Ultimate Pumpkin Coffee Cake with Streusel Crumble
Indulge in the cozy flavors of fall with this Ultimate Pumpkin Coffee Cake, featuring a rich pumpkin base topped with a crunchy streusel crumble. Perfect for brunch or a comforting afternoon treat, this cake is sure to delight your taste buds and fill your kitchen with inviting aromas. Easy to make and irresistibly delicious, it’s the ultimate way to savor autumn’s finest flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs (room temperature)
- ½ cup melted butter (cooled)
- 1 cup oats (for streusel topping, optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a baking pan or line it with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
- In another bowl, mix pumpkin puree, cooled melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- For the streusel topping, mix flour, brown sugar, oats (if using), cinnamon, and melted butter in a small bowl until crumbly.
- Pour the batter into the prepared pan and sprinkle the streusel evenly on top. Bake for about 40–45 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before slicing and serve warm.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 305
- Sugar: 22g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg