Simple Pumpkin Coffee Cake
A moist, spiced pumpkin coffee cake topped with a buttery cinnamon streusel, perfect for fall mornings or sneaky late-night snacks.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Streusel:
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup cold butter diced
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
- In a mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry mixture, stirring until just combined.
- Pour the batter into the prepared baking pan, spreading it evenly.
- For the streusel, combine brown sugar, flour, and cinnamon in a small bowl.
- Cut in the cold butter until the mixture forms coarse crumbs.
- Sprinkle the streusel over the batter in an even layer.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before slicing. Serve warm or at room temperature.
Notes
Nutritional Values (Per Serving):
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving):
- Vitamin A: 30%
- Iron: 5%
- Calcium: 4%
- Vitamin C: 3%
- Potassium: 4%
Additional Notes/Tips
- Swap canned pumpkin with fresh puree for extra flavor.
- Add chopped pecans to the streusel for a crunchy twist.
- Pair with spiced whipped cream for maximum fall vibes.