Pumpkin Muffin Coffee Cake—because who needs to choose between muffins and coffee cake when you can have both? This is the hybrid dessert you didn’t know you were craving. It’s like a muffin, but with more cake and more cinnamon. Forget dry, tasteless pumpkin desserts; this one’s packed with flavor and moisture. The streusel topping? Don’t even get me started. It’s an excuse to eat cake for breakfast. So, get your fall vibes ready, and embrace the pumpkin revolution in muffin form—because honestly, it’s a whole new level of indulgence.
Pumpkin Muffin Coffee Cake
This pumpkin muffin coffee cake blends muffin fluffiness with cake decadence, topped with a cinnamon streusel for a perfect fall treat.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk any kind
- For the Streusel Topping:
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter melted
- Instructions in Steps
- Preheat the oven to 350°F 175°C and grease a 9-inch round cake pan.
- In a bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In another bowl mix pumpkin, sugars, oil, eggs, vanilla, and milk.
- Add dry ingredients to wet ingredients and stir until combined.
- Pour the batter into the prepared pan.
- In a small bowl combine oats, brown sugar, cinnamon, and melted butter for the streusel.
- Sprinkle the streusel over the cake batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool on a rack before slicing.
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
- In another bowl, mix pumpkin, sugars, oil, eggs, vanilla, and milk.
- Add dry ingredients to wet ingredients and stir until combined.
- Pour the batter into the prepared pan.
- In a small bowl, combine oats, brown sugar, cinnamon, and melted butter for the streusel.
- Sprinkle the streusel over the cake batter.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool on a rack before slicing.
Notes
Nutritional Information (Per Serving)
Calories: 230Total Fat: 10g
Saturated Fat: 2g
Carbohydrates: 34g
Fiber: 3g
Protein: 3g
Vitamins and Minerals
- Vitamin A: 15%
- Vitamin C: 4%
- Calcium: 3%
- Iron: 6%
- Potassium: 5%
Additional Notes/Tips to Enhance Flavor
- Top with a dollop of whipped cream for extra indulgence.
- Add a handful of chopped nuts to the streusel for some crunch.
- Serve with a hot cup of coffee or chai to complete the fall experience.
- Use pumpkin spice for an extra boost of flavor if you’re feeling extra fall-ish.
