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Pumpkin Coffee Cake with Streusel Topping

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This Pumpkin Coffee Cake shines with warm fall spices and a simple streusel topping. No mixer needed, it is moist, flavorful, and perfect for fall.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 tablespoons pumpkin pie spice
  • 1/2 teaspoon ground cloves
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup dark brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1/4 cup pumpkin spice coffee creamer or milk
  • 1 teaspoon vanilla extract
  • For Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/2 teaspoon pumpkin spice
  • 1/4 cup cold butter, cut into small chunks

Instructions

  1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cloves.
  3. In a large bowl, whisk together pumpkin puree, dark brown sugar, white sugar, canola oil, pumpkin spice creamer (or milk), and vanilla extract until combined.
  4. Add dry ingredients to wet ingredients and stir just until combined; do not overmix.
  5. Pour batter into prepared baking dish and spread evenly.
  6. To make streusel topping, combine flour, light brown sugar, and pumpkin spice in a small bowl. Cut in cold butter with a fork until mixture forms crumbs.
  7. Sprinkle streusel topping evenly over the batter and gently press into the batter.
  8. Bake for 32 to 37 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow cake to cool before slicing and serving.

Notes

This cake requires no mixer and comes together quickly with simple whisking. The streusel topping adds a delightful crunch and extra fall flavor. Serve with whipped cream or coffee for a perfect fall treat.

Nutrition

Find it online: https://www.receipster.com/pumpkin-coffee-cake-streusel-topping/

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