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Cinnamon Streusel Pumpkin Coffee Cake

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A delightful and moist pumpkin coffee cake topped with crunchy streusel and sweet icing, perfect for cozy autumn days.

Ingredients

Scale
  • 1 cup pumpkin purée
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin spice
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened (for streusel)
  • 1/2 cup brown sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • 1 cup powdered sugar (for icing)
  • 2–3 tablespoons milk (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Mix the pumpkin purée, granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs and vanilla, and mix until blended.
  3. Combine the flour, baking powder, baking soda, ground cinnamon, pumpkin spice, and salt in a separate bowl.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Prepare the streusel by mixing softened butter, brown sugar, flour, and cinnamon until crumbly.
  6. Pour the batter into a greased 9×13 inch baking pan.
  7. Sprinkle the streusel mixture over the cake batter.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Cool the cake in the pan for at least 15 minutes.
  10. Prepare the icing by whisking powdered sugar and milk until smooth.
  11. Drizzle the icing over the cooled cake, slice, and serve.

Notes

Feel free to add chocolate chips or nuts for variation. This recipe can be made gluten-free or vegan.

Nutrition

Keywords: pumpkin coffee cake, fall dessert, cinnamon streusel, cozy baking, autumn recipes

Find it online: https://cleanplatecravings.com/seasonal-cinnamon-pumpkin-coffee-cake-streusel-crunch/