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Pumpkin Coffee Cake

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A moist and warmly spiced pumpkin coffee cake topped with a buttery pecan crumble. Perfect for fall mornings or a cozy dessert.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup brown sugar
  • 1/2 cup pecans (chopped)
  • 4 tablespoons unsalted butter
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350 degrees F and grease a square baking dish with cooking spray.
  2. In a medium bowl, combine flour, pumpkin pie spice, baking soda, baking powder, and salt. Mix well.
  3. In a large bowl, whisk together pumpkin puree, sugar, vegetable oil, milk, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until a lump-free batter forms.
  5. Pour the batter into the prepared baking dish.
  6. In a separate bowl, mix topping ingredients: flour, brown sugar, chopped pecans, butter, and cinnamon until crumbly.
  7. Sprinkle the topping evenly over the batter.
  8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool for 10 minutes before slicing and serving.

Notes

  • Substitute walnuts for pecans if desired.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Serve warm with coffee or tea for best flavor.
  • Add a light glaze for extra sweetness if desired.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-coffee-cake-recipe/