Spiced Pumpkin Coffee Cake with Streusel Topping (Print Version)

Warm Pumpkin Coffee Cake, a comforting treat perfect for crisp mornings. Features a spiced pumpkin base and crumbly streusel. Easy to bake!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ The Cake Base

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 1/2 cup (100g) light brown sugar, packed
04 - 2 tsp baking powder
05 - 1 tsp baking soda
06 - 1/2 tsp salt
07 - 1 tbsp pumpkin pie spice
08 - 1 cup (240g) pumpkin puree (not pie filling)
09 - 2 large eggs, room temperature
10 - 1/2 cup (120ml) vegetable oil
11 - 1/2 cup (120ml) whole milk
12 - 1 tsp vanilla extract

→ Streusel Topping

13 - 1/2 cup (60g) all-purpose flour
14 - 1/4 cup (50g) light brown sugar, packed
15 - 1/4 cup (50g) granulated sugar
16 - 1 tsp ground cinnamon
17 - 1/2 cup (113g) cold unsalted butter, cubed

→ Glaze Drizzle

18 - 1 cup (120g) powdered sugar
19 - 2-3 tbsp milk
20 - 1/2 tsp vanilla extract

# Instructions:

01 - First things first, get that oven preheated to 350°F (175°C). Then, grab a 9x13 inch baking pan and grease it up, maybe dust with a little flour if you're feeling fancy. I always forget this step and then scramble when the batter’s ready. Don't be like me! This step is all about setting yourself up for success, so you don't end up with cake stuck to the pan, a disaster I've lived through too many times.
02 - In a large bowl, whisk together your flour, both sugars, baking powder, baking soda, salt, and pumpkin pie spice. Give it a good whisk until everything is combined. You want to make sure there are no lumps of spice hiding, honestly, because nobody wants a mouthful of straight cinnamon. This is where the kitchen starts to smell like autumn, and I just love that first waft of spiced flour.
03 - In a separate medium bowl, whisk your pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until they’re all happy and combined. It’ll look vibrant and orange, and honestly, you might be tempted to just eat it with a spoon. I've been there, but resist! This liquid gold is about to make your coffee cake dreams come true.
04 - Now, pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula just until *just* combined. Seriously, stop as soon as you don't see any dry streaks of flour. Overmixing is the enemy of a tender cake, and I’ve made that mistake more times than I care to admit, resulting in a dense, sad cake. We want light and fluffy here!
05 - In a small bowl, combine the streusel flour, both sugars, and cinnamon. Add the cold, cubed butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until you have coarse crumbs. It should look like wet sand. This step is a bit messy, but it’s so satisfying to see those little crumbles form!
06 - Pour half of your cake batter into the prepared pan and spread it evenly. Sprinkle about half of the streusel topping over it. Carefully spoon the remaining batter over the streusel layer, spreading it gently. Then, sprinkle the rest of the streusel on top. Pop it into the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean. The top will be golden brown and smell absolutely incredible – that’s how you know it’s almost ready!
07 - While the cake cools a bit, whisk together the powdered sugar, milk, and vanilla extract for the glaze. You want it thick enough to drizzle but not too runny. If it’s too thick, add a tiny bit more milk; too thin, add more powdered sugar. Drizzle it over the slightly warm or completely cooled cake. This is my favorite part; it just makes it look so pretty and adds that extra touch of sweetness. The aroma of warm cake and sweet glaze? Pure happiness.

# Notes:

01 - Don't overmix the batter; it makes the cake tough. I learned that the hard way, honestly.
02 - Store cooled cake in an airtight container for up to 3 days at room temp. It keeps its moisture surprisingly well.
03 - Tried using almond milk once for the cake; it works, but the texture is a tad denser.
04 - A sprinkle of toasted pecans on top of the glaze adds a nice crunch, honestly.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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