Dessertschefsavvy4.8
Pumpkin Coffee Cake
This Pumpkin Coffee Cake with its crunchy streusel topping and sweet glaze is perfect for breakfast or dessert, and only requires a few staple holiday baking ingredients.
👥 9 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
📝 Preparation Steps
1
Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.
2
Preheat oven to 350 degrees. Grease a 9 x 9 pan with nonstick cooking spray and set aside.Combine dry ingredients: In a large bowl combine flour, baking soda, baking powder, salt and pumpkin pie spice.
baking soda1 tsppumpkin pie spice1 tbsptsp pumpkin pie spice1/2
3
Combine wet ingredients: In a medium bowl combine pumpkin puree, light brown sugar, granulated sugar, oil and milk.
pumpkin puree, (not pumpkin pie filling)1 cupcup milk1/4milk1 tbsp
4
Add the wet ingredients to the dry ingredients and mix just until combined. Make sure not to over mix. The batter will be thick that is ok!
5
Pour batter into the prepared pan and sprinkle with streusel topping. Bake for ⏱️ 30-35 minutes or until a toothpick inserted comes out mostly clean with a few crumbs on it.
6
Allow the cake to cool for ⏱️ 30 minutes then drizzle with glaze and enjoy!
7
Glaze
8
Combine powdered sugar and milk in a smooth bowl until smooth, set aside.
cup milk1/4milk1 tbsp
9
Streusel Topping
10
Add flour, butter, sugar and pumpkin pie spice to a food processor. Pulse for ⏱️ 30 seconds or until the mixture resembles wet sand, set aside.
pumpkin pie spice1 tbsptsp pumpkin pie spice1/2
Nutrition Facts
calories
424 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
2 g
sugar Content
33 g
sodium Content
282 mg
protein Content
4 g
cholesterol Content
14 mg
carbohydrate Content
62 g
saturated Fat Content
4 g
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