Description
Cozy, moist Pumpkin Coffee Cake topped with a crunchy brown sugar oat streusel—perfect for breakfast, brunch, or an afternoon coffee break.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/2 cup chopped nuts (optional)
- 2 tbsp melted butter
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
4. Mix the wet ingredients into the dry ingredients gently until just combined.
5. For the streusel topping, mix brown sugar, oats, chopped nuts (if using), a pinch of cinnamon, and melted butter until crumbly.
6. Spread half of the batter in the prepared pan. Sprinkle half of the streusel on top. Pour in the remaining batter and add the rest of the streusel.
7. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool slightly before serving.
Notes
Do not overmix; a few lumps keep the cake tender.
Use canned pumpkin puree (not pumpkin pie filling).
Room-temperature eggs help the batter combine smoothly.
Line pan with parchment for easy lifting and clean slices.
Add-ins: 1/2 cup chocolate chips or dried cranberries for a twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg