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Delicious Pumpkin Coffee Cake topped with spices and served on a plate.

Pumpkin Coffee Cake

A delightful autumn treat, this pumpkin coffee cake features a moist pumpkin-spiced cake base topped with a buttery streusel and a sweet glaze. Perfect for breakfast or dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground ginger
  • 1 cup Canned pumpkin puree
  • 2 Large eggs
  • 1/2 cup Vegetable oil
  • 1/4 cup Milk
  • 1 tsp Vanilla extract
Streusel Topping
  • 1 cup All-purpose flour
  • 1/2 cup Brown sugar
  • 1 tsp Ground cinnamon
  • 1/2 cup Cold unsalted butter 1 stick, cubed
Glaze
  • 1 cup Powdered sugar
  • 2-3 tbsp Milk
  • 1/2 tsp Vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer (optional)
  • 9x13 inch baking pan
  • Measuring cups and spoons
  • Spatula

Method
 

Cake Preparation
  1. Whisk together all dry cake ingredients in a large bowl, and in a separate bowl, whisk together the wet ingredients.
  2. Combine the wet and dry mixtures, mixing until just incorporated without overmixing.
Streusel Preparation
  1. In another bowl, combine the flour, brown sugar, and cinnamon for the streusel.
  2. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Assembly and Baking
  1. Pour the cake batter into a greased 9x13 inch baking pan and sprinkle the streusel topping evenly over the batter.
  2. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Glaze and Serve
  1. While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract in a small bowl to make the glaze.
  2. Drizzle the prepared glaze over the warm coffee cake, then let it set before slicing and serving.

Notes

Ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling, for the best flavor and texture.