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Cinnamon Streusel Pumpkin Coffee Cake

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A delightful coffee cake that combines the flavors of pumpkin and cinnamon, topped with a crumbly streusel for a perfect treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin spice
  • ½ cup unsalted butter, softened
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ½ cup chopped nuts (optional)
  • For the Streusel Topping:
  • ½ cup flour
  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • 1 teaspoon cinnamon
  • For the Icing:
  • Powdered sugar
  • Milk (to desired consistency)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking pan with butter or non-stick spray.
  3. Mix the dry ingredients in a large bowl: flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, and pumpkin spice.
  4. Cream the softened butter in another bowl until light and fluffy.
  5. Incorporate the pumpkin puree, eggs, vanilla extract, and milk into the creamed butter, mixing until smooth.
  6. Combine the dry mixture with the wet mixture until just combined.
  7. Prepare the streusel by mixing flour, brown sugar, cinnamon, and cold butter until crumbly.
  8. Pour the batter into the greased pan and spread evenly.
  9. Add the streusel topping generously over the cake batter.
  10. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  11. Icing time: whisk powdered sugar and milk until desired consistency and drizzle over the cooled cake.

Notes

Serve warm with whipped cream or ice cream for an extra treat. Customize with chocolate chips or apples for variations.

Nutrition

Keywords: coffee cake, pumpkin, cinnamon, desserts, fall flavors

Find it online: https://ivoryapron.com/minute-cinnamon-streusel-pumpkin-coffee-cake/