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Pumpkin Coffee Cake

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This Pumpkin Coffee Cake is the ultimate fall treat—moist, fluffy, and filled with warm pumpkin spice flavors. Topped with a buttery cinnamon streusel and finished with a sweet glaze, it’s perfect for breakfast, brunch, or an afternoon pick-me-up with coffee.

Ingredients

  • For the Streusel Topping:
  • ½ cup all-purpose flour
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 tsp cinnamon
  • Pinch of salt
  • 4 tbsp unsalted butter, melted
  • For the Cake Batter:
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp salt
  • ½ cup vegetable oil (or melted butter)
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream (or Greek yogurt)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • Optional Glaze:
  • ½ cup powdered sugar
  • 1–2 tbsp milk or cream
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan.
  • Make the streusel: In a small bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until the mixture looks like damp sand. Set aside.
  • Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  • Mix wet ingredients: In another bowl, whisk together oil, brown sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.
  • Combine: Gently fold the wet ingredients into the dry until just combined (don’t overmix).
  • Assemble: Pour the batter into the prepared pan, then sprinkle streusel topping evenly over the surface.
  • Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  • Optional glaze: Whisk together powdered sugar, milk, and vanilla, then drizzle over cooled cake.
  • Slice, serve, and enjoy with coffee or tea!

Notes

  • Make sure to use pure pumpkin puree (not pumpkin pie filling).
  • The cake can be stored covered at room temperature for 2–3 days, or refrigerated for up to 5 days.
  • Freezes well for up to 2 months—wrap slices individually for easy grab-and-go treats.
  • For a stronger pumpkin spice flavor, add 1 tsp pumpkin spice blend instead of the individual spices.

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