Cinnamon Streusel Pumpkin Coffee Cake
This festive coffee cake combines pumpkin, cinnamon, and a delightful streusel topping, making it perfect for autumn brunches or a cozy morning treat.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use canned pumpkin puree.
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Toppings
- 1/2 cup streusel topping Can be made with nuts if desired.
- 1/4 cup icing (optional) Drizzle if desired before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Sprinkle the streusel topping evenly over the batter.
Baking
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool and drizzle with icing if desired before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freezing for up to three months is an option.