the batter.
  8. Prepare the streusel by mixing flour, brown sugar, butter, and cinnamon until crumbly.
  9. Assemble the cake by pouring the batter into the pan and topping with streusel.
  10. Bake for 30-35 minutes until a toothpick inserted comes out clean.
  11. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Serve warm with icing or whipped cream. It can be frozen for later enjoyment.

Nutrition

Keywords: Pumpkin Coffee Cake, Fall Baking, Cozy Desserts

Find it online: https://pureproteinbites.com/one-bowl-pumpkin-coffee-cake-cozy-fall-treat/