Pumpkin Coffee Cake
A moist and spiced coffee cake featuring pumpkin puree and a delightful crumble topping, perfect for autumn.
Equipment
- 9x9-inch Baking Pan
- Mixing Bowls:
- Whisk
- Spatula
Ingredients
- 2 cups all-purpose flour (248g)
- ¾ cup granulated sugar (150g)
- 2 tsp. baking powder
- ½ tsp. salt
- 1 Tbsp. pumpkin pie spice
- 1 cup pure pumpkin puree
- ¼ cup vegetable oil (59ml)
- 1 tsp. vanilla extract
- ½ cup nonfat milk (118ml)
- ¼ cup unsalted butter melted (57g)
- ¼ cup all-purpose flour (for topping, 31g)
- 1 cup brown sugar (for topping, 200g)
- 1 Tbsp. cinnamon (for topping)
- Pinch of salt (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9x9 inch pan by spraying it with nonstick cooking spray.
- In a large mixing bowl, combine 2 cups of flour, ¾ cup of sugar, 2 tsp. of baking powder, ½ tsp. of salt, and 1 Tbsp. of pumpkin pie spice. Whisk until well combined.
- Stir in 1 cup of pumpkin puree, ¼ cup of vegetable oil, 1 tsp. of vanilla extract, and ½ cup of milk until smooth.
- Pour the batter into the prepared pan and smooth it out with a spatula.
- In a small bowl, mix ¼ cup of melted butter, ¼ cup of flour, 1 cup of brown sugar, 1 Tbsp. of cinnamon, and a pinch of salt until crumbly.
- Sprinkle the crumbly topping evenly over the pumpkin batter.
- Bake in the preheated oven for 30-40 minutes. Check for doneness with a toothpick.
- Allow the cake to cool before slicing and serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days.