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Pumpkin Pecan Coffee Cake

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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

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
  3. Add pumpkin puree, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
  4. Pour the batter into a lightly greased 9×9 inch baking pan.
  5. In a separate bowl, combine melted butter, brown sugar, flour, and cinnamon to make the streusel topping.
  6. Stir in chopped pecans into the streusel mixture.
  7. Sprinkle the streusel evenly over the cake batter. Optionally, lightly poke the streusel into the batter in several places for texture variation.
  8. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
  9. 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.

Nutrition

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

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