Description
This cozy Pumpkin Coffee Cake is moist, warmly spiced, and layered with comforting cinnamon flavor. A simple yet stunning bake that’s perfect for fall mornings, brunch spreads, or anytime you want a sweet pumpkin fix.
Ingredients
1½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves (optional)
¾ cup canned pumpkin puree
½ cup vegetable oil (or melted butter)
2 large eggs
¼ cup milk
1 tsp vanilla extract
Crumble Topping (Optional but Recommended):
½ cup flour
¼ cup brown sugar
1 tsp cinnamon
¼ cup butter, melted
Instructions
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Preheat & Prep: Preheat oven to 350°F (177°C). Grease and flour an 8×8 inch pan or line with parchment paper.
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Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
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Mix Wet Ingredients: In another bowl, whisk pumpkin puree, oil, eggs, milk, and vanilla until smooth.
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Combine: Add wet mixture to dry and stir just until combined—don’t overmix!
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Make Crumble Topping: Mix crumble topping ingredients in a small bowl until crumbly.
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Assemble & Bake: Pour batter into the pan, sprinkle crumble on top, and bake for 35–40 minutes or until a toothpick inserted comes out clean.
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Cool & Serve: Let cool at least 10 minutes before slicing. Serve warm or room temperature.
Notes
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Don’t overmix the batter—just fold until you don’t see dry spots.
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Add-ins like chocolate chips or chopped pecans are delicious.
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You can double the recipe and bake in a 9×13 pan (add ~10 more minutes to bake time).
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American