Description
A moist and flavorful pumpkin pecan coffee cake with a perfect balance of spices, nuts, and a crumbly brown sugar topping, ideal for fall breakfasts or brunch.
Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 cup pecans, chopped
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
- Add pumpkin puree, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Pour the batter into a lightly greased 9×9 inch baking pan.
- In a separate bowl, combine melted butter, brown sugar, flour, and cinnamon to make the streusel topping.
- Stir in chopped pecans into the streusel mixture.
- Sprinkle the streusel evenly over the cake batter. Optionally, lightly poke the streusel into the batter in several places for texture variation.
- Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Allow to cool slightly before serving.
Notes
For best flavor, use fresh pumpkin pie spice or a homemade blend. Lightly poking the streusel into the batter creates delightful pockets of crumbly topping inside the cake. This coffee cake pairs well with morning coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Breakfast/Brunch
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 22
- Sodium: 280
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 20