Pumpkin Coffee Cake

A square of pumpkin cake is lifted from a baking dish.

4.25 from 4 votes

Pumpkin coffee cake with streusel provides the perfect compliment to your afternoon cup of coffee. Perfectly spiced, incredibly moist, and topped with a delectable streusel, this cake is the epitome of Fall/Autumn comfort.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast, Breakfast/Brunch, Dessert

Cuisine: American

Servings: servings

Author: Mariam Ezzeddine

Equipment

1 8 x 8 inch Square Pan/Baking Dish

Ingredients

For The Cake

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup pumpkin puree
¾ cup sugar
½ cup vegetable oil
½ cup milk
1 teaspoon vanilla extract

For The Struesel Topping

½ cup all-purpose flour
½ cup brown sugar
½ cup pecans chopped
4 tablespoons unsalted butter
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees F. Grease a square baking dish with cooking spray and set it aside.
In a medium bowl, combine the dry ingredients: all-purpose flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix well and set aside.
In a separate large bowl, combine the pumpkin puree, sugar, oil, milk, and vanilla extract. Whisk vigorously until all the ingredients are well combined.
Gradually add the dry ingredients into the wet mixture and mix thoroughly to create a smooth batter without any lumps. Pour the batter into the prepared baking dish.
As the batter bakes, prepare the topping: combine flour, brown sugar, pecans, butter, and cinnamon. Mix the ingredients until well incorporated.
Sprinkle the prepared topping evenly over the batter in the baking dish. Bake the coffee cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool for about 10 minutes before slicing and serving.

Notes

Properly grease the pan: Ensure that you grease your baking pan thoroughly or use parchment paper to prevent the cake from sticking. This will make it easier to remove and serve.

Combine dry ingredients separately: In a separate bowl, combine the cake dry ingredients (flour, pumpkin pie spice, baking soda, baking powder, and salt) before adding them to the wet ingredients. This ensures even distribution of the spices and leavening agents.

Sift the dry ingredients: Sifting the dry ingredients can help break up any lumps and ensure a lighter, more evenly textured cake.

Don't overmix: When you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to a denser cake.

Toast the Pecans: Toasting the pecans enhances their flavor. Spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5 minutes, or until fragrant.

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