Pumpkin Coffee Cake
User Reviews
5.0
24 reviews
Excellent
Pumpkin Coffee Cake
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This totally decadent Pumpkin Coffee Cake is topped with a sprinkle of cinnamon sugar streusel and drizzled in a sweet vanilla glaze. It's perfect for serving with coffee, tea, hot cocoa, or straight up as a delicious dessert!
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Ingredients
- 1 cup all-purpose flour (120 grams)
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 TBSP avocado oil or coconut oil
- 1 cup unsweetened canned pumpkin purée (226 grams)
- ½ tsp salt
- ¾ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp pumpkin pie spice blend
- ½ cup granulated sugar (100 grams)
- ½ cup light brown sugar , packed (100 grams)
- 2 oz cream cheese (cut into 6 pieces)
- 2 large eggs
- ⅛ cup milk
STREUSEL TOPPING
- ⅓ cup granulated sugar (131 grams)
- ⅔ cup all-purpose flour (82 grams)
- 4 TBSP melted unsalted butter
- 1 tsp ground cinnamon
- ⅛ tsp salt
VANILLA GLAZE
- ¾ cup powdered sugar (75 grams)
- 1 TBSP milk
- ¼ tsp pure vanilla extract
Instructions
- Adjust oven rack to the center position and preheat oven to 350°F. Grease a metal 8x8-inch baking pan. For easy coffee cake removal, cut a strip of parchment paper that is long enough to hang over the sides a little to make a sling. Once slightly cooled you can lift the coffee cake out of the pan using the parchment sling - easy peasy!
- Whisk together flour, baking powder, and baking soda in a bowl and set aside. For best results, measure flour by weight (my go-to) or use the spoon and sweep method.
- Heat a medium-large pot to medium heat (my dial was at 6) and add a TBSP of oil.
- One heated, add pumpkin, salt, cinnamon, nutmeg, and pumpkin pie spice blend. Cook, stirring often, for approx. 5-6 minutes.
- Remove pot from heat and add granulated sugar, brown sugar, and cream cheese. Stir and allow to cool for 5 minutes, then use a metal whisk to whisk well until ingredients are completely incorporated.
- In a small bowl whisk together milk and eggs, then add to the pumpkin mixture.
- Gently fold in flour mixture until combined (some small lumps are totally okay) and pour into prepared 8x8 pan.
- To make the streusel, combine ingredients and mix together with a fork until crumbly. Sprinkle on top of batter.
- Bake for 35 minutes. Test with a butter knife for doneness. A knife inserted into center of the loaf will come out clean when the bread is cooked through. Allow to cool in pan for 5-10 minutes, then carefully remove and transfer to a wire rack to finish cooling.
- To make the glaze, whisk together powdered sugar with milk and vanilla. Drizzle over coffee cake once cooled and enjoy!
Notes
- Curious why I'm cooking the pumpkin puree first? It's my FAVORITE trick for making canned pumpkin taste amazing! The spices get extra time to mingle and jazz up the pumpkin and it's just glorious.
- Recipe yields 9 large servings or 12 smaller slices.
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
57mg
(19%)
Sodium
240mg
(10%)
Potassium
166mg
(5%)
Fiber
2g
(8%)
Sugar
42g
(84%)
Vitamin A
4536IU
(91%)
Vitamin C
1mg
(1%)
Calcium
63mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 240mg | 10% |
| Potassium | 166mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 4536IU | 91% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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