Description

This easy fall pumpkin coffee cake comes together in 30 minutes with a crunchy streusel topping. The perfect 5pm fix when you need a sweet treat fast.

Ingredients

Scale

1 ½ cups All-Purpose Flour
1 tsp Baking Soda
½ tsp Baking Powder
1 ½ tsp Ground Cinnamon
½ tsp Ground Ginger
¼ tsp Nutmeg
½ tsp Salt
¾ cup Granulated Sugar
½ cup Vegetable Oil
2 large Eggs
1 cup Pumpkin Puree
1 tsp Vanilla Extract
¼ cup Flour (for streusel)
¼ cup Brown Sugar, packed (for streusel)
3 tbsp Cold Butter, cubed (for streusel)
½ tsp Cinnamon (for streusel)

Instructions

Preheat oven to 350°F (175°C) and grease a 9×9 inch square pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt, and granulated sugar.
In a small bowl, whisk the oil, eggs, pumpkin puree, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix.
In a separate small bowl, combine the ¼ cup flour, brown sugar, cinnamon, and cold cubed butter. Use a fork to cut the butter into the flour until coarse crumbs form.
Pour the batter into the prepared pan and spread evenly. Sprinkle the streusel topping all over the batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use plain canned pumpkin puree, not pumpkin pie filling. Ensure butter for streusel is cold. Do not overmix the batter to avoid a tough cake. Store in an airtight container at room temperature for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Dessert / Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24
Sodium: 250
Fat: 12
Saturated Fat: 3
Carbohydrates: 42
Fiber: 2
Protein: 4

Keywords: pumpkin coffee cake, fall baking, easy dessert, 5pm fix, streusel topping, pumpkin recipe, quick baking