Pumpkin Coffee Cake
User Reviews
4.9
342 reviews
Excellent
Pumpkin Coffee Cake
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Bring the taste of Fall to your mornings with this easy Pumpkin Coffee Cake recipe. It's loaded with pumpkin spice flavor and topped with an amazing brown sugar cinnamon streusel crumb topping.
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Ingredients
For the Streusel Crumb Topping
- ¼ cup all purpose flour
- ¼ cup light brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons cold butter ¼ cup
For the Coffee Cake
- 2 cup all purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup canned pumpkin
- ½ cup canola oil or vegetable oil
- ½ cup brown sugar
- ¼ cup milk
- ¼ cup maple syrup
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Instructions
- Preheat oven to 350° F
- Spray a 9x9 square baking dish with cooking spray or line with parchment paper.
- In a large bowl, mix the flour, baking powder, salt, cinnamon, and pumpkin pie spice together until combined well.
- In a separate medium bowl, mix the pumpkin, brown sugar, oil, maple syrup, and milk together well.
- Pour the wet ingredients into the dry ingredients and stir until combined but DO NOT overmix or coffee cake will be more dense.
- Pour the batter into the baking pan and spread evenly in the pan.
- In a small bowl, mix the dry crumb topping ingredients together and then add in the cold butter and press with a fork. Press until a crumb consistency is made and all flour is well
- Sprinkle the crumb topping over on top of the batter.
- Bake for 35 minutes or until a toothpick inserted into the center comes on mostly clean . Bake for another 5 minutes if the toothpick is mostly wet.
Notes
- Use gluten free flour if desired.
- Use dark brown sugar or lower calorie coconut sugar if preferred. or even a mixture of light and brown sugars.
- Use or vegetable or melted coconut oil if desired
- Use 1 teaspoon nutmeg, ½ teaspoon cloves and and ½ teaspoon allspice in place of the pumpkin pie spice.
- Substitute almond milk, oat milk or other non-dairy milk of your choice.
- Substitute buttermilk for the milk for a richer flavor.
- For a healthy version, substitute all natural unsweetened applesauce for the oil for lower calories.
- Use vegan butter in place of regular butter.
- Substitute honey or agave for the maple syrup
- Bake in a bundt pan and increase the cooking time to 40-45 minutes or a 9x13 pan and decrease the cooking time to 25-30 minutes.if desired.
- Make muffins instead and cook for 20 minutes.
- Wrap in plastic wrap and then aluminum foil first then place in a zip closure and freeze for up to 2 months.
- Refrigerate leftovers for up to 4-5 days in an airtight container.
- Add a glaze if desired and drizzle over top after baking. 1 cup powdered sugar, 2 tablespoons milk and ¼ teaspoon vanilla extract. You can also add a dash of cinnamon as well if you'd like.
Nutrition Information
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Serving
1serving
Calories
380kcal
(19%)
Carbohydrates
52g
(17%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
186mg
(8%)
Potassium
243mg
(7%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
4404IU
(88%)
Vitamin C
1mg
(1%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 380kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 186mg | 8% |
| Potassium | 243mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 4404IU | 88% |
| Vitamin C | 1mg | 1% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
342 reviews
Excellent
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