Dessertscrazyforcrust4.9
Pumpkin Coffee Cake Recipe
Pumpkin Coffee Cake is the perfect fall breakfast with a thick streusel! It's also an egg-free coffee cake that's thick and moist and has the perfect pumpkin spice flavor
👥 16 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°. Spray a 9x9” pan with nonstick cooking spray.
2
Mix 2 cups flour, sugar, baking powder, salt, and pumpkin pie spice in a large bowl. Whisk to combine. Stir in pumpkin, vegetable oil, vanilla and milk until mixed. Pour into prepared pan. Set aside.
(248g) all-purpose flour2 cupsbaking powder2 teaspoons(200g) brown sugar1 cuppumpkin pie spice1 tablespoonvanilla1 teaspoon
3
In a small bowl, mix melted butter with 1/4 cup flour, brown sugar, cinnamon, and salt. Stir with a fork to combine. Spread on top of pumpkin cake layer.
(248g) all-purpose flour2 cups(200g) brown sugar1 cupcinnamon1 tablespoon
4
Bake ⏱️ 30-40 minutes until a toothpick inserted 2” from the side of the pan comes out clean.
5
Store covered on the counter for up to 2 days or freeze for up to one month.
Nutrition Facts
calories
218 kcal
fat Content
6 g
serving Size
1 slice
fiber Content
1 g
sugar Content
23 g
sodium Content
82 mg
protein Content
2 g
cholesterol Content
7 mg
carbohydrate Content
38 g
saturated Fat Content
4 g
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